Happy (almost) Halloween! For your entertainment this week, my dad supplied photos of some of my brother’s and my old costumes:
Do you have a costume picked out for Halloween? More importantly, what are you excited to eat on Saturday?? Most Halloween candy isn’t vegan, but with this week’s cookie recipe, you won’t miss the candy! These pumpkin cookies are light, not-too-sweet shortbread cookies if you eat them plain. If you prefer a richer treat, frost with the maple buttercream frosting once the cookies are cool. You can even turn them into sandwich cookies by topping one frosted cookie with a second cookie.
Pumpkin Cut-out Cookies
Makes 2 ½ – 3 dozen cookies.
- ¼ c (55g) granulated sugar
- ¼ c (55g) packed light brown sugar
- 1 c shortening (I recommend Spectrum non-hydrogenated vegetable shortening)
- ½ c (120g) canned pumpkin
- 1 c (140g) all-purpose flour
- 1 c (140g) whole wheat pastry flour
- ½ tsp baking soda
- ¾ tsp salt
- 1 tsp pumpkin pie spice
Combine sugars and shortening in the bowl of a stand mixer or in a large mixing bowl. Beat with the stand mixer or a hand mixer for 4-5 minutes, until the sugar-shortening mixture is light and fluffy. Add the pumpkin and mix until well-combined. Add all remaining ingredients to the bowl. Mix on the lowest mixer setting or by hand to combine the dry ingredients with the pumpkin mixture. You should end up with a somewhat stiff dough.
Gather the dough into a ball and wrap it in plastic wrap. Chill the dough in the fridge for at least 2 hours.
Preheat oven to 350 degrees F and prepare two baking sheets with parchment paper or a light coating of oil. Take the dough out of the refrigerator and let it sit for 5 minutes or so to soften slightly. In the meantime, lightly flour a work surface. Divide the dough into two pieces. Put one piece in the middle of the floured work surface, lightly flour the top of the dough, and then begin to flatten out the dough with your hands. Continue to flatten and roll out the dough with a rolling pin, flipping the dough over a couple of times in the process and adding small amounts of flour as needed to keep the dough from sticking to either the work surface or the rolling pin. Roll out the dough until it has reached ¼” thickness.
Use a cookie cutter to cut shapes out of the dough. Place the shapes on the baking sheets and gather together the leftover scraps of dough. Set the scraps aside and take the second piece of dough from earlier. Repeat the process of rolling out the dough and cutting out shapes. Gather the leftover dough into a ball with the first collection of scraps, and roll this dough out again. Use only as much flour as needed to keep the dough from sticking. Cut out shapes one more time and transfer them to the baking sheets. Discard any remaining scraps; continuing to roll out the scraps will incorporate too much flour and the cookies will no longer be tender.
Bake the cookies for 7-9 minutes, or until the edges are firm and the tops are slightly golden. Let the cookies cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
Note: The brown sugar in the cookies will gradually absorb moisture from the atmosphere as the cookies sit, causing them to soften and taste stale. If you are making these cookies in advance, particularly if you are serving them unfrosted, they are best stored in a plastic bag with most of the air squeezed out to minimize the cookies’ exposure to the atmosphere.
Maple Buttercream Frosting
Makes about 2 cups.
- 1 c vegan margarine
- 3 c powdered sugar
- ½ tsp natural maple flavor
- ½ tsp light-flavored molasses
Place the margarine in the bowl of a stand mixer or in a large mixing bowl. Beat on high speed using the stand mixer or a hand mixer until light and fluffy (3-5 minutes). Add the powdered sugar in 1-cup increments, beating the margarine and sugar together after each addition. When all the powdered sugar has been added and the frosting is smooth, add the maple flavor and the molasses. Beat the frosting again until all ingredients are well-incorporated. Store frosting in the fridge until ready to use, then allow it to soften slightly before spreading.