Vegan Maple Glazed Pumpkin Cookies| Becel

Ingredients

• 2 1/4 cups (550 mL) all-purpose flour
• 1 tsp. (5 mL) baking soda
• 1/2 tsp. (2 mL) salt
• 1 cup (250 mL) Dairy-free Becel® Plant Butter - Salted
• 1 cup (250 mL) firmly packed light brown sugar
• 1/4 cup (60 mL) granulated sugar
• 1/2 cup (125 mL) unsweetened pure pumpkin puree
• 1 tsp. (5 mL) vanilla extract
• 2 tsp. (10 mL) PLUS 1/8 tsp. (0.5 mL) ground cinnamon, divided
• 1/2 tsp. (2 mL) maple extract
• 1/2 cup (125 mL) icing sugar