- 1 stick (1/2 cup) vegan butter
- 1/2 cup cane sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 pumpkin puree
- 1 1/2 cup heaping cups unbleached all-purpose flour
- 1 1/2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 tsp ground cinnamon
- 1 Tbsp unsweetened almond or oat milk
- Add softened butter to a large mixing bowl and cream with mixer for 1 minute. Add both sugars and vanilla and beat for 1 more minute. Add pumpkin puree and mix once more.
- Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients to combine. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15-30 minutes or refrigerate for 30-45 minutes, preheat oven to 350 degrees F and position a rack in the center of the oven.
- Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc. If you find the dough is sticking to the glass, you can dip it in flour, then sugar, before smashing. Bake on the center rack for 10-12 minutes or very slightly golden brown. Let rest on pan for a few minutes, then transfer to a cooling rack to cool completely.
- This recipe originally called for frosting but we think these cookies are excellent just as they are: light and fluffy and cakey.
Source: Minimalist Baker, Revised, Tested, and Loved by Andrea Chavez