The Whole Food Plant Based Cooking Show
Pumpkin Pie Cookies
Calories: 135kcal
Fall is here so it is time to make pumpkin recipes! Fill you home with the comforting smell of these plant-based vegan Pumpkin Pie Cookies. Enjoy the rich flavor of pumpkin pie without all the effort of making a pie.
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Ingredients
Cookies
- 2 cups organic rolled oats ground into flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- 1 ½ cup soy milk unsweetened, or plant based milk of choice
- 1 cup pumpkin puree
- 1 cup deglet dates
- 1 tsp vanilla
Frosting
- 1 cup cashews
- ⅓ cup deglet dates
- ⅓ cup water
- 1 tbsp lemon juice
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F.
- Add the oat flour, baking powder, baking soda and pumpkin pie spice to a large mixing bowl and mix well.
- Add the soy milk, dates, vanilla and pumpkin puree to a blender and blend until the dates are pulverized.
- Pour blender mixture into the flour mixture and stir well.
- Scoop batter into a piping bag.
- Pipe out 12-16 cookies onto a parchment lined baking tray.
- Bake for 15 minutes.
- Once baked carefully place cookies onto a cooling rack to cool for 10 minutes.
- Add the frosting ingredients to a blender and blend until smooth.
- Frost cookies with frosting.
- Don't stack frosted cookies. Keep in an airtight container in the refrigerator for at least a week.
Scan To Watch The Video!
Nutrition
Calories: 135kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 75mg | Potassium: 236mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2472IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
