October 29th, 2010

Pumpkin Chocolate Chip Cookie-Cakes

Are they a cookie? Or a cake? Or can I call these scones...? Whatever, they're delicious.

Before you start, set aside an extra 1/2 c of earth balance to soften; this is for the icing.

Pumpkin Chocolate Chip Cookie Cakes:
1/2 c earth balance OR solid coconut oil (not coconut butter, this won't work here)
1/2 c brown sugar
1/4 c white sugar
1 t vanilla
1 c pumpkin puree
2 c flour of choice (I used white flour, because when I'm baking for nonvegans it goes over better, and these are for work)
1/2 t salt
3/4 t baking soda
3/4 t baking powder
2 t cinnamon
3/4 t ginger
1/4 t nutmeg
6 oz chocolate chips (half of a bag)
Preheat oven to 350 and line to baking sheets with slipmats or parchment paper. I feel like things brown better on parchment paper; so I tend to use that for things that bake up soft anyways.
Sift and set aside in a medium sized bowl all dry ingredients except sugar. Stir chocolate chips into this dry mixture.
Cream earth balance, sugars and vanilla. Stir in pumpkin and combine well. Add dry ingredients in 2 batches, stirring well to combine. Your batter will be wet, unlike regular cookie dough. These are more of soft cakes, I cannot stress that enough. Using 1/4 cup, scoop the dough out and use your hands to make large, slightly flattened cookies. I got 10 out of this recipe; but mine were pretty big; you could definitely make them smaller. Bake for 16 minutes; and pull out to cool. While these are baking; go ahead and make your icing since the kitchen is already a disaster.

Pumpkin-Pumpkin Pie spice Icing:
1/2 c softened earth balance (or butter of choice)
1 t vanilla
2 T pumpkin puree
1 T pumpkin pie spice (1 1/2 t cinnamon, 3/4 t ground ginger, 1/4+ 1/8 t ground cloves,1/4+1/8 t ground nutmeg)
2 c powdered sugar

Cream earth balance, pumpkin pie spice and vanilla. Add pumpkin and combine well; then add powdered sugar 1/2 cup at a time. If you find this mixture is too dry; add a little more pumpkin; this will add moisture and flavor without turning your icing into a runny mess. Store at room temperature until the cookie cakes have cooled; then ice them.

Here's the one I'm having for breakfast. It's the last one I iced so it has a special extra blob of icing on top. Now if you'll excuse me, I need to catch a sugar high.

substitution for pine nut paste.

i would like to make this recipe (eggplant & pine nut rolled lasagna) for dinner tonight, but i have a problem. buying the pine nuts is going to be kind of expensive since i'm pretty poor right now, so i'm looking for something to use as a substitute. i hate peanut butter, and my boyfriend doesn't like almond butter.
a few of the comments mentioned using pesto, or even hummus. pesto would be cheap enough to make, but i'm not sure if i'd like the taste.

can anyone offer any other suggestions? thanks. :)

edit. i ended up just using marinara, but it was too thin to hold the lasagna together well. so i'd still appreciate suggestions, since i'm sure i'll be making this again.