I was doing so well with keeping up with my Vegan MoFo posts before this past week, but sometimes life has its own way of intervening. So, here I am with another recipe on the day before Halloween. I hope that everyone had a great weekend! I dressed up as an owl in a DIY costume, which I was inspired to do by Alpha Mom, and went to my dear friend Jade’s Halloween party. She did her own DIY costume and was a Dr. Seuss Truffula Tree! So awesome. 
Other than that, I can’t wait to carve some pumpkins tonight and go trick or treating tomorrow with my nephew and older sister. Obviously, I’m just going to be observing, not candy grabbing. 
I’ll have to share what pumpkin design I come up with you all tomorrow, do you have any good ideas for one?
What I really want to share with you, though, is this spiced chocolate cookie recipe with the coolest and pretty experimental icing I’ve made for something like this. These are not super chocolate-y cookies, so the addition of pumpkin spice makes them a little like gingerbread cookies, and no one was complaining! The icing has pumpkin puree in it to give it a slightly orange color, although carrot juice would also be great for this, and doesn’t harden entirely. But, this makes it go perfectly with the slightly soft cookie. They disappeared very quickly, I’ll tell you that much.
