For many, myself included, autumn is a season filled with festivals, travel and food! In preparation for my favorite time of the year, day 180 of the Nowhere To Be Project is dedicated to sharing the fall-inspired recipe I created yesterday. Vail’s amazing sweater weather paired with my first sighting of both pumpkins and fall color in the leaves had me craving a taste of autumn. I satisfied that urge with the following recipe. I hope you enjoy these delicious cakey cookies smothered in brown sugar mascarpone frosting!
Vegan Pumpkin Cakies
2 1/2 cups flour
1 1/2 cups brown sugar
1 cup organic puréed pumpkin
1/2 cup safflower oil
1 vegan egg (I use Follow Your Heart Vegan Eggs)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1- Preheat oven to 350 degrees.
2- Line a baking sheet with parchment paper.
3- Whisk dry ingredients together in a bowl.
4- Stir wet ingredients together in a large bowl.
5- Use a hand mixer to blend all ingredients together in the large bowl until it resembles creamy peanut butter, adding just a half cup of the dry mixture to the wet at a time.
6- Spoon the batter on the lined baking sheet in golf ball sized drops.
7- Bake for about 15 minutes.
8- Let the cakies cool for about 15-30 minutes before frosting.
Brown Sugar Mascarpone Frosting
1 cup cashews
1/2 cup brown sugar, plus more for sprinkling
2 tablespoons avocado oil
2 tablespoons lemon juice
4 tablespoons water, plus more for soaking
1 tablespoon apple cider vinegar
4-8 cups powdered sugar (depending on how you’d like the texture of your frosting…less makes a glaze and more make it fluffy)
1- Place cashews and brown sugar in a bowl of water. Cover and soak overnight (ideally 12 hours).
2- Stir cashews before draining the water.
3- Place the cashews in a blender.
3- Add all other ingredients except for the powdered sugar and blend until smooth, scraping sides and adding very small amounts of water when needed.
4- Line a ramekin or small dish with plastic wrap.
5- Spoon cashew mixture into lined ramekin, cover and place in the refrigerator for 12 hours, flipping the sealed mascarpone once at the halfway mark.
6- Remove the mascarpone from the plastic wrap and dump into a large bowl.
7- Using a hand mixer, blend the cashew mixture with 1/2 cup of the powdered sugar at a time until the desired consistency is reached.
8- Frost the cooled pumpkin cakies, sprinkling a dash of brown sugar on top of each for the finishing touch.
*Note: These can easily be converted to whoopee pies by sandwiching the mascarpone frosting between two cakies.