1 c. canned pumpkin 1 c. brown sugar 1 c. blackstrap molasses 3/4 c. rice milk 1 T. cider vinegar 1/2 t. salt 1 fake egg
stir these ingredients together (much easier than the equivalent 'butter/creaming step in the original recipe) until there are no lumps of brown sugar remaining.
add to 3 c. flour in a separate bowl and mix well 4 t. baking soda 2 t. cinnamon 2 t. ginger 1/2 t. cloves 1/2 t. allspice 1/2 t. nutmeg
Add flour mixture to wet ingredients and stir until mixed, then add 2 more cups of flour and keep stirring, just until flour is absorbed. Flour lumps are not desirable, but you don't want to over-stir either.
Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut cookies as desired. Bake at 350 until firm (touch a cookie with your finger, if you can make a print, it's not done) but do not brown or overcook.