Turn those pumpkin insides into delicious cookies!

This recipe is perfect for enjoying amongst friends or as treats for hungry trick-or-treaters. It’s also a scrumptious way to enjoy pumpkins throughout the rest of the Autumn!

Vegan Pumpkin Cookies

Ingredients

112g vegan butter
100g caster sugar
50g light brown sugar
1 tsp vanilla extract
75g pumpkin puree (blitz the pumpkin’s insides together)
188g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

For the icing:

120g icing sugar
2 tbsp maple syrup
1 tbsp vanilla extract
2 tbsp soya milk

Method

Begin by creaming together the butter and sugar. Once the mixture turns creamy, add the vanilla extract and pumpkin puree.

Add the dry ingredients gradually, combining everything thoroughly. Preheat the oven to gas mark 6/180C.

The mixture may be a little wet, so scoop the mixture out onto a baking parchment-lined tin in two-tablespoon heaps. Flatten with a fork. You should have about twenty cookies.

Bake for 12-15 minutes. When cooked, they should turn golden – and as you remove them from the oven they will be soft. Set them onto a cooling rack and allow them to harden.

Whilst the cookies cool, start making the icing. Mix the icing sugar and the other ingredients together gradually, until you have a glaze. If the glaze is too thick, add a couple of drops of soya milk – but be careful not to make it too thin. You can balance this out with more icing sugar. Drizzle the glaze over the pumpkins as they cool, before enjoying one with a cup of tea or popping them into a tupperware for hungry trick-or-treaters!