Before we dive into today's treat, I just wanted to let you all know that I've been collecting fun ideas for December (both Christmas and Hannukah) on Pinterest. You don't need to be a member to poke around, but if you want to like, or comment, or repin things, then you'll need to join.
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If you have followed along lately, you are not surprised by a pumpkin recipe. This one is sweet and simple, and the results are comfort in a muffin-like cookie form. You can also add chocolate chips to up the ante, and I've been thinking about trying some dried cranberries next time. Because there will definitely be a next time. And I will definitely double the recipe.
adapted from Real Simple
3 Tbsp vegan butter at room temp
1/3 C brown sugar
1/4 C sugar
1/2 pumpkin puree (from a can or fresh)
1/2 tsp vanilla
1 1/2 tsp Ener G egg replacer
2 Tbsp water
1 C flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp pumpkin pie spice
Preheat oven to 375F. Line your baking sheets with parchment paper or silicon mat.
In a medium bowl, cream the butter and sugars together. Add the pumpkin, vanilla, and egg replacer and beat until combined. Add the flour, baking powder, baking soda, and pumpkin pie spice.
Drop heaping spoonfuls of dough onto prepared cookie sheet about 2 inches apart. Bake for about 10 minutes. Cookies will be slightly puffed and muffin-like in texture. Remove from oven, allow to cool a few minutes on the baking tray, and transfer to a wire rack to cool completely.
Yield: about 16 cookies
ooooh,,, i just made pumpkin bread but these look yummier... will make them soon!
ReplyDeleteI've been eating pumpkin bread this week too! when I made this I froze one of the two loaves: http://www.katesshortandsweets.com/2011/10/chocolate-chip-pumpkin-bread-dairy-free.html
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