Pumpkin Cookies

I made delicious pumpkin cookies for Thanksgiving following Fatfree Vegan Kitchen’s recipe. I made a few very slight changes. I am in love with my 100% Organic Whole Wheat Pastry Flour from Daisy Organic Flours (a local mill). It is so light and fluffy and whole wheat – it is beautiful! For baking, I also love Spectrum Shortening which has only one ingredient, palm oil, and it is rated for up to 450º.

  • Medium Bowl Ingredients
  • 2 1/2 cup whole wheat pastry flour
  • 1/2 cup oats (regular oats, not quick oats or instant)
  • 1 teaspoon of baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • Large Bowl Ingredients
  • 1/2 cup shortening
  • 1/2 cup vegan brown sugar (packed)
  • 1/2 cup vegan sugar
  • 8 ounces of silken tofu
  • 1 15 ounce can of pumpkin
  • 2 teaspoons vanilla

(A note about the tofu. I used Mori-Nu Organic Silken which comes in 12 ounce packages. I cut the block into thirds and used 2/3 of the block.)

  1. Mix the first set of ingredients in a medium bowl.
  2. Put all of the second set of ingredients in a large bowl. Use an electric mixer and mix well.
  3. Slowly add medium bowl ingredients to large bowl, continuing to mix with electric mixer.
  4. Preheat oven to 375º.
  5. Lightly spray a cookie sheet with high heat canola oil.
  6. Drop spoonfuls of batter onto sheet.
  7. Bake for 14 minutes.
  8. Let cool on cookie sheet for a few minutes and then transfer to a wire rack.

Makes about 30-40 cookies depending on size.

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2 comments untill now

  1. […] Another good way to use up your pumpkin puree comes from Healthy Vegan Blog’s recipe for vegan Pumpkin Cookies. […]

  2. I haven’t thought about making pumpkin cookies with Spectrum Shortening. I love that stuff! My pumpkin cookies need a little help in the ‘mouthfeel’ department. I should just make your delicious ones. Nice one!