pumpkin spice

Name: Pumpkin Cookies with Spiced Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 14
Cuisine: American
Ingredients: 1/2 cup coconut oil, solid; 3/4 cup coconut sugar; 1 large egg yolk, room temp; 1 tsp vanilla extract; 1/4 cup pumpkin puree; 1 1/2 cups unbleached all-purpose flour; 1/2 tsp cream of tartar; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1/4 tsp ground cloves; 1/4 cup vegan stick butter; 2 Tbsp vegetable shortening (or more vegan butter); 1/4 tsp vanilla extract; 1 1/2 cups powdered sugar; 1/2 tsp ground cinnamon; Pinch ground ginger; Pinch ground nutmeg; Pinch ground allspice; Pinch ground cloves; 1-3 tsp plant-based milk

Pumpkin Cookies with Spiced Frosting (DF)

September 27, 2019 by Rachael Ng 1 Comment

Who else grew up with frosted sugar cookies?! My mom made them every year for the holidays, and this pumpkin flavored cookie is the perfect fall (or Thanksgiving!) treat. A soft, perfectly spiced pumpkin cookie topped with a traditional, super sweet spiced buttercream frosting. Layer it on thick or thin, the cookies will be delicious no matter your preference!

Once you have all of your ingredients ready, these cookies really are so simple. No chilling required. No rolling and cutting. Just simply roll the dough into balls and bake! Then once they’re cool, beat together the buttercream and frost away. And if you don’t follow a dairy-free diet, feel free to use regular butter for the frosting.

Some of the ingredients I love for this recipe:

Coconut sugar is my go-to sweetener. It’s low GI, unrefined, and doesn’t add any coconut flavor.

Cream of tartar gives these cookies lift in all the right places.

Vegan butter makes the frosting taste just like the real, butter-filled deal! I prefer using a stick version, and I’ve had a lot of luck with the Earth Balance Vegan Buttery Sticks.

Vegetable shortening helps stiffen the vegan buttercream. I’ve found that without it, the frosting tends to be a bit melty, depending on the temperature of my home. But feel free to use more vegan butter instead.

Yield: 14 Cookies

Pumpkin Cookies with Spiced Frosting

Soft pumpkin spice cookies topped with a sweet and creamy dairy-free spiced buttercream frosting!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

Pumpkin Cookies

1/2 cup coconut oil, solid
3/4 cup coconut sugar
1 large egg yolk, room temp
1 tsp vanilla extract
1/4 cup pumpkin puree
1 1/2 cups unbleached all-purpose flour
1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves

Spiced Frosting

1/4 cup vegan stick butter
2 Tbsp vegetable shortening (or more vegan butter)
1/4 tsp vanilla extract
1 1/2 cups powdered sugar
1/2 tsp ground cinnamon
Pinch ground ginger
Pinch ground nutmeg
Pinch ground allspice
Pinch ground cloves
1-3 tsp plant-based milk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves; set aside.

3. In a large bowl, beat together the solid coconut oil and coconut sugar. Beat in the egg yolk and vanilla extract until well combined. Stir in the pumpkin puree. Add in the dry ingredients and stir with a wooden spoon or spatula until just combined.

4. Roll dough into 2 Tbsp-size balls. Place six onto your parchment-lined baking sheet. Slightly press down each dough ball, reshaping as necessary (the flatter you press them, the more they will spread during baking). Bake at 350°F for 6-8 minutes. Allow cookies to cool on baking sheet for 1 minute before moving to a cooling rack.

5. Once all of your cookies are baked and cooled, make your frosting. In a medium bowl, beat together the softened vegan butter and shortening until smooth. Beat in the vanilla extract and spices. Add the powdered sugar and beat until combined. Add plant-based milk 1 tsp at at a time until you've reached a thick but spreadable consistency. If you add too much milk, simply add more powdered sugar.

6. Frost your cookies and top with sprinkles, if desired. Store cookies in a single layer in an airtight container at room temperature.

Cinnamon Swirl Pumpkin Bread (DF)

September 20, 2019 by Rachael Ng 1 Comment

It’s probably safe to say that if you’re here then you’re as into warm quick breads topped with butter (or, in my case, vegan butter) as I am. This perfectly spiced pumpkin bread is moist, extra sweet with a swirl of cinnamon sugar, and seriously delightful with a melty spread of butter. I’ve been snacking on it all week, and it does not disappoint!

I find quick breads like pumpkin loaves and muffins to be such an easy snack/dessert to whip up. This loaf is no different. The cinnamon swirl mixture is easy to get together, and then you’ll only need to layer it within the batter before baking. I topped my loaf with about half of the mixture (pre-bake), which yields a crunchy, sugary top to the bread. If that’s not your thing, feel free to mix all of the cinnamon swirl mixture into the batter!

Since this recipe calls for melted coconut oil, it’s important that all other ingredients be room temperature to prevent the oil from solidifying into little oil balls. You can warm your eggs up in a glass of warm water and simply pop your plant-based milk into the microwave for around 20 seconds. Oh, and if you’re looking for a recipe to use up your leftover pumpkin puree, check out my other pumpkin recipes!

Other pumpkin recipes you may like:

Pumpkin Chocolate Chip Cookies (DF)

Pumpkin Chai Spice Rice Krispie Treats (DF)

Pumpkin Coffee Chocolate Chip Muffins (DF + V option)

Some of the ingredients I love for this recipe:

Whole wheat pastry flour makes for the softest quick bread! I love using it in my loaves and muffins. For an extra fluffy loaf, you can use all WWPF and no AP flour.

