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
- pre-heat oven to 350°F and line a cookie sheet (or 2, mine are pretty small) with parchment
- in a large mixing bowl combine flour, baking soda, sugar and spices
- add egg, vanilla, pumpkin puree and melted coconut oil, stir until combined
- spoon cookies onto baking sheet and bake for 12-14 minutes or until a toothpick comes out clean
- remove from oven and let cool
- meanwhile soak cashews in hot water until the start to get soft
- in a small food processor blend all frosting ingredients, adding more almond milk as needed
- once the cookies have cooled slightly spread frosting over and decorate with pepitas and a little sugar (optional)
- great with chai tea. or red wine, as is everything
© 2018, domenicadreamsofcalamari. All rights reserved.