Vegan Pumpkin Cookies

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

Pumpkin Cookies

From Allrecipes.com

Makes: 18

Ingredients:

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

Directions:

-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!

Enjoy!