Plant-Based Recipe
Photo Credit: Richard Labbate of Rocco’s Sweet Shoppe
Plant-Based Recipe
Photo Credit: Richard Labbate of Rocco’s Sweet Shoppe
1 sheet of cookies
12 to 15 minutes
These cookies are sure to be the perfect fall treat to end your compassionate meal! The spiced pumpkin of the cookies is the perfect balance to the creamy, tart vegan cream cheese frosting. And the best part? No animals will be harmed in the making of this mouthwatering dessert!
Pumpkin Spice Cookies:
1 cup vegan butter, softened
1 cup organic cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/3 cup apple sauce
1 teaspoons vanilla
1 cup canned pumpkin
2 cups all-purpose flour
Cream Cheese Frosting:
½ cup vegan butter, softened
8 oz Tofutti Better Than Cream Cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside. In a large bowl, beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add apple sauce and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Lastly beat in flour.
Drop dough by heaping teaspoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10-12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
To make the cream cheese frosting: Beat together butter and cream cheese until smooth. Add the powdered sugar and vanilla. Beat until smooth and creamy. Frost cooled cookies, Add chocolate chips on top.
Photo Credit: Richard Labbate of Rocco’s Sweet Shoppe
Farm Sanctuary would like to thank Richard Labbate for his contribution. You can find Richard at Rocco’s Sweet Shoppe.
For more vegan holiday resources, visit adoptaturkey.org!
