Hear ye! Hear ye! Frosted Pumpkin Cookies have arrived.
No talk about this one. I'm getting straight to the recipe because you need to start cooking them ASAP. Your family and friends will thank you...and then beg you to make more (trust me...I live this). I should add that I got the basis for the recipe from VeganYumYum's iphone app, but changed it some to fit my tastes.
This makes about 18-24 cookies depending on the size you make them.
- 1/4 cup vegetable shortening
- 1 cup sugar
- 1 & 1/4 tsp blackstrap molasses
- 1 tsp plus 3 drops vanilla extract
- 3/4 cup plus 2 TB pumpkin puree (I just buy it canned, but be sure to get plain pumpkin, not the spiced pumpkin)
- 2 & 1/4 cups unbleached all-purpose flour
- 1 egg replacment (I nearly always use Ener-G)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 3/4 tsp ground cinnamon
- 2 1/2 TB vanilla flavored milk of your choice (I used almond, but I think I'll try coconut next time)
- 3 TB Earth Balance Margarine, room temperature-
- 2 oz. vegan cream cheese (1/4 of an 8 oz. package)
- 2 to 2 & 1/2 cups powdered sugar, add more if you like it extra thick and firm
- 1 tsp plus 4 drops vanilla extract
- Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper or silicone mats
- Cream together shortening and sugar with a regular hand mixer (or stand mixer).
- Beat in molasses and vanilla until well combined.
- Blend in the pumpkin puree. The shortening will likely still leave tiny chunks and that is okay.
- Mix the rest of the ingredients together in a bowl, then slowly add it to the pumpkin mixture. Beat until well combined and quite stiff, sometimes you will need to add a little more flour. It seems that pureed pumpkin is sometimes more moist than other times. You just want the dough to be very thick.
- Check the dough for spices and adjust as necessary. I always always always do this. Sometimes, you need a little more of something.
- Scoop out onto cookie sheets at least an inch or so apart. Wet your fingers with a little water, then press the cookies down to about 1/2 inch thickness. This helps keep them from getting too tall as they do puff up a bit..
- Bake on middle rack about 12 minutes, but possibly longer. Use a toothpick to check the doneness. As soon as you remove them from the oven, slide the cookies onto a cooling rack to stop them from cooking more or getting crunchy on the bottom. Do not frost until they are cooled completely.
- Blend all ingredients together until nice and smooth. If it isn't thick enough, add more powdered sugar a few TB at a time until you reach a thick, yet smooth consistency.
- Wait until the cookies are nice and cooled before frosting otherwise the frosting will melt and drip off the cookies. Let frosted cookies sit uncovered for about 30 minutes to help the frosting set. Most often, I put them in the refrigerator to firm up the frosting. Then cover with plastic wrap to keep the cookies moist.