Soft Pumpkin Holiday Cookies (Vegan)

Every year, without fail, I start to panic at the sight and feeling of Christmas coming to an end. My belief is that the spirit should be kept alive until the first day of the new year. So here, on the 31st of December, I present you with the final holiday cookie of 2014. 

I'm starting to feel the pressure of school creeping up from behind my back. I sit here, thinking to myself, why on earth did I ever leave home to begin with? Home is familiar and California is warm. I've started to take peaks at East Coast weather and as I do, I see the nighttime temperatures dropping and I begin to shiver the way your tongue puckers at the thought of a sour patch kid. 

Of course, there is no escape from growing up. It's the single most scary and rewarding thing that everyone has to do. But before I move anywhere further in time, I need a cookie and a cup of coffee to relax my mind and prepare myself for the wave of goodbyes to Christmas. I shall see you next year.
Soft Pumpkin Holiday Cookies (Vegan)
Yield: 1 dozen

Click here for full printable recipe

  • 1 cup white whole wheat flour 
  • 1/3 cup turbinado sugar 
  • 1 tablespoon cornstarch 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup canned pumpkin 
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup powdered sugar (for icing)
  • 1-2 tablespoons milk of choice (for icing)
  1. Preheat the oven to 350 degrees and prepare a sheet pan with parchment paper or a silpat. 
  2. In a large bowl, mix the flour, sugar, cornstarch, baking powder, baking soda, salt, and spices. 
  3. Make a well in the center of the dry ingredients and add the pumpkin, coconut oil, and vanilla. Mix until a dough is formed and all of the flour is incorporated. 
  4. Roll the dough into 1" balls and place on the prepared sheet pan. Press the cookies with a fork to flatten. 
  5. Place the pan in the fridge for 15 minutes to chill before baking. 
  6. Bake for 10-12 minutes or until the bottom of the cookies are golden. Move cookies to a wire rack to cool. 
  7. Meanwhile, prepare the icing by mixing powdered sugar with milk until a thick paste forms. Spoon the icing onto cooled cookies and allow a few minutes for it to harden.
  8. Serve immediately or store at room temperature in a sealed container for up to 5 days. 

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© A Little Baker
Maira Gall