Bof, pourquoi pas? (_miss_fish_) wrote in vegancooking,
Bof, pourquoi pas?

Pumpkin walnut cookies with maple frosting

I got this recipe from a friend three years ago and I've been cooking up batches of them every fall since. The vegan thing is standing in the way of this a little bit - it's already vegan except for one damn egg! I'm not sure what to use as an egg replacer. They're supposed to have a light, cakey/muffin-y texture but in my experience tofu as an egg replacer makes things heavy.

1 cup vegetable shortening (yeah, these are NOT diet cookies.)
1 cup dry sweetener
1 egg
1 cup canned pumpkin
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp "pumpkin pie spice"
1/2 tsp salt
3/4 cup chopped walnuts
1/2 cup chopped crystallized ginger (optional but really delicious in my opinion)

Combine all wet ingredients in a large bowl. Mix dry ingredients (except walnuts and ginger) in a seperate bowl; gradually add to wet ingredients. It should have a texture similair to thick muffin batter. Fold in walnuts and ginger. Bake 10-12 minutes in a 350 oven, or until edges are lightly brown and cookies bounce back when poked in the center.

1 cup brown sugar
4 tbs nondairy milk of your choice
3 tbs Earth Balance

Stir together in a small saucepan off heat. Bring to a boil, stirring frequently. Cool.

When cool enough to stick your finger in it and have it not burn off, add 1 cup powdered sugar and a few drops of maple extract flavoring. You could probably use real maple syrup but I've never tried it.
Tags: desserts-cookies-icings, desserts-cookies-nuts, desserts-cookies-pumpkin
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