Rissa Miller, Senior Editor Vegetarian Journal
about 40 sandwich cookies)
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
from the oven, served with hot tea or cocoa!
2-3/4 cups flour, plus more for rolling
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch ground cloves (optional)
Pinch ground allspice (optional)
1 cup vegan margarine, softened but not liquid (tested with
Earth Balance and Country Crock Almond Plant Butter)
1 cup packed organic brown sugar
1/2 cup canned pumpkin puree (plain, not pie filling)
1 Tablespoon molasses
1 teaspoon vanilla extract
1 Tablespoon plain, unsweetened vegan milk
1 Tablespoons ground psyllium husk seeds
One 5-ounce bag pumpkin Dandies mini-marshmallows
(plain mini Dandies work too)
2 Tablespoons decorative sugar (optional)
In a medium bowl, combine dry ingredients and set aside. In
a large bowl, mix vegan margarine, brown sugar, pumpkin, molasses, and vanilla
with an electric mixer or by hand until well blended. Add in dry ingredients in
three portions, mixing well each time. Quickly add in vegan milk
and ground psyllium husk seeds. This is the binder and psyllium sets
up very fast, so several fast strokes or a few circles in the bowl with an
electric mixer will do the job. Dough will be soft but not too sticky.
Wrap in parchment paper or plastic
wrap and chill in the fridge for at least one hour or up to overnight.
When ready to bake cookies, preheat
the oven to 350 degrees and line two cookie sheets with parchment paper or
silicone baking sheets.
On a clean flat surface, spread
some flour and rub flour on a rolling pin (a large jar or glass bottle will
work if you don’t have a rolling pin). Working with half the dough, roll it
flat until it’s about 1/8-inch thick. Add more flour as needed to prevent
sticking. Using a standard (not wide mouth) 12 oz. Ball jar, cut out circles
and place on the cookie sheets. Repeat until all dough is used and there are
about 40 “bottoms.” Top each dough circle with 2-3 Dandies, until all are used
up from the 5-ounce bag.
Repeat rolling second half of
cookie dough and cutting circles. Place a dough circle on each Dandies-topped
cookie and press edges lightly to keep the melty marshmallow inside during
baking. If desired, top cookies with a sprinkle of decorative sugar.
Bake 12-14 minutes at 350 degrees
until cookies are lightly browned on the bottom and Dandies are melted. Some
marshmallows will squish out the sides. Allow to cool on the pan 5 minutes
before serving. Store in a sealed container on the counter up to 3 days or
longer in the fridge (if they last that long!).