Ingredients
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 1/2 cup plant-based butter 1 stick nondairy butter, softened
- 1/4 cup nut/seed butter such as almond, sunflower seed, or cashew butter
- 1 teaspoon pure vanilla extract
- 1 cup coconut sugar
- 1/2 cup canned pumpkin not pumpkin pie filling
- 2 cups gluten-free all-purpose flour preferably 1:1 baking flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
For The Frosting:
- 3 cups organic powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 3 tablespoons nondairy plant milk
- 1/4 cup plant-based butter 1/2 stick nondairy butter
- 1-2 tablespoons bourbon
Instructions
- Preheat oven to 375°F.
- Make your flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it gels up.
- In a large bowl, beat the plant-based butter, nut/seed butter, vanilla, and coconut sugar with an electric mixer on medium speed, scraping bowl occasionally, until well blended.
- Beat in the pumpkin and flax eggs until well mixed.
- On low speed, beat in the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls, or gently roll the dough between your hands and then lightly flatten the pieces with the palm of your hand (not too flat).
- Bake for 10-12 minutes, until the edges are just set, and cool for about 15-20 minutes before frosting.
For The Frosting:
- In a medium bowl, place the powdered sugar, cinnamon, vanilla, and nondairy plant milk.
- In a small saucepan, melt butter over medium heat, whisking constantly, then add the bourbon (optional).
- Pour the melted butter mixture into the powdered sugar mixture and whisk until the powdered sugar is dissolved. If the frosting is too runny, add more powdered sugar, but keep it mind it will set up as it sits. If it's too dry, add just a splash more nondairy milk.
- When the cookies are cool, frost and sprinkle with cinnamon.