These cookies were inspired by fall, first and foremost, but also by my 1-Bowl Vegan Funfetti Cupcakes! I overfilled the muffin tins with batter on my first try and quickly realized that the overflow baked perfectly into a sugar cookie-type consistency! In that moment, I knew vegan sugar cookies were not far out of reach. This recipe is easy and fast! Just 1 bowl, simple methods, and 1 hour start to finish (frosting and all). And they just so happen to taste like the sugar cookies of your youth, just without (real) butter, eggs, or milk. Huzzah! And what would a sugar cookie be without frosting? I’ve included a basic vegan buttercream recipe below that’s infused with pumpkin butter and fall spices. It makes the perfect addition to these fluffy gems and sends the pumpkin flavor over the top. You’re going to love these cookies. They’re: TenderFluffySlightly crisp on the edgesPumpkin-ySubtly spicedPerfectly sweetAmazing with pumpkin buttercreamSatisfyingSimple& Shareable What are you waiting for? No seriously? If you make this recipe, let us know! Leave a comment, tweet at us, or take a picture and tag it #minimalistbaker on Instagram! We have more than 2,200 #minimalistbaker tags so far and we see every single one! We love seeing what you guys create, so keep it up! And as always, thanks for supporting what we do. Cheers!
