It’s pumpkin season, which means I’m putting it in pretty much everything – including cookies. These cookies contain no eggs or milk and are vegan, and use whole wheat flour. I accidentally used butter in the video recipe, though coconut oil can be substituted for butter if you are truly going for a 100% vegan cookie.

Happy Fall!

Pumpkin Spice Cookies with Maple Syrup Icing

The Starving Chef

These pumpkin spiced cookies contain no eggs or milk, are vegan, and use whole wheat flour! So good they are practically healthy!

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Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Course Cookies, Fall

Cuisine Cookies, Fall Foods

Servings cookies

Equipment

Ingredients

FOR COOKIES:

3 cups whole wheat flour
1 cup pureed pumpkin
½ cup butter room temperature
1.2 cup sugar
¼ cup brown sugar
½ teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon baking powder

FOR MAPLE ICING:

3 cups powdered sugar
¼ cup maple syrup
3 tablespoons butter or coconut oil melted
sprinkles for decorating

Instructions

In a small bowl, beat together the butter, white and brown sugar,and pumpkin. Stir in the nutmeg, cloves, and cinnamon.
Add the flour one cup at a time, stirring between each new addition. Stir in the baking powder and salt. Cover the bowl and chill dough for one hour.
Preheat the oven to 350 F. Measure about two tablespoons of dough in the palm of your hand and roll into a ball. Arrange the dough balls on a parchment or silicone lined baking sheet.
Dust the bottom of a glass with flour. Gently press each dough ball flat, until they are about a half inch thick. Pop the baking sheet into the oven and bake for ten minutes, or until golden brown.
While the cookies are baking, use a hand mixer to beat together the melted butter and maple syrup. Slowly add powdered sugar until a thick icing forms. It should be stingy but not clumpy.
Cool the cookie completely. Use the back of a spoon to spread the icing on the top of each cookie. Decorate with fall themed sprinkles. Enjoy!