Coconut oil brings moisture to this loaf. Feel free to use refined or unrefined.

Coconut sugar is my go-to low GI, unrefined sweetener. It’s a perfect 1:1 replacement for refined white sugar, and it tastes nothing like coconut!

Yield: 8 Thick Slices

Cinnamon Swirl Pumpkin Bread

Soft and moist pumpkin bread with a delicious swirl of cinnamon sugar! Topped with a crunchy layer of cinnamon sugar, a warm piece of this bread is irresistible!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

Cinnamon Swirl + Topping

1/4 cup vegan butter
1/3 cup sugar (white, brown, or coconut)
2 tsp ground cinnamon

Pumpkin Loaf

1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup coconut sugar
2 large eggs, room temp (or 2 flax eggs if vegan - see note)
2 tsp vanilla extract
1 cup pumpkin puree
1/3 cup plant-based milk
1/3 cup melted coconut oil

Instructions

Preheat your oven to 350°F and prepare an 8x4" loaf pan: spray generously with non-stick spray (you can also line with parchment paper after spraying).
Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a small bowl, add the cinnamon swirl ingredients: vegan butter, sugar, and cinnamon. Heat up until vegan butter is melted, and then mix ingredients together; set aside to cool.
In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
In a medium bowl, mix together the coconut sugar, eggs, vanilla, pumpkin puree, plant-based milk, and coconut oil until well combined. Add liquid ingredients to dry and gently mix until no flour pockets remain.
Add half of the batter to your prepared loaf pan. Drizzle with half of the cinnamon swirl mixture. Add the remaining batter and top that with the remaining cinnamon swirl mixture. Use a chopstick (or knife) to swirl the the two together, making sure to go all the way to the bottom of the pan.
Bake at 350°F for 40-50 minutes or until toothpick inserted into the middle comes out with a few crumbs. Allow bread to rest in loaf pan on a cooling rack for 10 minutes. Run a butter knife around the edges and gently remove the loaf by flipping it upside down. Allow bread to cool, or slice into thick pieces to enjoy it warm! Store leftovers in an airtight container at room temperature.

Notes

For vegan bread, use 2 flax eggs (mix 2 Tbsp flaxseed meal + 6 Tbsp warm water; let thicken for 5 minutes)

Pumpkin Coffee Chocolate Chip Muffins (DF + vegan option)

November 15, 2018 by Rachael Ng 2 Comments

So I’ve been meaning to make a pumpkin quick bread for quite a while now, but then Halloween came and went and I was afraid everybody would be over pumpkin. Well, turns out, people are still totally into pumpkin leading up to Thanksgiving, too! Unlike gingerbread or peppermint, pumpkin basically has two holidays. Good news for me – and you 😉

When Nathan started talking about a coffee pumpkin bread that he used to bake (complete with tons of sugar + milk-filled butterscotch chips) I knew I wanted to tackle a recipe for dairy-free, healthier Pumpkin Coffee Muffins. I decided to add chocolate chips – no one is surprised – because there’s nothing better than biting into a warm, freshly baked muffin loaded with melted chocolate! I’ve been craving that exact bite for over a week, and these muffins did not disappoint. We all love them, including my toddler who couldn’t get enough. I just might be adding these to the Thanksgiving playlist.

Some of the ingredients I love for this recipe:

Pumpkin puree bulks these muffins up and gives them a delightful pumpkin taste.

Instant coffee makes for a quick coffee addition to these muffins. They dissolve, well, instantly, and the flavor pairs well with the familiar fall spices.

Whole wheat pastry flour is my go-to quick bread flour (think muffins, banana bread loaves, etc). It creates an irresistibly fluffier, softer texture than regular, all-purpose flour. You may have to check your local “healthier” grocer to find my favorite version.

Coconut sugar is an unrefined, low GI alternative to white sugar. It doesn’t taste like coconut, and it gives these muffins the perfect sweetness!

Coconut oil adds moisture to these muffins!

Yield: 9 Regular Muffins

Pumpkin Coffee Chocolate Chip Muffins

Delicious and moist spiced pumpkin muffins with a touch of coffee and loads of chocolate chips! A warm and cozy treat perfect for Fall!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

1/4 cup plant-based milk, room temp
2 Tbsp instant coffee granules
1/2 cup coconut sugar
1/4 cup coconut oil, liquid
1 tsp vanilla extract
2 large eggs, room temp (or 2 flax eggs if vegan)
1 cup pumpkin puree
1 1/2 cups whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup + 1/4 cup dairy-free chocolate chips

Notes

1. Preheat your oven to 350°F. Prepare your muffin pan by spraying with non-stick spray or lining with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for about 10 minutes.

2. In a medium bowl, mix the almond milk and instant coffee until granules have dissolved. Whisk in the coconut sugar, coconut oil, vanilla, and eggs until totally combined. Whisk in the pumpkin until smooth.

3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Whisk in 1/2 cup of the chocolate chips. Add the pumpkin coffee mixture and gently mix until no flour pockets remain.

4. Divide your batter into nine regular muffin wells, filling each well nearly to the top. Sprinkle with chocolate chips, pressing the chips slightly into the batter. Bake at 350°F for 18-24 minutes or until toothpick inserted into the middle comes out clean - be careful not to over bake as you'll have to prick around the melty chocolate chips.

5. Allow your muffins to cool in the pan for 10 minutes before moving to a cooling rack. Enjoy warm! Store leftovers in an airtight container at room temperature.

pumpkin spice

Some of the ingredients I love for this recipe:

Ingredients

Pumpkin Cookies

Spiced Frosting

Instructions

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