Pumpkin Chocolate Chip Cookies

I found this recipe for Pumpkin Chocolate Chip Cookies and veganized it, and I’ve been told they’re the best cookies I’ve ever made. So I figured I should share the recipe.


This is my version of the recipe.

Vegan Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
3/4 cup white sugar
1/2 cup margarine
Ener-G Egg Replacer or chia egg equivalent to 1 egg
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon vegan milk sub
1 1/2 cups all-purpose flour*
1/2 cup oat flour*
2 teaspoons baking powder
1 teaspoons ground cinnamon
dash of ginger
dash of nutmeg
1/2 teaspoon salt
1 – 2 cups semisweet chocolate chips

Preheat oven to 350. Combine first five ingredients. Dissolve the baking soda with the milk sub and stir in.
In a separate bowl, stir together flours, baking powder, spices & salt. Add flour mixture to pumpkin mixture and mix well.
Stir in the chocolate chips.

Drop by the spoonful onto a greased cookie sheet and bake at 350 for approximately 10 minutes, or until lightly brown and firm.

*Or use 2 C all purpose flour. The second time I made these I used 1 C all-purpose flour and 1 C oat flour, but it changed the texture and, although they still tasted great, they didn’t look as pretty (the ones shown are from the less pretty batch).
Also, these are really great if you let them cool on a rack and then chill them in the fridge. It’s suggested in the original recipe, and it’s a great idea! Also wonderful with a scoop of dairy-free vanilla ice cream on top!

P.S. In the reviews, some people complained the pumpkin cookies weren’t orange enough, so they added food coloring. At first I thought that was a weird problem, but…I do love making my food bright and beautiful. Instead of food coloring, though, I recommend adding a dash or two of turmeric with the dry ingredients.

a story from the good old days…

I am currently reading Johnny Got His Gun by Dalton Trumbo. I can’t tell if I like the actual story or not, but I keep reading it anyway because I like anything depressing and sad. The highlight for me, so far, are a couple pages from chapter 9. These few paragraphs are, of course, about food. It’s not all vegan, but I thought I would share anyway : )

In front of the house there was a space of lawn and between the lawn and the sidewalk his father had a lot of room for gardening. People would come from all over town to admire his father’s garden. His father would get up at five or five-thirty in the mornings to go out and irrigate the garden. He would come home from work in the evenings eager to return to it. The garden in a way was his father’s escape from bills and success stories and the job at the store. It was his father’s way of creating something. It was his father’s way of being an artist.

At first they had lettuce and beans and peas and carrots and onions and beets and radishes. Then his father got consent from the man who owned the vacant lot next door to use the lot as gardening space also. The man was glad enough to have his father use it because it would save him the expense of burning the weeds off in the fall. So on the vacant lot his father raised sweet corn and summer squash and cantaloupes and watermelons and cucumbers. He had a great hedge of sunflowers around it. The sunflower hearts were sometimes a foot across. The seeds made fine food for the chickens. In a little patch that had shade half the day his father planted everbearing strawberries so they had fresh berries from spring until late fall.

In back of the house in Shale City they had chickens and rabbits and he had some bantams for pets. Two maybe three times a week they had fried chicken for dinner and it didn’t seem like a luxury. In the winter they had stewing hens with dumplings and potatoes from their own vines. During the season when the chickens laid lots of eggs and eggs were cheap at stores his mother took the extra eggs from the henhouse and put them up in big crocks of waterglass. Then when winter came and eggs were expensive and the hens weren’t laying she just went down into the cellar and got her eggs for nothing. They kept a cow and his mother churned their own butter and they had buttermilk. The milk set in pans on the back porch and in the morning the milk from the night before was covered with yellow cream almost as heavy as leather. On hot summer Sundays they made ice cream using their own cream and their own strawberries and practically everything else their own except the ice.

On the far side of the vacant lot his father had six stands of bees so that every fall they had plenty of honey. His father would go out to the bee stands and pull out the sections and check on the cells and if the stand was weak he would destroy all the queen cells and perhaps even clip the queen’s wings so that she wouldn’t swarm and split the hive.

As soon as the weather got below freezing his father went out to some nearby farmer’s and bought fresh meat. There would be a quarter of beef and maybe half a hog hanging on the back porch frozen through and always fresh. When you wanted a steak you simply took a saw and you sawed the steak off and besides being better it didn’t cost you anything like the butcher shops charged.

In the fall his mother spent weeks canning fruit. By the end of the season the cellar was packed. You would go down there and beside the great crocks of water-glassed eggs there would be mason jars of every kind of fruit you could want. There would be apricot preserves and orange marmalade and raspberry jam and blueberry jam and apple jelly. There would be hard-boiled eggs canned in beet juice and bread and butter pickles and salted cherries and chili sauce. If you went down in October you would find three or four heavy fruit cakes black and moist and filled with citron and nuts. They would be in the coolest corner of the cellar and they would be carefully wrapped with damp cloths against the Christmas season.

By the way, I didn’t leave out any punctuation, that’s really how it’s written. Sometimes I have to reread sentences several times because the lack of commas makes it difficult to figure out what’s being said.
Anyway. Doesn’t this just make you want to put on your apron and play house? I wish I had a cellar and lots of mason jars.

cranberry walnut banana muffins, with oatmeal

Well, another seasonal food. I couldn’t resist buying a bag of tart Michigan cranberries! This is really just another variation on my basic banana bread recipe, so please check that recipe for measurements.

I believe this was a 12oz bag, and I put half of it in the food processor to grind into tiny bits.

In a large mixing bowl, I added brown sugar and margarine…

and creamed it.

Then added flour (I used 1 cup all purpose, half a cup ground oatmeal), baking soda, baking powder, cinnamon…

chopped walnuts (as much as you like), the aforementioned cranberries, mashed banana and I used orange juice in place of milk. Mix it with a hand mixer just until incorporated – do not over mix!

Fill lined muffin tin, and bake at 350 for about an hour – YES, mine took an hour!!! The batter was very dense, but it was worth the wait.

Unfortunately I took them out of the oven twice thinking they *had* to be done. And. They sunk. So, be careful about that, but just know they will still taste amazing even without the infamous muffin top.

getting into the season: gingerbread oatmeal

Well, anyway, it’s kind of like gingerbread. I love oatmeal for breakfast, it’s a staple during fall and winter for me. Sometimes I also have it for lunch and dinner! This is my first oatmeal breakfast of the season:

Walnuts and raisins, minced. Use as much as you like.

I sauteed the nuts & raisins in Smart Balance over medium heat, adding cinnamon, cloves, nutmeg and ginger to taste, and sweetened it with maple syrup. Now, I have to admit, at first I was only planning on the cinnamon. Had I thought to add the other spices up front, I would have used molasses instead of maple syrup. Oh well.

For a generous single serving, add 1/2 cup quick cooking oats. I stirred in the oats and let them cook, stirring occasionally, for about 3 to 5 minutes so they’d absorb the flavors.

Add 1 cup almond milk – I used regular unsweetened.

Let it cook for 1 to 2 minutes over low-medium heat, stirring occasionally.

I cleaned up my mess while I let the oatmeal cool a bit, and it got really thick. So, I added a few tablespoons more of almond milk. The extra margarine is just because : )

Yes, this was very good. The walnuts and maple syrup together with cinnamon are SO good, but the additional spices with the added sweetness from the raisins are what make it special. More oatmeal recipes coming soon!