Perfect Little Pumpkin Cookies with Spiced Buttercream
September 20, 2020
Angela (Oh She Glows) by Angela (Oh She Glows) on September 20, 2020
Hey everyone, I hope you are doing well! I’m popping in with a fun fall-inspired cookie recipe today that’s been on repeat in this house.
First, I want to thank you all so much for your support for Oh She Glows for Dinner! I’m immensely grateful for each and every one of you who believe in me and in what I create. It’s sounding like cozy, plant-based meals to enjoy at home is a theme you’re really eager for, and hearing this makes me so happy because this book was almost the end of little ‘ol me…hah ;) jk. Well, it was my biggest challenge to date, but sooo worth it and I’m thrilled with how it all came together. Now that I get to cook from this book in my own kitchen, it’s pretty darn special. I can’t wait for you to be able to do so as well.
Your pre-orders help a lot because the more pre-orders we have, the better chance we have to get the book stocked in more numerous and varied retailers, such as independent stores, chain stores, and online retailers, allowing everyone to locate the book more easily and support their favourite stores. I appreciate your help so much!! Click here to find out where you can pre-order your copy so you can start cooking up these delicious, cozy recipes as soon as it’s hot off the press! Not much longer to go now. :) If you pre-order, don’t forget to claim your pre-order Bonus Bundle here until October 13th.
Okay, now it’s time to ring in the fall season with a brand-new, lightly spiced, and completely addictive frosted pumpkin cookie.
Sending you all my love and good vibes for the new season ahead!
Prep time25 Minutes
Cook time13 Minutes
Total time38 Minutes
For the wet ingredients: 3 tablespoons (45 mL) grapeseed oil3 tablespoons (45 mL) pure maple syrup1/4 cup (60 mL) unsweetened pumpkin purée2 tablespoons (30 mL) brown rice syrup1 1/2 teaspoons ground flaxseed1/2 teaspoon pure vanilla extract For the dry ingredients: 3/4 cup plus 1 tablespoon (83 g) almond flour*1 cup plus 1 tablespoon (127 g) white/light all-purpose spelt flour**3 tablespoons (27 g) arrowroot starch1/4 cup (60 g) natural cane sugar1 teaspoon pumpkin pie spice1/4 teaspoon fine sea salt1/2 teaspoon baking soda For the Fluffy Pumpkin Pie Spice Buttercream: 1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter1 1/2 cups (190 g) powdered icing sugar, sifted if necessary1/2 teaspoon pumpkin pie spicePinch fine sea saltCinnamon or pumpkin pie spice, for garnish (optional)
Preheat the oven to 350°F (180°C) and line one extra-large baking sheet (or two medium-sized sheets) with parchment paper. To a small bowl, add the wet ingredients: grapeseed oil, maple syrup, pumpkin purée, brown rice syrup, ground flax, and vanilla. Whisk until combined. To a large bowl, add the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, pumpkin pie spice, salt, and baking soda. Whisk until combined. Pour the wet mixture over the dry mixture (being sure to scoop all of the wet ingredients stuck to the sides of the bowl), and stir until it comes together into a dense, very thick dough. The dough will be very sticky, but this is normal! Scoop a slightly heaping 1 tablespoon of dough into your hand, and roll it into a ball. Continue with the remaining dough, placing each ball onto the baking sheet about 2 to 3 inches apart. If needed, you can lightly wet your fingers during this process. Do not flatten the balls before baking as they will spread out on their own. Bake the cookies for 12 to 14 minutes until lightly golden (I like baking them until lightly golden as the edges get a bit crispy during cooling). Cool the cookies completely on the baking sheet. To speed up the cooling process, cool the cookies for 10 minutes on the pan then transfer the cookies to the fridge until completely cooled. Meanwhile, prepare the Fluffy Pumpkin Pie Spice Frosting: To a large bowl, add the vegan butter. Using electric beaters, beat the butter until smooth (about 30 seconds). Add the powdered sugar, pumpkin pie spice, and salt. Starting on low speed, beat until smooth and fluffy, gradually increasing the speed as the ingredients combine. It will look very crumbly at first, but it will eventually come together and become fluffy. If the frosting is still too dry, you can thin it with a tiny bit of almond milk (1/2 teaspoon at a time), and continue beating until smooth. If it’s too thin, you can add a little more powdered sugar and beat again until smooth. Spread the frosting onto the completely cooled cookies, and top with a sprinkle of cinnamon or pumpkin pie spice, if desired. Serve and enjoy! Leftover cookies can be stored in an airtight container in the fridge for 1 to 2 days. The cookies will soften when sealed in a container.
Serving Size 1 of 20 cookies (with frosting) | Calories 148 calories | Total Fat 6.6 grams Saturated Fat 1.3 grams | Sodium 91 milligrams | Total Carbohydrates 21 grams Fiber 0.9 grams | Sugar 11.5 grams | Protein 1.6 grams1 of 20 cookies (without frosting): 88 calories, 3.6 grams total fat, 0.3 grams saturated fat, 59 milligrams sodium, 12.7 grams carbohydrates, 0.9 grams fibre, 3.3 grams sugar, 1.6 grams protein. * Nutrition data is approximate and is for informational purposes only.
For those of you who missed my earlier announcement, Indigo is hosting a wonderful contest in celebration of Oh She Glows for Dinner! Plum members who pre-order my new cookbook are automatically entered in this wonderful prize package. It is a great time to do so, because the book is on sale for 22% off right now (Please note, I don’t know when this sale ends). Click here to enter!
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