• Drain the tofu by wrapping the tofu into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain, this can take up to 10 minutes.
• Preheat the oven to 350°F.
• Prepare 2 baking sheets with parchment paper and set aside.
• In a free standing mixer, place the drained tofu into the mixing bowl along with the oil, tofu, maple syrup, vanilla and blend until creamy.
• Next add the pumpkin puree and continue blending until well combined.
• In a medium sized bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
• Slowly add the dry ingredients to the wet ingredients a half cup at a time, blending each time until well mixed.
• Scoop 1/8 to 1/4 Cup of batter for each cookie onto the parchment lined baking sheets.
• Place the baking sheet into the oven and bake the cookies for 8 minutes.
• After 8 minutes, rotate the baking sheet and bake for about another 8 minutes, or until they are firm to the touch.
• Cooking times can vary depending on the size of the cookie and so many other factors. Watch the cookies closely.
• When the cookies are done, remove from the oven and transfer the cookies to a cooling rack to completely cool.

Icing the Vegan Pilgrim Pumpkin Cookies

• In a small mixing bowl, mix the powdered sugar, coffee, and vanilla together.
• Drizzle the icing onto each cookie.
• Leave the cookies out for a while to let the icing set.
• Store these cookies in a air tight container, leave out or freeze.
• Note: These cookies freeze very well, but I would not put icing on them before freezing. Save icing them until you are ready to serve the cookies.