Vegan Maple Glazed Pumpkin Cookies

  • Cooking time8
  • Prep time10
  • Servings0
recipe image Vegan Maple Glazed Pumpkin Cookies


  • 2.25 cups all-purpose flour
  • 1 tsp. baking soda
  • 0.5 tsp. salt
  • 1 cup Becel® Vegan margarine
  • 1 cup firmly packed light brown sugar
  • 0.25 cup granulated sugar
  • 0.5 cup unsweetened pure pumpkin puree
  • 1 tsp. vanilla extract
  • 2 tsp. PLUS 1/8 tsp. (0.5 mL) ground cinnamon, divided
  • 0.5 tsp. maple extract
  • 0.5 cup icing sugar


Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside. Mix Becel® Vegan margarine 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. Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. 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.