An allergen-friendly pumpkin flavored classic!
Ingredients
- 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
Spiced Frosting
- 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
Instructions
For the Cookies
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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.
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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!)
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Form into small balls, flatten, and arrange on cookie sheet. (Hold on to the cinnamon sugar mixture until after frosting!)
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Bake for 8 minutes, then allow cookies to cool for 10 minutes while still on cookie sheet.
Spiced Frosting
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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.
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Mix in spices and vanilla. Add more milk or powdered sugar if needed to reach desired consistency.
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Cool frosting in fridge for 30 minutes while allowing cookies to also cool.
Finishing Up
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Frost each cookie, the sprinkle with cinnamon sugar mixture packet.
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Enjoy!