3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
½ cup vegan buttery spread
1 (8-ounce) container imitation cream cheese
¾ cup pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar
¼ teaspoon ground cinnamon
1½ teaspoons vegan buttery spread, softened
3-4 teaspoons regular unsweetened almond milk
½ teaspoon vanilla extract
Preheat oven to 350º F. Lightly grease two large cookie sheets and set aside.
For the cookies, combine flour, cinnamon, baking powder, ginger, nutmeg and salt in a small bowl; set aside.
In a larger bowl, beat sugar and buttery spread together until smooth. Mix in cream cheese, pumpkin and vanilla. Slowly stir in dry ingredients and mix until combined.
Place approximately 2 tablespoons dough, 1-2 inches apart on prepared cookie sheets. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and allow to cool for 5 minutes. Transfer cookies to wire cooling racks and allow to cool completely.
Meanwhile, for the icing, combine powdered sugar and cinnamon. Add buttery spread, milk and vanilla and beat until smooth. Using a fork, drizzle icing across tops of cooled cookies.