An allergen-friendly pumpkin flavored classic!
- 1 Pkg Coconut Whisk Snickerdoodle Cookie Mix
- 3 TBSP Pumpkin Puree
- 2 TBSP Melted Coconut Oil This is less than mix instruction
- 1 tsp Vanilla Extract
- 2 TBSP Warm Water For Flax Eggs
- 3/4 c Vegan Butter
- 1.5 c Powdered Sugar
- 2 tsp Dairy-Free Milk of Choice use more if needed
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Ground Cloves
For the Cookies
Preheat Oven to 350 degrees. Place parchment paper on selected cookie sheet. In a small separate bowl, add warm water to contents of flax meal baggie. Stir and let sit a 5 minutes.
In another bowl, mix together pumpkin, oil, vanilla, and sugar packet. Add in mix contents, along with the spices. Combine until a dough forms (be patient!)
Form into small balls, flatten, and arrange on cookie sheet. (Hold on to the cinnamon sugar mixture until after frosting!)
Bake for 8 minutes, then allow cookies to cool for 10 minutes while still on cookie sheet.
Whip butter with a hand mixer in medium sized bowl until fluffy- about 30 seconds. Add in almond milk and powdered sugar in 1/2 cup increments until combined.
Mix in spices and vanilla. Add more milk or powdered sugar if needed to reach desired consistency.
Cool frosting in fridge for 30 minutes while allowing cookies to also cool.
Frost each cookie, the sprinkle with cinnamon sugar mixture packet.