1 cup canned pumpkin
1 cup brown sugar
1 cup blackstrap molasses
3/4 cup rice milk
1 tablespoon cider vinegar
1/2 tablespoon salt
1 egg substitute (I forgot to use it though and they were still good)
Stir these ingredients together (much easier than the equivalent butter/ creaming step in the original recipe) until there are no lumps of brown vegan sugar remaining.
Ingredients (use vegan versions):
add to 3 cup flour in a separate bowl and mix well 4 tablespoon baking soda 2 tablespoon cinnamon 2 tablespoon ginger 1/2 tablespoon cloves 1/2 tablespoon allspice 1/2 tablespoon nutmeg
add flour mixture to wet ingredients and stir until mixed, then add 2 more cups of flour and keep stirring, just until flour is absorbed. Flour lumps are not desirable, but you don't want to over-stir either.
Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut cookies as desired. Bake at 350 until firm (touch a cookie with your finger, if you can make a print, its not done) but do not brown or overcook.
These are great warm, but the cool ones that I'm munching right now are good too. And of course 2 of them make a great outside to a non-fat-non-dairy frozen dessert cookie sandwich.