This year, my favorite season is Fall. In the past it’s been Spring or Summer but I’m finding myself ready for cooler weather and fall flavors more than ever. I’ve already been sipping Pumpkin Spice lattes for a few weeks now and I’ve been itching to make pumpkin bread, cookies, and pies. The thing I miss the most about fall in Ohio is the smell. I love the smell of fall air and watching the trees change colors. I’m hoping Ben and I will be able to get to Asheville to experience the season but we already have so much planned for the next two months. Fingers crossed!
I saw on Instagram (follow me there @theflavorchaser) that my sister made chili and cornbread last night which instantly gave me permission, in this 80 degree weather, to make pumpkin cookies! But I didn’t have any eggs, sigh. Fortunately, I did have access to the internet and googled egg substitutes and went with it. These cookies turned out so great! I hope you get a chance to make them soon. (read the tips section below to make these cookies vegan!)
For the cookies
2 1/2c flour
1tsp baking powder
1/2tsp baking soda
2 1/2tsp pumpkin pie spice
extra cinnamon, nutmeg, cloves, if you prefer
1/2c butter, softened
1/2c white sugar
1/2c brown sugar
1 1/4c canned pumpkin puree
1/4c canola oil
Preheat the oven to 350 degrees. Line a baking sheet with a silpat. Combine flour, baking powder, baking soda, and salt in a small mixing bowl. Mix well. In a medium mixing bowl, beat pumpkin pie spices, butter, and sugars together with a mixer until combined. Add pumpkin, oil, and vanilla- mix until well combined. Slowly add the flour mixture to the pumpkin mixture until just combined. Do not over mix. Drop by spoonfuls onto the baking sheet, flatten slightly with the back of the spoon or your fingers. Bake for 15 minutes, move to wire rack to cook.
For the cinnamon icing
1tsp vanilla extract
2c powdered sugar
3-4 tbsp plain almond milk
2tbsp melted butter
Mix all ingredients together. Place the wire rack of cookies over parchment paper. Spoon the icing on top of each cookie and spread around until covered.
Tips for making this recipe:
- If you prefer to use an egg, use 1 egg in place of the canola oil
- While the cookies are baking, keep the dough in the refrigerator in between batches. This makes it a lot easier to form the cookies on the baking sheet.
- Mix the icing using 3tbsp of milk first. Only add the 4th if you prefer the icing a little thinner. Add a 5th if you want it even thinner.
- I used vanilla almond milk which does give it a different flavor, I don’t mind it but the plain almond milk is probably better. Or use regular milk if you want.
- Want to make this recipe vegan? Use applesauce instead of butter and skip the icing.
- These cookies are very light and fluffy. They are great on their own and even better with the icing.
If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!