Vegan Pumpkin Cookies

Vegan Pumpkin Cookies With Maple Frosting made with brown rice flour and almond flour will melt in your mouth. I guarantee that these are by far the best pumpkin cookies you will ever eat! Plus they are gluten-free.

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: Vegan Pumpkin Cookies

Prep Time: 10

Cook Time: 18

Servings:

Calories: 501kcal

Ingredients

Pumpkin Cookies

1/2 cup almond milk
1/3 cup pumpkin puree
1/4 cup coconut oil melted
2 teaspoons vanilla
1 cup brown rice flour
1/3 cup almond flour
1/2 cup coconut sugar
2 tablespoons ground flaxseeds
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt

Vanilla Frosting

4 ounces vegan cream cheese
2 tablespoons Vegan Butter (I used Earth Balance)
1 tablespoon maple syrup
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cups organic powdered sugar

Maple Frosting

1 cup raw cashews soaked for about 2 hours
1/4 cup maple syrup
2 tablespoons almond milk
1 teaspoon vanilla
1/2 teaspoon lemon juice
1/4 teaspoon pumpkin pie spice
Pinch of salt

Instructions

For The Cookies

Preheat oven to 350ºF. Line a baking pan with parchment and grease. In a medium bowl, mix almond milk, pumpkin puree, coconut oil, and vanilla.
In a large bowl combine brown rice flour, almond meal, coconut palm sugar, flax seeds, tapioca starch, baking powder, ginger, cinnamon, and sea salt until thoroughly combined.
Scoop and drop cookies onto the prepared baking sheet and slightly flatten cookies with your fingers. Bake in a preheated oven for 15-20 minutes. Cool completely and add frosting one of the two frostings.

Vanilla Frosting

Whip cream cheese and butter until light and fluffy. Add maple syrup, vanilla, and almond extract, gradually add sugar and whip until fully incorporated

Maple Frosting

Drain cashews, rinse and add to a high-speed blender or food processor. Add remaining ingredients and process until smooth and creamy.

Nutrition