Harvest Moon Pies with Pumpkin Pie Filling
These are the perfect Fall treat! The pumpkin pie frosting adds a layer of decadence to the sweet & spicy flavor of the molasses & ginger cookies. Moist, soft and chewy these vegan cookies are a stand out with healthy ingredients like molasses and flax seed. These will be making an appearance at my Niece’s fall rehearsal dinner and Thanksgiving this season…if I can stop the kids to stop eating them as I finish them!
- 2 cups whole wheat flour
- 1/2 cup coconut sugar (I think a stevia baking blend would work here too)
- 1 flax egg (1 tbsp ground flax seed with 3 tbsp warm water)
- 1/2 Tbsp ground ginger
- 1 1/4 cup water
- 1/3 cup molasses
- 1/2 cup of earth balance vegan butter sticks, softened
- 1 tsp salt
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp vanilla extract
Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.
In a large mixing bowl, combine the dry ingredients: flour, sugar, ginger powder, cinnamon, salt, baking soda/powder. Mix well.
Stir in the melted earth balance, molasses, vanilla extract, ginger and water. Keep stirring until dough forms. If it seems to dry, add one tablespoon of water at a time until it becomes a doughy, not sticky.
Form into 1 inch balls and bake for 8 mins. Do not over-bake! The dark color of the molasses can be deceiving, 8 mins should get you chewy not crunchy.
While cookies are cooling prepare frosting using recipe below.
Pumpkin pie frosting
- 1 cup Earth Balance Vegan Butter Sticks
- 1/2 cup canned pumpkin
- 2 1/2 cups powdered sugar
- 1 1/2 Tbsp pumpkin pie spice
- 1 Tbsp almond extract
In a large bowl, whip butter until fluffy using an electric mixer. Slowly, add remaining ingredients. Blend for 5-6 minutes on medium-high speed until all ingredients are incorporated & frosting is light and fluffy. Spoon into large ziplock bag, seal closed and snip the comer. Frost underside of one cookie and sandwich with another cookie similar in size and shape.