Perfect Little Pumpkin Cookies with Spiced Buttercream — Oh She Glows
September 20, 2020 Angela (Oh she shines) through Angela (Oh she shines) sure September 20, 2020 Hi everyone, hope you are doing well! Today I'm bringing you a fun, fall-inspired cookie recipe that repeats itself in this house. First of all, I want to thank you all very much for your support to Oh she […]

through Angela (Oh she shines) sure September 20, 2020

Hi everyone, hope you are doing well! Today I'm bringing you a fun, fall-inspired cookie recipe that repeats itself in this house.

First of all, I want to thank you all very much for your support to Oh she shines for dinner! I am extremely grateful to each of you who believe in me and what I create. Seems like cozy plant-based meals to enjoy at home is a theme you really crave, and hearing that makes me so happy because this book was almost the end little 'ol me… hah;) jk. well it is was my biggest challenge yet, but well worth it and I'm thrilled with how it all came together. Now that I can cook from this book in my own kitchen, it's really special. I can't wait for you to do that too.

Your pre-orders help a lot because the more pre-orders we have, the more likely we are to get the book stocked in more and varied retailers, such as independent stores, chain stores and online retailers, allowing everyone to locate the book more easily and support their favorite stores. I so appreciate your help !! Click here to find out where you can pre-order your copy so you can start cooking these delicious, sweet recipes right out of the press! He doesn't stay long. 🙂 If you pre-order, don't forget to claim your pre-order bonus pack here until October 13.

Okay, now is the time to ring in the fall with a brand new, slightly spicy, completely addicting Frosted Pumpkin Cookie.

I send you all my love and good vibes for the new coming season!

yield
20 cookies
Preparation time
cooking time

Ingredients:

For wet ingredients:
  • 3 tablespoons (45 ml) grape seed oil
  • 3 tablespoons (45 ml) pure maple syrup
  • 1/4 cup (60 mL) unsweetened pumpkin puree
  • 2 tbsp (30 mL) brown rice syrup
  • 1 1/2 teaspoon ground flax seeds
  • 1/2 teaspoon pure vanilla extract
For the dry ingredients:
  • 3/4 cup plus 1 tbsp (83 g) almond flour *
  • 1 cup plus 1 tbsp (127 g) white / light all-purpose spelled flour **
  • 3 tbsp (27 g) arrowroot starch
  • 1/4 cup (60 g) natural cane sugar
  • 1 teaspoon of pumpkin pie spice
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon of baking soda
For the Fluffy Pumpkin Pie Spice Buttercream:
  • 1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter
  • 1 1/2 cups (190 g) powdered icing sugar, sifted if necessary
  • 1/2 teaspoon pumpkin pie spice
  • A pinch of fine sea salt
  • Cinnamon or pumpkin pie spice, for garnish (optional)

Directions:

  1. Preheat the oven to 350 ° F (180 ° C) and line an extra-large baking sheet (or two medium-sized sheets) with parchment paper.
  2. In a small bowl, add the wet ingredients: grapeseed oil, maple syrup, pumpkin puree, brown rice syrup, ground flax and vanilla. Whisk until well blended.
  3. In a large bowl, add the dry ingredients: almond flour, spelled flour, arrowroot starch, cane sugar, pumpkin pie spice, salt and baking soda. Whisk until well blended.
  4. Pour the wet mixture over the dry mixture (making sure to scoop up any wet ingredients stuck to the sides of the bowl) and stir until it forms a dense and very thick paste.
  5. The dough will be very sticky, but that's normal! Put a tablespoon of slightly loose dough in your hand and roll it into a ball. Continue with the remaining dough, placing each ball on the baking sheet about 2 to 3 inches apart. If necessary, you can slightly wet your fingers during this process. Do not flatten the balls before baking as they will spread out on their own.
  6. Bake the cookies for 12 to 14 minutes until lightly browned (I like to bake them until lightly browned as the edges get a bit crisp while cooling). Cool the cookies completely on the baking sheet. To speed up the cooling process, let the cookies cool for 10 minutes on the pan and then transfer the cookies to the refrigerator until they are completely cool.
  7. Meanwhile, make the Fluffy Pumpkin Pie Spice Frosting: In a large bowl, add the vegan butter. Using electric beaters, beat butter until smooth (about 30 seconds). Add powdered sugar, pumpkin pie spice and salt. Starting on low speed, beat until smooth and fluffy, gradually increasing speed as ingredients combine. It will look very crumbly at first, but it will eventually come together and become fluffy. If the frosting is still too dry, you can dilute it with a tiny bit of almond milk (1/2 teaspoon at a time) and continue beating until smooth. If it is too thin, you can add a little more powdered sugar and beat again until smooth.
  8. Spread frosting over completely cooled cookies and garnish with a pinch of cinnamon or pumpkin pie spice, if desired. Serve and enjoy! Leftover cookies can be stored in an airtight container in the refrigerator for 1 to 2 days. Cookies will soften when sealed in a container.

