Our Favorite Pumpkin Cookies

This is a tried and true, yummilicious recipe our family loves. It’s nearly vegan except the eggs. I’d like to take it fully vegan but haven’t figured out what egg replacer to use that would create the same fluffy, pillow texture. I welcome your comments if you do!

As with all recipes I use organic ingredients whenever possible, including the sugars. Have a go at this recipe and see what you think. Be generous and share them with your family and friends as it makes a good sized batch. Each cookie dough scoop in this recipe was measured with a rounded tablespoon; that equalled about 28 decent sized cookies!

(Note: “t.” = teaspoon, “T.” = tablespoon, “c.” = cup)

 Ingredients:

• 1/2 c. butter alternative  (I used Earth Balance)

• 2 c. sugar; 1 c. brown sugar, 1 c. unrefined ‘white’ sugar

• 2 eggs (free-range)

• 2 tsp. vanilla extract

• 1 (15 oz) can pumpkin puree

• 3 c. all-purpose flour

• 1 1/2 t. baking soda

• 1 1/2 t. baking powder

• 1 t. salt

• 1 t. ground cinnamon

• 1 pinch ground nutmeg

• 1/2 c. dark chocolate, vegan (mini) chocolate chips

• 1 handful, finely chopped walnuts

• LOVE!

Instructions Preheat oven to 375 degrees. Cover cookie sheet with a piece of parchment paper (great for creating a non-stick, oil-free surface)

1. Preheat oven to 375 degrees. Cover cookie sheet with a piece of parchment paper (great for creating a non-stick, oil-free surface)

2. In one bowl cream together alternative butter and sugars until smooth. Beat in eggs, vanilla, and pumpkin till well blended.

3. In a separate bowl mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Gradually add this dry ingredient mix to the wet ingredients and hand-mix well. Stir in chocolate chips and walnuts. Drop by rounded teaspoon or tablespoon onto parchment/cookie sheet.

4. Bake for 12-15 mins in preheated oven till edges slightly brown. Allow to cool for a few minutes and enjoy!

“Stressed is desserts spelled backwards.”

(Author) Brian Seaward’s grandmother