Remember my freezer full of pumpkin?? I’ve still got it. Which means I’m still trying to come up with new ways to use it up. Pumpkin bread, pumpkin soup and now pumpkin cookies. I found this recipe online and tweaked it a bit to make it vegan. The results were very tasty. Spiced pumpkin cookies, delicious straight out of the oven on this chilly spring day in Colorado. The original recipe calls for icing these with a powdered sugar glaze. I left the glaze off of mine. They don’t need it, and I didn’t want the sweetness of the glaze overpowering the pumpkin flavor.
Vegan Chewy Pumpkin Cookies
2 c white whole wheat flour
3 c all-purpose flour
2 tsp baking powder
2 tsp baking soda
4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp salt
1 c Earth Balance Buttery Sticks, softened
3 c white sugar
2 c pumpkin puree
2 tbsp ground flax seeds
6 tbsp water
1 tbsp vanilla extract
Preheat the oven to 350 degrees. In a small bowl whisk together the ground flax seed and 6 tbsp of water. Set aside. Cream together the Earth Balance and sugar in a stand mixer or a large bowl using a hand mixer. Add the flax-seed mixture, pumpkin puree and vanilla and beat until combined. Add in both flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Mix well until the dry ingredients are full incorporated. Scrape down the sides of your bowl as needed.
Use a large cookie scoop or a 1/4 c measuring cup to portion out the cookie dough. Place the scoops of dough on a greased cookie sheet, leaving plenty of room in between the cookies. Eight cookies will fit nicely on a standard cookie sheet. Cook for 15 minutes. The cookies might look under cooked when you take them out of the oven, but that’s fine. Do not overcook! Let them cool on a cooling rack, or enjoy them right out of the oven if you are like me and have no self control.
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