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CINNAMON GLAZED VEGAN PUMPKIN SUGAR COOKIES

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recipe by So Delicious Kitchen

ingredients

Cookies

1⁄2 c. vegan butter, softened

1⁄2 c. organic cane sugar

1⁄4 c. brown sugar

1 tsp. pure vanilla extract

1⁄4 c. pumpkin puree

1 1⁄2 c. unbleached all-purpose flour

1⁄2 Tbsp. cornstarch or arrowroot powder

1 tsp. baking powder

1⁄2 tsp. baking soda

1⁄4 tsp. salt

3⁄4 tsp. ground cinnamon

1 Tbsp. So Delicious Organic Unsweetened Coconutmilk Beverage

Cinnamon Icing

1⁄2 c. powdered sugar

1 tsp. ground cinnamon

1 Tbsp. So Delicious Organic Unsweetened Coconutmilk Beverage

featured product

Organic Shelf Stable Original Unsweetened Coconutmilk
Organic Unsweetened Coconutmilk Beverage

directions

  1. Preheat oven to 350°F.
  2. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
  3. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
  4. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
  5. Mix until incorporated, being careful not to over mix. Then add coconutmilk and mix until a soft dough is formed.
  6. Freeze dough for 15 minutes, or refrigerate for 30 minutes.
  7. Scoop about 1 Tbsp. of dough and roll into balls. Gently press the cookie ball to flatten and sprinkle with cane sugar. Be sure to place on a clean baking sheet 2 in. apart to allow for spreading.
  8. Bake on the center rack for 10-12 mins. or until cookies are slightly golden brown.
  9. Let rest on pan for a few minutes. Then transfer cookies to a cooling rack to cool completely. Prepare frosting in the meantime.

    10. FOR FROSTING:

  10. Combine coconutmilk, cinnamon and powdered sugar in a bowl, adding 2 tbsps. at a time.
  11. Whisk until you reach a smooth consistency.
  12. Drizzle frosting on to cooled cookies.