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Vegan Pumpkin Cookie
Lisa

Vegan Pumpkin Cookies

They are a soft cake like perfectly spiced pumpkin cookie drizzled in a slight coffee and vanilla flavored icing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 30 Cookies
Course: Dessert, vegan
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup Soft Tofu
  • 1 cup Real Maple Syrup
  • 3/4 cup Olive Oil
  • 1 tsp Pure Vanilla Extract
  • 1 can Pumpkin Puree
  • 3 cups Flour
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
Icing
  • 1 cup Powdered Sugar
  • 3 tsp. Brewed Coffee
  • 1 tsp. Pure Vanilla Extract

Equipment

  • Standing Mixer

Method
 

  1. Drain the tofu by wrapping the tofu into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain, this can take up to 10 minutes.
  2. Preheat the oven to 350°F.
  3. Prepare 2 baking sheets with parchment paper and set aside.
  4. In a free standing mixer, place the drained tofu into the mixing bowl along with the oil, tofu, maple syrup, vanilla and blend until creamy.
  5. Next add the pumpkin puree and continue blending until well combined.
  6. In a medium sized bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  7. Slowly add the dry ingredients to the wet ingredients a half cup at a time, blending each time until well mixed.
  8. Scoop 1/8 to 1/4 Cup of batter for each cookie onto the parchment lined baking sheets.
  9. Place the baking sheet into the oven and bake the cookies for 8 minutes.
  10. After 8 minutes, rotate the baking sheet and bake for about another 8 minutes, or until they are firm to the touch.
  11. Cooking times can vary depending on the size of the cookie and so many other factors. Watch the cookies closely.
  12. When the cookies are done, remove from the oven and transfer the cookies to a cooling rack to completely cool.
Icing the Cookies
  1. In a small mixing bowl, mix the powdered sugar, coffee, and vanilla together.
  2. Drizzle the icing onto each cookie.
  3. Leave the cookies out for a while to let the icing set.
  4. Store these cookies in a air tight container, leave out or freeze.
  5. Note: These cookies freeze very well, but I would not put icing on them before freezing. Save icing them until you are ready to serve the cookies.

Notes

Also  remember to keep a close eye on those cookies while you bake them.  So many things can contribute to the varying baking times.