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Tuesday, April 12, 2011

Vegan Pumpkin Cookies

We all know I love pumpkin, cookies and icing... so enjoy!

Pumpkin Cookies
From Allrecipes.com

Makes: 18

2 cups shortening (used Earth Balance shortening sticks)
2 cups white sugar (used organic dried cane juice)
2 cups canned pumpkin
2 egg's worth of egg replacer
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt (used sea salt)
4 cups all-purpose flour (I used 2 cups white, 2 cups whole wheat... next time I will try a mix of spelt and whole-wheat)
6 Tbsp butter (used Earth Balance)
8 Tbsp non-dairy milk (used soy)
2 cups vegan icing sugar
1 1/2 tsp vanilla extract
1 cup packed organic brown sugar

-Line cookie sheets with parchment paper and preheat oven to 350F
-Cream shortening, cane juice and pumpkin and then add the egg replacer and mix well
-Sift together the baking soda, cinnamon, salt and flour and then add this to the pumpkin mixture and mix well
-Drop from spoon onto sheets and bake for 10 minutes
-For frosting: cook butter, milk, sugar until dissolved and then cool and add the icing sugar and vanilla - spread over warm cookies

Notes: These made many more than 18 and took a longer time to bake (but they should be cakey)

These are delish! Very cakey (in a good way) and not too sweet. If wanting a sweeter option then the icing is a great addition, but still great on their own (a little plainer). I decided to ice a plate full and then froze the rest un-iced and every once-in-a-while pull out a few to nibble on!



  1. Cool. I just did a recipe on non-vegan pumpkin cookies. Maybe I'll have to give this vegan version a try. : )

  2. These look delicious,

    Sincerely your PR group