Vegan Pumpkin Sugar Cookies

Name: Kue Gula Labu Vegan
Total time: 57 min
Yield: 22 servings
Cuisine: Indonesian
Ingredients: 1/2 cup vegan butter ((such as Earth Balance // softened* // 1 stick yields 1/2 cup)); 1/2 cup organic cane sugar ((plus more for topping)); 1/4 cup brown sugar; 1 tsp pure vanilla extract; 1/4 cup pumpkin puree*; 1 ½ heaping cups unbleached all-purpose flour* ((sub up to 1/3 whole-wheat pastry)); 1/2 Tbsp cornstarch or arrowroot powder ((for thickening/binding)); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp pumpkin pie spice; 3/4 tsp ground cinnamon; 1 Tbsp unsweetened almond milk ((or other non-dairy milk)); 1/2 cup vegan butter ((such as Earth Balance // softened* // 1 stick yields 1/2 cup)); 1/2 tsp vanilla extract ((optional)); 1/4 tsp each ground cinnamon and pumpkin pie spice; 1 ½ Tbsp pumpkin butter* ((optional // or use store-bought)); 2 ½ - 3 cups powdered sugar; 1 splash non-dairy milk

Tender, incredible, vegan pumpkin sugar cookies that require just 1 bowl! Super fluffy, simple preparation, and perfect for fall!

⏱️ 57 min 🔪 Prep: 45 min 🔥 Cook: 12 min 📊 Medium 👁️ 14 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

22 servings

1/2 cup vegan butter ((such as Earth Balance // softened* // 1 stick yields 1/2 cup))
1/2 cup organic cane sugar ((plus more for topping))
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree*
1 ½ heaping cups unbleached all-purpose flour* ((sub up to 1/3 whole-wheat pastry))
1/2 Tbsp cornstarch or arrowroot powder ((for thickening/binding))
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 tsp ground cinnamon
1 Tbsp unsweetened almond milk ((or other non-dairy milk))
1/2 cup vegan butter ((such as Earth Balance // softened* // 1 stick yields 1/2 cup))
1/2 tsp vanilla extract ((optional))
1/4 tsp each ground cinnamon and pumpkin pie spice
1 ½ Tbsp pumpkin butter* ((optional // or use store-bought))
2 ½ - 3 cups powdered sugar
1 splash non-dairy milk

Steps

Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
Add sugar, brown sugar, and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15-30 minutes (or until cold), or refrigerate for 30-45 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo). If you find the dough is sticking to the glass, you can dip it in flour, then sugar, before smashing.
Bake on the center rack for 10-12 minutes or until very slightly golden brown.
Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional), spices, and pumpkin butter (optional) and mix once more.
Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.