It was my first vegan Thanksgiving last year. Some dishes were spot on and some were not as good but these cookies were everyone's favorite recipe. This is still my baking for my Halloween mood so I made the cookies shaped like ghost. I had some icing left over from my Brain cupcakes the other day so I iced the cookies for this version. They turned out really moist and the icing was a nice sweetness next to the dark chocolate chips.
Purple Iced Ghost Pumpkin Chocolate Cookies
1 cup earth balance
2 cups brown sugar
1/4 cup soy yogurt (vanilla)
1 cup canned pumpkin
1 1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 cup whole wheat flour
2 cups brown sugar
1/4 cup soy yogurt (vanilla)
1 cup canned pumpkin
1 1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 cup whole wheat flour
2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon all spice
2 teaspoon cinnamon
1 cup vegan dark chocolate chips
1/2 cup Icing*
1/2 teaspoon all spice
2 teaspoon cinnamon
1 cup vegan dark chocolate chips
1/2 cup Icing*
Preheat oven to 350 degrees. Grease cookie sheets. In large bowl, cream together the earth balance and brown sugar until light and fluffy. Beat in the soy yogurt, then stir in the pumpkin and vanilla. In another bowl combine the flour through the spices. Gradually stir into the creamed mixture. Stir in the chocolate chips. Bake for 15-20 minutes, until light brown or toothpick comes out clean. Cool on wire racks. Frost with icing when cool.
* 1/2 cup earth balance, softened
4 cups powdered sugar
1/2 teaspoon salt
1/3 cup soy milk
1 teaspoon vanilla extract
Red and Black food coloring
4 cups powdered sugar
1/2 teaspoon salt
1/3 cup soy milk
1 teaspoon vanilla extract
Red and Black food coloring
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