How old is your oldest recipe? These days, the internet is my most reliable resource for recipes. However, I have a few hand-written family recipes that I pull out regularly from a box on the top shelf of my cupboard. The recipe cards are faded, stained and bent, but it’s an indication of how loved and used they are.
I recently adapted a pumpkin cookie recipe from my childhood, to create a vegan version of this festive treat. The results were deliciously surprising because, although they do not include any animal products, the taste and texture remain the same - subtly sweet, a tiny bit of spice and a soft, fluffy, cakey bite.
These cookies are delicious with just some chocolate chips mixed in, but I would recommend getting a little creative and letting your kids get involved. I form the cookie batter into little pumpkin shapes on the baking sheets and we make little Jack-O’-Laterns with an assortment of toppings, such as m&ms, slivered almonds, dried cranberries, candy corn and chocolate chips. I found the slivered almonds to be particularly fun for creating details like eyelashes, fangs, eyebrows and facial hair…Can you tell I had fun with this?
This is definitely one of my favorite fall traditions, so I hope you give it a try! Here’s the recipe:
Pumpkin Jack-O’-Lantern Cookies
Makes 18-20 Cookies, depending on the size of the cookie
You'll need:
3 cups flour
1 1/2 cups quick or old-fashioned oats, uncooked
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 cup plant-based butter, softened
2 1/2 cups coconut sugar
2 flaxseed eggs**
1 1/2 cups pure canned pumpkin (not pumpkin pie filling)
Assorted candies, raisins and nuts
Preheat the oven to 350 degrees Fahrenheit.
Combine flour, oats, baking soda, cinnamon and salt.
In a separate bowl, cream butter; then add sugar a little bit at a time, beating until light and fluffy.
Add flaxseed eggs and beat well
Alternate additions of flour mixture and pumpkin, mixing well after each addition.
For each cookie, drop about a quarter cup of dough onto a baking sheet and smooth it out into a circular shape with the back of a spoon. Then add a tiny bit more dough to the top of the circle to make the stem.
Decorate your pumpkin cookies, by making eyes, noses, a mouth, etc. If using candy corn, add during the last five minutes of baking fo they don't melt completely.
Bake in the oven for 15 minutes.
Let cool completely on a baking rack and enjoy! Store in an airtight container.
**To make the two flaxseed eggs, mix two tablespoons of ground flaxseed with 6 tablespoons of water and let sit for at least 5 minutes, then add to the recipe.
Nutrition
Serving: 1 cookie | Calories: 318kcal | Total fat: 12.1g | Saturated Fat: 5.1g | Cholesterol: 2mg | Sodium: 313mg | Total Carbohydrates: 49.5g | Dietary Fiber: 2.2g | Total Sugars: 23.1g | Protein: 3.8g
Note: Nutrition facts may vary, depending on the size of your cookies and toppings you choose.
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