Delicious vegan pumpkin spice sugar cookies perfect for autumn or any time of the year. These cookies are soft, flavorful, and easy to make!
Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1 cup brown sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup granulated sugar for rolling.
Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Butter the coconut oil and put it in a large bowl. Add the brown sugar and vanilla extract and mix them all together until they are well blended. Along with salt, cinnamon, nutmeg, cloves, and ginger, mix flour, baking powder, baking soda, and whisk them together in a different bowl. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Take tablespoon-sized chunks of dough and roll them into balls. Coat each ball in granulated sugar by rolling it in it. Place dough balls that have been coated about 2 inches apart on the baking sheet that has been prepared. Gently press down on each dough ball with the back of a fork. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Have fun with these wheat-free pumpkin spice sugar cookies!
Prep Time: 15 minutes
Cook Time: 10-12
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