It’s the day after Thanksgiving, and if your kitchen is anything like mine, you’ve got leftover pumpkin you don’t know what to do with! Even if that isn’t the case, this recipe is so gooey and delicious it’s totally worth opening a new can of pumpkin puree. These cookies come out soft and fluffy, more cake-like than anything, and are absolutely delicious.
You Will Need:
- 1 cup soy-free margarine
- 1/2 cup white sugar
- 1/2 firmly packed brown sugar
- 1 cup canned pumpkin puree
- 1 egg substitute
- 1 tsp vanilla extract
- 3 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 3 tbsp soy-free margarine
- 1/2 cup brown sugar
- 1/2 cup marshmallows
- 1 tsp nutmeg
- 1 tsp orange peel or orange zest
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together soy free margarine and sugars until light and fluffy. Mix in egg substitute, such as Ener-G Foods Egg Replacer.
- Blend in pumpkin puree and vanilla extract. Mixture will probably look separated and grainy- this is okay.
- Add baking powder, baking soda, cinnamon, and salt.
- Gradually stir in flour. The dough should be soft and fluffy, and light orange-brown in color.
- Drop spoonfuls of cookie dough onto ungreased cookie sheets, 3 inches apart.
- Bake at 350 degrees for 10-12 minutes, or until edges of cookies are golden brown.
- Immediately transfer cookies to wire racks or other cooling apparatus (I use a plate). Allow to cool completely before frosting with brown sugar & marshmallow glaze.
Procedure For Glaze:
- Add soy-free margarine, sugar, and marshmallows to a small saucepan. Heat over medium-high heat, stirring constantly until melted.
- Stir in nutmeg and orange zest.
- Allow to cool to room temperature, then glaze cookies sparingly.