Grateful for Pumpkin Cookies

I am grateful for fall veggies and fruits  , when cooking or baking the warmth and earthy smells of the fall fill the entire room.

I will share some of my recipes with you. 


Pumpkin Cookies

28 to 36 cookies

2 cups all-purpose flour

1⁄2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄4 teaspoon ground ginger

1⁄8 teaspoon ground cloves

1⁄4teaspoon salt

1/2cup granulated sugar

1⁄2cup brown sugar

1⁄2cup applesauce, 

1/2 cup vegan butter

2 cups Libby’s canned pumpkin pure pumpkin

1 teaspoon vanilla

* PREHEAT oven to 350 degrees f 
* On parchment paper lined cookie sheet or silicone lined cookie sheet

* In bowl

* COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.

* Beat sugar and vegan margarine or butter in large mixer bowl until well blended.

* Beat in pumpkin, applesauce and vanilla extract until smooth.

* Gradually beat in flour mixture.

* Drop by rounded tablespoon onto prepared baking sheets.

* BAKE for 13 to 16 minutes or until edges are firm.

* Cool on baking sheets for 2 minutes;.

* remove to wire racks to cool completely.

* Optional Glaze

* Drizzle glaze over cookies.

* FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.

You can also add in raisins to batter or not. 

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