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boodro99Easy Pumpkin Pie CookiesIngredients (use vegan versions): 1 cup non-hydrogenated shortening
1 cup sugar
1 can pumpkin
Ener-G Egg Replacer - 1 egg equivalent
2 cups white flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup non-dairy chocolate chips
Directions:Cream (mix thoroughly by hand) shortening, sugar, and pumpkin. Add egg replacer, mix by hand. Sift in dry ingredients and mix again thoroughly.
Drop heaping spoonfuls onto lightly oiled baking sheet. Bake approx. 30 minutes @375 degrees Fahrenheit. When done, let cool, then sit on paper towels to dry.
Enjoy! These cookies stay moist indefinitely!
Serves: Approx. 18 Cookies
Preparation time: 20 Minutes
what size can pumpkin?
Archived comment by: susie
i made this last night, adding a 1/2 t of nutmeg and using carob chips instead of chocolate, and they came out great! i made them in muffin tins due to a small oven issue, but they were really moist and tasty... thanks for the great recipe!
Archived comment by: h2opicksee
these cookies were excellent!!! very moist and spongy, even days later. extremely easy to make. i followed the recipe exactly except i used a banana as an egg replacer. the banana sort of over powered the pumpkin, so next time ill use something else to get a stronger pumpkin flavor. i can't wait to make them again!! oh, and for the above comment, i used a 15 oz. can.
Archived comment by: endlessavocado
maybe you can try using flax seed meal and water instead of egg replacer next time.
Archived comment by: shinjiko
I also used a 15 oz can of pumpkin (to address the question/respose raised above). I accidentally doubled the chocolate chips and didn't realize it until afterwards, but the double chocolate was awesome (I don't think 1/2 cup of chips would be enough). I added 1/2 cup of walnuts also. The cookies were good, extremely soft and moist. I was a little disappointed that they weren't more pumpkin-y tasting. The taste is there, but its mild. I'm not sure how to enhance it though, I certainly wouldn't add more pumpkin, as the cookies were already very soft and moist. I'll have to experiment....this is a recipe worth trying though, its yummy!
Archived comment by: veganosaurus
I made these again using 2 cups mashed sweet potato instead of the pumpkin. I think I actually prefer the recipe this way. The sweet potato has more texture (canned pumpkin is so mushy) and it seems more flavorful. At any rate, this is a good cookie, tasty but something a bit different. And I suspect its much better for you than most cookies, since pumpkin/sweet potato is packed with lots of vitamins and fiber!
Archived comment by: veganosaurus
These are great. I like my cookies to be moist and chewy, and these have stayed that way for days. After reading the comment from veganosaurus, I also made these with 2c. sweet potatoes, and added pumpkin pie spices. I thought that between the sugar and the chocolate chips, the cookie might be too sweet, but they were just right. Next time I won't mash the potatoes so well, and leave more potato chunks.
Archived comment by: rejectedmysoul
i have made these three or four times, and they come out wonderfully everytime!! i use 1/2 to 3/4 of a banana instead of egg, and cut back just a tad on the sugar - i think they taste best this way:)
Archived comment by: lisamjac
my colleagues *loved* these. i thought they were okay. good way to use the pumpkin i bought 6 weeks ago.
Archived comment by: shinjiko
These were great. Moist and chewy-very delicious. I used whole wheat pastry flour instead of white flour and they turned out fine. The recipe also made nearly twice as many cookies as it said it would. Maybe I just made my cookies smaller or something, even though they seemed quite big to me.
Archived comment by: hopfrog
Has anyone tried substituting apple sauce for all or part of the shortening? I like to make low-fat baked goods, & usually use apple sauce as an oil replacer, but 1 cup is a lot. Any suggestions would be great! Thanks!
