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Anonymous
Member since December 1969
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4.714285

Easy Pumpkin Pie Cookies

What you need: 

1 (15 ounce) can pumpkin
1 cup non-hydrogenated shortening
1 cup sugar
1 egg equivalent, prepared (e.g., Ener-G Egg Replacer)
2 cups all-purpose white flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup nondairy chocolate chips

What you do: 

1. Preheat oven to 375 degrees F. Lightly oil baking sheets. Cream together (mix thoroughly by hand) pumpkin, shortening, and sugar. Mix in egg replacer.
2. Sift in dry ingredients (flour, baking soda, cinnamon, and salt) and mix again thoroughly. Fold in chocolate chips.
3. Drop heaping spoonfuls onto baking sheets. Bake approximately 30 minutes.
4. When done, let cool, then sit on paper towels to dry.
Enjoy! These cookies stay moist indefinitely!

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

These were pretty yummy... I made them for Halloween with my sister... They were a huge hit at her work oh and add tons more cinnamon!

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These were the best non-traditional choc chip cookies I have ever ever ever made/had.
My partner, queemy's daddy, claims that these are the best cookies he has had in his entire life.  That, considered he is basically the person who inspired the character of Cookie Monster, is saying a lot.

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Who knew that the missing ingredient in chocolate chip cookies was pumpkin?? These are my new favorite cookies! 5 stars

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these were some of the best cookies i've ever made! i used fresh cooked instead of canned pumpkin, so the pumpkin flavour was very slight...they tasted more like chocolate chip cookies than anything else but they were amazing.
i didn't have shortening or applesauce so i went with i_h8meat's revision and used 1/2 cup of vegetable oil and added a teeny bit more pumpkin and that seemed to work. i also added a 1/2 teaspoon of vanilla and a bit of nutmeg. i can't believe how fluffy they came out too, usually my vegan cookies don't rise at all.

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Okay, these are amazing! First, I had no shortening or applesauce, so I used 1/2 cup canola oil and added an extra 1/2 cup of pumpkin to even the liquids out. Also, I had no chocolate chips, so (I know, this sounds crazy, and is incredibly hard) I took some semi-sweet vegan baking chocolate and cut it into squares about the size of chocolate chips, and Voila! I only had to cook them for 20 minutes too.

YUM!

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;) As with all recipes-I took into consideration all the reviews for this recipe and in the end I went with adding about a cup of chocolate chips--this is good if you like chocolate--however if you like pumpkin more the added chocolate slightly masks the pumpkin in different bites.  Then I put in half the sugar ( I used evaporated cane sugar) and this was perfect...not too sweet and not too bland.  I also added more spices to give it a more pumpkin pie taste.  I put in 1 tsp. ginger, 1/2 tsp nutmeg, 1/2 ground clove ( in addition to the cinnamon) for a perfect pumpkin pie flavor.  I replaced all the oil with applesauce and used whole wheat pastry flour.  It definitely has a slightly leaning to moist cakey cookie vs. crispy but I like that better-- the taste with the added spices is more pumpkin pie.  Overall, I would make it again exactly the same but with only 3/4 cup chocolate chips for a more even cookie. 

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thanks! i think i'll be adventurous and try it!  :)

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i have a whole pumpkin ready now but just out of curiousity, do you think that you could use an actual squash instead? like the yellow kind....
Thanks!

I think as long as you've pureed it you can.

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i have a whole pumpkin ready now but just out of curiousity, do you think that you could use an actual squash instead? like the yellow kind....
Thanks!

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Amazing!  Although, I disagree with everyone on the chocolate chips bit.  I think a half a cup would have been fine, I used the full cup and it overpowered the pumpkin.

Also, I thought the walnut idea was brilliant because it definitely added the crunch to a much needed rainbow-cookie-style texture.

I think I added too much cloves/nutmeg because the cookie turned out a little spicier than expected.  So I suggest to go lightly on those particular spices.

Overall, like I said before, a wonderful cookie.  I'm definitely making this one again.

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