Pumpkin Spice Vegan Cookies

“Domestic Goddess”, that’s what you may call me. 🙂 Just kidding, but seriosuly, you can.

Yesterday I came up with (yes that’s right, I did it myself) this really great pumpkin spice cookie recipe. And today, I haven’t been able to work up the self-control to stop eating them. I can’t help it. Not only is today the first day of cooler weather down here in the south, but after baking 3 trays of these little beauties the smell of cinnamon and pumkin has completely filled the studio and even when I try not to think about them, I can smell them, and it makes my mouth water all over again.

So, I thought I’d share them with you because they are ridiculously simple to make. They’re very light, almost cake-like in texture and slightly sweet. They almost taste more like pumpkin bread than cookies, but I think they’re better that way.

1 cup vegetable shortening
1 scant cup organic unbleached sugar
1 egg’s equivalent from Ener-G Egg Replacer (or, if you don’t want vegan, use 1 regular egg)
1 can organic pumpkin pie mix
2 tsp. pure vanilla extract
2.5 cups organic unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. kosher salt

+ extra cinnamon and sugar to roll the cookies in before baking

Preheat oven to 350.
1. Combing shortening, sugar, egg, pumpkin pie mix, and vanilla extract and blend on high until combined and fluffy. Set aside.
2. Mix together flour, cinnamon, baking powder, baking soda, and salt.
3. Mix dry ingredients into wet until combined.
4. Roll rounded spoonfulls of dough loosely into balls and roll in cinnamon-sugar mixture.
5. Bake evenly spaced on a greased cookie sheet 10-12 minutes.
6. Pray your friends don’t come over and eat them all! 🙂

*For those of you who are chocoholics, you can add semi-sweet chocolate chips to the mix before baking. Or drizzle melted chocolate over the cookies after they’ve cooled to add a bit of fancy. 😉
**These are vegan. But the only difference with this recipe is trading an egg for an egg substitute. It’s so much healthier for you to use a substitute and it makes absolutely NO difference in the flavor so you might as well. If you don’t want to use Ener-G (which works really well in cookies) you can use:
-1/4 c. silken tofu blended until smooth=1 egg (best in dense cakes and brownies)
– 1/2 banana mashed until smooth= 1 egg (best in quick breads, muffins, pancakes, cakes)

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