I just got home from the cutest thing EVER!
A couple weeks ago my language teacher asked if I wanted to help teach kindergarten students how to say certain fruits in English. At first it sounded stressful and I wasn’t sure I wanted to commit to an activity on a Friday afternoon when my brain is already shot from a week of studying Chinese. Eventually, however, I decided that it would be a good experience and hopefully helpful to the teachers and students.
Gosh, I’m so glad I went!
First of all, I’m pretty sure Chinese kids are the cutest things ever. Their silky black hair, innocent eyes, and colorful outfits get me every time. Now imagine 20 of these precious children all together, excitedly awaiting their first foreign teacher to arrive at their school to teach them about fruit.
You guys. Their stunned stares were priceless.
As I got out of the car and walked towards the school, all the boys and girls were lined up in two rows, anxiously awaiting my arrival. When they saw me, their mouths dropped open and it was as if they couldn’t speak. They were so excited to see their first foreigner that they didn’t know what to do!
The next two hours were full of excited shouts, clammy hand holds, hugs, and games. They tried hard to learn the English words for apple, banana, grape and other fruits, but often their pronunciations came out like “balala” or “grap.” It was too much cuteness to handle and my cheeks were so sore from 2 hours of continuous smiling.
While I could never be a teacher full time, I’m so glad I chose to go to the school this afternoon. I don’t think I’ll ever forget those little faces!
In other news, I’ve made these Frosted Vegan Pumpkin Cookies twice this week and both batch were eaten in a flash. They’re that good! I was feeling like a was in a baking rut and couldn’t think of a new flavor combination, but then I saw my Homemade Pumpkin Puree just sitting in my fridge and I knew I needed to make some kind of pumpkin cookies. Soon after these simple and sweet Frosted Vegan Pumpkin Cookies were warm out of the oven and dripping with melty frosting.
Um, yes please!
These Vegan Frosted Pumpkin Cookies require less than 30 minutes to make, from start to finish. They’re delicious as is but the simple vegan frosting takes them to the next level. And of course, because they’re made with creamy pumpkin puree and warming pumpkin pie spice, they’re perfect for fall!
Please let me know if you give these Frosted Vegan Pumpkin Cookies a try! Leave your comments down below or, even better, take a picture and tag #theconscientiouseater on Instagram so I can see your creation!
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1/4 cup coconut oil, softened
- 3/4 cup sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1.5 tablespoons non-dairy milk
- 1/2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken.
- In a large bowl, mix together the melted coconut oil and sugar until combined.
- Add in the pumpkin puree, vanilla and thickened flax egg and mix until smooth.
- In a separate bowl, whisk together the dry ingredients, from the flour to the salt. Add the dry ingredient into the wet ingredients and mix until a sticky, thick batter forms.
- Drop the batter by heaped tablespoon amounts onto your prepared baking sheet.
- Bake the cookies for about 18 minutes or until the bottoms turn golden brown.
- Remove the cookies from the oven and allow them to cool while you prepare the frosting.
- To make the frosting, whisk together the powdered sugar, non-dairy milk, coconut oil and vanilla until a smooth frosting forms. If it's too thick you can add more non-dairy milk 1 teaspoon at a time until it reaches your desired consistency.
- Either dip the top of the cookies into the frosting or use a spoon to spoon 1-2 teaspoons worth of frosting over each cookie.
- Allow the frosting to harden and then serve!