Seriously Soft Molasses Cookies
Golden brown with a sugared, crinkled surface, these molasses cookies are as beautiful as they are tasty. Filled with ginger (2 teaspoons!), cinnamon, ground cloves, and nutmeg, the cookies are deeply spiced, yet not overwhelming. They’re soft, fluffy, and perfectly chewy. These cookies maintain their texture for days and freeze well, making them a great option for holiday gifting. They’ve become a staple on my holiday cookie plate. This year I’ll be attempting a plant-friendly version, using plant-based butter and a flaxseed egg. Can’t wait to see how they turn out! Stay tuned.
These cookies are softer than a gingersnap, but not quite as soft as the molasses cookies described above. They fluff up during baking, but then flatten as they cool. They have slightly brittle edges with a soft, dense, and chewy center. Instead of rolling them in regular cane sugar, I like to sprinkle the tops with turbinado sugar to add an element of crunch to the cookie.
The flavor is a perfect blend of sweet and spicy. This recipe calls for significantly less ginger (only ½ teaspoon), so if you prefer a more mild molasses cookie, this might be the one for you. These are my favorite version of a molasses cookie as I love the contrasting textures! Yet another recipe I’ll be attempting to make plant-friendly this year. Hopefully, they’ll be just as delicious!
The Best Vegan Pumpkin Cookies
Pillowy-soft, tender, melt-in-your-mouth pumpkin cookies! These can be made in one bowl, making for an easy cleanup. They’re quite sweet, so I prefer them without the frosting. With 1 ½ cups of sugar, these cookies are definitely an indulgent treat! Next time I make them, I’m going to cut back on the sugar, maybe to 1 cup (½ cup granulated sugar + ½ cup brown sugar), and see if I can get away with it. If it works, I’ll be all in on adding the sweet and tangy frosting.
Sugar cookies with a hint of pumpkin — the perfect fall dessert! They’re lightly sweetened and warmly spiced. These cookies are delicious as is, but can be elevated with a pumpkin buttercream frosting. I love them both ways! Another recipe that can be made in one bowl. So simple yet so delectable!
I love quick breads, but find most recipes to be a bit too sweet for my liking. Since I usually eat mine in the morning with a cup of coffee, I’d rather it not taste like cake. For this pumpkin bread, I used 1/4 cup less sugar to cut back on the sweetness. I didn’t have quite enough pumpkin, so I added a packet of applesauce (~1/3 cup). I try to use oil sparingly, but knew it would impact the texture of the bread if I took out too much, so I used 1/3 cup. Next time I make this bread, I’ll try 1/4 cup of oil and see if the texture still turns out. I added one teaspoon of apple cider vinegar to the soy milk. The vinegar helps soften the crumb of the bread and imparts a subtle tangy flavor. Definitely recommend the pepitas; they add a nice little crunch.
This is a great recipe to ease your way into the fall season. It’s banana bread with just a hint of pumpkin. The bread comes out of the oven with toasted edges and a soft, tender interior. Despite using a lot of pumpkin pie spice and cinnamon, the bread has just the right amount of spice. The raw sugar on top is a must! It adds a sweet little crunch that takes the bread over the top. I substituted the eggs for flaxseed eggs. This bread is so good with a cup of coffee! Smear on some extra almond butter and a spoonful of yogurt for a delicious breakfast or serve with a scoop of ice cream for a tasty dessert.
For anyone living at high-altitude, here are the adjustments I made: -1/4 tsp baking soda, +2 tbsp flour, +1 tbsp avocado oil, +1 tbsp applesauce, bake @ 375°F for ~50 minutes.
