There are three things I have learned never to discuss with people: religion, politics and the Great Pumpkin.

Ah, the wisdom of Linus.... Ok, I'm reaching here. I had this vision of finding a hilarious quote from It's the Great Pumpkin, Charlie Brown that would fit my pumpkin cookie recipe just perfectly & I would feel oh so clever. I even thought about titling this one "It's the Great Pumpkin Cookie", but it made me hate myself a little, so I didn't.

Anyway, I made pumpkin cookies.

I adapted this recipe from one I found on allrecipes.com. But I feel OK about claiming it because I tweaked it a lot. But, write this one down, because if the All Recipes police come after me, I might have to delete this post. Dun Dun DUN! Ok, now I hate myself again.

Iced Pumpkin Cookies

Bakes at 350 degrees.

Makes 3 Dozen, i.e. an ass load, so make sure you have friends to share with. Or come to my house and take some from me, because, holy shit, there's pumpkin cookies everywhere.

Pumpkin Cookies

2 & 1/2 cups whole wheat pastry flour (or you can use all-purpose, but then it won't be as healthy. But at the end of the day, it's still a cookie, so just do what you want.)

1 tsp baking powder

1 tsp baking soda

4 tsp cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

1/2 tsp salt

1/2 cup Earth Balance (vegan butter), softened

1 1/2 cups white sugar

1 cup canned pumpkin puree (not pumpkin pie mix)

1 egg's worth Energe Egg Replacer (buy at Sprouts in baking section) (if you're freaking out wondering what's in it, I can tell you. It's all normal.)

1 tsp vanilla extract

1. Mix flour, baking soda, baking powder, spices, and salt in a bowl. Set aside.

2. Cream together "butter" and sugar. Add in the pumpkin, egg replacer, and vanilla. Beat until smooth.

3. Drop by TBS onto a prepared cookie sheet & bake for 15-20 minutes. (15 minutes was plenty in my oven)

4. Cool cookies on wire rack.

Glaze

2 cups powdered sugar

3 tbs soy milk

1 tbs melted Earth Balance

A few shakes of ground cinnamon, to taste

1. Whisk together ingredients until smooth.

2. Add in additional soy milk a teaspoon at a time until desired consistency is reached. I went for a thinner glaze.

3. Dip cookies in the glaze upside down to coat the top. Set on wax paper and allow glaze to dry.

Don't store them in an air tight container, it makes them get mushy because of the pumpkin. This is advice I straight up stole from someone on All Recipes. Oh man, these effers really are coming after me.