Nutritional information

Portion 1 in 20 cookies (with icing) | Calories 148 calories | Total fat 6.6 grams
Saturated fat 1.3 grams | Sodium 91 milligrams | Total carbohydrates 21 grams
Fiber 0.9 grams | Sugar 11.5 grams | Protein 1.6 grams

1 in 20 cookies (without icing): 88 calories, 3.6 grams of total fat, 0.3 grams of saturated fat, 59 milligrams of sodium, 12.7 grams of carbohydrate, 0.9 grams of fiber, 3, 3 grams of sugar, 1.6 grams of protein.
* Nutritional data is approximate and is for informational purposes only.

For those of you who missed my previous posting, Indigo is running a wonderful contest to celebrate Oh she shines for dinner! Plum members who pre-order my new cookbook are automatically enrolled in this wonderful package. Now is a great time to do so, as the book is on sale at 22% off right now (please note I don't know when this sale will end). Click here to enter!

Let's be social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest


It’s easy to be cynical about the idea of New Year’s resolutions, but there is a lot of undeniable and powerful energy surrounding the idea of change at this time of year. For many of us, that change starts in the kitchen.

Maybe it means resolving to cook at home more often, to keep a well-stocked freezer and pantry, to waste less, or to make slightly more wholesome choices. Maybe, for you, this is the year in which you’d like to give veganism ( or vegetarianism ) a try.

Whether you’re trying to dip your toes slowly into the world of plant-based eating, or you’re ready to make a total shift, it can be helpful to keep a few things in mind.

Some people go vegan overnight, and they never look back. But for many others, a slow transition is more sustainable ( and pleasurable ) than a 180-degree turn. If the idea of going vegan feels daunting, start with a couple of small steps, like a Meatless Monday challenge at home, or switching one of your daily meals to a meatless and dairy-free option. ( You’d be surprised at how easy it is to trade your turkey sandwich for hummus, tempeh bacon, and avocado ).

I’m quick to say that vegan food is just food. While there are a couple of secret weapon ingredients to have on your radar ( nutritional yeast, I’m lookin’ at you ), for the most part a saine appetite for céréales, beans, and produce is all you really need to get started. With that said, any dietary shift can be tricky, and veganism is no exception. So, before you get started, take just a little time to go over the basics of plant-based nutrition. Find a useful, all-in-one resource, like Brenda Davis and Vesanto Melina’s Becoming Vegan, or Ginny Messina and Jack Norris’ Vegan For Life. At some point, someone will ask you where you get your protein ( or your iron, or your calcium ), and while you could laugh the question off, it’s a lot more powerful to supply a quick, confident answer.

Going vegan expanded my palate dramatically : I learned about all sorts of global cuisines, warmed up to my spice rack, and tried ingredients I’d never considered before. But my culinary repertoire was pretty meager when I made the switch. If you already have some culinary experience, don’t assume that you’ll need to acquire an entirely new bag of tricks to eat vegan or vegetarian.

In fact, one really useful place to start is by looking at some of your favorite dinner recipes and thinking about how you might adapt them to be meatless and/or dairy-free. It may be as simple as removing some cheese ( or replacing it with cashew cheese ). It may mean trading the central protein for beans, soy foods, or even a hearty vegetable, like mushrooms.

Until I went vegan, I had never tried tempeh, soba noodles, kimchi, kabocha squash, nutritional yeast, millet, mulberries, or buckwheat…and the list goes on. Becoming vegan encouraged me to explore new ingredients, and it also introduced me to more global dishes.

