Ingredients

For the cookies:

• 1/2 cup ForA vegan butter, room temperature, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1/3 cup Misfits Market canned pumpkin purée
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 tablespoon dairy free milk

Note: The recipe works really well with regular butter if you’re not vegan.

This recipe is from Misfit Market

This entry was posted in Recipes on November 17, 2021 by wpalace.