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  Pumpkin Spice Cookies


Hello, Halloween! You probably already have pumpkins on-hand, and these sweet treats from VN columnist Beverly Lynn Bennett are one of our favorite pumpkin uses. For ready-made sweets, don't miss our Official Guide to Vegan Halloween Candy. Happy Haunting, everyone!

Makes 36 cookies

What You Need:

2 cups whole-wheat pastry flour
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup non-hydrogenated margarine
1 cup sugar
1 cup pumpkin purée
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 cup chocolate-covered raisins
1/2 cup chocolate chips
1/3 cup toasted coconut
1/3 cup finely chopped walnuts

What You Do:

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. In a medium bowl, place flour, baking soda, cinnamon, ginger, salt, and nutmeg and stir well to combine.

2. In a large bowl, cream margarine and sugar. Add pumpkin purée, vanilla, and almond extract, and stir well to combine. Add dry mixture to wet mixture and combine thoroughly. Fold in the remaining ingredients.

3. Working in batches, drop the cookie dough by tablespoonfuls onto the prepared cookie sheets, spacing them 3 inches apart. Using the back of a spoon, flatten each tablespoonful to form a 2-inch circle. Bake for 8 minutes, rotate the cookie sheet's placement on the rack in the oven, and bake an additional 7 to 8 minutes or until they are lightly browned around the edges.

4. Remove from the oven and allow cookies to cool on the cookie sheet for 2 minutes before transferring them to a rack to cool completely. Repeat procedure for remaining dough. Store cooled cookies in an air-tight container. For an extra festive punch, frost cookies with your favorite colorful icing.

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