soft pumpkin cookies from the Very Best Baking site. I first saw the link on Facebook, then a couple of my friends on FB made them and raved about them, so I had to try them!
They were delicious!! Instead of butter, I used Earth's Best Vegan Buttery Sticks so my sister could eat them, and skipped the glaze (not really necessary and I didn't have any milk substitute in the house). I also used 2t of Penzey's pumpkin pie spice instead of the cinnamon & nutmeg the recipe called for. And, as long as I'm making all these disclosures, I apparently also made them larger than suggested since I ended up with 30 cookies instead of 36.
Ever since my sister found out about her dairy allergy, I've said we'd experiment with cooking (especially baked goods) so she could still enjoy sweets. This was my first try with a dairy-free baked good and I'm happy with the result. The vegan sticks did not cream as nicely as butter, but the flavor is very good and you wouldn't know they were dairy-free. Now that the weather is cooling off, I am going to make more dairy-free treats!
Lydia helped make them, and the boys came home from school to find freshly baked cookies! They're no substitute for chocolate chip cookies (but, oooo, maybe next time I'll add chocolate chips to these!), but were a delicious snack!