Soft Pumpkin Cookies

It’s fall, which means…pumpkin everything!!! If you are into that, these would make a great base for whoopie pies!


  • 2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powde
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 vegan margarine (or 1/2 cup applesauce)
  • 2 cups (500g) of tinned pumpkin
  • 1 tsp vanilla

Glaze ingredients:

  • 2 cups sifted powdered sugar
  • 3 tbs soymilk
  • 1 tsp melted margarine
  • 1 tsp vanilla extract


  1. Preheat the oven at 350F
  2. Combine flours, baking soda, baking powde, cinnamon, nutmg, ging, clove and salt in a large bowl. (Mixing Bowl 1)
  3. In a separate mixing bowl, cream suga and vegan margarine until well blended. (let’s call it mixing bowl 2)
  4. Add in the pumkin, and vanilla to the mixture in mixing bowl 2 and combine until smooth.
  5. Gradually fold in the flour mixture (that was in mixing bowl 1).
  6. Grease a baking tray or line a baking with parchemin paper.
  7. Scoop 1 tablespoon portions of cookie mixture on the baking tray.
  8. Bake in the oven for 1-18 minutes until the sides are firm/medium brown.
  9. Remove from oven and let them side for 2-3 minutes.
  10. Transfer the cookies to a rack, to cool to room temperature.
  11. Make a glaze!!
  12. In a new mixing bowl combine: all the glaze ingredients (see above). ADD liquid LAST. Gradually add the liquide until the desired consistency is reached. Blend until smooth.
  13. Spread over cool/room temp cookies.

Strawberry Jam Cookies

This recipe for strawberry jam cookies is a classic. Sweetened with maple syrup and coconut flakes, they have a delicate taste.


1 cup rolled oats
¾ desiccated coconut (unsweetened)
1 cup white flour
1 cup sugar

125g (about 1/2 cup) of vegan butter
2 table spoons of maple syrup

½ teaspoon baking soda
1-3 tablespoon water

A few spoonfuls of strawberry jam


Preheat oven at 300F (150C)

  1. Mix oats, flour, sugar and coconut in a big bowl.
  2. Mix maple syrup with melted vegan butter in a small bowl.
  3.  Mix baking soda with 1 teaspoon of hot water. Mix that with the maple syrup and butter mixture. It should not be very dry, but not completely wet either.
  4. Line a cookie sheet with parchemin paper. Use a tablespoon to scoop the cookie mixture on the sheet, leaving room for cookies to spread. The mixture should hold shape but they will spread quite a bit. Flatten the cookies slightly.
  5. Add a spoonful of strawberry jam in the middle. The amount you put is left to your discretion! If you only add a little bit, as the cookies cook the jam-cookie ratio will be off.
  6. Sprinkle with coconut flakes if you desire.
  7. Bake in the oven for 20 minutes!
Strawberry jam "anzec" cookies

Strawberry jam “anzec” cookies