For the Cookie Dough:

• ½ cup pumpkin puree
• 2 ¼ cups flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ⅓ cup vegetable shortening
• ⅓ cup salted butter, softened to room temperature

  1/3 cup salted vegan butter, softened to room temperature

  Use as you would regular butter.

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  OR

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  1/3 cup salted vegan margarine, softened to room temperature

  Use as you would regular butter.
  ⅓ cup salted butter, softened to room temperature
• ¾ cup granulated sugar
• 1 large egg

  1/4 cup soft (ideally silken) tofu and 1/4 tsp baking soda

  Blend or puree the tofu until it's creamy, then stir in the baking soda. If using this for baked goods, they will not brown as deeply, and they will be moist and dense. This works well for rich cakes, bread, cookies, and brownies.

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  OR

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  3 tbsp chickpea flour and 3 tbsp water

  Mix the chickpea flour with water until you have a thick, creamy mixture. This results in a tender yet sturdy texture. This works great for French toast, quick breads, scones, cookies, or muffins.
  1 large egg
• 1 teaspoon vanilla extract

For the Maple Glaze:

• 1 1/2 cups powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons heavy cream

  2 1/5 teaspoons soaked raw cashews and 3/5 teaspoon water and a pinch of salt

  Soak raw cashews in water for 10 minutes. Blend everything together, then use as you would regular cream.
  1-2 tablespoons heavy cream

cookie dough:

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Maple Glaze:

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