Vegan pumpkin spiced cookies
February 25, 2013 § 3 Comments
I was way late to the pumpkin party this year.
Only in the past month have I begun to make warm bowls of pumpkin pie oatmeal and spicy pumpkin curries. It may be February, but there is something about pumpkin that brings me so much comfort, and with the grey, rainy days we have been having here in Toronto and the passive aggressive stress of my last semester of university, I have been in need of comfort. These warm, soft, vegan pumpkin spiced cookies that I made last night brought me just the kind of comfort I needed.
If you too have got the February blues, pour yourself a cup of vanilla chai tea, bake up a batch of these cookies and laugh at the printer cat until you’ve forgotten all about your deadlines
Adapted from Vegan Fling
1 1/2 cup whole-wheat flour
2 tbsp of cinnamon
1 tbsp of nutmeg
1 tsp of all-spice
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup packed brown sugar
1/2 cup vegetable oil
1 3/4 cup pumpkin puree
1/2 tsp vanilla
1/2 cup chocolate or carob chips
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the oil and the brown sugar. Then stir in the pumpkin and vanilla.
3. In a smaller bowl, stir together the whole-wheat flour, salt, cinnamon, nutmeg all-spice, baking soda, and baking powder.
4. Stir the dry ingredients into the wet ingredients and then fold in the chocolate or carob chips.
5. Drop spoonfuls of the cookie dough onto a greased baking sheet and press them down with a fork. Bake for 15 minutes.