Vegan Pumpkin Spice Espresso Cake Cookies With Vanilla Icing

A buttery streusel crumble, a lightweight and candy vanilla icing drizzle, and a fragile melt-in-your-mouth pumpkin sugar cookie makes these cookies absolute perfection. Pair with a heat and comfy mug of tea to finish the expertise.


What you want:

For the cookies:
1¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons pumpkin pie spice
1 tablespoon flax meal
3 tablespoons water
½ cup vegan butter
½ cup brown sugar
½ cup white sugar
1 teaspoon vanilla extract
½ cup pumpkin purée

For the crumble:
½ cup flour
¼ cup brown sugar
¼ teaspoon cinnamon
¼ cup vegan butter, softened

For the vanilla icing:
½ cup powdered sugar
1 teaspoon almond milk  
1 teaspoon vanilla extract


What you do:

  1. For the cookies, preheat oven to 350 levels and grease a baking sheet. In a medium bowl, mix flour, baking powder, baking soda, salt, and pumpkin spice.
  2. In a small bowl, mix flax and water and let sit for five minutes. In a stand mixer with a whisk attachment, add butter, brown sugar, and white sugar, and beat 2 minutes. Add flax combination, vanilla, and pumpkin purée, and blend 1 extra minute. Add in dry substances and mix.
  3. For the crumble, in a medium bowl, add flour, brown sugar, and cinnamon, and stir to include. Add butter and blend till a gentle crumble kinds.
  4. Scoop 1 tablespoon-sized balls of dough, and place onto baking sheet. High every cookie with crumble, urgent down gently. Bake cookies 13 minutes. Take away from oven, and let cool on a cooling rack.
  5. For the icing, in a small bowl, add all substances. Drizzle onto every cooled cookie.
For extra award-winning cookies, learn: