Pumpkins aren’t specific to any region, they are available almost everywhere. When I was younger, I used to have pumpkins almost every day in the form of different types of curries. The best part: pumpkins don’t need refrigeration and they come loaded with plenty of seeds. If you are a seed collector like me, you will like them – and my recipe for pumpkin cookies below.
I clearly remember when I just threw decayed vegetables in our backyard and plants like tomatoes, yams, white and yellow pumpkins, „magically” appeared weeks or months later. The soil was so fertile back then, and anything we planted simply established roots quickly. Soils in the countryside weren’t polluted that much, I guess.
Now, my situation is different. Living in the city in an apartment my only choice for planting my own pumpkins is to go for container gardening. No real alternative to planting on sprawling land, believe me. It’s such a nurturing, relaxing task to regularly water them, then strolling around leisurely in the garden. A true „OM” moment. Compare that to caring for a small container, placed in the kitchen window so that your plants catch enough sunlight to grow.
Anyhow, enough whining about modern life. Let’s get baking, shall we?! Now, both white pumpkin and yellow pumpkin taste really good. But yellow pumpkin has a distinct flavor that you won’t find in its white sibling. That makes white pumpkins great for any delicious curry – and yellow pumpkins perfect for my iced yellow pumpkin cookies. You’ll see, they are just TOO good.
Oh My God Vegan Iced Yellow Pumpkin Cookies
- All purpose flour – 2 ½ cups
- 2 cups of rice flour + ¾ cup of potato starch + ¼ cup of tapioca flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 ¼ teaspoon of ground fresh ginger
- 2 teaspoons of ground cinnamon
- ½ teaspoon of ground cloves
- ½ teaspoon of ground nutmeg
- ½ teaspoon of salt
- ½ cup of peanut butter or any nut butter
- 1 ½ cup of white sugar or brown sugar
- 2 cups raisins
- 1 cup of chopped nuts
- 1 cup of chocolate chips
- 1 cup of fresh or canned pumpkin puree
- 1 teaspoon of vanilla extract
Or (for gluten-free version)
For the icing:
- ½ cups of brown sugar
- ¼ cup of almond milk or coconut milk
- ¼ cup of fresh orange juice
- 2 cups of powdered sugar
- ½ cup of nut butter
- 1 teaspoon of vanilla extract
First, preheat the oven to 350 degree F. Combine all the dry ingredients i.e, flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt, and set aside.
Take another bowl. Combine nut butter and sugar, and beat them thoroughly. Then, add the pumpkin puree, ginger paste, and vanilla extract, and mix all the wet ingredients well.
Add the dry ingredients to the wet ingredients. Then, use a spatula and turn the flour sideways to form airy cookie dough.
Take a cookie sheet and line it on a tray. Take a spoon full of cookie dough and place it on the cookie sheet. Then, gently press the cookie at the centre to shape the cookie. Similarly, form cookies with the remaining dough.
Bake the cookies for about 15 to 20 minutes at 350 degree F.
First, heat brown sugar and nut butter in a sauce pan. Once they are melted and thoroughly combined, add vanilla extract. Then, add orange juice, almond milk or coconut milk and powdered sugar, and beat them till they become smooth and creamy. Then, drizzle the creamy icing over the cookies.
If you want to go for low carb version, then you could use Splenda instead of brown sugar or white sugar, but Splenda is a sucralose-based artificial sweetener which has some side effects. A safer alternative is to natural sweetener of your choice instead of brown or white sugar.