Pumpkin Cookies (egg-, dairy-free, vegan)

A long time ago, I worked at a coffee shop. There were these most delicious pumpkin cookies that we used to devour. Last night, I was determined to make them. Using my pumpkin spice cake as a base, I was pleasantly surprised with the outcome. Okay, who am I kidding. The recipe made 15 cookies & there were only three left this morning. Yep, they were that good. The frosting definitely adds a whole lot of sweetness, so if you want less of a sweet treat, I'd just nix the frosting. But if you're looking for a decadent dessert, then definitely use it! Enjoy!


Pumpkin Cookies

2 cups flour

1 cup sugar

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1-15 ounce canned pumpkin

1/2 cup oil

1 cup powdered sugar

1/4 cup brown sugar

1 teaspoon vanilla

1/3 cup palm shortening

2-4 tablespoons dairy-free milk


1. Preheat oven to 350 degrees. Mix dry ingredients.

2. Add pumpkin & oil to dry ingredients, mix well.

3. Drop dough on to cookie sheet (I did about an 1/8 cup, which made 15 cookies).

4. Bake for 15 minutes.

5. For frosting, place all ingredients into mixing bowl & mix until smooth.

6. When cookies cool, frost & enjoy! (But they're also very good without frosting!)