Pumpkin Cookies with Spiced Pumpkin Icing

Recipe courtesy of http://www.littlehouseofveggies.blogspot.com/

So I stumbled across this amazing blog, http://www.littlehouseofveggies.blogspot.com/, and I wanted to share this super amazing cookie recipe with everyone. The cookies are soft, almost like a cake, and the icing adds that little extra something special to them. They are perfect for the holidays, as they have that "holiday" flavor, and no one will even know that they are vegan! Plus, they are super easy to make which is always a bonus! This is the first time that I baked with parchement paper.... and Hello! Where have you been all my life? Definitely easier than oiling and then washing a baking sheet! ;)

What You Need:
1/2 cup Earth Balance butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup + 2 Tbsp Pumpkin puree
1 tsp vanilla extract
1 Tbsp cornstarch or arrowroot powder mixed with 2 Tbsp. milk of choice (i used soymilk)
1 1/4 cup white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Spiced Pumpkin Icing (recipe follows)

To Make:
Preheat oven to 350 degrees. In a standing mixer or using a hand mixer, mix the butter and the sugar until pale in color and slightly whipped. Add the Pumpkin puree, vanilla, and cornstarch and mix to blend well. Mix the dry ingredients. Add the wet ingredients to the dry ingredients and mix again.  Using a small ice cream scoop or spoon, drop by the heaping tablespoon on a parchment or silpat lined baking sheet. Bake cookies for 12-13 minutes. Let cool for 1 min. before removing from the baking sheet. Cool completely before icing cookies.

Spiced Pumpkin Icing:
2 Tbsp. Earth Balance butter
1 Tbsp Pumpkin puree
3/4 cup of powdered sugar
very generous pinch of freshly grated nutmeg
1/8 tsp cinnamon
1 Tbsp. milk alternative (soymilk, almond milk, etc.)

With a whisk beater blend until creamy and mixed well. Place in the freezer for 15 minutes to chill well to help it spread easily.