Vegan/gluten free Pumpkin Sugar Cookies
Vegan Pumpkin Sugar Cookies
1/2 cup (1 stick) vegan butter (such as Earth balance) softened
1/2 cup organic can sugar
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree (or sub pumpkin butter)
1 1/2 cups + 1 Tblsp unbleached all-purpose flour (I used gluten free baking flour)
1/2 Tblsp cornstarch or arrowroot powder (for thickening/binding)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 tsp ground cinnamon
1 Tblsp unsweetened almond milk (or other non-dairy milk)
1/2 cup (1 stick) vegan butter, softened
1 1/2 Tblsp pumpkin butter (I used pumpkin puree)
1/2 tsp pure vanilla extract
3 cups organic powdered sugar
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
splash of non-diary milk
Add softened butter to a large mixing bowl and cream with a mixer for 1 minute. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients to combine.
Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat oven to 350.
Scoop out heaping 1 Tblsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Gently press down into a disc.
Bake on center rack for 10-12 minutes, or very slightly golden brown. Let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, pumpkin butter or puree and mix once more.
Add powdered sugar 1/2 cup at a time and continue mixing on low until thick and creamy. Drizzle in a little non diary milk to thin. Your want your frosting to be pretty thick so it will hold it's shape once on the cookies, so only add a little milk at a time. Add more powdered sugar if too thin.
Once the cookies have cooled, frost cookies and top with a sprinkle of pie spice or cinnamon. Store covered at room temp for a few days, freeze for longer term storage. EnJOY!