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Pumpkin Spice Candy Corn Cookies

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Ingredients
  

Dry

  • 2 1/2 cup flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin spice
  • 3/4 cup pumpkin spice candy corn regular is okay too

Wet

  • 1 cup vegan margarine Earth Balance
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup water

Instructions
 

  • In the largest bowl, cream vegan margarine with sugars using an electric mixer. Add vanilla and water, mix to combine.
  • In a medium size bowl, mix dry ingredients except candy corns. Add dry ingredients to wet ingredients, and mix till just combined using a mixer.
  • Add in candy corns. Work candy corns into the cookie dough with your hands (the dough will be kind of stiff)
  • Form 1 - 1.5 tablespoon sized cookie balls (with a cookie scoop) and put the candy corns deep in the cookie ball. If the candy corn touches the cookie sheet during heating, they will melt and seep all over the cookie sheet. Protect the candy corn from melting by insulating them within the cookie dough.
  • Put cookie balls in an airtight container, and keep in the fridge for a few hours till the balls set shape. This prevents the cookie from spreading too much while baking. The more the cookie spreads, the thinner it gets, and the more candy corn will be exposed to potentially touch the baking sheet and melt.
  • Preheat oven to 350F. Bake for 10 minutes. The cookies will still feel soft when you take them out, but will harden as they cool to room temperature. Enjoy these fluffy pumpkin spice candy corn cookies!