1 1/2tablespoonsaluminum-free baking powderOr you can use 1 teaspoon baking soda with 1 teaspoon regular baking powder.
1teaspooncinnamon
1/4teaspoonsalt
For the Icing (Optional)
1 1/4cupconfectioner's sugaradd extra 1-2 tablespoons as needed
2tablespoonsalmond milkadd extra 1/2 tablespoon as needed
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine pumpkin, vegan butter, oil, cane juice crystals, brown sugar, almond milk, and vanilla. Use a wire whisk or electric mixer to assure all lumps are completely dissolved.
Place flours, cornstarch, baking powder, cinnamon, and salt on the top of the liquid ingredients, but don't mix.
Use a fork to gently mix cinnamon, cornstarch, baking powder, and salt with the flour, before using a large spoon or electric mixer to completely combine the liquid ingredients with the dry.
Drop slightly heaping tablespoons of dough about 1-2 inches apart on a parchment or silicon lined baking sheet.
Bake cookies at 350 degrees Fahrenheit for 14-16 minutes, or until the edges of the cookies are just starting to turn golden.
Don't be tempted to bake all the cookies at once. Most ovens bake most evenly when there is only one baking sheet at a time.
Allow cookies to cool for 2-3 minutes before transferring them from baking sheet to a cooling rack.
When cookies have cooled to room temperature, make the icing by combining confectioner's sugar and almond milk in a small bowl. Stir with a fork until smooth.
Drizzle the icing over your cookies any way you like.
Enjoy!
Notes
Store cookies in an airtight container for up to 4 days at room temperature, or more if refrigerated.
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