Ingredients

The following ingredients have 12 Servings
  • 2 cups gluten free flour blend (Namaste Perfect Flour Blend works well)
  • 1/2 cup vegan buttery spread
  • 1/2 cup organic cane sugar
  • 1/4 cup light brown sugar
  • 1/8 cup molasses
  • 1 teaspoon vanilla extract
  • 1/3 cup pure pumpkin puree
  • 1 3/4 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • pinch of cloves
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • sugar for rolling

Instruction

  • 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.