Vegan Pumpkin Spice Sugar Cookies
Soft, melt-in-your-mouth pumpkin goodness. These cookies are sure to put you in the autumn spirit!
Servings: 24 cookies
Ingredients
Dough Ingredients
- 100 g (1/2 cup) vegan butter softened
- 100 g (1/2 cup) sugar (plus 50g/ 1/4 cup extra for rolling cookie dough)
- 50 g (1/4 cup) brown sugar
- 2 tsp vanilla extract
- 70 g (1/3 cup) pumpkin puree (not pumpkin pie filling!)
- 250 g (2 cups) all-purpose flour
- 1 tsp cream of tarter
- 1 pinch salt
- 1 tsp baking soda
Spice Mixture
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp ground ginger
- 1 tsp allspice
Instructions
- Preheat oven to 350°F (180°C). Line a pan with parchment or baking mats.
- Prepare the spice mixture by combining the cinnamon, nutmeg, cloves, ground ginger, and allspice into a small bowl. (You can also use prepackaged pumpkin spice if you prefer, but I like making my own.)
- Soften butter to room temperature (or put in the microwave for until soft but not melted). Cream with the sugars for around two minutes, or until light and fluffy.
- Add the vanilla and pumpkin puree and blend until combined.
- To a separate bowl, combine flour, baking soda, cream of tarter, salt, and 1 tablespoon of the spice mixture. Stir until combined.
- Add dry mixture into wet ingredients. Mix until just combined.
- To the remaining spice mixture, add 1/4 cup of sugar and stir until combined.
- Take a tablespoon of cookie dough, form into a ball, and roll in the sugar-spice mixture until covered. Place on the prepared baking sheet.
- When all the cookies have been rolled in sugar, press down on each one with a glass until they're flattened to a couple centimeters tall.
- Bake for 8-10 minutes. Let cool before eating.