Almost Vegan Pumpkin Cookies

I made this original pumpkin cookie recipe in college and today is really feelin like Fall so of course, I wanted to make something pumpkin-y, cus ’tis the season. However I wanted to make these  a little healthier so I made some substitutions et voila. I still used an egg but if you really want these to actually be vegan you can try a flax egg instead!

{makes 10 cookies}

      • 1 cup pumpkin puree
      • 1 cup coconut sugar +a little extra for sprinkling
      • 1/3 cup coconut oil
      • 1 tsp vanilla extract
      • 1 large egg (or flax egg)
      • 2 1/2 cups all purpose flour
      • 1 tsp baking soda
      • 2 tsp ground cinnamon
      • 2 tsp pumpkin pie spice
      • 1/2 tsp salt
  • spiced cashew cream frosting:
    • 1 cup cashews
    • 1 tsp vanilla extract
    • 2 tsp pumpkin puree
    • 2 tsp pumpkin pie spice
    • 1 tsp each cardamom and cinnamon
    • a couple splashes almond milk
    • pepitas or another nut of your choice for the topping
  1. pre-heat oven to 350°F and line a cookie sheet (or 2, mine are pretty small) with parchment
  2. in a large mixing bowl combine flour, baking soda, sugar and spices
  3. add egg, vanilla, pumpkin puree and melted coconut oil, stir until combined
  4. spoon cookies onto baking sheet and bake for 12-14 minutes or until a toothpick comes out clean
  5. remove from oven and let cool
  6. meanwhile soak cashews in hot water until the start to get soft
  7. in a small food processor blend all frosting ingredients, adding more almond milk as needed
  8. once the cookies have cooled slightly spread frosting over and decorate with pepitas and a little sugar (optional)
  9. great with chai tea. or red wine, as is everything

© 2018, domenicadreamsofcalamari. All rights reserved.

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