Wednesday, September 29, 2010

Pumpkin Spice Tea Cakes {vegan/gluten-free}

Get these cookies away from me. I have eaten so many of these that I'm not sure when I'll be able to make them again. That being said, they are delicious. They aren't quite a cookie, so I've started calling them "tea cakes" which I'm not sure is an appropriate name, but hey, I'll run with it. As the name "tea cakes" implies, they are very cakey and soft, instead of crisp or chewy like most cookies. The flavor is akin to a good pumpkin bread and, dare I be this cheesey?; harkens the fall. That's right, it's officially fall. Now go make some tea cakes.

2 1/2 c. gluten-free baking blend (I used a mixture of tapioca starch, potato starch, sorghum flour, white rice flour, oat flour, and garfava flour).
1 tsp. xanthan gum
1 tbsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1/4 tsp. all spice
1/2 tsp. nutmeg
A pinch of salt

1/2 c. Earth Balance, melted
1 1/2 c. sugar
1 1/4 c. canned pumpkin
1 tbsp Ener-G Egg Replacer mixed with 2 Tbsp water
1 tsp Vanilla extract

1/4 c. Earth Balance, Softened
1/4 C. Tofutti Cream Cheese, softened
2 c. confectioners sugar, sifted
1 1/2 tsp vanilla extract

Preheat oven to 350 degrees.
Prepare baking sheets with Silpat or parchment paper.

In a medium bowl, whisk together the dry ingredients
In a large bowl, mix together the wet ingredients.
Add the dry mixture to the wet, being careful not to overmix.

Drop scoops of dough on prepared baking sheets using a rounded scoop. Bake for 18-20 minutes, or until edges are slightly browned. Cool completely.

Beat together Earth Balance and Tofutti cream cheese until combined. Add the sifted confectioner's sugar slowly until smooth. Frost tops of cooled cookies and sprinkle with cinnamon, if desired.

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