Desserts · Recipes

Dairy-Free Pumpkin Pie Cookies


These are so perfect for this cooler fall weather! All I can think about is curling up on the sofa with a hot coffee and my laptop on a cool Florida fall night. These lasted about 10 seconds at the office. They are surprisingly soft and fluffy without any oil or egg.

Ingredients:
2 1/2 cups all purpose flour
1 cup brown sugar
1 cup granulated regular sugar
1 tsp baking soda
1 tbsp vanilla flavoring
1/2 cup vegan butter, like Earth Balance, melted
1/4 tsp ground allspice
1 tbsp ground cinnamon
1 cup pumpkin puree (NOT the kind that’s already spiced, just plain ol’ pumpkin)

Make:
Preheat oven to 350. Mix all dry ingredients together well in a medium bowl. Melt butter and add rest of wet ingredients, including pumpkin. Mix well. You may add 2 tbsp water if it is too clumpy. It looks like there isn’t enough liquid, but keep mixing. Once mixed, drop heaping tablespoonfuls onto a cookie sheet sprayed well with non-stick spray. About 12 will go on one pan and you’ll yield about 24 cookies. Bake about 15 minites. You can also half the size heaps of dough and double the recipe!

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