"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Purcell

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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