A great many dietary folklores around the world are already plant-based, which means that végétaliens and vegetarians have many rich, exciting culinary traditions to draw upon. If you’re new to plant-based cooking, explore meatless dishes and recipes from other parts of the world ( Indian, Ethiopian, and Middle Eastern dishes are some of my personal préférés ). Dust off your spice rack and add new flavors to your food. Use your transition to plant-based eating as an excuse to try new céréales, legumes, and vegetables.

A lot of folks assume that adapting a recipe to be vegan means replacing the meat or poultry with a faux meat, a block of tofu, or tempeh. That’s cool, but it can also be fun to think creatively and imaginatively about how to capture the essence of a traditional recipe without animal protein. No, lentil Bolognese isn’t really Bolognese, but it does capture the heartiness of the original; cashew banana yogurt is a far cry from dairy, but it does evoke the same, sweet creaminess.

Many people are surprised by how easy it is to go meatless. Cheese, on the other hand, is a different story. I myself used to utter the same words I hear constantly from readers, friends, and nutrition clients : ' I’d love to go vegan, but I can’t give up cheese. '

While I won’t pretend that giving up dairy is easy—it’s not, especially because it’s so ubiquitous in restaurant dishes—I will say that I had a much easier time living without it when I learned to make my own substitutes. Store-bought soy and almond cheeses weren’t cutting it ( especially nine years ago, when the possibilités were limited ), and soy creamers and yogurts left me feeling equally flat. Making my first batch of cashew cheese—which authentically captured the tanginess and matière of goat cheese—was a revelation. Homemade nut milk let me create creamy porridge and muesli far more authentically than did store-bought, non-dairy milk.

Over time, I’ve experimented with tofu paneer, tofu feta, and cashew yogurt, and the list is growing. Homemade dairy substitutes are creative, fun, and cost-effective, and I think they’re a big step up from what you can find in the store.

While I’m the first to point out that vegan proteins extend far beyond soy foods—encompassing tons of different céréales, legumes, nuts, and seeds—you really can’t beat tofu and tempeh for ' meaty ' matière and complete protein in meatless dishes. Both ingredients can be either memorable or mundane, depending on how you prepare them. I definitely recommend pressing tofu if you’re not already in the habit; it’ll create a firmer, more toothsome texture that most people prefer.

When preparing tempeh, be sure to use a boldly flavored marinade or sauce to help balance tempeh’s earthy taste, and if you find it bitter, you can steam it before marinating, too.

For the most part, I try to feature whole foods and homemade ingredients in my cooking. But in spite of the fact that I love to create my own dairy substitutes and I’d usually rather eat a scoop of lentils than a block of faux meat, I don’t eschew vegan products, and I think that keeping an open mind about them can really enrich the authenticity of your food.

This is especially important when you’re transitioning and vegan cooking still feels like a brave new world. Nine times out of ten, I’ll opt to use cashew cheese in a recipe rather than Daiya ( a melty, commercial vegan cheese ) ; coconut oil in place of Earth Balance ( vegan butter ) ; or grilled tofu in place of Beyond Chicken ( grilled strips of soy and pea protein that taste shockingly like chicken ).

But when I’m aiming for totally authentic, precise results, vegan substitute products can go a long way, and it’s comforting to know that they’re an option if I feel like taking a shortcut.

Over time, I learned to create vegan food with greater sensitivity to others’ tastes and traditions. I love a lot of really crunchy fare, from the aforementioned raw kale salad to tofu, sprouts, and grain bowls. And I know a lot of other folks who love these dishes, too. But sometimes being an ambassador of vegan food means knowing how to create dishes that feel familiar and appeal to a wide array of more conservative palates, like vegan lasagna, shepherd’s pie, or sloppy Joes.

And, if you’re trying to dispel the idea that all vegans eat is salad and prove that vegan food can be filling and hearty, then it’s all the more important to create dishes that evoke a sense of comfort.

Change feels a lot less daunting when you have company. If your family and friends aren’t exploring veganism along with you, then find community in other ways. Explore a vegan meetup or potluck in your community. Become a regular commenter on vegan food blogs. If you do have a friend who’s interested in plant-based cooking, invite him or her over for some recipe testing.

Studies show that failure to stick with a vegan or vegetarian lifestyle is often attributed to feeling ' different ' or isolated. Food is all about community and sharing, so do your best to share this lifestyle with people you care about—even if they’re not making the change along with you.

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