Ingredients

When I was a kid, my mom always used to make wonderful soft spicy molasses cookies. I had a craving for these yesterday, so I made a batch, modifying as I went. Ingredients (use vegan versions):

1 cup canned pumpkin
1 cup vegan brown sugar
1 cup blackstrap molasses
3/4 cup rice milk
1 tablespoon cider vinegar
1/2 tablespoon salt
1 egg substitute (I forgot to use it though and they were still good)

Directions:

Stir these ingredients together (much easier than the equivalent ''butter/ creaming step in the original recipe) until there are no lumps of brown vegan sugar remaining.

Ingredients (use vegan versions):

add to 3 cup flour in a separate bowl and mix well
4 tablespoon baking soda
2 tablespoon cinnamon
2 tablespoon ginger
1/2 tablespoon cloves
1/2 tablespoon allspice
1/2 tablespoon nutmeg

Directions:

add flour mixture to wet ingredients and stir until mixed, then add 2 more cups of flour and keep stirring, just until flour is absorbed. Flour lumps are not desirable, but you don''t want to over-stir either.

Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut cookies as desired. Bake at 350 until firm (touch a cookie with your finger, if you can make a print, it''s not done) but do not brown or overcook.

These are great warm, but the cool ones that I''m munching right now are good too. And of course 2 of them make a great outside to a non-fat-non-dairy frozen dessert cookie sandwich.