2 1/2 cups gluten-free all-purpose baking flour (some GF baking flour requires xanthan gum, so make sure to read the label)
1 tsp baking powder
1 tsp baking soda
1 tbs pumpkin spice
1/4 tsp ground ginger
1 tsp cinnamon
Pinch of salt
Frosting:
1/2 cup vegan butter
1 cup Lakanto powdered monk fruit sweetener (or powdered sugar)
1 tsp apple cider vinegar
1/4 tsp cinnamon
1/4 tsp pumpkin spice
Splash of oat milk or your favourite plant milk
Directions:
Preheat oven to 350 Fahrenheit or 175 Celsius. Line a baking sheet with parchment paper
Add softened butter to a bowl and cream with a mixer or wooden spoon for about 1 minute. Add coconut sugar and continue to mix until smooth. Slowly add in the pumpkin puree and vanilla and mix until well combined
Next, add the gluten-free flour, baking powder, baking soda, Cordyceps extract, cinnamon, pumpkin spice, ginger, and salt to the bowl and stir until dough is formed. The dough will be a bit more on the wet side
Place 1 tbs of dough on to the baking sheet and then flatten with the palm of our hand (I always wet my hands a bit before doing this so the dough doesn’t stick). Repeat making sure you are leaving about 2 inches of space between each cookie
Bake for 11-12 minutes. Remove from the oven and let cool for 5 minutes
While cookies are cooling begin making your frosting by placing the softened butter in a large mixing bowl. Mix butter until creamy then add the Lakanto powdered sugar in slowly and continue to mix until frosting is fluffy. Now add the vanilla, apple cider vinegar, pumpkin spice, cinnamon, and a tiny splash of milk
Once cookies have cooled and hardened a bit you can add the frosting and top it off with a sprinkle of cinnamon
Enjoy your delicious Vegan Pumpkin Cookies with Cordyceps mushroom!
