{"id":18201,"date":"2021-10-26T10:00:04","date_gmt":"2021-10-26T14:00:04","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=18201"},"modified":"2021-10-08T13:31:58","modified_gmt":"2021-10-08T17:31:58","slug":"pumpkin-pillow-cookies-2","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/10\/26\/pumpkin-pillow-cookies-2\/","title":{"rendered":"Pumpkin Pillow Cookies"},"content":{"rendered":"\n
\"\"
Photo by Rissa Miller<\/em><\/figcaption><\/figure>\n\n\n\n

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

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

Nothing\nsays fall like biting into a gingery pumpkin cookie. Stuffing it with soft,\nfluffy vegan marshmallows only makes the experience better. Try this recipe\nwith Dandies seasonal pumpkin mini marshmallows or their regular vegan\nmini-marshmallows. Testers agreed these cookies were especially comforting warm\nfrom the oven, served with hot tea or cocoa!<\/p>\n\n\n\n

Dry\nIngredients<\/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\nIngredients<\/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 set 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 paper or plastic\nwrap and chill in the fridge for at least one hour or up to overnight.<\/p>\n\n\n\n

     When ready to bake cookies, preheat\nthe oven to 350 degrees and line two cookie sheets with parchment paper or\nsilicone baking sheets. <\/p>\n\n\n\n

     On a clean flat surface, spread\nsome flour and rub flour on a rolling pin (a large jar or glass bottle will\nwork if you don\u2019t have a rolling pin). Working with half the dough, roll it\nflat until it\u2019s about 1\/8-inch thick. Add more flour as needed to prevent\nsticking. Using a standard (not wide mouth) 12 oz. Ball jar, cut out circles\nand place on the cookie sheets. Repeat until all dough is used and there are\nabout 40 \u201cbottoms.\u201d Top each dough circle with 2-3 Dandies, until all are used\nup from the 5-ounce bag.<\/p>\n\n\n\n

     Repeat rolling second half of\ncookie dough and cutting circles. Place a dough circle on each Dandies-topped\ncookie and press edges lightly to keep the melty marshmallow inside during\nbaking. If desired, top cookies with a sprinkle of decorative sugar.<\/p>\n\n\n\n

     Bake 12-14 minutes at 350 degrees\nuntil cookies are lightly browned on the bottom and Dandies are melted. Some\nmarshmallows will squish out the sides. Allow to cool on the pan 5 minutes\nbefore serving. Store in a sealed container on the counter up to 3 days or\nlonger 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-18201","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18201","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=18201"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18201\/revisions"}],"predecessor-version":[{"id":18203,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18201\/revisions\/18203"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=18201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=18201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=18201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}