Sunday, September 29, 2013

Vegan Pumpkin Half Moons Cookies

I get an overwhelmingly response about favorite cookies from people growing up and the one cookie on that top 10 list would have to be Half Moons. They seem to be a comforting item not only for the simply fact that they are delish but also because it sparks that memory for people. Growing up comfort foods are the strongest and I don't think being vegan means giving that up. But why not change it up and adapt it to a fall time menu.

This recipe will show you how to not only make a perfect half moon but also a fall time treat. With all those great flavors we associate with pumpkin pie and the smells of fall. It's completely satisfing and that craving that you have for pumpkin will be covered. It will not only make you and your family happy but possibly that inner child that has one thing on the mind...COOKIES! Enjoy!

Vegan Pumpkin Half Moon Cookies
(Makes 2 Dozen Cookies)


-1/4 cup vegan milk
-1 15oz can or fresh pureed pumpkin
-2 teaspoons vinegar
-1/3 cup vegan butter or shortening
-2 1/2 cups granulated sugar
-2 Tablespoon vanilla extract
-3 teaspoons cinnamon
-2 teaspoons ground ginger
-Pinch Allspice
-Pinch ground Clove 
-5 cups all-purpose flour
-1/2 cup cornstarch
-2 1/2 teaspoons baking powder
-1 teaspoon baking soda
-1 1/2 teaspoon salt

Vanilla Frosting
-1 cup vegan butter or shortening
-6 cups powdered sugar
-1/3 cup vegan milk
-1 Tablespoon vanilla extract

*Once one side is frosted, add the food coloring to the remainder of the already made frosting to get the other side frosted.
-1/2 to 1 teaspoon orange food coloring 


Heat oven to 350 Degrees

Lightly grease two baking sheets and set side to use later.


In a measuring cup, combine the vegan milk and vinegar and let sit for a minute until the mixture starts to curdle. 

Add the vegan butter (shortening), sugar, and vanilla in the mixer (I used my Kitchen-id), mix well until blended. Once your vegan butter mixture is creamed, add in the pumpkin until blended. 

In another bowl, sift together the flour, cornstarch, baking powder, baking soda and salt. 

Once sifted to combine, slowly add the flour mixture and pour in the vegan milk and vinegar. Mix lightly to combine until the dough is smooth and a very thick batter forms, it will be very sticky.

With a 1/4-cup measuring cup or a ice cream scoop, scoop the batter onto the baking sheets, leaving 3 inches of space between cookies (about 6 per sheet, depending on sheet size). The cookies will spread out a bit, so leave enough room between them. 

Measured Cookie Dough 

Bake for 11 minutes, until they start to puff. Then with your spatula flatten it down to a cookie level. Bake for another 12 minutes. Once done, remove the cookies from the oven, then carefully remove them from the pan. When completely cool, flip the cookies upside down onto the rounded side, place them on wire rack or foil until ready to use. When your ready, they will be ready to frost them. Prepare you frosting beforehand so everything is ready.

Cooked Cookies out of the Oven

Flipped over and cooled Cookie


In the stand mixer fitted with a whisk attachment, beat the Vegan butter or shortening on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar and salt, mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.

With the mixer on low, gradually add the 1/3 cup vegan milk and vanilla. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping to scrape down the sides of the bowl. Once you have made the vanilla use it to decorate and then when you are done you will make the chocolate out of the remaining frosting. 

Orange Side
In the stand mixer fitted with a whisk attachment again, beat the already made vanilla frosting and 
add the food coloring. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping to scrape down the sides of the bowl until fully incorporated.

Take each cookie and dust off any stray crumbs. With a frosting spatula or butter knife, scoop some icing onto half of the flat side of each cookie, and spread an even layer. Use the edge of the spatula to scrap away any extra icing dripping off the sides. Return cookie to the cooling rack to allow the icing to dry.

While the white icing is drying, return your remaining frosting to the mixer to make the colored frosting. Once made use colored frosting to 
decorate with next. With the frosting spatula, ice the other half of each cookie with the other icing. 

Return to the cooling rack to let the frosting set. The cookies are best served the same day, but they can be stored in an container in a single layer in the fridge for a couple days...if they last that long! Enjoy!


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