Eggless Pumpkin Cake Cookies

I adapted this from Best Pumpkin Cookies #185445 to be suitable for those with dairy, egg, and soy allergies. I changed it enough that it deserves its own entry. I highly advise getting a 1 ounce metal scoop (smaller than a normal ice cream scoop) to make large fluffy cookies. You'll never go back to using a spoon again! Adjust the spices to your taste (I find this combo mild, my husband likes to go easier on the allspice and nutmeg). Frost if desired after cooling.

• Ready In: 45 mins
• Serves: 16
• Yields: 32 cookies

Ingredients

• 1  cup margarine (Earth Balance Soy Free)
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar, packed
• 1 (15 ounce) can pumpkin
• 1  tablespoon Ener-G Egg Substitute (egg replacer powder)
• 1  teaspoon vanilla extract
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  teaspoons cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon allspice
• 1⁄4 teaspoon salt
• 2 1⁄2 cups flour

Directions

1. Preheat oven to 350 degrees F.
2. Cream the margarine, sugar, and brown sugar together until well combined (this margarine will not cream to fluffy like butter, but aim for a uniform color instead).
3. Add the pumpkin, egg replacer powder, and vanilla extract. Blend well (this will become slightly fluffy with a mottled color).
4. Add the baking soda, baking powder, and spices. Blend well.
5. Gradually add the flour, scraping down the edges of the bowl.
6. Drop by 1 ounce scoops onto a baking sheet covered in parchment paper.
7. Bake for 10-15 minutes, or until tops spring back when pressed and bottoms of cookies begin to brown.
8. Frost if desired after cooling.