Date Attempted: 10/30/16
Recipe Number: 38
These cookies came about when my roommate’s fiance made them for our house when she was visiting. Most accurately described they are just like little pillows of pumpkin. While technically cheating since I’ve had them before, these cookies were just perfect for a pumpkin carving potluck my roommates and I hosted at our house. Thanks to Katherine for the awesome recipe!
Link: vegan pumpkin pillows
Remi’s review: These are little pillows of goodness and pumpkin puree. There is nothing bad about these cookies and they’re vegan. Honestly they’re more like little pumpkin cakes and there is nothing wrong with that at all. Just to note that these cookies being vegan does not necessarily mean they are healthy — they’re not but they do not contain any animal products, no milk or eggs, which I think helps them keep better. I have no basis for that claim though.
Recipe from food.com (very slightly modified)
- 2 cups all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1 cup granulated sugar
- 1⁄2 cup brown sugar
- 1⁄2 cup vegan margarine, softened
- 2 cups Libby’s canned pumpkin, this is a little more than a can of pumpkin. Annoying, I know. You can probably just use one whole can and I won’t tell anyone.
- 1 teaspoon vanilla extract
- PREHEAT oven to 350 degrees F.
- Grease baking sheets.
- COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
- Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
- Beat in pumpkin, applesauce and vanilla extract until smooth.
- Gradually beat in flour mixture.
- Drop by rounded tablespoon onto prepared baking sheets.
- BAKE for 15 to 18 minutes or until edges are firm.
- Cool on baking sheets for 2 minutes;.
- remove to wire racks to cool completely.