I present to you, Vegan Pumpkin Spice Latte Cookies! I will tell you that the shiny newness of pumpkin flavored everything has not worn thin for me yet. If you follow my Instagram account, you may have noticed that my entire feed has been take over by pumpkin spice things. Cookies and doughnuts and playdough… oh my! Almost an entire jar of pumpkin pie spice seems to have disappeared from my pantry in the last couple of weeks. I think maybe the eternal summer here in San Diego is forcing me to cling to anything that even symbolizes the changing of the seasons. I may share one or two more delicious recipes that call for the orange puree in question… then I’ll make myself move on to other seasonal flavors like apples, persimmons, and pears.
These cookies are vegan but don’t call for any unusual ingredients, which is nice. The coffee icing drizzle makes their flavor reminiscent of the crazy-popular seasonal latte that everyone waits for in the Fall. They are moist and tasty and a little too easy to eat. It’s possible that I may have convinced myself that they are healthy cookies and therefore ok to eat in (what some may call) large quantities. I mean, they do have whole wheat flour and a vegetable in them!
Vegan Pumpkin Spice Latte Cookies
Yield: 2.5 dozen cookies
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup light brown sugar
1 cup canned pumpkin
1/2 cup coconut oil (or canola)
1 1/2 teaspoons vanilla
- Preheat the oven to 350 degrees.
- Line 2 baking sheets with parchment paper or non-stick baking mats.
- Whisk the first 9 ingredient (flour through salt) together in a medium mixing bowl.
- In a large bowl, whisk together the remaining ingredients (brown sugar through vanilla).
- Add about half of the dry ingredients to the wet and stir with a wooden spoon until just combined. Repeat with remaining dry ingredients.
- Scoop dough onto the cookie sheets. I used a 2 Tablespoon cookie scoop and put 12 on each pan. Using clean hands, press the top of each mound of dough down slightly to flatten them out a bit.
- Bake for 10-12 minutes in the preheated oven. You probably won’t see any noticeable browning, but the edges should be set when they are done baking. Cool on the cookie sheet for a few minutes before moving them to a wire cooling rack.
- Drizzle the Coffee Icing onto the cooled cookies using a spoon or a squeeze bottle. If you’re not a fan of coffee, feel free to omit the espresso powder from the icing and you’ll have plain ol’ Vegan Pumpkin Spice Cookies.
adapted slightly from Whisks and Whimsy
Yield: enough to drizzle 2.5 dozen cookies
1 teaspoon instant espresso powder
1-2 Tablespoons hot water
1 cup powdered sugar
- In a small bowl, dissolve the espresso powder in 1 Tablespoon hot water.
- Stir in the powdered sugar.
- Add more water a teaspoon at a time until a good drizzling consistency has been reached. It should flow freely, but not be too runny.