Hi everyone, I trust you are all doing great! I’m here to share a delightful cookie recipe inspired by fall that has become a staple in our home.
First off, a huge thank you to each of you for your continued support of Oh She Glows for Dinner! I’m truly thankful for all of you who have faith in me and my creations. It seems that you’re really looking forward to cozy, plant-based meals at home, which makes me incredibly happy because this book nearly pushed me to my limits…hah 😉 just kidding. Well, it was my greatest challenge yet, but completely worth it, and I’m so pleased with how it turned out. Now, being able to cook from this book in my own kitchen is very special. I can’t wait for you to experience that too.
Your pre-orders are incredibly important because more pre-orders increase our chances of getting the book available at a wider variety of retailers, including indie shops, chain stores, and online platforms, making it easier for everyone to find the book and support their favorite places. Thank you so much for your assistance!! Click here to see where you can pre-order your copy and get started on these delightful, cozy recipes as soon as the book is hot off the press! The wait is almost over. 🙂 If you pre-order, don’t forget to claim your pre-order Bonus Bundle here before October 13th.
Now, let’s welcome the fall season with a new, lightly spiced, and totally addictive frosted pumpkin cookie.
Sending you all my affection and positive energy for the upcoming season!
Homemade Pumpkin Pie Spice Mix. In the Tips section, I’ve included alternatives for sifted whole-grain spelt and all-purpose white flour in place of the white/light spelt flour. Be sure to review them before starting as the flour substitutions aren’t direct 1:1 swaps. This recipe is derived from my Easy Vegan Sugar Cookies with Pink Frosting.
Ingredients
For the wet ingredients:
3 tablespoons (45 mL) grapeseed oil
3 tablespoons (45 mL) pure maple syrup
1/4 cup (60 mL) unsweetened pumpkin purée
2 tablespoons (30 mL) brown rice syrup
1 1/2 teaspoons ground flaxseed
1/2 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 starch
1/4 cup (60 g) natural cane sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
For the Fluffy Pumpkin Pie Spice Buttercream:
1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter
Cinnamon or pumpkin pie spice, for garnish (optional)
Instructions
Preheat the oven to 350°F (180°C) and line one super-sized baking sheet (or two medium sheets) with parchment paper.
In a small bowl, combine the wet ingredients: grapeseed oil, maple syrup, pumpkin purée, brown rice syrup, ground flax, and vanilla. Whisk until fully combined.
In a large bowl, mix the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, pumpkin pie spice, salt, and baking soda until blended.
Pour the wet ingredients into the dry mixture (making sure to scrape all the wet ingredients off the bowl’s sides), and stir until a dense, thick dough forms.
The dough will be quite sticky, and that’s perfectly normal! Take a heaping spoonful of dough and roll it into a ball. Repeat with the rest of the dough, placing each ball on the baking sheet approximately 2 to 3 inches apart. If needed, lightly wet your fingers during this step. Do not flatten the balls before baking as they will spread naturally.
Bake the cookies for 12 to 14 minutes until lightly golden (I prefer to bake them until they are slightly golden so the edges become a bit crispy while cooling). Allow the cookies to cool completely on the baking sheet. To speed up cooling, let the cookies rest for 10 minutes in the pan then move them to the fridge until fully cooled.
While cooling, prepare the Fluffy Pumpkin Pie Spice Frosting: In a large bowl, add the vegan butter. Using electric beaters, whip the butter until smooth (around 30 seconds). Gradually mix in the powdered sugar, pumpkin pie spice, and salt. Start on low speed, beating until smooth and fluffy, gradually increasing the speed as ingredients blend. It might look very crumbly at first, but it will eventually smooth out and become fluffy. If the frosting appears too dry, you can add a tiny bit of almond milk (1/2 teaspoon at a time), and continue beating until smooth. If it’s too runny, add a bit more powdered sugar and beat again until smooth.
Spread the frosting onto the fully cooled cookies, adding a sprinkle of cinnamon or pumpkin pie spice on top, if you wish. Serve and enjoy! Leftover cookies can be kept in an airtight container in the refrigerator for 1 to 2 days. They’ll soften when stored in a container.
Tip:
* Be sure to select almond flour and not almond meal, which is much coarser.
** I favor the white/light spelt option. If you come across some, it’s wonderful in this recipe! However, if it’s not available in stores, you can sift whole-grain spelt flour before use. The flour will not be as fine and delicate as the white/light spelt flour, but it will work in a pinch. To sift: place a large bowl on a kitchen scale, tare it to zero, and spoon flour into a fine mesh sieve, gently shaking it side to side until about 127 grams of sifted flour collects in the bowl. Discard any coarse flakes remaining in the sieve. Using sifted whole-grain spelt flour gives a heartier flavor and texture. Alternatively, you may use 3/4 cup plus 2 tablespoons (127 grams) all-purpose white flour instead of the white/light spelt flour. The cookies will taste slightly less sweet and complex with all-purpose white flour.
