When browsing through "Vegan Cookies Invade Your Cookie Jar" for Christmas cookie recipes, I flipped past this recipe without giving it much thought. Then I saw the picture that accompanied the recipe, and had second thoughts. The cookies looked chewy and dense, not cakey and round like more pumpkin cookies. After reading the description, the author claims to make a chewy pumpkin cookie, you can sell your soul, or you can reduce the moisture content in the pumpkin - genius!
These cookies are a bit of work because you have to cook the pumpkin down, but they're so worth it. I quadrupled this batch, and put the pumpkin in the crock pot to reduce all day while baking other cookies, but the original recipe calls for cooking out the moisture in a pan. Either method works, it just depends on how much attention you have for the pumpkin.
My sister, the one I made the Nutella Thumbprints for, already told me these are her new favorite. Add some cinnamon ice cream and make yourself an amazing fall/winter flavored ice cream sandwich!
Sell Your Soul Pumpkin Cookies
from "Vegan Cookies Invade Your Cookie Jar"
1 c. canned solid pack pumpkin
1/2 c. earth balance (or butter, for the non-vegans)
1/2 c. sugar
1/2 c. packed light brown sugar
1 tsp. vanilla extract
1 1/2 c. unbleached all purpose flour
1/4 c. oat flour (put some oatmeal in a blender)
2 tbsp. cornstarch
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. baking powder
1/2 tsp. salt
Pumpkin seeds, shelled, for garnish if desired
First, reduce the pumpkin.
Either place in a crock pot on high for several hours, stirring occasionally, or place in a saucepan over medium heat for about 45 minutes, stirring often. You can either weigh or measure, you want to reduce the pumpkin by half, ending with 1/2 c. or 4 oz. Cool to room temperature.
Preheat the oven to 350*
Line baking sheets with parchment paper.
In a stand mixer, cream earth balance with the sugars, when soft and fluffy, add the vanilla and pumpkin, mix until incorporated.
Add all remaining ingredients and mix until just incorporated.
Chill dough for 30 minutes.
Spoon walnut sized balls and roll in your hands, then press lightly on a cookie sheet.
Press pumpkin seeds on top, if desired.
Bake for 12-14 minutes, until golden and no longer glossy in centers.
Cool on cookie sheet for 5 minutes, then transfer to a cooling rack.
Yield 24 cookies