Pumpkin Vegan Cookies Invade My Cookie Jar
I hope you didn’t think I was kidding about the “all-things pumpkin” stuff. It’s fall and I’m obsessed, but I’m excited to see many of you are also going pumpkin-crazy! To keep with the trend, I made a batch of Sell Your Soul Pumpkin Cookies (page 51) from Vegan Cookies Invade Your Cookie Jar. Because these cookies have a long prep-time, they aren’t perfect for my usual “I want cookies now” baking mantra, but your kitchen time will be well worth it.
The aforementioned lengthy prep-time is entirely because of 45 minutes of “cooking down” the pumpkin to reduce the moisture content and leave these cookies with the chewier bite of a cookie, rather than the soft, fluffy cake-like consistency usually associated with pumpkin cookies. While the recipe called for canned pumpkin, I went ahead and used the leftover puréed pumpkin from my Lick It pumpkin vegan ice cream. Despite the pumpkin cooking time, these cookies were very easy to make. They’re soft and spicy- perfect for fall. Sometimes I wonder what I’d do without Vegan Cookies Invade Your Cookie Jar (and Vegan Cupcakes Take Over The World); they’ve been life-changing! Well, dessert-changing at the very least…
This week, rather than selecting a new cookbook of the week, I’m going to go back and do some mix-and-match from previous cookbooks to use up my pantry stock. And then next week, I’ve been inspired by the beautiful Jessica of The Domestic Vegan to start meal planning. I’m even going to make my own little planning forms (with eaten trees all over them) to write in my meal plans. I can’t wait to get started!
What are your favorite pumpkin recipes? Do you have the pumpkin fever?