Well I still had leftover pumpkin in my fridge screaming to be made into something delicious. The kids decided it would be cookies. These are a bit more soft and cakey than the traditional style cookie. If you bake them until the edges are a little crunchy, the result is really nice.
I tried to make a swirled cookie version (see above), but need to play with the recipe more before sharing it. The swirled ones I tried were an epic fail. The pictured one is the single one that made it off the pan, due to the filling sticking to the pan.
Luckily, the cookie recipe itself was not! Once I get the swirl recipe worked out, I'll post it.
Pumpkin Spice Cookies
1 and 1/4 cup Earth Balance Buttery Sticks
1 and 1/4 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
1 - 2 tsp. pumpkin pie spice (less is more subtle, and more a spice explosion)
1 tsp. baking soda
2 1/2 cups flour
2 "egg" replacer equivalents
Pre-heat oven to 350 degrees Fahrenheit First cream together the sugars and margarine. Then add vanilla, spices, baking soda, and pumpkin, then mix well. Lastly, add the flour and combine. Please see below for swirl cookie directions, or continue for other kinds. Once mixed, spoon one Tbsp. onto the cookie sheet an inch and a half apart. Bake 10-13 minutes or until golden brown on the edges.