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- 1 cup pumpkin puree (canned or homemade) - 1/2 cup coconut oil, melted - 1/2 cup brown sugar - 1/4 cup maple syrup - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup walnuts or pecans, chopped (optional) - 1 cup powdered sugar - 2 tablespoons coconut milk (or any plant-based milk) - 1/2 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon You can swap any ingredient with a vegan alternative. For instance, use agave syrup instead of maple syrup. If you have nut allergies, skip the nuts altogether. Make sure to check the labels on all ingredients to avoid allergens. Using pumpkin puree is key. It adds moisture and a rich flavor. You can make your own by roasting fresh pumpkin. Just scoop out the flesh and blend until smooth. This recipe is simple yet delicious. You can find the full recipe for Vegan Pumpkin Cookies with Cinnamon Frosting in the next sections. Enjoy baking and experimenting with these ingredients! 1. Preheat your oven to 350°F (175°C). Make sure it’s hot before baking. 2. In a large mixing bowl, combine the wet ingredients. Add 1 cup of pumpkin puree, 1/2 cup of melted coconut oil, 1/2 cup of brown sugar, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract. Whisk until smooth. 3. In a separate bowl, mix the dry ingredients. Combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Stir well. 4. Gradually add the dry mix to the wet mix. Stir gently until just combined. If you like nuts, fold in 1/2 cup of chopped walnuts or pecans. 5. Scoop tablespoon-sized portions of dough onto your baking sheet. Leave some space between each cookie for spreading. 6. Bake in the preheated oven for 12-15 minutes. You want the edges to turn lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. 7. In a medium bowl, whisk together the frosting ingredients. Combine 1 cup of powdered sugar, 2 tablespoons of coconut milk, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon. Mix until smooth. 8. If the frosting is too thick, add a little more coconut milk. Adjust until you reach your desired frosting consistency. Now, once the cookies are cool, spread the cinnamon frosting generously on top of each cookie. For the full recipe, check out Vegan Pumpkin Cookies with Cinnamon Frosting. To get the best texture in your cookies, follow these tips: - Use room temperature ingredients. This helps the dough mix well. - Don’t overmix. Stir until just combined to keep cookies soft. - Space the dough. Leave space between each cookie on the sheet to allow for spreading. Common mistakes to avoid include: - Using cold ingredients. They can make the dough tough. - Skipping the chill. Letting dough chill can help flavors blend. - Not checking the oven. Ovens can vary, so keep an eye on your cookies. For the best frosting application, use these tips: - Use a spatula or knife. Spread frosting on cookies evenly. - Frost when cool. Make sure cookies are completely cool before frosting. When decorating, consider: - Adding sprinkles. They give a fun touch to your cookies. - Swirling the frosting. This adds a nice visual appeal. Using fresh spices is key. They boost flavor and aroma. Old spices can lose their punch. Pumpkin puree is another important ingredient. You can use: - Canned pumpkin. It’s convenient and consistent. - Homemade puree. This gives a fresher taste but can vary in moisture. Check out the full recipe for more details. {{image_2}} You can change up the flavor of these cookies easily. Adding chocolate chips gives a rich taste. You can use dark, semi-sweet, or even white chocolate chips. Dried fruit like cranberries or raisins adds a nice chewiness. For spices, try adding ginger or allspice for a warm twist. Cinnamon is great, but mixing in cardamom can make it special too. Each option allows you to create a new twist on this classic cookie. If you need gluten-free cookies, swap the all-purpose flour for a gluten-free blend. Make sure it has xanthan gum for the right texture. For nut-free cookies, just leave out the walnuts or pecans. You can also use sunflower seed butter instead of coconut oil if you need to avoid nuts. These changes keep the cookies tasty while fitting different diets. These cookies taste great with drinks. Pair them with almond milk or a warm cup of chai. They also go well with coffee or tea for a cozy feel. For gatherings, arrange them on a platter with colorful fruits. You can even stack them with some cinnamon sticks for a fun look. These ideas make serving your cookies more enjoyable and creative. For the full recipe, check out Vegan Pumpkin Cookies with Cinnamon Frosting. To keep your vegan pumpkin cookies fresh, store them in an airtight container. This helps keep moisture in and prevents them from going stale. I recommend using glass or plastic containers with tight-fitting lids. You can also layer parchment paper between cookies to avoid sticking. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer the cookies to a freezer-safe bag. To thaw, simply take them out and let them sit at room temperature for 15-20 minutes. Enjoy them fresh! At room temperature, these cookies last about 5 days. Keep them in an airtight container for the best taste. For frosted cookies, I recommend eating them within 3 days. The frosting may soften and lose its texture over time, so enjoy those sweet treats while they are at their best! For the full recipe, check out "Vegan Pumpkin Cookies with Cinnamon Frosting." Yes, you can skip nutmeg or swap it for more cinnamon. Other good options include ginger or allspice. Each spice adds its own warm flavor. If you use ginger, start with a smaller amount since it can be strong. You can use vegetable oil or canola oil. These oils keep the cookies soft. They may change the flavor slightly, making it less coconutty. If you want a richer taste, try using vegan butter instead. Yes, you can use whole wheat flour or gluten-free flour. Whole wheat adds a nutty flavor and makes the cookies denser. Gluten-free flour blends will work but might need more liquid. Always check the texture of the dough. Look for the edges to turn light golden brown. The center may appear soft but will firm up as they cool. A toothpick should come out clean when inserted in the center. Absolutely! They can help mix ingredients and frost the cookies. Use kid-safe utensils and let them choose fun toppings. It’s a great way to bond while baking. You can find the full recipe for Vegan Pumpkin Cookies with Cinnamon Frosting in the earlier sections of this article. Enjoy baking! Vegan pumpkin cookies with cinnamon frosting are easy and tasty. We covered all key ingredients and step-by-step instructions. You learned about tips for perfecting cookies and storing them, along with fun variations. Now, gather your ingredients and bake! Having these cookies at your next gathering will impress everyone. Enjoy making this delightful recipe and share it with friends!

Vegan Pumpkin Cookies with Cinnamon Frosting

Satisfy your sweet tooth with these irresistible vegan pumpkin cookies topped with creamy cinnamon frosting! Perfect for fall, these cookies combine the warm flavors of pumpkin and spices for a delicious treat. Easy to make with simple ingredients, they’re a must-try for any dessert lover. Click to explore the full recipe and create your own batch of these delightful vegan pumpkin cookies today!
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

1/2 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup walnuts or pecans, chopped (optional)

For the Cinnamon Frosting:

1 cup powdered sugar

2 tablespoons coconut milk (or any plant-based milk)

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Instructions
 

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Whisk together until well combined.

      In a separate bowl, mix the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.

          Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving some space in between each cookie.

            Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

              For the frosting, whisk together powdered sugar, coconut milk, vanilla extract, and ground cinnamon in a medium bowl until smooth. Adjust the coconut milk for desired frosting consistency.

                Once the cookies are completely cooled, spread the cinnamon frosting generously on top of each cookie.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 16 cookies