{"id":16550,"date":"2020-12-04T10:00:17","date_gmt":"2020-12-04T15:00:17","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=16550"},"modified":"2020-11-24T11:03:55","modified_gmt":"2020-11-24T16:03:55","slug":"pumpkin-pillow-cookies","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2020\/12\/04\/pumpkin-pillow-cookies\/","title":{"rendered":"Pumpkin Pillow Cookies"},"content":{"rendered":"\n
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Photo by Rissa Miller<\/figcaption><\/figure>\n\n\n\n

By Rissa Miller, Senior Editor Vegetarian Journal<\/em><\/p>\n\n\n\n

(Makes about 40 sandwich cookies)<\/p>\n\n\n\n

Nothing says fall like biting into a gingery pumpkin cookie.\nStuffing it with soft, fluffy vegan marshmallows only makes the experience\nbetter. Try this recipe with Dandies seasonal pumpkin mini marshmallows or\ntheir regular vegan mini-marshmallows. Testers agreed these cookies were\nespecially comforting warm from the oven, served with hot tea or cocoa!<\/p>\n\n\n\n

Dry Ingredients<\/em><\/p>\n\n\n\n

2 3\/4 cups flour, plus more for rolling<\/p>\n\n\n\n

1 teaspoon baking powder<\/p>\n\n\n\n

1 teaspoon ground cinnamon<\/p>\n\n\n\n

1 teaspoon ground ginger<\/p>\n\n\n\n

Pinch ground cloves (optional)<\/p>\n\n\n\n

Pinch ground allspice (optional)<\/p>\n\n\n\n

Wet Ingredients<\/em><\/p>\n\n\n\n

1 cup vegan margarine, softened but not liquid (tested with\nEarth Balance and Country Crock Almond Plant Butter)<\/p>\n\n\n\n

1 cup packed organic brown sugar<\/p>\n\n\n\n

1\/2 cup canned pumpkin puree (plain, not pie filling)<\/p>\n\n\n\n

1 Tablespoon molasses<\/p>\n\n\n\n

1 teaspoon vanilla extract<\/p>\n\n\n\n

1 Tablespoon plain, unsweetened vegan milk<\/p>\n\n\n\n

1 Tablespoons ground psyllium husk seeds<\/p>\n\n\n\n

One 5-ounce bag pumpkin Dandies mini-marshmallows\n(plain mini Dandies work too)<\/p>\n\n\n\n

2 Tablespoons decorative sugar (optional)<\/p>\n\n\n\n

In a medium bowl, combine dry ingredients and sit aside. In\na large bowl, mix vegan margarine, brown sugar, pumpkin, molasses, and vanilla\nwith an electric mixer or by hand until well blended. Add in dry ingredients in\nthree portions, mixing well each time. Quickly add in vegan milk\nand ground psyllium husk seeds. This is the binder and psyllium sets\nup very fast, so several fast strokes or a few circles in the bowl with an\nelectric mixer will do the job. Dough will be soft but not too sticky.<\/p>\n\n\n\n

     Wrap in parchment\npaper or plastic wrap and chill in the fridge for at least one hour or up\nto overnight.<\/p>\n\n\n\n

     When ready to\nbake cookies, preheat the oven to 350 degrees and line two cookie sheets with\nparchment paper or silicone baking sheets. <\/p>\n\n\n\n

     On a clean flat\nsurface, spread some flour and rub flour on a rolling pin (a large jar or glass\nbottle will work if you don’t have a rolling pin). Working with half the dough,\nroll it flat until it’s about 1\/8-inch thick. Add more flour as needed to\nprevent sticking. Using a standard (not widemouth) 12 oz. Ball jar, cut out\ncircles and place on the cookie sheets. Repeat until all dough is used and\nthere are about 40 “bottoms.” Top each dough circle with 2-3 Dandies,\nuntil all are used up from the 5-ounce bag.<\/p>\n\n\n\n

     Repeat rolling\nsecond half of cookie dough and cutting circles. Place a dough circle on each\nDandies-topped cookie and press edges lightly to keep the melty marshmallow\ninside during baking. If desired, top cookies with a sprinkle of\ndecorative sugar.<\/p>\n\n\n\n

     Bake 12-14\nminutes at 350 degrees until cookies are lightly browned on the bottom and\nDandies are melted. Some marshmallows will squish out the sides. Allow to cool\non the pan 5 minutes before serving. Store in a sealed container on the counter\nup to 3 days or longer in the fridge (if they last that long!).<\/p>\n","protected":false},"excerpt":{"rendered":"

By Rissa Miller, Senior Editor Vegetarian Journal (Makes about 40 sandwich cookies) Nothing says fall like biting into a gingery pumpkin cookie. Stuffing it with soft, fluffy vegan marshmallows only makes the experience better. Try this recipe with Dandies seasonal pumpkin mini marshmallows or their regular vegan mini-marshmallows. Testers agreed these cookies were especially comforting warm […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16550","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=16550"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16550\/revisions"}],"predecessor-version":[{"id":16552,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16550\/revisions\/16552"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=16550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=16550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=16550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}