Vegan Pumpkin Sugar Cookies
Ingredients
Wet
- 1/2 cup vegan butter @earthbalance
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1/4 cup pumpkin puree (I used one from a can)
Dry
- 1 1/2 cup flour @bobsredmill
- 1/2 tbsp cornstarch
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp allspice
- 3/4 tsp cinnamon
Preparation
Preheat the oven to 350 degrees Fahrenheit
Use a mixer to mix the butter.
Add the rest of the wet ingredients.
Mix all of the dry ingredients in a separate bowl.
Combine the dry ingredients to the wet ingredients (it's easier if you don't combine all at once).
If the batter is too thick, add a tablespoon of almond milk.
Pop the batter in the freezer for about 20 minutes.
Form into balls, place on a cooking sheet and bake for about 15 minutes on 350 degrees.
