Really good cookie. We’re so glad you enjoyed them, Abigail! Let us know how it goes! I just made them and they are delicious!! I used mashed banana because I didn’t have pumpkin and used half applesauce in place of half of the “butter”… so good! Add oil and pumpkin puree mixture to the bowl with flour and mix until soft dough forms. We’re so glad you enjoyed them, Robin! I’ve read that when using pumpkin you don’t need to use an egg otherwise it will make your cookies have a cakey texture. We used gluten free flour though. For the cookie, I subbed Trader Joe’s pumpkin butter for the pumpkin puree with your suggested alteration (less one tablespoon of sugar). I can add on nuts, seeds or chocolate, whatever I like! They came out FANTASTIC! It would essentially be the equivalent of 1-2 Tbsp more! That orange hue is just gorgeous as well. Let us know if you give it a try! I was happy to see the substitution to arrow root but I am wonder since this calls for both baking powder and soda, should I increase the amount of baking soda I use? I overfilled the muffin tins with batter on my first try and quickly realized that the overflow baked perfectly into a sugar cookie-type consistency! Freeze for longer-term storage. Again, score. Chill the dough in the refrigerator. You really don’t level off the flour?? I used vegan becel spread as I didn’t have earth balance on hand and it worked great. PS: I featured these cookies on my blog today. Add the pumpkin puree and mix. I just made these for my son’s Halloween Pumpkin Patch adventure at school tomorrow. These were absolutely amazing. In a medium bowl mix together oil, sugar, cinnamon, vanilla extract and pumpkin puree. More pumpkin filling, or just less spice? I use a lot of your recipes, so thank you. Let me know how it goes if you do! Let rest on pan for a few minutes. If you give it a try, let us know how it goes! So it’s probably closer to 1 3/4 C flour? Definitely will make these again. The only changes I made were to the frosting. These are unreal!! I want to try some other purees like in the comments. If so, how would the cane sugar stick to the cup for us to be able to do that? Yum! They often have to elaborate arrangements to cook food that will accommodate their requirements. Yay! Despite, that for years, I made vegan glaze using a lemon juice and a powdered sugar, I discovered that aquafaba has one little advantage. I haven’t tried freezing the batter, but I would assume if you froze the little discs it would work fine! I used GF flour blend and they came out amazing. My 10 year old is absolutely addicted, and I have to admit, I am too! A huge hit at the pumpkin carving party! Ingredients. Delicious. Sprinkle cinnamon sugar on top of cookies. You can also subscribe without commenting. But some people say you can use 1/2 tsp cream of tartar + 1/4 tsp baking soda as a substitute for 1 teaspoon of baking powder. #2 – I didn’t have the ingredients for the frosting, so since I’m too lazy to go to the grocery store, I made your pumpkin cashew frosting instead. The kids loved helping to make these as well. Thanks! These were a hit with my in-laws. If you’re short on time or don’t have a can of beans to make a glaze, you can simply sprinkle these cookies with some icing sugar. Well, this cookie tastes just as good as the dough! #4 – Your last name is almost the same as my maiden name (Shults), so I’ve legally declared that we’re related and I expected to be invited to your holiday dinners. I made these cookies! Thanks for sharing, Rachel! xo. Are there any alternative frosting recipes for this recipe, or if I could just use pumpkin purée instead of the butter. Pumpkin isn’t such a big spice and flavour to bake with in the UK, and I’m really missing it. 1 ⅓ cups white sugar. Really excited for this year’s bake sale! I enjoyed them very much! I made these and they turned out amazing it was so easy and fun, the batter was delicious,and the smell made my heart skip! In that moment, I knew vegan sugar cookies were not far out of reach. :), This recipe is fantastic! The flavor didn’t even do it for me. I can’t wait to make another batch to bring to the office. I will tag you in my photos from last year. And that icing! I will definitely be making them this Thanksgiving! My 16 year old daughter has been vegan since she was twelve years old. I made these last October for a bake sale to benefit Breast Cancer at my work. I’m trying to make something quick tomorrow before work, to bring to my co-workers, so I have a couple of questions. Add pumpkin and mix once more. They flavor was great, we will just keep them in the fridge to avoid spoiling. Thank you for sharing your recipe. Sorry may be a dumb questions but wanted to make sure I got it correct. I ran out of confectioner’s sugar so I improvised and added some pumpkin pie spice and cinnamon to a jar of vanilla icing. I’ve never used it before in my baking. Dana- You and I must think alike! I’m thinking this is where my mistake was. Will definitely make again. Yes, we do think the dough would freeze well! Vegan, even better! I made these for a vegan friend and of course I had to try some and they turned out super yummy! I was fairly heavy handed with the spices, but I find it’s very hard to overdo it. I love the pumpkin butter to mine, though. xo. What kind of cream do I mix with the butter? (such as Earth Balance // softened* // 1 stick yields 1/2 cup), each ground cinnamon and pumpkin pie spice. I think its just personal taste. I made the dough at night and baked them in the morning. Yum! Thank you! All I can say is, wow! Not too sweet, soft and easy for little hands and mouths with the perfect amount of pumpkin and spice to remind you of the fall without being overwhelming and in your face. It still worked great! We’re so glad you enjoyed them, Jen! Thank you! This was my first foray into vegan baking and it was a huge success!!! Thanks for another great vegan recipe! :-). Instead of 1/4 C. pumpkin or apple sauce, I enjoy making these cookies using two flax eggs with some strong green tea as the liquid. Definitely delicious!!! * I meant to put 2 & 1/4 cup of powdered sugar, not 1! Thanks! Made a nice consistency and perfectly sweet. So glad you both enjoyed them. I also used regular butter and it worked perfectly. I now have a true reason to buy cookie cutters, so I did. And that fig jam sounds incredible. I ordered super cute halloween pumpkin cookie cutters, they are a perfect recipe (pun intended) to spice up the Halloween festivities, or fall related (leaf cutter shapes etcetera) and also work well if you are not frosting!

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