Description
These Vegan Pumpkin Spice Cookies combine the warmth of autumn spices with a delightful marbled appearance, featuring two distinct doughs—vanilla and pumpkin spice. Perfectly soft and chewy, these cookies are lightly coated in a spiced sugar blend and finished with a smooth vegan icing drizzle, making them a delicious seasonal treat suitable for plant-based diets.
Ingredients
Scale
Vanilla Dough
- 65 g vegan butter, room temperature
- 75 g granulated sugar
- 25 g soft silken tofu or unsweetened applesauce
- 1 teaspoon vanilla extract or vanilla bean paste
- 90 g plain white flour (all-purpose flour)
- ½ teaspoon cream of tartar
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon fine sea salt
Pumpkin Dough
- 65 g vegan butter, room temperature
- 75 g granulated sugar
- 2 tablespoons pumpkin puree (canned)
- 90 g plain white flour (all-purpose flour)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch ground cloves
- ½ teaspoon cream of tartar
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon fine sea salt
- ½ teaspoon orange food dye (optional)
Spiced Sugar
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Pinch ground cloves
Icing
- 100 g icing sugar (confectioners sugar or powdered sugar)
- 1 tablespoon plant milk, unsweetened and unflavoured
Instructions
- Prepare the Vanilla Dough: In a mixing bowl, cream together the vegan butter and sugar until light and fluffy. Then add the silken tofu or applesauce and vanilla extract, mixing until smooth. Sift in the flour, cream of tartar, bicarbonate of soda, and sea salt; stir until just combined to form a dough. Set aside.
- Prepare the Pumpkin Dough: In a separate bowl, cream together the vegan butter and sugar. Add the pumpkin puree and mix until smooth. Sift in the flour, cinnamon, ginger, nutmeg, cloves, cream of tartar, bicarbonate of soda, and sea salt. Stir until the dough comes together. Add the optional orange food dye and mix until uniformly colored. Set aside.
- Portion the Dough: Using a cookie scoop, portion out both the vanilla and pumpkin dough side by side onto a lined baking sheet, about 1 tablespoon each. Ensure the two portions are placed next to each other as they will be combined later.
- Chill the Dough & Preheat the Oven: Place the portioned dough in the refrigerator for 30 minutes to firm up. Meanwhile, preheat the oven to 160°C (320°F).
- Prepare the Spiced Sugar: In a small bowl, mix together the granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set aside for coating the cookies.
- Shape the Cookies: After chilling, take one portion of vanilla dough and one portion of pumpkin dough and roll them together in your hands to form a marbled ball. Roll the dough ball in the spiced sugar mixture, coating it well, then place back on the lined baking sheet. Repeat with all portions. Space the dough balls sufficiently to allow spreading during baking.
- Bake: Bake the cookies for 12-15 minutes until they are puffy and soft in the center. Gently tap the baking tray on the counter a few times to deflate the cookies. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Icing: In a small bowl, mix icing sugar and plant milk until smooth and thick enough to drizzle. Drizzle the icing over the cooled cookies and allow it to set for at least 30 minutes before serving.
Notes
- You can substitute silken tofu with unsweetened applesauce for the vanilla dough to keep it vegan and moist.
- Orange food dye is optional and purely for aesthetic purposes to enhance the pumpkin dough color.
- Ensure dough is chilled properly so cookies hold their shape and create a nice marbled effect.
- Do not overbake; the cookies are meant to be soft and slightly puffy in the center.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
