Softest Goey Pumpkin Cookies

Tomorrow marks 4 weeks vegan for me! Though I’ve been “vegan” on and off before, this is my longest stint to date & this time it feels permanent, which is AMAZING. Clearly, this is cause for celebration & what better way to celebrate than with two of my favorite things: pumpkins & cookies. I adopted this recipe from “Melt In Your Mouth Pumpkin Cookies” posted on Crissy Page’s blog Parent Pretty found here (http://parentpretty.com/pumpkin-cookies-recipe/).

cookies1The original recipe was not vegan, but easily veganized by a few swaps: vegan buttery sticks for dairy butter, banana for eggs (helps keep them even more moist), and soy milk for dairy milk. I also used real pumpkin – from an actual pumpkin squash ~ oh my! – instead of the canned crap. My pumpkin yielded what I guessed was close to 3/4 of the 15oz can they suggested, so I reduced the other ingredients by 1/4 as well. I also chose to use less frosting than the recipe yielded, because my cookies would have been drowning in frosting if I’d used the entire batch. Yikes! All in all my recipe yielded about 40 cookies at around 160 calories a piece with frosting. How’s that for a miracle?!

If you’re limited to a toaster oven – like me – try halving the batch… otherwise you’ll be doing many, many trays in and out of the oven. Another helpful tip: place your butter on your stovetop/toaster oven while it preheats (or while you bake your pumpkin) to help soften it!

As always, comment, share, and most importantly… enjoy!

Softest Goey Pumpkin CookiesSnip20151027_2

Yield: 40 cookies

Ingredients (Cookies):

  • 1.5 cups vegan butter (3 sticks), softened
  • 1.5 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 ripe banana
  • 1.5 teaspoons vanilla
  • 1 small to medium sugar pumpkin
  • 3 cups all-purpose flour

Ingredients (Frosting): 

  • 1/4 cup vegan butter (1/2 stick)
  • 1/4 cup packed brown sugar
  • 1/8 cup soy milk
  • 1 teaspoon vanilla
  • 1.5 cups powdered sugar
  • ground cinnamon sprinkled on top (optional)

Directions: 

  1. Preheat oven or toaster oven to 350 degrees.
  2. Slice sugar pumpkin in half & remove strings & seeds with a spoon, being careful not to scrape out the flesh. The seeds can be washed & roasted with salt & pepper for a tasty snack – don’t waste them!
  3. Place the pumpkin halves cut side down on a baking sheet lined with tinfoil. Roast at 350 degrees for approx. 40 minutes. The pumpkin flesh should come out very soft, you may need to check it periodically if you’re using a toaster oven or if your oven cooks faster. When the pumpkin is ready, pull it out & set the tray aside so the pumpkin can cool. Keep the oven on to bake your cookies.
  4. Mash the 1.5 cups of butter with a fork until smooth. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg & beat until combined.
  5. Beat in banana & vanilla until combined. Then, using a spoon, scoop out pumpkin flesh from skins & combine with batter until smooth.
  6. One cup at a time, beat in flour until it’s reached a non-lumpy consistency.
  7. Drop dough by heaping tablespoons onto uncreased cookie sheets, about 2 inches apart.
  8. Bake 10-12 minutes or until browning just slightly then remove & place on a cooling rack.
  9. For the frosting, place 1/4 cup of butter & brown sugar into a saucepan. Heat until melted & smooth.
  10. Pour butter/sugar mixture into a medium bowl & add milk & vanilla, mixing well. Add powdered sugar 1/2 cup at a time, stirring until well combined & smooth.
  11. When cookies are cooled, drizzle a dollop of frosting over each & top with a sprinkle of cinnamon, if desired.
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