Then turn on the mixer and beat for 10-20 seconds. I like making people taste vegan things & being like “what this is vegan?” Haha so I have one question! Turbinado is much grainier and doesn’t act the same in these cookies as cane. I agree with a previous comment that they don’t have a strong pumpkin flavor so I think I will try using pumpkin butter instead of the puree if I make these again. * I meant to put 2 & 1/4 cup of powdered sugar, not 1! Halloween party-worthy!!! They’re everything that a sugar cookie should be (cruchy corners and soft inside) and super fitting with the “all pumpkin everythaaaang” theme in the fall. I used this spiced buttercream icing instead: http://ohsheglows.com/2010/10/02/pumpkin-gingerbread-with-spiced-buttercream/. Frosted decadence! Danielle @.Chits and Chats and Chocolate says. They’ll be a delicious as an original recipe. Thanks always yr my fav! Yes, that’s what I mean! So glad to hear it, Mallie! The only recipe substitution I made was using turbinado sugar for all of the sugar. Since my post last week, I have made 3 batches to share at my daughters 2nd birthday party. Notify me of followup comments via e-mail. I had a friend over 2 days ago and made your ginger cookies but instead of orange zest and orange juice (in the buttercream frosting/filling) we used pumpkin spice. Onto the dough! In step 5 you say to use a glass & to dip it in cane sugar & then push down on the cookie with it. Updated: Nov, 2020 This post may contain affiliate links. I did some with and without frosting. Amazing! Sugar cookies are definitely an important part of fall, so these cookie are a must on my list! Instead of pumpkin butter I used 1/2 Tbsp pumpkin purée, I only used 1 & 1/4 cup powdered sugar (it was still thick enough), and I added extra pumpkin spice/cinnamon to it as well! Also, I freezed the dough for the recommended 15 minutes and was worried when it came out slightly frozen on top, but the cookies turned out beautifully. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I even baked them longer than suggested and left them on the hot cookie sheet. Thanks for sharing! We’re so glad you enjoyed them, Jen! Made them tonight for our Thanksgiving desert. My 10 year old is absolutely addicted, and I have to admit, I am too! I love cookies of any kind and these are just perfect for fall! Thx! Thank you. I was very surprised with the light fluffy texture of the cookie but it was fun! Is the dough okay to refrigerate/freeze for a few days? Such a hit! Gradually beat in flour mixture. Thanks so much for sharing! The flavor was excellent and the icing was creamy goodness. You know how usually the dough tastes better than the actual cookie? Thank you! They often have to elaborate arrangements to cook food that will accommodate their requirements. I made them a day ahead for my daughters class, but taste tested and they came out great!! Try her pumpkin butter recipe as well, you will be glad that you did! I made a batch and it was gone in like, 3 hours. The cookie itself also did not taste very pumpkin-y, surprisingly. These cookies should be stored in the airtight container at a room temperature. We are so glad you enjoy this recipe! I’m glad you agree. I made these tonight for the first time….. delicious! Instead of 1/4 C. pumpkin or apple sauce, I enjoy making these cookies using two flax eggs with some strong green tea as the liquid. Thank you girl for the amazing recipes! Love your site! These are so cute! Thanks so much for the lovely review! I love your recipes. My family and I loved these! You can also subscribe without commenting. I did not frost mine, as they were perfect as is, and I wanted to keep them simple (plus, why mess with perfection!). (Btw, my cookies turned out crispy which I so much.) If you can have coconut sugar, that might be a better 1-1 substitute. I digress. My daughter has many food allergies, so I’m always thrilled when I can find something yummy to make her at home. Decorated like a jack-o-lantern, these healthy pumpkin cookies are dairy free, gluten free, nut free, and egg free! Amending that now. I will try these again sometime with the butter to compare the texture. Thanks for sharing, Katia! I’ve been vegan for 4 years and these are by far the best cookies I’ve ever made! We’re so glad you enjoyed them, Carmen! Sorry about that! Hi, could I substitute coconut butter for the earthbalance butter? 1 cup Earth Balance® Soy Free Buttery Spread (2 sticks) 1 cup granulated sugar; 1 tablespoon milled flax seed blended with 2-1/2 tablespoons water; 2-1/2 teaspoons vanilla extract, divided; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground … So glad you enjoyed them, Caroline! Yummm pinning these babies! I look forward to every email! Used gluten free 1 to 1 flour and it worked well, just had to bake two more minutes. I also subbed the 1/2 c butter for 1/2 c refined coconut oil with good results. I made these and they turned out amazing it was so easy and fun, the batter was delicious,and the smell made my heart skip! I tried using the other GF recipe with the icing from this recipe and it was perfect! This fall, I’ve been making soft vegan Pumpkin on repeat. I’m not vegan normally but some of my friends are. I’ve made 6 batches already, and everyone who I’ve shared with loves them! Yesterday a lady came up to me and said that multiple people requested that I make them again this year! COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl. 2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup) 1/2 cup organic cane sugar (plus more for topping) 1/4 cup brown sugar Cannot wait to try another vegan recipe on your blog, as this was our first!! Sprinkle cinnamon sugar on top of cookies. Sorry may be a dumb questions but wanted to make sure I got it correct. Made these today… Best cookies I have ever eaten! For the frosting, can I use the canned pumpkin instead of the pumpkin butter? BOTH came out amazing! About to make and am worried I’m missing a step! I love fall recipes, and these look perfect!! Now add the flour, baking soda, baking powder, pumpkin pie spice, and salt and mix well to combine. Thanks for the awesome recipe!! I wish I added a bit more cinnamon, could be because I didn’t add the frosting or cinnamon on top! I was fairly heavy handed with the spices, but I find it’s very hard to overdo it.

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