Pumpkin Spice Cookies with the neat egg

Pumpkin Spice Cookies with the neat egg

Pumpkin, spice and all things nice!  These soft and chewy cookies are gluten free and vegan too — extra nice!


SERVINGS: Makes 3 dozen cookies.



Cookie dough:

1 ½ cups sugar

½ cup plant-based butter

1 cup canned pumpkin puree

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

2 ½ cups King Arthur Gluten Free Flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Pinch of salt



1 teaspoon vanilla extract

2 cups powdered sugar

3-4 tablespoons plant-based milk

1 tablespoon plant-based butter



Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, beat together the sugar and butter until creamy.  Add the pumpkin, the neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not over mix.

Drop by rounded tablespoonfuls onto the prepared cookie sheet.  Bake for about 15 minutes or until the edges are slightly golden brown.  Let the cookies cool completely before topping with the glaze.

Make the glaze by combining the powdered sugar, only 2 tablespoons of the milk, butter, and vanilla.  Whisk until smooth.  Add more milk a little at a time until drizzling consistency is reached.  Use the whisk, a spoon or a butter knife dipped in the glaze to drizzle horizontally and vertically on each cookie, making a criss cross pattern.  Enjoy!