What you'll need
- 1 cup canned pumpkin or pumpkin pie mix
- 1 cup vegetable based shortening
- 1/2 cup brown sugar
- 1/2 cup agave nectar
- 1 tablespoon applesauce
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
How to make
The original recipe calls for canned pumpkin, but we decided to use pumpkin pie mix this time. It came out a lot better than usual. I've never seen cookies fly off the plate so fast!
Preheat oven to 350. Mix everything together in a big bowl and blend well. Its up to you whether you want to share the beaters or not.
Drop spoonfuls on to the cookie sheet. Bake for 10 - 12 minutes.
The original recipe calls for Penuche frosting, which tastes great as well. We used your basic frosting and colored it orange to match the holidays. If you want to use the Penuche frosting, the recipe is as follows:
- 3 tablespoons vegan butter
- 1/2 cup brown sugar
- 1/4 cup soy milk
- 2 cups powdered sugar
Combine 3 tablespoons of vegan butter and the brown sugar together in a saucepan. Heat to a boil, let cool for one minute while stirring. Cool for 15 minutes. Add 1/4 cup of soy milk and beat until smooth. Add powdered sugar as you go, approximately 2 cups, until it is thick enough to be spread.
Once the cookies are done, cool and frost!
