As fall goes into full swing, the hills and countryside are taking on vibrant shades of copper, crimson, and gold, the temperatures are beginning to drop, and the final harvests are underway. One of the last crops harvested out of its patch is the mighty pumpkin. In fact, one can’t help but think of the great pumpkin when October rolls around. With its beta carotene-rich flesh and endless array of uses from decorative displays and carvings to healthful snacks, and to add flavor and richness to sweet and savory dishes, its culinary uses are limitless. As is the case in this recipe for Pumpkin Spice Cookies, which showcases both the wonderful flavor and golden color of pumpkin with the added sweetness of raisins, coconut, and chocolate, they’re the perfect addition to a Halloween party or fall gathering. Makes 3 Dozen.

2 cups whole wheat pastry flour
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup vegan non-hydrogenated margarine
1 cup turbinado sugar
1 cup pumpkin purée (either canned or homemade)
1-1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup carob covered raisins (or plain raisins)
1/2 cup vegan chocolate chips (or carob chips)
1/3 cup toasted coconut
1/3 cup walnuts, finely chopped

Line two cookie sheets with parchment paper and set aside. In a medium bowl, place the whole wheat pastry flour, baking soda, cinnamon, ginger, salt, and nutmeg, stir well to combine, and set aside. In a large bowl, place the margarine and sugar, and stir vigorously until light and creamy. Add the pumpkin purée, vanilla, and almond extract, and stir well to combine. Add the dry ingredients to the wet ingredients and combine thoroughly. Fold in the remaining ingredients.
Working in batches, drop the cookie dough by tablespoonfuls onto the prepared cookie sheets, spacing them 3 inches apart. Using the back of a spoon, flatten each tablespoonful to form a 2-inch circle. Bake the cookies in a 350º preheated oven for 8 minutes, rotate the cookie sheet’s placement on the rack in the oven, and bake an additional 7-8 minutes or until they are lightly browned around the edges. Remove from
the oven, and allow cookies to cool on the cookie sheet for 2 minutes before transferring them to a rack to cool completely. Repeat the portioning, flattening, and baking procedure for the remaining cookie dough. Store the cooled cookies in an air-tight container. They also freeze well for later use.

source: www.vegnews.com

As fall goes into full swing, the hills and countryside are taking on vibrant shades of copper, crimson, and gold, the temperatures are beginning to drop, and the final harvests are underway. One of the last crops harvested out of its patch is the mighty pumpkin. In fact, one can’t help but think of the great pumpkin when October rolls around. With its beta carotene-rich flesh and endless array of uses from decorative displays and carvings to healthful snacks, and to add flavor and richness to sweet and savory dishes, its culinary uses are limitless. As is the case in this recipe for Pumpkin Spice Cookies, which showcases both the wonderful flavor and golden color of pumpkin with the added sweetness of raisins, coconut, and chocolate, they’re the perfect addition to a Halloween party or fall gathering. Makes 3 Dozen.

2 cups whole wheat pastry flour
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup vegan non-hydrogenated margarine
1 cup turbinado sugar
1 cup pumpkin purée (either canned or homemade)
1-1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup carob covered raisins (or plain raisins)
1/2 cup vegan chocolate chips (or carob chips)
1/3 cup toasted coconut
1/3 cup walnuts, finely chopped

Line two cookie sheets with parchment paper and set aside. In a medium bowl, place the whole wheat pastry flour, baking soda, cinnamon, ginger, salt, and nutmeg, stir well to combine, and set aside. In a large bowl, place the margarine and sugar, and stir vigorously until light and creamy. Add the pumpkin purée, vanilla, and almond extract, and stir well to combine. Add the dry ingredients to the wet ingredients and combine thoroughly. Fold in the remaining ingredients.
Working in batches, drop the cookie dough by tablespoonfuls onto the prepared cookie sheets, spacing them 3 inches apart. Using the back of a spoon, flatten each tablespoonful to form a 2-inch circle. Bake the cookies in a 350º preheated oven for 8 minutes, rotate the cookie sheet’s placement on the rack in the oven, and bake an additional 7-8 minutes or until they are lightly browned around the edges. Remove from
the oven, and allow cookies to cool on the cookie sheet for 2 minutes before transferring them to a rack to cool completely. Repeat the portioning, flattening, and baking procedure for the remaining cookie dough. Store the cooled cookies in an air-tight container. They also freeze well for later use.

source: www.vegnews.com