Pumpkin Spice CookiesHappy Sunday! I’ve now baked a full weeks worth of cookies and I’m not tired of sugar yet. I decided to still participate in #SundaySupper while I’m vegan MoFo’ing (Vegan Month Of Food) so it’s not really a surprise that when the theme “Squash Fest” came up that I would choose pumpkin. I’ve made so many pumpkin cookies in the past, I just wanted something plain that was fluffy like a cloud.

 Pumpkin Spice Cookies-2Pumpkin Spice Cookies like these are rarely crispy because of the pumpkin, and in order to keep their shape I store them back in the fridge for a bit before baking. I actually don’t get a lot of spreading with my cookies and margarine choice (Earth Balance) so yours might spread a bit, and that’s okay! They still have the same great pumpkin flavour. It’s all about the spices.

Pumpkin Spice Cookies-3

Vegan Pumpkin Spice Cookies

Vegan Pumpkin Spice Cookies

Ingredients

  • 1 Stick of margarine (8 Tbsp)  
  • 1/2 Cup sugar 
  • 2 Tbsp Flax Seeds
  • 1/4 Cup Water
  • 1/4 Cup canned pumpkin
  • 1 Tsp vanilla extract
  • 1 3/4 Cup all-purpose flour
  • 1/4 Tsp salt
  • 1/2 Tsp baking powder
  • 1/2 Tsp ground cinnamon
  • 1/4 Tsp ground mace
  • 1/8 Tsp ground ginger
  • 1/4 Tsp ground cloves

Instructions

  1. Cream margarine with mixer at high speed for 2 minutes until creamy. Continue to beat and add sugar. Beat until light and sugar is not 
  2. grainy.
  3. Mix the flax seed with the water and add to the mixture. Add pumpkin and vanilla extract. Beat well.
  4. At lower speed, add remaining ingredients. Mix only until incorporated. Put cookie dough onto the fridge and refrigerate until a bit more firm.
  5. Preheat oven to 350°F. Scoop a piece of dough and place onto a cookie sheet. 
  6. Bake 15 - 18 minutes at 350°F. until edges are light brown. 
http://www.killerbunniesinc.com/2014/09/vegan-mofo-day-7-vegan-pumpkin-spice-cookies-recipe-sundaysupper/

 

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