Mmm, pumpkin. It never goes out of season in this house because I stockpile pumpkin every fall for pancakes, muffins and bread. My friend Alissa was recently diagnosed with Celiac Disease, so I've been trying gluten-free baking so I have something to take to our next get together.
Gluten-Free Vegan Pumpkin Cookie Recipe
1 15-ounce can of chickpeas
1/2 cup pumpkin (not pie filling)
1/2 cup brown sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
1/4 teaspoon pumpkin pie spice
Drain and rinse the chickpeas, then pat dry. Combine all ingredients in a food processor and blend until smooth.
Using a 1-Tablespoon scoop, dish out the cookies onto a baking sheet. This will make about 30 small (Tablespoon-sized) cookies, or about a dozen larger cookies.
Bake the cookies at 350 degrees for about 20 minutes, or until the edges are slightly brown. I added frosting, these are delicious enough on their own, too.