No one ever suspects that these cookies are vegan. But my husband tells them anyway because he thinks it's funny. Even funnier, my carnivorous husband is usually the one that asks me to make these.
Ingredients:
I had frozen pumpkin in my freezer, so I thawed it in the microwave. You can use canned pumpkin.
Add brown sugar and oil.
Then your dry ingredients.
Mix the dry ingredients up a bit before incorporating them into the wet stuff. Otherwise sometimes I taste bits of baking powder. Ew.
These make great cookies, but I was in a hurry on a weeknight, so I made them in a 9x13 cake pan.
Smush it all in. Remind yourself that the dough is vegan and therefore egg-free, so eat a little.
These are also really good with wheat flour! And I have been known to put a little batter in a bowl and eat it with a spoon. Soooooooo good.
Who Knew It Was Vegan Pumpkin Cookies
(makes about 60 cookies or 9x13 cake)
2 cups brown sugar
2 cups pumpkin
1 cup vegetable oil
2 teaspoons vanilla
4 cups flour
2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1. Preheat oven to 350 degrees.
2. Mix sugar, pumpkin, oil and vanilla.
3. Add dry ingredients to the pumpkin mixture until smooth.
4. Drop by spoonfuls onto greased baking sheet and bake for 12-15 minutes or bake in greased glass 9x13 pan until set.
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