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Anonymous
Member since December 1969
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Easy Pumpkin Pie Cookies

What you need: 

1 (15 ounce) can pumpkin
1 cup non-hydrogenated shortening
1 cup sugar
1 egg equivalent, prepared (e.g., Ener-G Egg Replacer)
2 cups all-purpose white flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup nondairy chocolate chips

What you do: 

1. Preheat oven to 375 degrees F. Lightly oil baking sheets. Cream together (mix thoroughly by hand) pumpkin, shortening, and sugar. Mix in egg replacer.
2. Sift in dry ingredients (flour, baking soda, cinnamon, and salt) and mix again thoroughly. Fold in chocolate chips.
3. Drop heaping spoonfuls onto baking sheets. Bake approximately 30 minutes.
4. When done, let cool, then sit on paper towels to dry.
Enjoy! These cookies stay moist indefinitely!

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Since I heard the texture/consistency of these cookies might work better as muffins, I tried them as both.

I too used 1 cup of applesauce instead of the shortening, which may be why mine turned out kinda.....funny.  They didn't really rise and turn in to proper muffins, but they were kinda squishy for cookies, too.  Luckily, I love that texture, but a lot of people I know do not.

As standard-sized muffins (filled each cup 3/4 full), they required 36 minutes to get all the way done.  The cookies (dropped by heaping teaspoon) took about 25 minutes....still, the middles barely got to the point of being done without some over-chewifying of the outsides.  Perhaps a baking temp adjustment would help this?

Again, their texture/consistency is a little weird if you're a serious culinary snob, but if you like a chewy-and-somewhat-squishy cookie, these are yummy!

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Wonderful looking recipe, but the 1 cup of shortening and 1 cup of sugar really stopped me.  So, I read through all the comments and then decided to use some of the substitutions.  And my cookie-muffins turned out delicious!

Here's what I did:
3/4 cup applesauce instead of the shortening
3/4 cup agave nectar instead of sugar
about 2-1/4 cups whole wheat flour instead of white
added cloves, nutmeg, allspice, and ginger
I used carob chips instead of chocolate

Baked for 20 minutes and they are delicious!!  The recipe made about 2-1/2 dozen for me

This was the first time I've used agave nectar as a sugar substitute, and it was perfect.

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Anonymous

YUM!  LOVE these!

I had to modify this recipe to make it sugar free.  So, I used Fresh Pumpkin pureed, and then i added a little bit of sugar free brown sugar, and then squirted some agave nectar to complete the cup.  I used whole wheat flour instead of white flour.  I didn't put in any chocolate chips, but I topped these cookies with a few whole pecans before putting them into the oven.  They are SOOOO Good, I can't even tell they are vegan OR sugar free )  They were AWESOME I definitely recommend this recipe.  you can manipulate it to make it even yummier!

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I tried making these last night and they turned out to be a disaster. I subbed applesauce and more pumpkin for the shortening. The consistency of these cookies was really gross. They were wet and chewy, but not in a good way. My husband and I each ate one and I'm pretty sure he only ate it to be nice. I ended up cramming them down the garbage disposal.

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okay, so I just finished making these... I used half spelt flour and half white flour and flax "eggs", plus subbed applesauce for the shortening and added a bit of molasses.
So far, they're alright- rubbery, almost. Also, they stuck to my cookie sheet like you wouldn't believe, no matter how much I greased it! But the flavor is really good. I think next time I'll try half shortening and half applesauce.

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First off, I halved this recipe. I only had so much REAL pumpkin left over from pie-making!

I also substituted applesauce for the shortening. I did not use any egg replacer.

These cookies are MARVELOUS! They taste amazing, and they are the closest consistency to a real cookie that I've had in vegan baking! These are not muffins! Just soft, chewy cookies! VERY close to traditional cookies! Awesome recipe! These WILL be made again!

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