Pumpkin Spice Cookies

These cookies are irresistibly soft on the inside and perfectly spiced.

Ingredients

-1 cookies+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F and line a large baking tray with baking paper.

   
2. 2

   In a mixing bowl, combine the vegan margarine, sugar, pumpkin purée and vanilla extract. Add the cinnamon, ginger, nutmeg, flour, bicarbonate of soda and salt. Stir, then bring everything together with your hands.

   
3. 3

   Roll the mixture into 10 balls (don’t worry if the dough is very soft) and place them evenly spaced on a baking tray, leaving at least a few centimetres between them.

   
4. 4

   Dip your fingers into a bowl of cold water. Press down on each ball until the dough is about 1cm (0.5”) thick and the balls are a round cookie shape. Bake for 12–15 minutes.

   
5. 5

   Remove the cookies from the oven and leave to cool for 10 minutes.

   
6. 6

   Mix the icing sugar and plant-based milk in a small bowl until smooth and drizzle over the cookies with a spoon, making a pattern. Leave for the icing to set, then voilà!