I’m not trying to toot my own horn, here, but these are totally good. You should make them.
Years ago when I first began my foray into baking, I bought this jack o’lantern cookie cutter thinking I could make some pumpkin flavored cookies for Halloween. I followed a recipe for vegan pumpkin cookies, but my cookie cutter proved to be useless, as they were the gooey type of cookies that you can’t actually shape with cookie cutters (whoops). I realised that you can only really use cookie cutters on sugar cookies, where the dough is more… pliable. So I made sugar cookies instead, but I was slightly disappointed that they weren’t pumpkin flavored.
I recently found that cookie cutter again and thought about making the sugar cookies once more. I was trying to think of a way to make them pumpkin flavored this time around. As I was contemplating this, I suddenly realised – the original recipe I used called for Ener-G egg replacer. I remembered that you can use bananas and applesauce in most baked goods as a replacement for eggs. Surely using pumpkin would work the same way, right?
I’m happy to say it worked. I am going to make these again at Thanksgiving with a different cookie cutter.
Pumpkin Pie Sugar Cookies
I made mine sugar free!
Adapted from this VegWeb Recipe.
Yields: I got 15 (and a half ish) cookies out of it – how many you get will depend on what cookie cutter you use or how big you make your cookies!
- 3/4 cup (170g) vegan buttery spread (I used Vitalite)
- 1 cup granulated sweetener (I used Stevia in the Raw to make it sugarfree) or sugar
- 1/4 cup (61g) canned pumpkin like Libby’s, or pumpkin puree
- 1 tsp vanilla extract
- 1 tsp salt …I actually forgot to put this in and they still tasted great. So, uh… optional?
- 2.5 cups (312 grams) all purpose flour (I haven’t tried making these with Gluten Free flour blend yet, but I bet it’d work fine)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice (I actually used 1/4tsp each of cinnamon, cloves, allspice, and ginger since I had none)
- optional: sprinkles
In a large bowl, combine the granulated sweetener with the butter and stir until creamy. You can use a hand mixer or just a fork, make it nice and fluffy. Then mix in the pumpkin and vanilla extract.
In a separate bowl, combine the flour, pumpkin pie spice, baking powder, and salt if using. Blend the dry ingredients into the wet ingredients 1/2 cup at a time and stir to combine. Cover the bowl with some plastic wrap (or transfer the dough to a tupperware type container) and put it in the fridge. Let it chill for at least one hour.
Preheat the oven to 400f / 200c. After an hour, take the dough out of the fridge and, on a lightly floured surface, roll it out so it’s about 1/8 inch thick. Use cookie cutters to make shapes (or use the rim of a glass to make circular cookies).
Grease a cookie sheet or line with parchment paper. Arrange the cookies on the cookie sheet, and put sprinkles on them if desired. Bake in the oven for 8-12 minutes depending on how crunchy or soft you like your cookies (and depending on how good your oven is. Ours is kinda crappy so I had to bake them for longer). Set them aside to cool before frosting.
Important Note: These cookies, on their own, are not that sweet (especially if you use stevia, as I did). I purposely did not want them to be too sweet, so that if you want to put frosting or sprinkles, or sprinkle powdered sugar or cinnamon sugar on them, you totally can and they will not be overly sweet. I personally do not like frosting on sugar cookies, and I like them the way they are, so I didn’t bother. Last time I made them with sprinkles, and they were great. If you have a major sweet tooth or want them sweeter like store bought sugar cookies – like I said, just put sprinkles or cinnamon sugar on them before baking, or frosting/icing/some kinda glaze on them afterwards.
Until tomorrow, mofo-ers…