Recipe of the day: Pumpkin cookies

You don’t know yummy, until you’ve tried these scrumptious little delights courtesy the Vegan Baking Classics cookbook, by Kelly Rudnicki. If you don’t own it, you should. And if you refuse, I’ll hunt you down. Be sure to go out and get your copy immediately. It’s really THAT good.

I am, what I lovingly refer to as a ‘lactard.’ Basically I’ve been cursed with a severe dairy allergy. Not good when you’re a foodie. But I make due with recipes like this. SO it’s time to cleanse your palate of all the crap food you’ve been eating and dine on some of the best cookies I’ve ever made. Here’s the recipe:

PUMPKIN COOKIES

Makes: 2 Dozen Cookies

1/2 cup dairy-free shortening (they sell this in all grocery stores or if you aren’t a lactard you can use regular shortening, AKA MARGARINE kids.)

1 1/2 cups light brown sugar

1/2 cup unsweetened applesauce (trust me, you want to adhere to this.)

1 (15 oz) can pumpkin puree (NOT pumpkin pie filling, repeat NOT pumpkin pie filling.)

3 cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Top if off with Classic Icing Recipe (see below)

In a large bowl mix the following ingredients:

shortening, sugar, applesauce, and pumpkin. Then mix.

In a separate bowl you want to mix these items:

flour, baking powder, cinnamon, nutmeg, ginger, and salt. You can mix these bad boys together with a wire whisk.

Take the flour bowl and mix it into the shortening mixture and stir until it’s just combined. You don’t want to over mix here.

Pre-heat your oven to 400 degrees then line 2 baking sheets with parchment paper. You can then use a cookie scooper Β (I just used a regular serving spoon) and place batter onto baking sheets. Bake for 12-15 minutes (or until golden brown) and voila! Your done. With that part. Now it’s time for frosting.

Classic Icing Recipe:

2 cups confectioner’s sugar

1 teaspoon vanilla extract

3-4 tablespoons soy or rice milk as needed to thin icing. (Again, if you aren’t a lactard you can use regular milk.)

Take all of these ingredients and blend them together with a wire whisk. And that’s it! Now Drizzle the icing over the cookies and you’re ready to eat.

This is really easy to make, the prep time is around 10 minutes and if you pre-heat your oven while your mixing the cookies together – THEN work on your icing while those little nuggets are cooking, you’re looking at less than a half an hour’s work. Not too shabby for holiday cookies from scratch.

 

 

Photo by Kerri Maniscalco

Top photo before icing, bottom after!
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