Ingredients
The following ingredients have 144 Servings
- For the cookies:
- 2 cups
- gluten-free oat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon
- pumpkin spice powder
- ½ cup
- pumpkin purée
- ½ cup vegan butter
- ½ cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 cups gluten-free rolled oats
- For the buttercream:
- ½ cup vegan butter
- 2 cups powdered sugar
- 2 teaspoon pumpkin spice powder
Instruction
- 1.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- 2.
- For the cookies, into a medium bowl, add flour, baking soda, salt, and pumpkin spice powder and mix to combine.
- 3.
- Into a separate bowl, add pumpkin purée, butter, sugars, and vanilla, and beat with a handheld mixer. Once combined, add dry mixture to wet and mix until combined, then fold in oats.
- 4.
- Place rounded tablespoons of dough ½-inch apart onto baking sheet. Grease bottom of a glass cup, press down lightly on each cookie with bottom of cup, and bake for 9-11 minutes. Remove from oven and let cool completely.
- 5.
- For the buttercream, into a bowl, beat butter for 1 minute, add sugar, and beat for additional minute. Add the pumpkin spice and beat again until combined and fluffy.
- 6.
- To assemble, spread or pipe onto bottom of one cooled cookie, top with another, and repeat with remaining cookies.
- Check out all of the
- 2017 VegNews Holiday Cookie Contest Finalists
- . And for even more amazing holiday cookies, don't miss the
- 2015 VegNews Holiday Cookie Contest
- and
- 2012 Holiday Cookie Contest
- winners.