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Ingredients
Scale
- 1/2 cup vegan butter, softened
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon cinnamon sugar, for topping
Instructions
- Beat together vegan butter, pumpkin puree, brown sugar, cane sugar, and vanilla until fluffy.
- Whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt in another bowl.
- Combine the dry mixture into the wet mixture until just blended.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F.
- Roll out the dough between parchment sheets to 1/4-inch thick.
- Cut out shapes using Halloween cookie cutters and place them on a lined baking sheet.
- If necessary, freeze cut cookies for 10 minutes to firm them up.
- Bake for 6 to 8 minutes until edges are lightly golden.
- Cool completely and sprinkle with cinnamon sugar before serving.
Notes
Ensure vegan butter is softened, not melted, for best texture.
Chilling the dough is essential for maintaining shape.
Experiment with different cookie cutter shapes for variety.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 120
- Sugar: 7
- Sodium: 75
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 1
- Protein: 1
- Cholesterol: 0