Katy Cobb

Katy’s LUSH journey began in 2009 at the Robson Street store. Here, she abandoned her ego, donned a Sex Bomb costume and spread LUSH love through the streets of Vancouver during the 2010 Winter Olympics. Since then, Katy’s worked in LUSH manufacturing as a manager-in-training in the Gifts department and has most recently joined the Copy team where she’s excited to share her LUSH passion through the written word (though she’ll miss the Sex Bomb costume). Katy’s a self-proclaimed cheesecake connoisseur and crazy cat lady. When she’s not LUSHin’ it up, you’ll find her hiking the north shore trails or perfecting her sangria recipe.

Oct 10.4

LUSH-Inspired Edibles: Vegan Pumpkin Pie Cookies

DIY

Next to our LUSHious limited edition Halloween inventions, baking with pumpkin is our favorite thing about fall!  While our adorable Pumkin Bubble Bar will lavish you in mounds of cozy bubbles and silky orange-colored waters on cool autumn nights, he won’t satisfy your cravings for a sweet edible pumpkin treat! Try this recipe from The Detoxinista for vegan, gluten-free cookies: they’re loaded with nutrient-rich pumpkin and sweetened with a touch of maple syrup. Take one bite into its soft, pumpkin pie-like center and you’ll be smitten!

Makes 2 dozen small cookies

1 cup creamy almond butter

½ cup pumpkin puree

¼ cup pure maple syrup

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

¼ teaspoon sea salt

optional: ½ cup dark chocolate chips

Step 1: Preheat your oven to 350F, and line a baking sheet with parchment paper or a Silpat.

Step 2: Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. If adding dark chocolate chips, fold them in last. Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.

Step 3: Using a tablespoon or cookie scoop, drop the batter onto the lined baking sheet, and gently press each one with a wet fork (to prevent sticking) to flatten.

Step 4: Bake at 350F for 12-15 minutes, until the edges are golden.

Step 5: Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving.

With the rich smell of these delicious pumpkin cookies still wafting through the air, it’s the perfect time to round out your autumn night with an indulgent soak in the tub. Crumble your mischievous-looking Pumkin under the running water to get absolutely immersed in in a fluffy blanket of orange flower and ylang ylang bubbles. The softening waters and delicate, earthy aroma will leave your skin clean, fresh and beautifully perfumed. Emerge from your relaxing retreat and enjoy the fruits (pumpkin is a fruit, after all) of your labor… it’s pure pumpkin bliss!

Do you have any favorite pumpkin recipes that are great for fall? We’d love to give them a whirl. Share them in the comments below.

Katy Cobb

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