Have you ever been here?
That is Cinnamon Works. It’s down near Pike’s Place Market in Seattle, literally just on the other side of the street from the market. They specialize in gluten free and vegan baked goods. Although I am neither vegan or gluten intolerant, Jon took me here to get a pumpkin cookie when we first started dating. I would say this cookie is less like a cookie and more like a muffin top. But, whatever you want to call it, it’s delicious. I’ve created something that is really close to what they make. It’s vegan, pumpkin, muffin-like, and scrumptious. The only differences were the frosting on my version was a little less creamy and the outer layer on mine was a little chewier than theirs. Nonetheless, these are delicious and you need to sprint to your kitchen now and make them. I do mean now.
Here’s what you’ll need:
2 C all purpose flour
1/2 C whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt
1 C granulated sugar
1/2 C brown sugar
1/2 C vegan margarine, softened (or just normal margarine…whatever)
2 C canned pumpkin
1 Tbs apple sauce
1 tsp vanilla extract
Preheat oven to 350 degrees
Start off by measuring out your two types of flour into a medium sized bowl. Add all of your spices aka the cinnamon, nutmeg, ginger and clove and also your baking powder and baking soda. Whisk together to combine.
Nicely done. Set that aside.
In a large bowl, whisk together the vegan margarine, brown sugar, and granulated sugar. (if you aren’t sure where to find vegan margarine, you can find it at almost any grocery store. Smart Balance is a pretty wide spread brand and you can find it by the butter and margarine.)
Whisk in the pumpkin, applesauce and vanilla extract. Whisk like a mad woman (man?) until smooth. Slowly add the dry ingredients until combined. I opted to use my hands for this last step.
Want a hug?
Place a piece of parchment paper on your cookie sheet and spray with cooking spray. This is the part where you can be creative; you can either A) make normal sized cookies that are conservative and acceptable to society or B) make them as big as your face just like Cinnamon Works does. I chose the latter of the two.
Makes six, face sized, cookie-muffin hybrids.
Bake for about 18 minutes, or until a toothpick comes out clean when you insert one in the top.
While those are baking, make your glaze.
2 C powdered sugar
3 Tbs vegan friendly milk (ie. soymilk, almond milk….regular milk if you don’t care…whatever)
1 Tbs melted vegan margarine
1 tsp vanilla extract
Combine all ingredients with a spoon or whisk until smooth.
When cookie-muffins are done, let them cool on a cooling rack. Then, add your glaze. Make sure your cookies have totally cooled before adding glaze because if you don’t it’ll just melt all over the place.
And there you have it! Vegan Pumpkin Cookies!
Does anyone have any suggestions on how to make vegan friendly, thicker frosting?