- If you can’t find tinned pumpkin puree in your local supermarket, you can make your own! Roast a pumpkin until soft, scoop out the flesh, then blend.
- We use vegan margarine which has a higher oil content and makes these cookies extra soft. However you can also use a vegan butter.
- 100g / 3.5oz vegan margarine or butter
- 100g / 3.5oz light brown sugar
- 80g / 2.8oz pumpkin puree from a tin or homemade
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 tsp ginger powder
- 1/4 tsp ground nutmeg
- 200g / 7oz self-raising flour
- 1/4 tsp bicarbonate of soda
- pinch of salt
For the icing:
- 1 cup icing sugar
- 4 tsp plant-based milk
- Preheat the oven to 180°C / 356°F and line a large baking tray with baking paper.
- Mix together vegan margarine, sugar, pumpkin puree and vanilla extract in a mixing bowl. Add the cinnamon, ginger, nutmeg, flour, bicarbonate of soda and salt. Stir, then bring everything together with your hands.
- Roll into 8-10 balls (don't worry if the dough is very soft) and place them evenly on baking tray, leaving at least a few centimetres between each ball.
- Dip your fingers in a bowl of cold water. Press down on each ball until the dough is approx 1cm thick and the balls are a round cookie shape. Bake for 12-15 minutes.
- Remove the cookies from the oven and leave to cool for 10 minutes.
- Mix the icing sugar and plant-based milk in a small bowl until smooth and drizzle over the cookies with a spoon in a pattern. Leave to set for the icing to set, then voila! Happy Halloween.
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