Pumpkin Spice Cookies with Vegan Frosting

pumpkin spice cookies

The perfect start to Pumpkin Spice season is Pumpkin Spice Cookies! These moist and fluffy pumpkin spice cookies are surprisingly gluten and dairy free. The cookies themselves have the perfect balance of pumpkin and sweet; this pumpkin spice recipe will immediately transport you to sweater weather.

Jump to Pumpkin Spice Cookie Recipe

With the start of fall, and northern California finally shedding the cowl of summer heat, I was looking for a way to kick off my favorite season with my little foodies. Nothing says fall quite like pumpkin, and a plate of these pumpkin spice sandwich cookies was just what the family needed to transition seasons.

My family loves sweets (don’t all children!?), but Declan’s dairy allergy used to made dessert a struggle.  Using apple sauce in lieu of butter for the cookie batter, and our tried and true vegan frosting, make the cookies safe for the entire family.  A nice outcome of the apple sauce is how fluffy the cookies come out- perfect for slicing in half and filling with frosting!

Pumpkin Spice Cookie Ingredients

For the Pumpkin Spice Cookies:

  • 1 ¼ cup Pumpkin puree
  • ½ cup Apple sauce
  • 1 tsp Vanilla extract
  • 2 ½ cup Oat flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • ½ cup Granulated sugar
  • ½ cup Brown Sugar
  • 1 egg
  • ½ tsp salt
  • 1 tbsp Pumpkin pie spice

For the Vegan Frosting:

  • 1 ½ tbsp Almond milk
  • 2 ½ cup Powdered sugar
  • 1 ½ tbsp Butter replacement, softened
  • 1 ½ tsp Vanilla extract

Pumpkin Spice Cookie Instructions

  1. Preheat oven to 350° and prepare you cookie sheet with spray or parchment paper.
  2. In a stand mixer, or large bowl with hand mixer, combine granulated sugar, brown sugar and applesauce on medium speed until mixed well.  Add egg, pumpkin puree and vanilla and mix until combined.
  3. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt.
  4. Slowly add dry ingredients into the wet ingredients on low setting.
  5. To form the cookies, scoop dough with a kitchen spoon and roll into a ball between your hands. Place ball on the prepared cookie sheet and press to flatten slightly. Repeat with remaining dough.
  6. Bake for 15 minutes or until golden.
  7. While cookies bake, prepare your frosting. In a medium bowl, whisk together powdered sugar, butter replacement, almond milk and vanilla. You can add more powdered sugar or almond milk as needed to achieve your desired consistency.  Provided measurements will create a thick frosting, perfect for a cookie sandwich!
  8. After cookies have cooled, slice in half hamburger style, to create the ‘buns’ of our sandwich.  With a baking spatula, frost the inside edge of one side of the cookie with 1-2 teaspoons of frosting, and top with the remaining half of your cookie.

Allergy Modifications & Tips

  • EGG: replace egg with egg replacer (I like Red Mill brand) according to packaging instructions
  • NUT & TREE-NUT: replace almond milk with cow milk, soy milk or oat milk
  • SOY & LEGUME: pay close attention to the content of selected butter replacement. They are frequently soy based and will often contain pea protein.
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