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Vegan Salted Pumpkin Spice Cookies
Prep Time
5 mins
Cook Time
15 mins
 

A delicious, cake-like, vegan pumpkin cookie with a delicious salted pumpkin spice glaze.

Course: Dessert
Cuisine: Cookies
Servings: 12 cooikes
Author: Michael Monson
Ingredients
The Wet:
  • 1 cup tightly packed brown sugar
  • 1/2 cup granulated, *vegan white sugar
  • 1 cup pumpkin puree
  • 6 tablespoons coconut milk or plant milk of choice
  • 2 tablespoons flax meal
  • 1 teaspoon vanilla extract
The Dry:
  • 2 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup vegan chocolate chips
  • 1/2 cup pumpkin seeds (optional)
The Glaze:
  • 1/2 cup *vegan powdered sugar
  • 1 1/2 tablespoons pumpkin puree
  • pinch of pumpkin pie spice
  • maldon or large crystal kosher salt to taste
Instructions
To make the cookies:

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a large bowl, mix the wet ingredients using a hand mixer or a whisk, until thoroughly combined. In a smaller bowl, stir together the flour, salt, baking soda, and pumpkin pie spice.

  3. Add the dry mixture into the wet mixture, and stir until just combined. Add chocolate chips and pumpkin seeds to your liking.

  4. Scoop cookie dough onto a Silpat or parchment lined baking sheet. I prefer to make 12 large cookies, but you could easily make 24 smaller cookies instead. These cookies will spread slightly and puff up, so give them space.

  5. For 12 large cookies, bake for 15 to 20 minutes at 350 degrees F. (depending on your oven), or until the edges are golden, and the tops are just starting to lightly brown. When you touch the tops of the cookies, they should be fluffy. For 24 smaller cookies, you’ll probably want to bake them for 10 to 12 minutes.

  6. Allow the cookies to cool slightly on the Silpat for about 5 minutes before removing them to a drying rack.
To make the glaze:

  1. To a small bowl, add powdered sugar, pumpkin pie spice, and 1 tablespoon pumpkin puree. Stir to combine. Depending on the texture you would like, add more powdered sugar, or more pumpkin puree.

  2. Once the cookies have cooled to room temperature, spoon, brush, or drizzle the glaze onto each one, and then finish them off with a few grains of Maldon salt. Allow the glaze to dry completely before storing in an airtight container.
Recipe Notes

*Many sugars are actually labeled "vegan", or they will state that they were not processed using bone char. If you buy organic sugar, it will be vegan.