Pumpkin Milk & Pumpkin Cookies

Indulge in the perfect combo: creamy Pumpkin Milk and delectable Pumpkin Cookies. Here's how to make them!

Nutritional Values

*per serving

Energy 102 kcal
Fat 6.7 g
Carbohydrates 10.1 g
Fibre 0.5 g
Protein 1.1 g

*values are estimated and subject to change


Pumpkin Milk:

  • 1/3 cup mixed cashews & almonds
  • 1 tbsp pumpkin puree
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1/2 tsp pumpkin spice

Pumpkin Cookies:

  • 20g of pumpkin pulp (after processed by Milky Plant)
  • 10g of pumpkin puree
  • 160g all-purpose flour
  • 1 tsp pumpkin spice
  • 50g powdered sugar
  • 120g dairy-free butter
  • 1 tsp vanilla extract
  • 1/2 tsp salt


For Pumpkin Milk:

1. Add ingredients to the blending compartment, ensuring they don't exceed the Max line.
2. Fill the water tank with clean water.
3. Press the start button and patiently wait a couple of minutes for Milky Plant to perform its magic.

For Pumpkin Cookies:

1. In a stand mixer, cream the butter.
2. Add in powdered sugar, flour, pulps, pumpkin puree, pumpkin spice, vanilla, and salt.
3. Mix into a dough.
4. Cover the dough with plastic wrap and chill in the fridge for 15 minutes.
5. Roll the dough out onto a piece of parchment paper.
6. Cut out the dough using a cookie cutter.
7. Place cut-out cookies in the freezer for at least 20 minutes before baking.
8. Preheat the oven to 180°C (350°F).
9. Bake cookies for 13-15 minutes until golden brown at the edges.
10. Allow cookies to cool completely.

Pumpkin Milk & Pumpkin Cookies Recipe Video

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Get Your Own Milky Plant Set!

Get Your Own Milky Plant Set!

Make plant-based milk in minutes without the fuss, with no additives, and no mess!