320gall-purpose flourwhole-wheat flour is also good [2 cups]
1teaspoonbaking powder
1/2teaspoonsalt
Instructions
Make the filling:
Add all the ingredients into a small saucepan on medium heat. Simmer for about 20 minutes while occasionally stirring. Once pumpkin and dates are soft and mushy, process the mixture in a blender or use an immersion blender directly in the saucepan and reduce to a puree. Then continue to simmer for another 15 minutes until the puree becomes a thick paste. Turn off the heat and allow to cool completely.
Make the biscuit:
While the filling is cooking, you can start making the dough. In a mixing bowl, cream the soft margarine and sugar by hand (I used a metal tablespoon, you can also use a small whisk) until fluffy. Next add in the aquafaba or non-dairy milk and mix to obtain a homogeneous mixture. Add the rest of the ingredients, the flour, baking powder and salt, and mix with the spoon until mixture starts to form a dough. Go in with your hand and press into a smooth dough but do not knead it. Once the dough is formed, do not over-handle it. Place in a closed container (or wrap in cling film) and freeze for 10 minutes (or refrigerate for 30 minutes).
Preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).
Take the dough out of the freezer/refrigerator and place on flour board (you may want to divide it in half to make it easier to work with). Roll it out to about 5mm or 1/4 inch thick. Trim the rolled out dough into rectangles of 9 x 12 cm (3.5 X 5 inches). Make the cut out bits into a ball of dough and keep aside to roll out again later. Now place the filling along the centre of the dough. Fold one side over the filling and continue to roll the dough to enclose the filling so that the seam is facing down. Gently lift and transfer onto a baking sheet lined with parchment paper. Make some dents into the rolled dough at 4 cm (1.5 inch) intervals but do not cut all the way through. You will get a cleaner cut once the cookies are baked and still warm. Optionally, you can press a fork along the centre of each roll to create some indented patterns.
Repeat for the rest of the dough.
Bake for 12 minutes. Then gently turn the cookies over and bake for another 6 minutes. Remove from the oven and carefully cut the cookies through the indentations you made prior to baking. Allow cookies to cool on a cooling rack. Once cooled, keep in an airtight container and enjoy! They keep well for 3-4 days. If they go too soft, just pop them back in a preheated oven for 5 - 8 minutes and allow them to cool again, they will get their biscuity bite back.
Notes
*Aquafaba is the liquid that comes from a can of chickpeas. If you used to pour it down the sink, well now you should be saving it because that liquid is just magic! It has revolutionized the vegan world this year. Vegans have now been using it to make vegan meringues. I have not had a go at those yet but I have been using aquafaba in a number of recipes with pretty good results. You can make your own aquafaba if you usually boil chickpeas from dry. Save the liquid and reduce it to the same kind of thick consistency that you get in a can. In this recipe, I used aquafaba obtained from butter/lima beans which are especially creamy.Link to Pumpkin Date Roll Cookies recipe - https://veganlovlie.com/pumpkin-date-roll-cookies-vegan-recipe/