1 cup Earth Balance® Soy Free Buttery Spread (2 sticks)
1 cup granulated sugar
1 tablespoon milled flax seed blended with 2-1/2 tablespoons water
2-1/2 teaspoons vanilla extract, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
2 cups all-purpose flour
6 tablespoons Earth Balance® Original Buttery Spread, room temperature
1/4 cup firmly packed brown sugar
3/4 cup confectioners' sugar
3 tablespoons almond milk or other plant-based milk
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||2 g||9%|
|Vitamin A||1062 iu||21%|
In the bowl of an electric mixer, combine the Earth Balance and sugar and beat on medium-high until well combined, about 1 to 2 minutes. Add flax egg and 2 teaspoons vanilla, mixing until combined. Add baking powder, baking soda, salt, cinnamon and nutmeg, mixing until combined. Mix in pumpkin and flour.
Drop by tablespoon-full on cookie sheets and bake 9 to 10 minutes or until top is set. Cool on wire racks.
For the frosting beat together the Earth Balance spread, brown sugar and remaining vanilla until smooth. Add powdered sugar and milk, mixing until light & fluffy – if it’s too dry, add more milk a little at a time to reach desired consistency; or if it’s too thin, add more powdered sugar.
Spread frosting on cookies, sprinkle with cinnamon.
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