These vegan spiced pumpkin cookies are soft, flavorful, and topped with a delightful maple glaze.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Sifting the dry ingredients ensures a lump-free batter.
In a large bowl, cream together the brown sugar and vegan butter until smooth.
Ensure the vegan butter is softened for easier mixing.
Mix in the canned pumpkin, vanilla extract, and almond milk until well combined.
Mix gently to avoid overworking the batter.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Do not overmix to keep the cookies tender.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 12-15 minutes, or until the edges are set.
Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Cooling on the rack prevents soggy bottoms.
To make the glaze, whisk together the powdered sugar, maple syrup, and vanilla extract in a small bowl until smooth.
Adjust the consistency with more syrup or sugar as needed.
Drizzle the glaze over the cooled cookies and let it set before serving.
Use a piping bag for a neater drizzle.
Serve the cookies with a warm beverage and enjoy!
Pair with tea or coffee for a delightful treat.
