Vegan Pumpkin Toffee Cookies with Brown Butter Glaze

Indulge in the delicious flavors of pumpkin, toffee, and brown butter with these vegan cookies. Perfectly spiced and topped with a rich brown butter glaze, theyre sure to become your new favorite treat

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup vegan butter, melted
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegan toffee bits
• 1/4 cup chopped pecans optional

Instructions:

Preheat oven to 350F 175C

Line a baking sheet with parchment paper

In a large bowl, mix together pumpkin puree, brown sugar, melted vegan butter, and vanilla extract until well combined

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms

Fold in vegan toffee bits and chopped pecans, if using

Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake for 12-15 minutes, or until cookies are set and slightly golden brown around the edges

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

While cookies are cooling, prepare the brown butter glaze

In a small saucepan, melt vegan butter over medium heat

Continue cooking, swirling the pan occasionally, until butter turns golden brown and develops a nutty aroma, about 5-7 minutes

Remove from heat and whisk in powdered sugar until smooth

Drizzle the glaze over the cooled cookies

Let the glaze set before serving

Enjoy your vegan pumpkin toffee cookies with brown butter glaze