Step 1

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.

Step 2

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).

Step 3

It will make a thick cookie dough that is a bit wet, a little too wet to roll with your hands.

Step 4

Preheat the oven to 350°F (180°C).

Step 5

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

Step 6

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.

Step 7

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

Step 8

When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.