It’s that time of year! Pumpkin dessert season is here, and I am ready for it. But sometimes it’s not ready for me. I mean, I don’t always have plans for fancier pumpkin desserts like vegan pumpkin cake, vegan pumpkin pie, or vegan pumpkin cheesecake. I love making those treats when we have company coming over, but sometimes I don’t want to wait around for special dates to enjoy some spicy pumpkin goodness. That’s where these cookies come into the picture. They’re really easy, not too fancy, and totally appropriate for just keeping around for enjoying with coffee. I like to bake up a big batch, keep some for my husband and I to enjoy, and either freeze the rest or send them to work with him. These cookies are so nice and give me all the cozy fall vibes I crave this time of year!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Once the icing sets your vegan pumpkin cookies are ready to enjoy! You can garnish them with a sprinkle of cinnamon if you’d like. They’ll keep at room temperature for about five days, in the fridge for about a week, or in the freezer for about three months.
More Fall Cookies
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