from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero

1 c canned pumpkin
1/2 c nonhydrogenated vegetable shortening
1/2 c sugar
1/2 c packed brown sugar
1 tsp pure vanilla extract
1 1/2 c all-purpose flour
1/4 c oat flour
2 tbsp cornstarch
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking powder
1/2 tsp salt
a handful of shelled pumpkin seeds for garnish (I opted for chunky sea salt instead)

First, reduce the pumpkin. Place it in a saucepan over medium heat for about 45 minutes. Keep the heat low enough that it doesn’t boil, but it should appear to be steaming. Stir often. After about 30 minutes, spoon the pumpkin into a liquid measuring cup to check on how much it has reduced. It should be down to around 2/3 cup at this point. Return the pumpkin to pot and cook until it has reduced to 1/2 cup. Set aside to cool completely.

Preheat oven to 350F. Line two baking sheets with parchment paper.

In a large mixing bowl, use a hand mixer to cream together the shortening and sugars until light and fluffy. Mix in the cooled pumpkin and vanilla.

Sift in all remaining ingredients and mix to combine. Spoon onto cookie sheets in rounded tablespoons of dough, flattening the tops with your hand. Arrange a few pumpkin seeds in the centers, if you like (or just give them a sprinkle of big salt chunks, if you prefer, like I did. NOM!).

Bake for 10 to 12 minutes. Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes. Transfer the cookies to wire racks to cool completely. Makes 2 dozen cookies.

Pumpkin is something that my pantry is never without. So when I decided to make cookies on a whim one morning, these were an obvious choice. And the fact that I had to spend some time reducing the pumpkin meant that there would be no cookie dough for my mid-morning snack. I don’t know if I’d quite sell my soul for this cookie though. Maybe the intro for the recipe just built up my hopes so high that they were impossible to fulfill, but there just wasn’t enough pumpkin to them. I was hoping for something a bit more autumnal, really… and I think throwing some molasses in there somewhere might have given me what I was looking for. As far as cookies go, yes, they’re really good, especially with the delicate salting I gave them to bring out the sweet. They texture- firm, and not crumbly at all, is what really made this cookie win for me. I might have enjoyed just a bit more chew (hello, molasses?). But really, tasty little bites of yumminess, these were. About the reducing business- it actually took more like an hour for me to get to the desired half cup. But, perhaps I was being a bit conservative with the heat on the stove, as I didn’t want to come back from chasing my toddler around to find scorched pumpkin. The rest of the can of pumpkin made for a delish snack for the two of us, sprinkled with cinnamon. Another win for VCIYCJ!
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