Recipes of Kurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice


Pumpkin Sugar Cookies

Thursday, December 14, 2017
Total time
55 minutes
Preparation time
45 minutes

Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.

or1/2 cup (1 stick) butter (such as Earth Balance), softened*
or1/2 cup organic cane sugar + more for topping
or1/4 cup brown sugar
or1 tsp pure vanilla extract
or1/4 cup pumpkin puree
or1 1/2 cups + 1 Tbsp unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
or1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
or1 tsp baking powder
or1/2 tsp baking soda
or1/4 tsp salt
or1 teaspoon pumpkin pie spice
or3/4 tsp ground cinnamon
or1 Tbsp unsweetened almond milk
or1/2 cup (1 stick) vegan butter, softened
or2 1/2 - 3 cups powdered sugar
or1/4 tsp each ground cinnamon and pumpkin pie spice
orSplash non-dairy milk
Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
Mix until until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc
Bake on the center rack for 10-12 minutes or very slightly golden brown.
Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.
Nutritional information
Per 100 gPer cookie (42 g)% DRI
Energy276 kcal116 kcal6 %
Fat19 g8 g12 %
Fatty acids, total saturated0 g0 g0 %
Cholesterol0 mg0 mg0 %
Sodium138 mg58 mg2 %
Carbohydrate61 g25 g8 %
Sugars44 g18 gremove
Fiber1 g0 g2 %
Protein2 g1 gremove