Vegan Pumpkin Cookies with Maple Glaze

Ingredients

For the cookies:

  • 1/2 cup ForA vegan butter, room temperature, cut into 1-inch pieces
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/3 cup Misfits Market canned pumpkin purée
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

For the glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon dairy free milk

Note: The recipe works really well with regular butter if you’re not vegan.

This recipe is from Misfit Market

This entry was posted in Recipes on by .

 

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