If you can’t find tinned pumpkin puree in your local supermarket, you can make your own! Roast a pumpkin until soft, scoop out the flesh, then blend.
We use vegan margarine which has a higher oil content and makes these cookies extra soft. However you can also use a vegan butter.
Pumpkin Spice Cookies
Serves:10 cookiesPrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
100g / 3.5oz vegan margarine or butter
100g / 3.5oz light brown sugar
80g / 2.8oz pumpkin puree from a tin or homemade
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1 tsp ginger powder
1/4 tsp ground nutmeg
200g / 7oz self-raising flour
1/4 tsp bicarbonate of soda
pinch of salt
For the icing:
1 cup icing sugar
4 tsp plant-based milk
Method
Preheat the oven to 180°C / 356°F and line a large baking tray with baking paper.
Mix together vegan margarine, sugar, pumpkin puree and vanilla extract in a mixing bowl. Add the cinnamon, ginger, nutmeg, flour, bicarbonate of soda and salt. Stir, then bring everything together with your hands.
Roll into 8-10 balls (don't worry if the dough is very soft) and place them evenly on baking tray, leaving at least a few centimetres between each ball.
Dip your fingers in a bowl of cold water. Press down on each ball until the dough is approx 1cm thick and the balls are a round cookie shape. Bake for 12-15 minutes.
Remove the cookies from the oven and leave to cool for 10 minutes.
Mix the icing sugar and plant-based milk in a small bowl until smooth and drizzle over the cookies with a spoon in a pattern. Leave to set for the icing to set, then voila! Happy Halloween.
Did You Make This Recipe?
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Carrots and Cream CheeseOctober 29, 2022 - 8:50 pm
First off, AMAZING RECIPE!!!! Thank you so much for this culinary delight! I’m from Canada and here we have artisan bakeries called “Cob’s Bakery “. Each Fall season they make the most delicious and delectable pumpkin scones, topped with a cream cheese icing… Heavenly! I’ve searched so long for a recipe that came close to those treats, but never could find it… until I tried this one for cookies!!!! To it, I simply added 1/8 tsp ground cloves, 2 tsp freshly ground nutmeg, and patted the batter with buttered fingers firmly into a small sheet pan, scoring through it to make a triangular pattern for individual scones. I topped them off with cream cheese frosting and voilà! MAGICAL!!! Thank you, received outstanding reviews by everyone in my neighbourhood!
100g / 3.5oz vegan margarine or butter
1 Comment
First off, AMAZING RECIPE!!!! Thank you so much for this culinary delight! I’m from Canada and here we have artisan bakeries called “Cob’s Bakery “. Each Fall season they make the most delicious and delectable pumpkin scones, topped with a cream cheese icing… Heavenly! I’ve searched so long for a recipe that came close to those treats, but never could find it… until I tried this one for cookies!!!! To it, I simply added 1/8 tsp ground cloves, 2 tsp freshly ground nutmeg, and patted the batter with buttered fingers firmly into a small sheet pan, scoring through it to make a triangular pattern for individual scones. I topped them off with cream cheese frosting and voilà! MAGICAL!!! Thank you, received outstanding reviews by everyone in my neighbourhood!