What’s Up, Hungry People!
It’s pumpkin season, and I’m blending this fall favorite into just about everything, especially these cookies. These treats are egg-free and milk-free, making them vegan-friendly. They also boast whole wheat flour. While I used butter in the video recipe by mistake, remember that coconut oil can be a stellar substitute if you’re aiming for a completely vegan delight.
Here’s What You Need:
- Whole wheat flour: Provides structure and a hearty, nutty flavor to the cookies.
- Pureed pumpkin: Adds moisture and a natural, autumnal sweetness.
- Butter: Gives cookies a rich, buttery flavor and smooth texture.
- Sugar: Sweetens the cookies and aids in browning.
- Brown sugar: Imparts a deeper sweetness and moistness.
- Vanilla: Enhances flavor profiles of other ingredients.
- Nutmeg and Cinnamon: Spices that offer a warm, aromatic taste.
- Salt: Balances sweetness and enhances overall flavor.
- Baking powder: A leavening agent that helps cookies rise.
- Powdered sugar: Serves as the base for the smooth icing.
- Maple syrup: Provides a natural sweetness to the icing.
- Coconut oil: A vegan alternative to butter, offers a slight tropical hint.
- Sprinkles: Adds a festive touch and a bit of crunch.
First things first, grab a small bowl and cream together that butter, white sugar, brown sugar, and our star ingredient – pureed pumpkin. Feeling the fall vibes yet? Next, sprinkle in those aromatic spices: nutmeg, cinnamon, and don’t forget the cloves. As you stir, take in those wonderful aromas.
Now, it’s time to add our whole wheat flour. I suggest adding it gradually, a cup at a time, mixing well after each addition. This ensures a smooth dough. Oh, and don’t forget to toss in the baking powder and salt. Give it all a good mix, cover your bowl, and pop it into the fridge. Let it chill out for an hour – this helps the flavors meld and makes the dough easier to handle.
Roll and Flatten
Preheat that oven of yours to a cozy 350°F. Once your dough’s all chilled, scoop out about two tablespoons, roll it into a neat little ball, and place it on your prepared baking sheet. Then, here’s a fun part: dust the bottom of a glass with flour and use it to gently press each dough ball down. Aim for about half an inch thickness.
Slide those beauties into the oven and let them bake. About ten minutes should do the trick or until they’re showing off a golden brown hue. While our cookie stars are baking, why not prep the icing?
Maple Icing Magic
Take your hand mixer and whisk together the melted butter (or coconut oil) and maple syrup. As you blend, slowly add in the powdered sugar. You’re aiming for a smooth yet thick icing consistency – perfect for smearing over our cookies.
Once those cookies have cooled down (I know, it’s hard to wait!), take a spoon and generously spread the icing on top. To make them extra festive, sprinkle some fall-themed decors on them.
Pumpkin Spice Cookie Tips:
- Dough consistency: If your dough feels too sticky, add a tad more flour.
- Maple Syrup: Always opt for pure maple syrup for a more genuine flavor.
- Vegan swaps: When going full vegan, ensure all your ingredients, including sprinkles, meet the criteria.
- Storage: Store these cookies in an airtight container to keep them fresh.
- Decoration: Feel free to get creative with fall-themed shapes or cookie cutters!
Dive into the fall season with these pumpkin spice cookies, and let the aromatic spices take over your kitchen. With a touch of maple icing, these cookies are a testament to the coziness that autumn brings. Whether you’re looking for a vegan treat or just something to pair with your afternoon tea, these cookies have got your back. And remember, whether it’s a mishap like using butter instead of coconut oil, or getting creative with your cookie shapes, every kitchen adventure adds a unique touch to the recipe. So, let’s cherish these little moments and share them with our loved ones, one cookie at a time.
Pumpkin Spice Cookies with Maple Syrup Icing
- In a small bowl, cream together the butter, white sugar, brown sugar, and pumpkin. Mix in the nutmeg, cinnamon, and cloves.
- Gradually add the flour, stirring well after each cup. Mix in the baking powder and salt. Cover the bowl and refrigerate the dough for one hour.
- Preheat your oven to 350°F. Take about two tablespoons of dough, roll it into a ball, and place it on a parchment or silicone-lined baking sheet.
- Dust the bottom of a glass with flour and use it to flatten each dough ball until they're about half an inch thick. Place the baking sheet in the oven and bake for ten minutes or until they turn a lovely golden hue.
- While the cookies are baking, whisk together the melted butter or coconut oil with maple syrup using a hand mixer. Gradually add powdered sugar until you achieve a smooth yet thick icing consistency.
- Once the cookies have fully cooled, use a spoon to smear the icing on top. Add some fall-themed sprinkles to finish them off. Enjoy!