Vegan Maple Pecan Pumpkin Cookies With Healthier Frosting

These Vegan Maple Pecan Pumpkin Cookies are soft, pillowy and chewy. They’re full of pumpkin spice, maple, and pecan flavour! These plant based cookies are the perfect fall cookie to be enjoyed during the holidays, or just any regular day you want a tasty treat! The pillowy pumpkin spice cookie is topped with a creamy cashew icing flavoured with maple syrup, topped with chopped pecans. So delicious!

So let’s talk about this amazingly delicious healthier frosting! It’s made with cashews so it’s incredibly creamy and rich in flavour. It’s sweetened with maple syrup which gives it a really delightful flavour. Vanilla and cinnamon add even more flavour to the icing, and oat milk is added to make the cashew icing less thick. The pillowy soft pumpkin spice flavoured cookies combined with the maple cashew frosting and crunchy pecans on top make for a perfect fall or winter cookie. These cookies are a really perfect treat to make for the holidays. Deeelicious! Enjoy!

Vegan Maple Pecan Pumpkin Cookies With Healthier Frosting

by Baking Me Healthy

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 4 minutes mins

Course Dessert

Cuisine Vegan

Servings 18 cookies

Ingredients

  

Cookie Dough

• ½ cup melted unsalted vegan butter
• ½ cup and 1 + ½ tablespoons pure pumpkin puree 140 ml
• 1 cup brown sugar
• 1 ½ tsp vanilla
• 1 ½ cups all purpose flour
• ¾ tsp baking soda
• ¼ tsp baking powder
• ½ tsp sea salt
• 1 tsp ceylon cinnamon
• ⅓ tsp cardamom
• ⅓ tsp ginger
• ¼ tsp nutmeg
• pinch of allspice

Maple Frosting

• ½ cup soaked cashews soaked overnight or for about 6 hours until soft
• ¼ cup maple syrup
• 3-4 tbsp oat milk
• ¼ tsp ceylon cinnamon
• 1 tsp vanilla

Toppings

• chopped pecans

Instructions

 

• Mix all of the dry cookie dough ingredients together in a bowl.
• Whisk together all of the wet cookie dough ingredients in a separate bowl. Then pour the wet ingredients into the dry and mix to combine, but don't overmix. The cookie dough shouldn't be too wet or too dry. Cover the mixing bowl and chill the dough in the fridge.
• Once the dough has chilled for about 30-40 minutes, it should be quite firm. Remove the dough from the fridge.
• Preheat the oven to 175° C and prepare two baking sheets.
• Scoop out cookies about the size of 1 ½ – 2 tbsp balls of dough. Space out the cookies evenly on baking sheets.
• Bake the cookies for roughly 11-14 minutes until the edges have set and turned a nice light golden colour and the cookies have puffed up. The cookies will continue to bake while they're cooling out of the oven. Let the cookies cool for 5-8 minutes on the cookie sheets, then remove them to cooling racks.
• Let the cookies cool completely and make the icing during the meantime.
• Chop the pecans into small pieces to sprinkle on top of the iced cookies later. Set aside.
• Add the icing ingredients to a high speed blender and mix until smooth and creamy. Taste the icing and adjust sweetness etc as desired.
• Ice the cookies once they've cooled and sprinkle the chopped pecans on top. Let the icing set, and enjoy!!

Keyword cookies, maple, maple syrup, pecan, pumpkin, pumpkin spice, vegan