Soft Pumpkin Sugar Cookies
Ingredients
The cookies
-
½
cup
vegan butter
-
1
cup
brown sugar
-
2
cups
Bob’s Red Mill Unbleached White All Purpose Flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1 ½
teaspoons
pumpkin spice
-
½
teaspoon
cinnamon
-
½
teaspoon
sea salt
-
1
teaspoon
vanilla extract
-
½
cup
pumpkin purée
The frosting
-
½
batch
Cream Cheese Frosting
Instructions
- Whisk together the dry ingredients in a small bowl and set aside.
- Cream the vegan butter and brown sugar in a large bowl until well combined.
- Add vanilla extract and pumpkin purée, blending until incorporated.
- Gradually mix in the dry ingredients until just combined.
- Form the dough into a ball, cover with plastic wrap, and chill in the fridge for at least 2 hours.
- Preheat the oven to 350°F (180°C).
- Scoop out portions of dough, roll into balls, and place on a lined cookie sheet.
- Chill the dough balls in the fridge for 10 minutes before baking.
- Bake for 10-13 minutes for smaller cookies or 12-15 minutes for larger ones.
- Cool for 10 minutes, then frost with cream cheese frosting and serve.
Nutrition Facts (estimated)
Servings
12
Calories
192
Total fat
6g
Total carbohydrates
34g
Total protein
2g
Sodium
275mg
Cholesterol
0mg
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