Flours are weighed using the “scoop and shake until level” technique, where you scoop into the flour and shake the cup side to side until the flour is even. I recommend weighing the flour whenever you can for the utmost accuracy.
Nutrition Information
(click to expand)
For those who missed my previous announcement, Indigo is running a fantastic contest in honor of Oh She Glows for Dinner! Plum members who pre-order my new cookbook will automatically enter for a chance to win this wonderful prize package. It’s an excellent opportunity because the book is currently on sale for 22% off (Please note, I’m unsure when this sale will end). Click here to enter!
**Pumpkin Cookies with Spiced Buttercream Frosting – A Tasty Autumn Delight from Oh She Glows**
As the cool autumn ambiance starts to set in and the leaves transform into brilliant shades of orange, red, and yellow, it’s the ideal moment to savor the tastes of fall. One of the finest ways to do this is by whipping up a batch of warm and comforting pumpkin cookies. If you’re in search of a recipe that combines the cozy essence of pumpkin with the richness of spiced buttercream frosting, look no further than the scrumptious “Pumpkin Cookies with Spiced Buttercream Frosting” recipe from *Oh She Glows*.
*Oh She Glows*, founded by Angela Liddon, is a well-regarded plant-based food blog celebrated for its healthy, vegan-friendly recipes. Angela’s creations are not just tasty but also emphasize whole, natural ingredients that nourish the body and spirit. This pumpkin cookie recipe exemplifies this, presenting a perfect harmony of sweetness, spice, and texture that will have you reaching for another (or maybe even a third!).
### Why Choose Pumpkin Cookies?
Pumpkin is a quintessential ingredient of fall. It’s both tasty and packed with nutrients like vitamin A, fiber, and antioxidants. Pumpkin puree lends moisture and a gentle sweetness to baked goods, making it an ideal foundation for cookies. When combined with warm spices such as cinnamon, nutmeg, and cloves, pumpkin cookies evolve into a delightful, aromatic indulgence that’s hard not to love.
### Recipe Overview
#### **Ingredients for the Pumpkin Cookies:**
– **Pumpkin Puree**: The highlight of the recipe! Ensure you use pure pumpkin puree and not pumpkin pie filling, which contains additional sugars and spices.
– **Flour**: You can opt for all-purpose flour or a gluten-free blend if you want a gluten-free alternative.
– **Coconut Sugar**: This unrefined sweetener imparts a gentle caramel flavor to the cookies. Brown sugar is an acceptable substitute if you prefer.
– **Coconut Oil or Vegan Butter**: These fats contribute to a tender, moist cookie. Coconut oil adds a hint of tropical flavor, while vegan butter delivers a more classic taste.
– **Baking Powder and Baking Soda**: These leavening agents guarantee the cookies rise, resulting in a light, fluffy texture.
– **Spices**: A mix of cinnamon, nutmeg, ginger, and cloves gives these cookies their distinct fall flavor.
– **Vanilla Extract**: Imparts a warm, sweet note that complements the pumpkin and spices.
#### **Ingredients for the Spiced Buttercream Frosting:**
– **Vegan Butter**: The foundation of the frosting, offering a rich, creamy consistency.
– **Powdered Sugar**: Sweetens the frosting and provides a smooth texture.
– **Pumpkin Pie Spice**: A mix of cinnamon, nutmeg, ginger, and cloves that amplifies the fall flavors.
– **Vanilla Extract**: Adds complexity and warmth to the frosting.
– **Non-Dairy Milk**: Aids in achieving the ideal spreadable texture for the frosting.
### Step-by-Step Directions
1. **Prepare the Dough**: Begin by mixing the dry ingredients, including flour, baking powder, baking soda, and spices. In a separate bowl, whisk the wet ingredients, such as pumpkin puree, coconut oil (or vegan butter), coconut sugar, and vanilla extract. Gradually incorporate the wet and dry mixtures until a soft dough forms.
2. **Chill the Dough**: For optimal results, refrigerate the dough for around 30 minutes. This helps the cookies retain their shape and stop excessive spreading during baking.
3. **Bake the Cookies**: Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Scoop up small dough portions and shape them into balls. Place them on the baking sheet and gently flatten if desired. Bake for 10-12 minutes, or until lightly golden at the edges.
4. **Prepare the Spiced Buttercream Frosting**: While the cookies cool, make the frosting. Beat the vegan butter until light and fluffy, then slowly incorporate the powdered sugar, pumpkin pie spice, and vanilla extract. If the frosting is too thick, add a splash of non-dairy milk until it reaches your preferred texture.
5. **Frost the Cookies**: Once the cookies are fully cooled, lavishly spread the spiced buttercream frosting on top. For an extra touch, dust a bit of cinnamon or pumpkin pie spice over the frosting.
6. **Dig In!**: These cookies are best enjoyed freshly baked, although they can be stored in an airtight container for several days. The flavors will continue to meld, enhancing their deliciousness over time.
### Reasons to Love This Recipe
1. **Vegan-Friendly**: As with all recipes from Angela Liddon, these cookies are plant-based, making them suitable for a wide audience.
