Description

Delight in these Vegan Pumpkin Spice Cookies featuring a unique marbled dough of vanilla and spiced pumpkin flavors. Soft, flavorful, and topped with a smooth vegan icing drizzle, these cookies offer a perfect treat for fall or any cozy occasion. The cookies are naturally vegan and incorporate warming spices like cinnamon, ginger, nutmeg, and cloves for a festive twist.

Ingredients

Scale

For the Vanilla Dough

65 g vegan butter (block variety, room temperature)
75 g granulated sugar
25 g soft silken tofu or unsweetened applesauce
1 teaspoon vanilla extract or vanilla bean paste
90 g plain white flour (all-purpose flour)
½ teaspoon cream of tartar
¼ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon fine sea salt

For the Pumpkin Dough

65 g vegan butter (block variety, room temperature)
75 g granulated sugar
2 tablespoons pumpkin puree (canned)
90 g plain white flour (all-purpose flour)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch ground cloves
½ teaspoon cream of tartar
¼ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon fine sea salt
½ teaspoon orange food dye (optional)

For the Spiced Sugar

2 tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch ground cloves

For the Icing

100 g icing sugar (confectioners’ sugar or powdered sugar)
1 tablespoon plant milk (unsweetened and unflavored)

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Instructions

Prepare the Vanilla Dough: In a mixing bowl, cream together the vegan butter and sugar until light and fluffy. Then add the silken tofu (or applesauce) and vanilla extract, mixing until smooth. Sift in the flour, cream of tartar, bicarbonate of soda, and sea salt, stirring until just combined to form a dough. Set aside.
Prepare the Pumpkin Dough: In a separate bowl, cream together the vegan butter and sugar. Add the pumpkin puree and mix until smooth. Sift in the flour, cinnamon, ginger, nutmeg, cloves, cream of tartar, bicarbonate of soda, and sea salt. Stir until the dough comes together. Add the orange food dye if using and mix until uniformly colored. Set aside.
Portion the Dough: Using a cookie scoop, portion out both the vanilla and pumpkin dough side by side onto a lined baking sheet, about 1 tablespoon each. Ensure the two portions are next to each other as they will be combined later.
Chill the Dough & Preheat Oven: Place the portioned dough in the refrigerator for 30 minutes to firm up. Meanwhile, preheat your oven to 160°C (320°F).
Prepare the Spiced Sugar: In a small bowl, mix together the granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set aside for coating the cookies after shaping.
Shape the Cookies: After chilling, take one portion of vanilla dough and one portion of pumpkin dough and roll them together with your hands to form a marbled ball. Roll each dough ball in the prepared spiced sugar mixture to coat well, then place back on the lined baking sheet. Repeat for all dough portions, spacing the balls to allow for spreading.
Bake: Bake the cookies for 12-15 minutes. The cookies will be puffy and soft in the center. Gently tap the baking tray on the counter a few times to deflate the cookies, then let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Icing: In a small bowl, whisk together icing sugar and plant milk until smooth and thick enough to drizzle. Drizzle the icing over the cooled cookies and leave to set for at least 30 minutes before serving.

Notes

Silken tofu or applesauce is used as a vegan egg replacement to bind the vanilla dough.
Chilling the dough is essential to help the cookies maintain their shape and develop better texture.
The orange food dye in the pumpkin dough is optional but adds a vibrant color to the marbled effect.
The cookies will appear soft and puffy when done baking; tapping deflates them slightly while maintaining a tender texture.
Store the iced cookies in an airtight container at room temperature for up to 3 days.
To make these cookies Gluten Free, use a gluten-free all-purpose flour blend.

Nutrition

Serving Size: 1 cookie
Calories: 160 kcal
Sugar: 12 g
Sodium: 110 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg