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Pumpkin Pie Cookies

Submitted by Jamie (original recipe from: Plantbasedcookingshow.com)
Print Recipe
Course Breakfast, Dessert, Snack
Servings 16

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.