cookie - PUMPKIN SPICE MOLASSES COOKIES (gf, vegan)

By tinathorn

soft and chewy pumpkin spice molasses cookies

Ingredients

• 2 cups gluten free flour blend (I used Bob's Red Mill 1-to-1 Gluten Free Flour Blend) You could also use all-purpose flour if you wish
• 1/2 cup vegan buttery spread
• 1/2 cup organic cane sugar
• 1/4 cup light brown sugar
• 1/8 cup molasses
• 1 teaspoon vanilla extract
• 1/3 cup pure pumpkin puree
• 1 3/4 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch of cloves
• 1/8 teaspoon salt
• 1 teaspoon baking

Preparation

Step 1

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a medium sized bowl, whisk together the gluten free flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.
Cream the vegan buttery spread and sugars on medium speed until light and fluffy. Add the molasses, vanilla extract, and pumpkin puree and mix until smooth.
Add the dry ingredients to the wet ingredients a little at a time while mixing together on low speed.
Pour a few tablespoons of sugar in a small bowl. Form balls of dough about one inch in diameter and roll in the sugar. Place the balls on the lined cookie sheets and flatten them slightly.
Bake at 350 degrees for 10-12 minutes. Do not overbake. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
Repeat with remaining dough. Makes about 24 cookies.