Ingredients

The following ingredients have 1 Servings
  • 1/2 cup vegan butter ((such as Earth Balance // softened* // 1 stick yields 1/2 cup))
  • 1/2 cup organic cane sugar ((plus more for topping))
  • 1/4 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup pumpkin puree*
  • 1 ½ heaping cups unbleached all-purpose flour* ((sub up to 1/3 whole-wheat pastry))
  • 1/2 Tbsp cornstarch or arrowroot powder ((for thickening/binding))
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 3/4 tsp ground cinnamon
  • 1 Tbsp unsweetened almond milk ((or other non-dairy milk))
  • 1/2 cup vegan butter ((such as Earth Balance // softened* // 1 stick yields 1/2 cup))
  • 1 ½ Tbsp pumpkin butter* ((optional // or use store-bought))
  • 1/2 tsp vanilla extract ((optional))
  • 2 ½ - 3 cups powdered sugar
  • 1/4 tsp each ground cinnamon and pumpkin pie spice
  • 1 splash non-dairy milk

Instruction

  • Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
  • Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
  • Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
  • Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15-30 minutes (or until cold), or refrigerate for 30-45 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
  • Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo). If you find the dough is sticking to the glass, you can dip it in flour, then sugar, before smashing.
  • Bake on the center rack for 10-12 minutes or very slightly golden brown.
  • Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
  • FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
  • Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
  • Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.