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Vegan Maple Glazed Pumpkin Cookies

Fall is here and that means it’s time for pumpkin spice everything! These delicious pumpkin cookies are drizzled with sweet maple glaze – we just can’t resist.
  • Cooking time8 min
  • Prep time10 min
  • ServingsPortions 60
recipe image Vegan Maple Glazed Pumpkin Cookies

Ingredients

  • 2 1/4 cups (550 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1 cup (250 mL) Becel® Salted Plant-Based Bricks
  • 1 cup (250 mL) firmly packed light brown sugar
  • 1/4 cup (60 mL) granulated sugar
  • 1/2 cup (125 mL) unsweetened pure pumpkin puree
  • 1 tsp. (5 mL) vanilla extract
  • 2 tsp. (10 mL) PLUS 1/8 tsp. (0.5 mL) ground cinnamon, divided
  • 1/2 tsp. (2 mL) maple extract
  • 1/2 cup (125 mL) icing sugar
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Mix Becel Salted Plant-Based Bricks with sugars in large bowl. Mix in pumpkin puree and vanilla until blended. Gradually add in flour mixture; mix just until blended. Add 2 tsp. (10 mL) cinnamon and maple extract. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
  3. Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
  4. Combine icing sugar with remaining 1/8 tsp. (0.5 mL) cinnamon. Stir in 2 tsp. (10 mL) warm water until smooth. Drizzle over cooled cookies.