Today was FANTASTIC. I met up with beloved girlfriends for breakfast, ran some errands and stole one of them, Rikki, to help me out with soap. She took one step into my chaos and started cleaning.. she’s amazing!! She helped me get the kitchen and dining space super clean then helped me wrap some great gift soap sets and get stuff labeled so it is all ready for this weekend’s Cookies, Coffee, and Crafts event! So, this made for a very busy day and I sat down at 7pm to relax and realized I had neglected Vegan MoFo! So.. sweet tooth calling, I made some delicioso cookies that taste like pumpkin pie. The measurements are really weird but trust me, if you want a fluffy, moist, buttery tasting cookie with just enough sweetness, you’ve just found it.


  • 1/2 + 1/3 cups canola oil
  • 1/2 + 1/3 cup pumpkin
  • 1/2 cup sugar
  • 1 1/2 cup whole wheat pastry
  • 1/2 tsp baking soda
  • 1 Tbsp cornstarch
  • 1 tsp pumpkin spice
  • 2/3 cup sliced almonds
  • 1/2 tsp coarse sea salt

Preheat the oven to 350 degrees and cover the baking sheet with parchment paper.

Mix the pumpkin, sugar, and oil in a medium mixing bowl. Whisk together the flour, salt, spices, baking powder, and cornstarch in another bowl. Stir the dry ingredients in with the pumpkin and oil. Fold in the sliced almonds. Use a 1/3 cup measuring cup to scoop the dough onto the cookie sheet with 1-2 inches between each. Flatten and shape slightly, they won’t spread much.  Bake for 15 minutes then move to a cooling wrack. Best served warm! Makes eight big fluffy cookies!

Consumer Reviews

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>