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pumpkin

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

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Baking Sheets Set
    Baking Sheets Set
  • Coconut Sugar
    Coconut Sugar
  • Icing Spatula
    Icing Spatula

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 206mgCarbohydrates: 33gFiber: 1gSugar: 22gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More pumpkin recipes you might like:

Cinnamon Swirl Pumpkin Bread (DF)
Pumpkin Chocolate Chip Cookies (DF)
Pumpkin Coffee Chocolate Chip Muffins (DF + V option)

Filed Under: Cookies, Dairy-free Tagged With: buttercream, dairy-free, frosted cookies, pumpkin, pumpkin cookies, pumpkin spice

Pumpkin Chai Spice Rice Krispie Treats (DF)

September 4, 2019 by Rachael Ng 3 Comments

It’s officially pumpkin season in the baking world! Yeah, yeah, I know it’s technically still summer, and we’ve got a couple of weeks to go, but school’s in session, apples are in season, and we’re all just excited for the cozy days of fall! These Pumpkin Chai Spice Rice Krispie Treats are the perfect blend of warm spices and fall pumpkin flavor that we all love (well, most of us). I bumped these treats up a notch from the traditional pumpkin spice, opting to add ground cardamom and black pepper for a delicious chai spice flavoring.

As far as desserts go, I’m not sure you can get much easier. These treats are quick, easy, and so so rewarding. Maybe it’s because they remind me of childhood, but these bars are so satisfying. Feel free to add more or less spice, leave out the pumpkin, or make them even more gooey by adding an extra two cups of mini marshmallows to the melted mixture! Or, ya know, follow the recipe as-is and enjoy yourself a cozy, sweet treat.

Some of the ingredients I love for this recipe:

Pumpkin purée (not pumpkin pie filling!) adds a hint of pumpkin flavor. You’ll have a ton leftover if you’re opening a new can, so be sure to keep your pumpkin baking going!

Ground cardamom is one of my favorite dessert spices. It adds to the chai spice flavoring, and I highly recommend getting yourself some if you don’t already have it on hand.

Black pepper also lends a hand to the traditional chai spice flavor.

Vegan butter makes these treats dairy-free! Feel free to use whatever version of butter you have on hand.

Yield: 12 or 16 Treats

Pumpkin Chai Spice Rice Krispie Treats

Pumpkin Chai Spice Rice Krispie Treats

Classic Rice Krispie Treats bumped up for Fall with pumpkin purée and warm chai spices! A delicious twist on a childhood favorite!

Prep Time 20 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 Tbsp pumpkin purée (water squeezed out)
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Pinch black pepper
  • Pinch salt
  • 4 Tbsp vegan butter
  • 6 cups + 3 cups mini marshmallows
  • 6 cups crisp rice cereal

Instructions

  1. Prepare an 8x8" baking dish or pan with non-stick spray. Then line with one long, thin piece of parchment paper, folding the excess over two of the sides.
  2. Spoon the pumpkin purée onto a paper towel (I like to fold one in half for double thickness) and gently squeeze out the excess water. Be careful not to squeeze too hard as the paper towel will break and the pumpkin will squirt out. Scrape the pumpkin off of the towel and set aside.
  3. In a small bowl, mix together the spices: cinnamon, cardamom, ginger, cloves, black pepper, and salt; set aside.
  4. Melt the vegan butter in a large pot over medium heat. Add 6 cups of the mini marshmallows and continue heating until marshmallows are just melted. Turn heat to low and stir in the pumpkin puree and spices. Turn off the heat and mix in the crisp rice cereal and the 3 cups of mini marshmallows.
  5. Dump mixture into your prepared dish and gently press into an even layer (I like to use a spatula covered in non-stick spray). Avoid pressing too firmly as that will lead to hard rice krispie treats.
  6. Allow treats to cool. Use the excess parchment paper to life the bar up and out of the dish. Slice into 12 or 16 bars and enjoy! Store leftovers in an airtight container at room temperature.

Notes

  • If you don't have ground cardamom on hand, you can use a mix of 1/4 tsp ground cinnamon + 1/4 tsp ground nutmeg

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other fall baking recipes you might like:

Pumpkin Coffee Chocolate Chip Muffins (DF)
Pumpkin Chocolate Chip Cookies (DF)
Chai-Spiced Apple Hand Pies
Vegan Pumpkin Butter Sweet Rolls

Filed Under: Bars, Dairy-free Tagged With: baking, chai, chai spice, dairy-free, dessert, fall, pumpkin, rice krispie treats, spice

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

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Whole Wheat Pastry Flour
    Whole Wheat Pastry Flour
  • Organic Coconut Palm Sugar
    Organic Coconut Palm Sugar
  • 12-Cup Muffin/Cupcake Pan
    12-Cup Muffin/Cupcake Pan

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 255mgCarbohydrates: 53gFiber: 6gSugar: 16gProtein: 9g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Muffins

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other pumpkin recipes you may like:

Pumpkin Chai Spice Rice Krispie Treats (DF)
Pumpkin Chocolate Chip Cookies (DF)
Vegan Pumpkin Butter Poptarts

Filed Under: Breads, Dairy-free, Muffins, Quick Bread, Vegan Tagged With: chocolate chips, cinnamon, coconut sugar, coffee, dairy-free, pumpkin, pumpkin spice, pumpkin spice latte

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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