Archived comment by: alias
alias- I just made these last night substituting 1 cup of applesauce for the oil. I used canned pumpkin also. The result was more pumpkin pie-like than the original recipe (in my opinion). Somehow the applesauce enhanced the flavor of the pumnpkin, so the cookies had more of the taste and texture of pumpkin pie. I also added allspice, nutmeg, and vanilla to enhance the taste. I actually prefer these cookies with applesauce instead of oil, and needless to say they're healthier that way too.
Archived comment by: veganosaurus
Thanks veganosaurus! Your comments have been very helpful. Cant wait to try the recipe with applesauce!
Archived comment by: alias
you're welcome! I forgot to mention, I also added a cup of oats to the recipe, because the batter was really runny. I thought the oats would give it some texture. It didn't really work, although the end result was still yummy. These not come out like normal cookies (at least, mine didn't)--they really are like a firm pumpkin pie, very moist and chewy. Adding nuts and chocolate chips really improve the recipe too.
Archived comment by: veganosaurus
I just made these tonight. I incorporated a lot of the suggestions already up. I used 1 cup of applesauce instead of the shortening, whole wheat pastry flour, 1/2 a banana for the egg replacer, nutmeg, ginger, extra cinnamon, allspice, a little vanilla, double chocolate chips, and 1/2 cup of walnuts. My non-vegan roommates really like them! I think they're pretty tasty, too. The banana does overpower the pumpkin, but that's not necessarily a bad thing. They definitely turned out moist and chewy. I think I would like them more if I wasn't craving chocolate so much tonight, but I'll definitely make these again. I think these might be good half-dipped in chocolate, but that could just be my craving speaking. Also, they're not super-sweet, but I think that someone watching their sugar intake could easily cut back on the sugar and not even notice.
Archived comment by: flamekat
Do you have to change the oven temperature if you make muffins instead of cookies?
Archived comment by: vegan1
i use the applesauce instead of the shortening as well, but keep with the Egg Replacer since its so easy - i love these cookies, but definitely only cook them for about 20 minutes - are all of you really cooking them for 30? I'm afraid they'd burn to a crisp..my bfs definitely carnivorous father thinks these are the best cookies he's ever had!! that's major bonus points!
Archived comment by: rastaCrujiente
Yum! These cookies really hit the spot. I added some pumpkin pie spice (cloves, nutmeg, and ginger) to address the comments that said something was missing from the pumpkin flavor. I also used whole wheat flour, applesauce, and only baked them for 20 minutes! Thanks so much for this recipe. I love it.
Archived comment by: brachypelmic
This is an excellent recipe for... muffins. The dough (I was using fresh pumpkin puree rather than canned pumpkin) came out as a muffin rather than a cookie dough. I tried to convert it to a cookie-like dough by adding more sugar and flour, but to no avail. Finally, with the addition of several more ingredients, including pumpkin pie spices, orange juice concentrate, orange zest, soy milk, baking powder, and more pumpkin and salt, I came out with a dozen delectable orange spice muffins. Too bad I can't remember the proportions. To make a long story short, save yourself some time and just use this recipe for muffins, not cookies.
Archived comment by: june_Sinclair
Worked out wonderfully. Slight variations were: added 1/2 cup more flour, didn't use egg replacer, used oil instead of margarine, added 1/2 - 1 cup more pumpkin, used 1/2 cup more choc chips, baked for 5-10 mins less as my stove is hardcore and slightly burned first batch. still got to use up all the pumpkin i dumpstered !
Archived comment by: zani
I followed the recipe almost exactly, only added extra chocolate chips
I've made these a few times & taken to potlucks & other social functions and everyone loves them. Thanks for the great recipe!
Archived comment by: 73pooky
I have made these 3 times now (once with my kindergarten students)and everybody loves them! I added a little pumpkin pie spice and a little more chocolate. Thanks for an awesome recipe!
