Vegan Pumpkin Glazed Cookies : Wheat Version

vegan-pumpkin-glazed-cookies-bring-joy You know, debt sucks. Getting out of it is such a slow, patient process.

Sometimes I wish I could hurry up time just so we could be out of it faster, because until it’s off our backs, I will continue to feel it’s burden. But one thing I’m learning is the joy of simple things. Creating things, cleaning, snuggling. Nothing big, nothing even that significant. But when I think about all the good things put together, I have quite a life. Despite our debt. These cookies came out of an intense desire to create something. You know that itch to just get your mind off things & create. I was hankering for a something soft, kind of melt-in-your mouth cookie.

Since we’re all obsessed with pumpkin, & rightly so (it is that time of year, after all), I decided to do my take on the cookie. This recipe isn’t a gluten-free version (that will be forthcoming next week, & not only will it be gluten-free, but grain-free & refined sugar-free–yipee). Everyone in my family can eat this version (except me), & I know while many of you stay away from wheat, there are a lot of you who don’t, so this is for you. Don’t kid yourself into thinking this is health food, but I can say that is a lightened up version. I used some wheat flour, added more pumpkin than most other recipes (which enabled me to use less fat), & of course, pumpkin is quite a nutritious food.

All in all, enjoy your dessert–it’s a treat & ought to be savored.

{Looking for a gluten-free version? Check out my grain-free, gluten-free take on the cookie.}

vegan-pumpkin-glazed-cookies-recipe-bring-joy

Vegan Pumpkin Glazed Cookies : Wheat Version

Prep Time: 25 minutes

Cook Time: 11 minutes

Total Time: 60 minutes

Yield: about 5 1/2 dozen cookies (1.5 TBS. per cookie)

Serving Size: 1 cookie, with glaze

Calories per serving: 91

Fat grams per serving: 2

A soft, melt-in-your-mouth vegan pumpkin glazed cookie with a lower fat content.

Ingredients

  • 1 c. vegan smart balance, earth balance, or other non-dairy butter
  • 2 c. sugar
  • 3 1/2 c. pureed pumpkin (2, 15 oz. cans)
  • 2 TBS. flaxseed
  • 1/2 c. warm water
  • 1 TBS. pure vanilla extract
  • 2 1/2 c. unbleached white flour
  • 1 1/3 c. whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2 generous pinches ginger
  • 1 generous pinch allspice
  • For the Glaze:
  • 2 1/2 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 2 1/2 TBS. non-dairy milk of choice

Instructions

  1. Preheat your oven to 350 F.
  2. In an electric mixer (or by hand), beat non-dairy butter, sugar, & 1 cup of pumpkin for about 30 seconds on medium speed.
  3. Whip flaxseed & water for 30 seconds & pour into pumpkin batter. Add remaining pumpkin, vanilla, & flax mixture. Beat until combined.
  4. In a separate bowl, sift all dry ingredients.
  5. Add wet ingredients to the bowl with dry ingredients & mix with a wooden spoon until incorporated.
  6. Drop using a medium cookie scoop (about 1.5 TBS.) on a baking stone (preferred), or a parchment lined baking sheet. You can also use a non-stick cookie sheet (you might want to spray with a little non-stick spray), but I've found a baking stone produces the best cookies without having to use non-stick spray.
  7. Bake for 11 minutes.
  8. While cookies are baking, combine powdered sugar, vanilla, & milk. It should have a slightly runny consistency.
  9. When cookies are done, remove & let cool on sheet for 1 minute. Then remove to a wire rack. Wait 5 minutes, then glaze the cookies. Sprinkle a little cinnamon on each cookie & allow the glaze to harden.
  10. Note: Because of the lower fat & higher moisture content of the cookies, they don't store well. Store at room temperature for a day (or two, max), then store remaining cookies in the freezer in an air tight container or ziploc bag. Will keep in the freezer for up to 3 months. Defrost at room temperature for 45-60 minutes before eating.

Additional Nutrition Info: 17 g carbs, 1 g protein, 1 g fiber, 13 g sugar, 80 mg sodium.



Comments


  1. Alissa N
    on September 30, 2013 at 6:01 pm said:

    These look amazing!! I just made some pumpkin cookies yesterday, but these are different and one can not have enough pumpkin cookies in my book!!
    I think I have mentioned before that we are trying to get out of debt too. I love what you said here about focusing on the wonderful things in life. It especially hits home today, as I have had a particularly rough day at work. Realizing that I have a pretty wonderful life, and focusing on that and all the things to be grateful for is so important. You always have such a wonderful way of putting it into words, you have an amazing talent for writing!

    • Janae Wise
      on October 1, 2013 at 11:04 am said:

      I’m sorry you had a rough day! Those are the pits.

      Thanks for your kindess, you’re a sweetie.