Ahh, September. ♥
Have I mentioned that september is my favorite month?
The cool, crisp weather. The fall colors. The start of something new.
And not to mention, the start of autumn food!
How about we start the month of right with Vegan Pumpkin Cookies?
Inspired by: Vegan Cookies invade your cookie jar
- 1 cup canned pumpkin
- 1/2 cup nonhydrogenated vegetable shortening
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup oat flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- A handful of shelled pumpkin seeds for garnish
- First, reduce the pumpkin. Place it in a saucepan over medium heat for about 45 minutes. Keep the heat low enough that it doesn’t boil, but it should appear to be steaming. Stir often. After about 30 minutes, spoon the pumpkin into a liquid measuring cup to check on how much it has reduced. It should be down to around 2/3 cup at this point. Return the pumpkin to pot to cook until it has reduced to 1/2 cup. Set aside to cool completely.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large mixing bowl, use a hand mixer to cream together the shortening and sugars until light and fluffy. Mix in the cooled pumpkin and vanilla.
- Sift in remaining ingredients and mix to combine. Spoon onto cookie sheets in rounded tablespoons of dough, flattening the tops with your hands. Arrange a few pumpkin seeds in the centers, if you like.
- Bake for 10 to 12 minutes. Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes. Transfer the cookies to wire racks to cool completely.
Normally, I do not eat any dessert unless it has chocolate in it. But these are one of my new favorites as far as non chocolate desserts.
(I have chocolate muffins in the over right now, just sayin’)