These yummy little cookies have a texture somewhere between a cookie and a cake.Lightly spoon 1 and 1/2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour with 1 and 1/2 teaspoons baking powder, 1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1/2 tsp. ground allspice, 1/4 tsp. ground cloves, and 1/2 tsp. salt; set aside.
In a stand mixer, combine 1 cup canned pumpkin with 1 cup packed organic brown sugar and 1/4 cup vegan butter (such as Earth Balance); beat until combined. Add 1/4 cup plain soy milk (such as Silk), 1 and 1/2 teaspoons vanilla extract, and the equivalent of 2 eggs using egg replacer (such as Ener-G); beat until combined.
Gradually add the flour mixture, stirring to combine between each addition.
Drop the dough by tablespoonfuls onto 2 baking sheets coated with cooking spray, to make 24 cookies total. Bake at 375 degrees for 10 minutes. Cool the cookies on the pans for 1 minute on a wire rack, then transfer from the pans to the wire rack and cool completely.
Once the cookies have cooled, make the glaze: whisk together 3/4 cup organic powdered sugar (such as Wholesome Sweeteners), 1 tablespoon plain soy milk, 1/4 tsp. vanilla extract, and a dash of cinnamon. The original recipe said to dip the tops of the cookies in the glaze, but since mine was very thick, I found it easier to spread it over the cookies with a knife. Return the cookies to a wire rack so the glaze can set.
Each cookie is 110 calories.
Cost:
canned pumpkin $2.99
vegan butter $3.29
plain soy milk $2.49
powdered sugar $5.99
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