Pumpkin Spice Molasses Cookies

• Vegan

• Produce

  • 1/2 tsp Ginger
  • 1/3 cup Pumpkin puree, pure

• Condiments

  • 1/8 cup Molasses
  • 1/2 cup Vegan buttery spread

• Baking & Spices

  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, light
  • 1/2 cup Cane sugar, organic
  • 1 3/4 tsp Cinnamon
  • 1 pinch Cloves
  • 2 cups Gluten free flour blend (king arthur or namaste perfect flour blend work well
  • 1/4 tsp Nutmeg
  • 1/8 tsp Salt
  • 1 Sugar
  • 1 tsp Vanilla extract

Found on theprettybee.com

Description

Ingredients

• 2 cups gluten free flour blend (King Arthur or Namaste Perfect Flour Blend work well) You could also use all-purpose flour if you wish
• ½ cup vegan buttery spread
• ½ cup organic cane sugar
• ¼ cup light brown sugar
• ⅛ cup molasses
• 1 teaspoon vanilla extract
• ⅓ cup pure pumpkin puree
• 1¾ teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• pinch of cloves
• ⅛ teaspoon salt
• 1 teaspoon baking soda
• sugar for rolling

Directions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
• In a medium sized bowl, whisk together the gluten free flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.
• Cream the vegan buttery spread and sugars on medium speed until light and fluffy. Add the molasses, vanilla extract, and pumpkin puree and mix until smooth.
• Add the dry ingredients to the wet ingredients a little at a time while mixing together on low speed.
• Pour a few tablespoons of sugar in a small bowl. Form balls of dough about one inch in diameter and roll in the sugar. Place the balls on the lined cookie sheets and flatten them slightly.
• Bake at 350 degrees for 10-12 minutes. Do not overbake. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
• Repeat with remaining dough. Makes about 24 cookies.