Indulge in the essence of autumn with these delightful vegan pumpkin oatmeal cookies! They're a breeze to make and bursting with seasonal flavors. Plus, they come adorned with a delectably simple frosting to top off the experience.
Experience the quintessential taste of autumn in every bite of these cookies. Delight in the perfect balance of softness and chewiness, accented with a hint of crunchiness, all topped off with a luscious vanilla frosting. Simple to whip up, immensely enjoyable, and guaranteed to fill your home with the irresistible aroma of fall spices.
Enjoy these cookies fresh by storing them in an airtight container at room temperature or in the refrigerator for up to a week.
For longer storage, freeze the cookies for up to 3 months. Simply thaw them overnight in the refrigerator before indulging in their deliciousness once again!
Nutrition | Amount per Serving |
---|---|
Serving | 1 Cookie |
Calories | 190 kcal |
Carbohydrates | 30g |
Protein | 2g |
Fat | 7g |
Saturated Fat | 4g |
Polyunsaturated Fat | 1g |
Monounsaturated Fat | 2g |
Trans Fat | 0.02g |
Sodium | 156mg |
Potassium | 82mg |
Fiber | 2g |
Sugar | 20g |
Vitamin A | 858 IU |
Vitamin C | 0.4 mg |
Calcium | 19 mg |
Iron | 1 mg |
Indulge in the essence of autumn with these delightful vegan pumpkin oatmeal cookies! They're a breeze to make and bursting with seasonal flavors. Plus, they come adorned with a delectably simple frosting to top off the experience.
Preheat your oven to 350°F (180°C) and prepare two large cookie sheets by lining them with parchment paper.
In a mixing bowl, combine rolled oats, all-purpose flour, coconut, baking soda, salt, cinnamon, and pumpkin pie spice. Mix well.
In the bowl of your stand mixer, cream together vegan butter and light brown sugar until smooth.
Add pumpkin purée and vanilla extract to the creamed mixture and blend until combined.
Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until a thick cookie dough forms.
Divide the dough into pieces and roll them into balls. Arrange them evenly on the prepared baking sheets, aiming for 20 cookies in total (10 cookies per sheet).
Bake one tray of cookies at a time for 15 minutes. If the cookies haven't spread much, gently flatten them with a fork while they're still soft and puffy.
Allow the cookies to cool and firm up on the baking sheet before frosting.
In a bowl, sift powdered sugar and add soy milk and vanilla extract. Mix until a thick frosting forms.
Spoon the frosting over the cooled cookies using a teaspoon. Place the cookies in the refrigerator for 5 minutes to allow the frosting to set. Then, they're ready to be served!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.