Happy Pumpkin season!
Once October 1st hits we all know we need a little more pumpkin in our lives. But what if instead of added cholesterol from the eggs traditionally used in sugar cookies, you gave your eyes a super boost by using pumpkin as the binding agent? This recipe does just that with a high amount of Vitamin A from the pumpkin. Pair it with being rich in antioxidants, potassium, and Vitamin C, which make them a win . These cookies have the perfect balance of sweetness and would be a great treat to accompany any party this fall. Plus they are pretty cute if I do say so myself.
Ingredients
1/2 cup vegan butter
1/2 cup cane sugar (plus more for topping)
1/4 cup brown sugar
1/4 cup pumpkin puree
1 - 2 tsp vanilla extract
1 3/4 cups unbleached all-purpose flour
1/2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp almond milk
Preparation
1. Add softened butter to a large mixing bowl and combine until creamy..
2. Add cane and brown sugar, vanilla, and pumpkin purée. Mix until combined.
3. Mix the corn starch, baking powder, baking soda, and salt into the sifter. Sift into wet mixture and mix until combined.
4. Slowly add in the flour a half cup at a time. Once the dough begins to form, you will want to switch to a wooden spoon.
5. Finally add the almond milk until the dough has the right consistency. Add a little extra flour or almond milk depending on if the dough seems too wet or dry.
6. Cover and freeze dough for 15 minutes, or refrigerate for 30.
7. Flour surface and add a little extra to the dough, then roll out. You can use a rolling pin or wine bottle for this. Once the dough is flattened, use a cookie cutter to cut out shapes.
8. Place onto a lined sheet and bake in the oven at 350°F for 10-12 minutes, or until they begin to become golden brown.
9. Optional top with a sprinkle of cane sugar and enjoy!