These delicious cake-like cookies can easily be made vegan if you need to, otherwise use butter and an egg instead of apple sauce + xanthan gum and they taste the same either way!
Ingredients
- 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegan butter substitute (1 stick), softened
- 1 cup cooked & mashed kabocha (buttercup) squash, or unsweetened tinned pumpkin
- 1/4 cup apple sauce *
- 1/2 teaspoon xanthan gum *(if you don't need these to be vegan, use 1 egg instead of apple sauce + xanthan gum)
- 1 teaspoon vanilla extract
- Powdered Sugar, vanilla for glaze
Instructions
Preheat oven to 350° F. Grease baking sheets or line with parchment paper.
Combine flour, baking soda, baking powder, spices and salt in a medium bowl.
Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, apple sauce, and vanilla extract until smooth. Gradually beat in flour mixture.
Drop by rounded tablespoon onto prepared baking sheets, then bake for about 15 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Glaze when cool
Glaze:
Combine 2 cups sifted powdered sugar, 4 tablespoons water and 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies directly, or use a piping nozzle to make patterns.
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