Pumpkin Sugar Mummies Cookies


Instructions

  • 2 level tbsp Follow Your Heart VeganEgg, plus ½ cup ice-cold water
  • ¼ cup vegan butter
  • ½ cup organic evaporated cane sugar
  • ¼ cup organic canned pumpkin
  • 1 tsp vanilla extract
  • 2 ½ cups unbleached all-purpose organic flour, plus for rolling dough
  • ¼ tsp sea salt
  • 1 tsp baking powder
  • Dash ground nutmeg
  • ¼ tsp ground cinnamon

Mummy Icing

  • 2 tbsp Follow Your Heart Dairy-Free Cream Cheese
  • 2 tsp vegan butter
  • 1 tbsp, plus 1 teaspoon soymilk, or other non-dairy, creamer
  • 3 cups powdered sugar, plus ¼ cup for rolling dough
  • 1 tsp vanilla extract
  • Dash sea salt
  • Googly eyes or candy buttons, for decoration

Instructions

  1. Pre-heat oven to 375°.
  2. In a mixing bowl, whisk together VeganEgg and ice-cold water until slightly thick, about 1 minute. Set aside.
  3. In a standing mixer fitted with a paddle attachment, or with a pastry whisk by hand, cream buttery spread, evaporated cane sugar, pumpkin and vanilla extract. Add prepared VeganEgg and whisk.
  4. In a separate bowl, whisk flour, sea salt, baking powder, nutmeg, and cinnamon.  Slowly add dry ingredients into wet ingredients.  Mix until uniform.  Do not over mix.
  5. Divide dough into 2 discs and wrap each disc in wax paper.  Refrigerate for ½ hour to overnight.
  6. Roll dough on floured board mixed with powdered sugar until ¼ inches thick.  Cut out 3-inch circles. Place cookies on greased cookie sheet.
  7. Bake for about 15 minutes, or until golden around edges. Cool completely.
  8. For icing, add all ingredients to a food processor or blender and blend until uniform. Add to pastry bag fitted with straight tip. Frost cookies in a zigzag pattern, leaving room for eyes. Let frosting harden and add eyes with extra frosting
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Follow Your Heart believes that a better world begins with better food choices. We make Vegenaise, the best vegan cheeses, and other delicious and innovative plant-based alternatives.

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