Vegan Pumpkin Cookies

In the next couple weeks, I'll be going more in-depth about vegan cooking and baking, standard ingredient swaps and some related health facts, but in the mean time, I wanted to post this great little recipe I tried out tonight. It's not the BEST recipe I have ever had but it's the best recipe I've made! I'm still searching so please feel free to share!

These make a nice light and fluffy cookie to enjoy:)

MY ADAPTATION OF THE ORIGINAL RECIPE (shown below):

• 2 1/4 cups all-purpose flour
• 1/4 cup oat bran
• 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
• 1 1/2 cups canned pumpkin from Whole Foods (1 can)
• 2 tablespoon unsweetened organic applesauce
• 1 1/4 teaspoon vanilla extract

PREHEAT oven to 350 degrees F.

Beat sugar and vegan margarine or butter in large mixer bowl until well blended.

Beat in pumpkin, applesauce and vanilla extract until smooth.

In a medium bowl, COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt.

Gradually beat dry mixture in to wet.

Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 10-14 minutes or until edges are firm.

Cool on baking sheets for 2 minutes;

remove to wire racks to cool completely.

Vegan Old-Fashioned Soft Pumpkin Cookies 

(makes 24 large or 48 small cookies)

35 min | 20 min prep

24 -48 cookies

• 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
• 1 tablespoon applesauce
• 1 teaspoon vanilla extract

1. PREHEAT oven to 350 degrees F.
2. Grease baking sheets.
3. COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
4. Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
5. Beat in pumpkin, applesauce and vanilla extract until smooth.
6. Gradually beat in flour mixture.
7. Drop by rounded tablespoon onto prepared baking sheets.
8. BAKE for 15 to 18 minutes or until edges are firm.
9. Cool on baking sheets for 2 minutes;
10. remove to wire racks to cool completely.
11. Drizzle glaze over cookies.
12. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.