Pumpkin Pie Cookies
Submitted by Jamie (original recipe from: Plantbasedcookingshow.com)
Ingredients
- Cookies
- 2 cups rolled oats ground into flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- 1 ½ cup soy milk unsweetened, or plant based milk of choice
- 1 cup pumpkin puree
- 1 cup deglet dates
- 1 tsp vanilla
- Frosting
- 1 cup cashews
- ⅓ cup deglet dates
- ⅓ cup water
- 1 tbsp lemon juice
- ½ tsp vanilla
Instructions
- Add the oat flour, baking powder, baking soda and pumpkin pie spice to a large mixing bowl and mix well.
- Add the soy milk, dates, vanilla and pumpkin puree to a blender and blend until the dates are pulverized.
- Pour blender mixture into the flour mixture and stir well.
- Scoop batter into a piping bag.
- Pipe out 12-16 cookies onto a parchment lined baking tray.
- Bake for 15 minutes.
- Once baked carefully place cookies onto a cooling rack to cool for 10 minutes.
- Add the frosting ingredients to a blender and blend until smooth.
- Frost cookies with frosting.
- Don't stack frosted cookies. Keep in an airtight container in the refrigerator for at least a week.
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