While I’m not vegan, I like a good self-imposed food challenge, especially when it comes to baked goods. How to replace eggs and butter, two prominent cookie ingredients, in particular? I was asked to come up with a “pumpkin spice cookie,” but I figured I’d go the extra mile in recipe-developing by finally buying my first package of egg replacer and going for a vegan version, with a little crochet pumpkin motivating me from the sidelines.

I’m pretty convinced I must be the most excited non-vegan when it comes to all vegan cooking and baking. (Oh, remember my best-chocolate-cake-ever that happened to be vegan? That’s up to 109 comments on Instructables and still continues to wow even the non-believers).


Iced, cakey, with pumpkin puree and a spicy kick–recipe after the jump!



1/2 cup vegan margarine (I use Earth Balance’s vegan buttery sticks)
3/4 cup brown sugar
1 cup canned (or fresh) pumpkin puree
egg replacer equivalent for 2 eggs (1 tbsp replacer mixed with 4 tbsp warm water)
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp allspice
1/2 cup wheat germ (optional)


In an electric mixer, cream the margarine and brown sugar. Add the pumpkin, egg replacer and vanilla, and beat thoroughly. Add the rest of the ingredients, including optional wheat germ, which gives it a little bit of crunch/texture. Mix thoroughly. Chill in the fridge for an hour, if you have the time. Preheat oven to 350 degrees F. Drop by heaping tablespoonfuls onto a cookie sheet and bake for 10-12 minutes, or until lightly golden and puffed up. Remove and place on racks to cool.

For the icing: beat together 5 tbsp vegan margarine, 3 cups powdered sugar and 4 tbsp soy milk until smooth and glaze-like. Generously ice the cookies.