Comments on: Vegan Pumpkin Cookies

By: p.j.

p.j. — Mon, 12 Oct 2009 20:06:24 +0000

These taste delicious! I’ve never baked a vegan recipe before, but I didn’t even miss the egg. I did want to say that the tops of my cookies cracked. Can anyone tell me what causes that?

Thanks PJ. Cookies may crack if they are over baked. So try removing the baking sheet 2-3 minutes earlier. Cookies usually continue cooking even after removing it from the oven. So transfer it to the wire rack after 5 minutes.

By: Body detoxification diets

Body detoxification diets — Wed, 19 Aug 2009 08:37:54 +0000

i became a Vegan three years ago and i can say that my health have been very very good. meat and dairy substitutes like soy also works well for the body.

By: Aspire

Aspire — Fri, 24 Jul 2009 07:51:52 +0000

Do you shoot all these tasty pics yourself& =)

My husband takes the pictures.strong>

By: laci

laci — Sun, 01 Mar 2009 05:29:00 +0000

Cute, simple, crowd pleaser and delicious

By: diana

diana — Mon, 22 Dec 2008 03:34:22 +0000

This recipe was really good. Like the notes said, I wasn’t comfortable with how dry the sugar/shortening cream looked so I added some soy milk and it looked better. I also added some to the overall dough once I mixed the wet/dry and it helped bring some moisture.

I didn’t have raisins so I substituted chocolate chips (crashing the vegan thing) but they turned out goooood!

Thanks Diane for the feedback. I’m glad that you liked the cookies.

By: Becki

Becki — Fri, 05 Dec 2008 17:34:15 +0000

Hello from Germany! I just made these cookies with a few variations — turned out great!!
Variations:
instead of Crisco/Shortening -> Sunflower Oil (a high oleic variant good for frying, baking…)
Sugar: brown sugar, about 3/4 c, a bit less than called for (and a bit of “vanilla sugar” instead of vanilla extract, that’s the way vanilla is typically sold here in Germany
Flour: (organic whole grain) spelt flour
Spices: cinammon plus ground cardamom and coriander, two favorites of mine (maybe 1/4t each?, cinn. as called for).

Used self-baked pumpkin (first time I’d done that for baking, worked great!).
Raisins I put into about half of them – forgot them at first, taste good without, too .

They’re absolutely delicious. My dog – often a picky eater – really likes them too (the little bit she’s gotten), and they’re healthy!

Thank you much for these.

Hi Becki, thanks for the feedback and the detailed info. about the variations. I especially like the idea of using sunflower oil, brown sugar and cardamom.

By: LinQ

LinQ — Tue, 04 Nov 2008 06:21:29 +0000

Wow! never thought of cookies that could be made out of pumpkin
seems you have put lot of efforts for making those new & different cookies,that has really worked out.

Regards,
Vibha.

By: kumudha

kumudha — Mon, 03 Nov 2008 18:20:42 +0000

Vegan pumpkin cookies look so tasty! Thanks for sharing so many great eggless recipes.

By: AFAM - Pumpkin Recipes Round Up » EgglessCooking.com » Eggless Recipes » Eggless Baking » Eggless Cooking

Mon, 03 Nov 2008 11:58:12 +0000

By: PG

PG — Sat, 01 Nov 2008 15:06:43 +0000

such wonderful cookies! yum yum yum! I’m doing my eggless replacement flax seed experiment today, wish me luck!