Vegan Desserts | Craving Something Sweet?

July 1, 2020

Soft & Scrumptious Pumpkin Cookies 🍪

Never let someone tell you you can't have pumpkin cookies in summer! These are super easy to make, taste like a chai latte with pumpkin (I miss iced chai's!) and I made S O many of these I decided to leave some out for my neighbor, to make sure she is doing OK during this quarantine. 😃

For the Pumpkin Cookies

1/2 cup Vegan Butter
1/2 cup White Sugar
1/4 cup Brown Sugar
1 tsp Vanilla Extract
1/3 cup Pumpkin Purée (Canned or Fresh)
1 and 1/2 cups All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt

For the Maple Glaze

1 cup Powdered Sugar
2 Tbsp Maple Syrup
2 Tbsp Oat Milk
1 tsp Vanilla Extract


Add the vegan butter, white sugar, and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée.

Then add in the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix in by hand (don’t use the electric mixer for this part). It will make a thick cookie dough that is a bit wet, a little too wet to roll with your hands.

Preheat the oven to 350°F (180°C).

Scoop the cookie dough in roughly 2 Tbsp sized scoops out onto a parchment-lined baking tray, aiming for around 20 cookies.

Bake for 15 minutes. When you remove them from the oven they will be very soft. Let them cool on the tray before moving them.

Prepare your maple glaze by mixing up the powdered sugar, maple syrup, oat milk, and vanilla in a bowl.

When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies and enjoy!

Lemon Madeleines dipped in white chocolate 🍋💙 

I always have a desire to have french pastries, and Nick loves my madeleines so I try to make them whenever I can! This time around I decided to have fun with my Butterfly Pea Powder and make the tips a little blue. 💙 

Blue Butterfly Pea Powder from @suncorefoods 💙 
Madeleine pan from @amazonhome 🍋


For the Madeleines

3/4 Cup Almond Flour
1/3 Cup All-Purpose Flour
4 Tbsp Arrowroot Powder
1 1/2 Tsp Baking Powder
1/4 Sea Salt
Zest of 1 Lemon
1/4 Cup Brown Sugar
3 tbsp Vegan Butter, Melted
1/2 Cup Oat Milk
2 Tbsp Freshly Squeezed Lemon Juice

For the Blue Chocolate Dip

100g Dairy-Free White Chocolate, Melted
1 Tsp Blue Butterfly Pea Powder


In a large mixing bowl, combine almond flour, all-purpose flour, cornstarch, sugar, baking powder, salt, and lemon zest.

Whisk together wet ingredients. Then pour wet ingredients into dry. Gently mix until just combined.

Refrigerate the batter at least 20 minutes or until batter thickens.

Preheat the oven to 350F 

Brush Madeleine pan with melted vegan butter.

Scoop batter into molds using a mini ice cream scoop.

Bake for 18-20 minutes until edges begin to become a little golden.

Allow Madeleines to cool slightly and transfer to a cooling rack to cool completely.

Combine melt chocolate, spirulina powder, and mix well.

Dip Madeleine into the melted chocolate.

Place in the fridge to set for 10 mins, and enjoy!

1 comment

  1. These sound SO good!!! And I love the glaze on the pumpkin cookies!! So sweet you gave some to your neighbor. Please make me some!!!