Eggless Pumpkin Cake Cookies |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I adapted this from Best Pumpkin Cookies #185445 to be suitable for those with dairy, egg, and soy allergies. I changed it enough that it deserves its own entry. I highly advise getting a 1 ounce metal scoop (smaller than a normal ice cream scoop) to make large fluffy cookies. You'll never go back to using a spoon again! Adjust the spices to your taste (I find this combo mild, my husband likes to go easier on the allspice and nutmeg). Frost if desired after cooling. Ingredients:
1 cup margarine (earth balance soy free) |
1/2 cup sugar |
1/2 cup brown sugar, packed |
1 (15 ounce) can pumpkin |
1 tablespoon ener-g egg substitute (egg replacer powder) |
1 teaspoon vanilla extract |
1 teaspoon baking soda |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon nutmeg |
1/8 teaspoon allspice |
1/4 teaspoon salt |
2 1/2 cups flour |
Directions:
1. Preheat oven to 350 degrees F.
2. Cream the margarine, sugar, and brown sugar together until well combined (this margarine will not cream to fluffy like butter, but aim for a uniform color instead).
3. Add the pumpkin, egg replacer powder, and vanilla extract. Blend well (this will become slightly fluffy with a mottled color).
4. Add the baking soda, baking powder, and spices. Blend well.
5. Gradually add the flour, scraping down the edges of the bowl.
6. Drop by 1 ounce scoops onto a baking sheet covered in parchment paper.
7. Bake for 10-15 minutes, or until tops spring back when pressed and bottoms of cookies begin to brown.
8. Frost if desired after cooling.
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