pumpkin cookies

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.

 

INGREDIENTS:

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

 

Glaze:

1 teaspoon vanilla extract

2 cups powdered sugar

3-4 tablespoons plant-based milk

1 tablespoon plant-based butter

 

DIRECTIONS:

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 …