Soft, moist, and delicious pumpkin cookies that just happen to be vegan! Makes about 18-20 cookies. (Which will hopefully last you longer than they lasted me and my 3 kids!)
Add in the rest of the cookie ingredients and mix well.
Use a cookie scoop, or about 2 tablespoons, and place on the baking sheet.
Use the back of a wet spoon and slightly flatten the cookie dough, then bake for 10 minutes.
While baking the cookies, make the icing or frosting. Make the simple icing by mixing together 1 tablespoon soy milk, the vanilla, and powdered sugar. Add 1 more teaspoon of soy milk at a time until you get your desired icing consistency. OR, make the cashew frosting by adding all of the frosting ingredients to a food processor and processing until smooth and spreadable.
Allow the cookies to cool, ice or frost them, and enjoy!
Video
Notes
These cookies do not rise or spread much while baking.Store any leftovers in an airtight container on the counter for 2-3 days.