Name: Vegan pumpkin cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ cup soft dairy-free spread or margarine; ½ cup muscovado sugar; 1 tsp vanilla extract; 4 Tbsp pumpkin purée or roasted pumpkin; 1½ cups all-purpose flour; ½ Tbsp corn-starch (cornflour); 1 tsp baking powder; ½ tsp baking soda; 1 pinch of salt; 1 tsp mixed spice; ½ tsp ground cinnamon; Flax egg: 1 Tbsp flaxseed mixed with 2 Tbsp water; 1 Tbsp dairy-free milk ( such as almond, soy or oat)

Vegan pumpkin cookies

31 Oct 2019

by Wholeness

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

I love these vegan pumpkin cookies during harvest - they are yummy, soft and not too sweet! They can easily be decorated for Halloween with orange icing/frosting or with vegan buttercream. I just used a pumpkin cookie cutter for the dough then "glued" edible eyes on them and voilà got some Halloween treats. I made the cookies with leftover roasted squash - but you can use tinned pumpkin purée or just bake the flesh of the pumpkin that you’ve carved for Halloween with some olive oil, then measure out the required amount for these cookies and use the rest for other recipes ( soups, muffins, hummus, falafel etc).

Ingredients

½ cup soft dairy-free spread or margarine
½ cup muscovado sugar
1 tsp vanilla extract
4 Tbsp pumpkin purée or roasted pumpkin
1½ cups all-purpose flour
½ Tbsp corn-starch (cornflour)
1 tsp baking powder
½ tsp baking soda
1 pinch of salt
1 tsp mixed spice
½ tsp ground cinnamon
Flax egg: 1 Tbsp flaxseed mixed with 2 Tbsp water
1 Tbsp dairy-free milk ( such as almond, soy or oat)

Instructions

Cream the margarine with the sugar until light and fluffy.
Mash the pumpkin and add to the margarine, together with the vanilla.
Sift the flour, cornflour, bicarb, baking powder, salt and spices over the pumpkin mixture, then combine.
Add the almond milk and flax egg, then mix gently until you get a soft dough. Refrigerate for minimum 30 minutes (you can chill it overnight or freeze it).
Preheat your oven to 180°C.
Line two baking sheets with parchment paper.
Roll out the dough between two sheets of baking paper to 5mm thickness. Stamp out cookie shapes or circles (you can use a drinking glass if you don’t have cookie cutters). Alternatively make little balls from the dough, then flatten them between your palms.
Place the cookies on the baking sheet about 2 cm apart.
Bake in the middle of the oven for 10-12 minutes until slightly golden brown.
Rest them on the sheet for a couple of minutes, then transfer them to a wire rack to cool completely.
Prepare your frosting, icing or decoration in the meantime.
When the cookies are cool, decorate them to your liking.