Nothing beats the smell of something baked with pumpkin this time of year; especially if it has some chocolate chips in the mix. I love a warm baked goodie oozing with melted chocolate chips. However, I felt it was time to come up with a recipe without chocolate for a change! It was a tough decision, but I think the salted caramel icing adds enough decadence to make up for the lack of chocolate. I made these for my family and passed some out to friends to get some feedback on these moist and tasty cookies. Everyone really enjoyed them and now I have something new to add to my fall and winter rotation! If you make these, let me know what you think! I love seeing you guys making and sharing my recipes! These cookies are grain free and vegan.
Ingredients
- ½ cup very soft vegan butter (favorite brand Miyoko’s)
- 2 Tbsp egg replacer + 4 Tbsp water (favorite brand Bob’s Red Mills)
- 1 cup canned pumpkin
- ½ cup granulated sugar
- 2 Tbsp maple syrup
- 2 tsp vanilla extract
- 3 1/3 cups almond flour
- ½ teaspoon baking soda
- 1 Tbsp cinnamon
- ½ Tbsp nutmeg
- ¼ tsp allspice
- 1/8 tsp cloves
- Icing Ingredients
- 1 cup powder sugar
- ½ tsp salt
- 2 Tbsp melted vegan butter
- 3 Tbsp maple syrup
- 1 Tbsp almond milk
Instructions
- Preheat oven to 375 degrees.
- Make your vegan eggs by mixing 2 tablespoons of egg replacer with 5 tablespoons of water. Let sit for 5 minutes to thicken.
- In a large mixing bowl, add the melted/soft butter, egg replacer, canned pumpkin, granulated sugar, maple syrup and vanilla extract and mix until well blended.
- Add the almond flour, baking soda and spices to the mixture and mix until well blended.
- Line a baking sheet with parchment paper.
- Roll the dough into 1 ½ to 2-inch balls and place on the baking sheet. Flatten each ball so that they are round and about ¼ inch thick. You should get approximately 20 to 24 cookies.
- Bake for 12 to 15 minutes.
- Let the cookies completely cool before putting the icing on.
- To prepare the icing, mix the powdered sugar, melted butter, maple syrup, almond milk, and salt. Mix until creamy and smooth. If the frosting isn’t thick enough to hold on top of the cookie (you don’t want the frosting to slide off or drip down the side of the cookie), add more powdered sugar to the mix until you’ve reached the desired thickness.
- Frost each cookie with a generous amount of frosting.
- Sprinkle some cinnamon on top and let the frosting harden for a few minutes.
