These soft, cake-like cookies are based on a time-tested recipe passed along to me from Sam’s (our Operations Manager) mother’s vegan kitchen. They are so scrumptious and versatile—bake them up for breakfast on-the-go or to enjoy with your afternoon tea.
Pumpkin Spice Cookies
Yield: 2-3 dozen
- 2 c. brown sugar
- 16 oz can pumpkin puree
- 1 c. vegetable oil
- ¼ c. apple sauce
- 2 t. vanilla extract
- 4 c. all-purpose flour
- 2 t. baking soda
- 2 t. baking powder
- 2 t. cinnamon
- 1 t. nutmeg
- ½ t. ground ginger
- ½ t. sea salt
- 2 c. Michele’s Pumpkin Spice Granola
Preheat oven to 350 and grease cookie sheet (or line with parchment paper).
Beat sugar, pumpkin, oil, apple sauce and vanilla.
Sift flour, baking soda, baking powder, salt and spices together.
Mix dry ingredients into wet ingredients.
Stir in granola, breaking up any large nuts and pieces by hand.
Drop batter by the spoonful onto cookie sheet, 2 inches apart.
Bake 15 minutes. Cool on wire rack.