Archived comment by: jenufleck
These were very soft and chewy! They were like eating cake cookies (in a good way!). Howe'ver, next time I will make muffins or bread out of the batter, instead of cookies. I did use the applesauce substitution as suggested--it worked out great. Instead of chocolate chips, I used dried cranberries. Delish! I agree also about the cooking time--mine were ready to go in less than 20 minutes.
Archived comment by: julieAnne1204
These are pretty good! I ended up adding an extra half cup of flour, an extra cup of chocolate chips, some extra cinnamon, and using fresh cooked pumpkin and Kings Mill egg replacer. I made a couple of mistakes with the first batch, though; I dropped them from tablespoons, so they were huge, and I baked them at 375 for 30 minutes, and what ended up happening was that they burned on the bottoms but stayed raw inside. For my next batch, I dropped them from teaspoons, so the cookies were much smaller, and I baked them at 350 for about 20 minutes. Those cookies were much better! Theyre amazing, in fact. I had a handful for breakfast
I'd totally make these again.
Archived comment by: katica
I've made these at least a half dozen times in the past month or so--for my tattoo artist, for the company Thanksgiving potluck, and for my boyfriend, who will finish off a batch in only a few days. They are awesome. I use half maragine and half olive oil, and a little less sugar, and add some maple syrup, as well as powdered ginger, nutmeg, ground cloves and sometimes some crushed walnuts or almonds. (My first batch was with applesauce instead of oil--the taste was good, but the texture was not. I'm glad I tried again with oil/margarine. So tasty!)
Archived comment by: sodaFreeYouth
I've made these at least a half dozen times in the past month or so--for my tattoo artist, for the company Thanksgiving potluck, and for my boyfriend, who will finish off a batch by himself in only a few days. They are awesome. I use half maragine and half olive oil, and a little less sugar, and add some maple syrup, as well as powdered ginger, nutmeg, ground cloves and sometimes some crushed walnuts or almonds. (My first batch was with applesauce instead of oil--the taste was good, but the texture was not. I'm glad I tried again with oil/margarine. So tasty!)
Archived comment by: sodaFreeYouth
dude....for all you bakers who followed the recipe exactly ...good job....i don't know how you did it, but good job!
i changed some stuff to try to make a firmer dough...heres what i did.... added 1/2 cup of flour, halfed the margarine, replaced one cup of flour with one cup of dampened oats, used 1/4 c of applesauce, and left out egg replacer....my dough is still a little sticky, but it tastes really good! thanks for the festive recipe!
Archived comment by: ilikestrawberries
Just like the recipe says, easy! I used the 15 oz can of pumpkin. I added nutmeg, ginger, and allspice as well, and substitued unsweetened applesauce for the oil. I was able to get almost 36 cookies out of the batch, and cooked for 22-25 minutes. Thanks for the recipe!
Archived comment by: bjosh250
I used applesauce instead of the shortening, and I also melted some Lindt dark chocolate and dipped these cookies half in it, and waited for them to dry. oh, i used TONS of cloves, cinnomin & nutmeg, and also used my own pumpkin which i pureed, AMAZING! wondeul cookies, quite possibly one of the best cookie recipes ive ever made!!!
Archived comment by: otter grrl
I made these for Thanksgiving and incorporated a lot of the changes discussed (banana, apple sauce, and spices). My boyfriend LOVED them! Also, for those non-vegans I put a jar of Creamcheese Icing next to the cookies to be used as topping. Great Recipe!
Archived comment by: %231girlfriend
i made these cookies again for my inlaws, but i had run out of sugar, so i used about 7 dates or so, & a spoonfull of blackstrap molasses and blended this with my apple, it came out WONDERFUL! I also put some dried cranberries into the mix, and used a bannana instead of an egg, these came out even better than the first batch! its amazing how wonderful, sweet, and goo-y just baking fruit & veg can be!
Archived comment by: otter grrl
These did not turn out very well. They weren't nearly sweet enough, and they had a weird spongy texture. usually, my taste buds are very forgiving, but i had to throw them out.
Archived comment by: ally-p
