Pumpkin Cookies with Coconut Yogurt Icing
As the crisp autumn air settles in and the leaves turn golden, it’s the perfect time to indulge in some cozy baking. These vegan, gluten-free pumpkin cookies are a wonderful way to embrace the season. They’re soft, spiced, and topped with a luscious coconut yogurt icing that adds a touch of creaminess and a hint of sweetness.
Whether you’re baking for a festive gathering or just enjoying a quiet moment with a cup of tea, these cookies will bring a touch of autumn magic to your day. Plus, they’re easy to make and even easier to enjoy! :)
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Pumpkin Cookies
Ingredients for Cookies:
- 1 cup oat flour (you can make this by blending oat bran into a fine flour)
- ½ cup almond flour (for extra softness and lightness)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp salt
- ½ cup canned pumpkin purée
- ¼ cup unsweetened applesauce (for moisture)
- ¼ cup erythritol (or adjust to your sweetness preference)
- ¼ cup almond milk (or other plant-based milk)
- 1 tsp vanilla extract
Ingredients for Icing:
- ½ cup vegan coconut yogurt
- 2-3 tbsp powdered erythritol
- ½ tsp vanilla extract
- 1 tsp lemon juice (optional)
Toppings:
- ¼ cup dried white mulberries
- ¼ cup dried goji berries
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Instructions for Cookies:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a medium bowl, combine oat flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Mix wet ingredients: In another bowl, whisk together the pumpkin purée, applesauce, erythritol, almond milk, and vanilla extract until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. The dough should be slightly thick but spoonable.
Shape cookies: Using a tablespoon or cookie scoop, drop dough onto the baking sheet, leaving some space between each. Lightly flatten the tops of the cookies with the back of a spoon.
Bake: Bake for 10-12 minutes, or until the edges are set and slightly golden. The cookies will be soft when they come out but will firm up as they cool.
Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Instructions for Icing:
In a small bowl, whisk together the coconut yogurt, powdered erythritol, vanilla extract, and lemon juice (if using). Adjust sweetness to taste.
Place in the fridge for 10-15 minutes to thicken slightly.
Assembling the Cookies:
Once the cookies are completely cool, spread the coconut yogurt icing on top of each cookie.
Get creative with the toppings: While dried white mulberries and goji berries offer a unique combination of textures and flavors, you can totally customize your toppings! Try dried cranberries, chopped nuts, seeds, or even a sprinkle of shredded coconut. The beauty of these cookies is that you can make them your own.
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Store the cookies in the refrigerator if they are iced, or at room temperature for uniced cookies. They’ll keep for up to 3 days at room temp or a week in the fridge
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I hope you find as much joy in making and eating these vegan pumpkin cookies as I do. They’re a delightful treat that captures the essence of fall with every bite. Don’t be afraid to experiment with different toppings and make this recipe your own. If you give these cookies a try, I’d love to hear about your experience—feel free to leave a comment or share your creations on social media.
Happy baking and enjoy the cozy flavors of autumn! 😊🍂
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