These vegan pumpkin cookies are a soft baked hybrid between a cake and a cookie. Topped with a dairy free cream cheese glaze, they’re the perfect little autumn treat!
These babies are soft-baked! Little puffy vegan pumpkin cookies w/ cream cheese glaze all flecked with vanilla bean seeds. They lie at the intersection of cake and cookie, but the glaze (made with my secret pleasure: Tofutti brand better-than-cream-cheese) really pushes that cake-like indulgence aspect.
I tend to get my fill of pumpkin pretty quickly after Canadian Thanksgiving passes, so these little dream puffs are right on time, marking that slow descent to a less pumpkin-obsessed existence. Just in case you were worried about things getting a little tooooo basic ’round here. But can we cool it with the #PSL parade for real? We can do better than that….