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Vegan Pumpkin Ginger Cookies Recipe

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This recipe for Vegan Pumpkin Ginger Cookies, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Megan Purcell


cu. butter/margarine/vegan margarine softened
1 c. sugar
c. Pumpkin Puree not pumpkin pie filling
c. molasses
2 c. all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
tsp. ground cloves
tsp. salt do not skip the salt, it really brings out the flavor
Additional sugar for rolling

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream together the softened butter or margarine & sugar until light & fluffy.
3. Add the pumpkin puree and molasses, mixing until well incorporated.
4. I like to combine the flour, baking soda and spices with a whisk before adding to the butter mixture.
5. Do not over mix.
6. Using a 1" cookie scoop, place the dough directly into the sugar. Roll into balls, coating well with sugar
7. Place onto a cookie sheet about 2" apart as they will spread.
8. Bake for approximately 10-12 minutes. You will see them start to form the cracks on top.
9. They will still be soft so let them cool on the cookie sheet until they firm up a bit
10. Using a spatula, remove to a cooling rack to finish setting.




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