I realize that just showing you those molasses cookies last week without a recipe wasn’t very nice.
I mean – it’s almost the holiday season! People want cookie recipes.
So I made up a new one to share that uses two of my favorite fall flavors: pumpkin and molasses.
The cookies are stuck together with a fluffy vegan buttercream filling that is incredible. It’s probably a good thing I didn’t know how good it could be until now – I could see myself getting into trouble with extra icing in the fridge.
Molasses Cream Pie Cookies – Vegan!
- 1/2 cup canola oil
- 1/2 cup pumpkin puree
- 1 cup brown sugar
- 1 flax “egg” – 1 Tbsp ground flax mixed with 1-2 Tbsp water
- 1/4 cup molasses
- 1 1/4 cups whole wheat flour
- 1 cup all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1 tsp ginger
- 1 Tbsp sugar
- In large bowl, mix oil, pumpkin, sugar, flax “egg”, and molasses.
- Add in spices and baking soda.
- Mix in flour, a little at a time, until everything is combined.
- Cover the bowl and chill the dough for 30 minutes.
- While dough is chilling, preheat oven to 375.
- Pour 1 Tbsp into small bowl/plate and set aside.
- Take dough out of fridge, roll into tablespoon-sized balls and dip the tops in sugar.
- Place on baking sheet, 2-3” apart.
- Bake 8-12 minutes.
- Let cool completely before icing.
Vegan Buttercream – Vanilla and Chocolate
- 1/2 cup Earth Balance, softened
- 1 tsp vanilla
- 1.5 cups powdered sugar
- In large bowl, beat Earth Balance until soft and creamy.
- Mix in vanilla and half the powdered sugar until combined.
- Add in the rest of the sugar and beat until icing is smooth.
*For the chocolate icing, I just took half of my vanilla buttercream, added in 1 Tbsp cocoa powder and mixed.
If you’re like me, you used to love those Little Debbie Oatmeal Cream Pie snacks.
These are like the best version of those, with a molasses twist. The cookies are soft with a sugar crust on top and the buttercream is fluffy and sweet.
I think I like my version even better than the Little Debbie cakes.
These would make a great addition to your holiday spread, a nice twist on the normal molasses cookie.