It’s October 1st which means pumpkin season is here and in full swing! To me, October is the best month of the year. The leaves are colorful and crunchy strewn along the ground, woven sweaters and wool hats are front and center in every closet, the intoxicating smell of cinnamon, nutmeg and cloves fill the air, and it’s socially acceptable to enjoy everything pumpkin spiced!
Besides October 1st being National Pumpkin Spice Day, October is also National Cookie Month so prepare your feeds to be overwhelmed with deliciousness for the rest of the month. Hooray!
Today’s recipe encompasses both holidays in one—Gluten-Free, Dairy-Free Giant Pumpkin Spice Cookies!
These pumpkin spice babies are thick and cakey! Some cookies are better thin and crispy, while other kinds are better moist and chewy. For these giant pumpkin spice cookies we’ve found thick and cakes to be the winning texture. Dense enough to appreciate the light frosting, and crumbly enough to prove it was enjoyable!
Standing alone, each cookie is not overwhelmed by sweetness which is why the cookies are complimented so well by the creamy and sweet cream cheese frosting.
I love pumpkin flavored everything when Autumn rolls around and these cookies are just another addition to a fall baking repertoire. Cheerio!
Best enjoyed within two days of baking, otherwise the cookies dry out and the frostings not as fresh.
Gluten-Free, Dairy-Free Giant Pumpkin Cookies
Makes: 12 giant cookies
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup vegan butter substitute
- 2 tsp vanilla extract
- 2 eggs
- 3 cups all-purpose, gluten-free flour
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 1/2 tsp ground cinnamon
For Cream Cheese Frosting:
- 1 (8 oz) container of Toffuti cream cheese, softened
- 1/4 cup powdered sugar, additional to preference
- 1 tsp ground cinnamon, additional for icing decoration
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- With an electric hand mixer cream together the pumpkin, sugar, butter, vanilla, and eggs until smooth.
- Add flour, baking soda, salt, pumpkin pie spice, and cinnamon and mix until well combined.
- Divide the dough into 12 large balls and place on prepared baking sheet, each roughly 2 1/2-inches apart.
- Gently press each ball down to create a disk-shaped dough ball.
- Bake 11 minutes or until cookies are risen and centers are set.
- Carefully transfer to wire rack and allow to cool completely.
- In the meantime, whisk together cream cheese, powdered sugar, and cinnamon until well combined.
- Cover and store in fridge until cookies are cooled.
- When ready to add icing, whip for 30 seconds to soften it and spread a scoop on each cookie with a butter knife.
- Sprinkle with additional cinnamon.