VEGAN PUMPKIN SUGAR COOKIES

These cookies were inspired by fall, first and foremost, but also by my 1-Bowl Vegan Funfetti Cupcakes!

I overfilled the muffin tins with batter on my first try and quickly realized that the overflow baked perfectly into a sugar cookie-type consistency! In that moment, I knew vegan sugar cookies were not far out of reach.

Freshly baked Vegan Pumpkin Sugar Cookies resting on a cooling rack
This recipe is easy and fast! Just 1 bowl, simple methods, and 1 hour start to finish (frosting and all). And they just so happen to taste like the sugar cookies of your youth, just without (real) butter, eggs, or milk. Huzzah!

Ingredients
COOKIES

• 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
• 1/2 cup organic cane sugar (plus more for topping)
• 1/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1/4 cup pumpkin puree*
• 1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
• 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 tsp ground cinnamon
• 1 Tbsp unsweetened almond milk (or other non-dairy milk)

FROSTING (optional)

• 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
• 1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)
• 1/2 tsp vanilla extract (optional)
• 2 1/2 - 3 cups powdered sugar
• 1/4 tsp each ground cinnamon and pumpkin pie spice
• 1 splash non-dairy milk

Instructions

1. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
2. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
3. ............................

for full recipes please see : minimalistbaker.com

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