Vegan Cream Cheese Frosted Butternut Squash Cake Cookies
Servings: 16 cookies and 2.5 extra cups of frosting
Ingredients
For the cream cheese frosting***
- 225 g vegan cream cheese I used Daiya plain, room temperature
- 3/4 cup vegan butter room temperature
- 1 tsp vanilla extract
- 2 tbsp soy milk
- 2 1/2 cups icing sugar
For the cookies
- 1/2 cup vegetable oil
- 1 cup butternut squash purée I roasted the squash and puréed it
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups all purpose unbleached flour
Instructions
To make the frosting:
- Using an electric mixer (stand or hand), beat the cream cheese for about a minute just to break it up. Add the room temperature vegan butter and beat until light and creamy. Add in vanilla extract, and soy milk, and beat in the icing sugar 1/2 cup at a time until your frosting is light and fluffy. Set aside.
For the cookies:
- Preheat oven at 350F.
- Mix together oil, butternut squash purée and sugar and mix until incorporated.
- Stir in cinnamon, ginger, cloves, nutmeg, and allspice.
- Sift in baking powder, salt, and flour and stir until incorporated.
- Scoop out 3 tbsp sized dollops to make the cookies. Use a wet fork to flatten the cookies so that they bake more evenly.
- Bake for 15 minutes, remove from oven and let cool on a wire rack. Once completely cooled, frost with vegan cream cheese icing.
Notes
**This recipe makes about 4 cups of frosting. I used most of it to frost a cake but I had just over a cup leftover, which I used to frost these cookies. If you have leftover frosting, it kept well in my fridge for about 2 weeks in a clean jar).