Vegan Pumpkin Sugar Cookies and Thanksgiving Delights

 This is definitely one of my favourite times of year. The sky turns a certain clear blue in October, the air is crisp, perfect for long walks and perfect for turning the oven on and getting to baking! Between my family and The Boyfriend’s family we ended up eating so much over the Thanksgiving weekend that I was fairly certain I would never need to eat again. This was quickly disproved when I woke up on the Monday morning and promptly cut myself a large slice of my Mum’s vegan pumpkin pie.
 I made a delicious apple cake with a sweet sugary glaze to bring along to both dinner. It was a big hit and I am definitely going to be making it again. I promise to share the recipe in the future! Found it once again in Chloe’s Vegan Desserts (there is so much goodness in her cookbooks I don’t think she can any wrong!)
 This is the greatest vegan pumpkin pie, made by my wonderful mother. Topped with a little coconut whipped cream. Now this recipe belongs to my mother I am going to see if I can lay my hands on it before the fall is over to share with all of you. There was a lot of trial and error before we found this recipe. May I just say that tofu has absolutely no place in pumpkin pie? The Boyfriend’s Mum also made me a vegan coconut cake for dessert, so much deliciousness in two days.
Once you crack open a can of pumpkin puree you have to do a lot of baking with pumpkin so that none of it goes to waste! I found this recipe over at minimalist baker. I ended up adjusting the recipe, not because there is anything wrong with the original recipe, but because I was very tired and didn’t read it properly! 
To add the sugar and flatten the cookies a little you just pour some sugar on a plate, take a glass and press it on to the sugar and then gently press the cookies.
Works like a charm!
 In the original recipe you can frost the cookies, which sounds delicious. However, I added a half cup of brown sugar instead of a quarter cup which made them very sweet and not in need of any frosting. I’ll share my version of the recipe and I encourage you to check out their website and try out both versions! Be prepared for more pumpkin recipes, that can of pumpkin puree is cracked open and I have to use it all up!
1/2 cup margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice (mix up your own, I found a recipe here)
3/4 tsp ground cinnamon
1 tbl soy milk
In a large bowl cream the margarine, sugar and vanilla together
Add the pumpkin puree
In a medium bowl whisk together all of of the dry ingredients
Add the dry ingredients to the the pumpkin mix and stir together, adding the soy milk until just combined
Place in the freezer for 15 minutes
Pre-heat the oven to 350
Scoop the dough in a 1/4 cup and roll into a ball
Place on a greased sheet
Flatten with your sugar glass
Bake for 10-12min

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