Ingredients
- 1/2 cup vegan butter softened to room temperature
- 1/3 cup sugar
- 1/3 cup brown sugar packed
- 2/3 cup pumpkin purée
- 2 tablespoons avocado oil (or any neutral-flavored oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose, or GF 1:1 flour (225g)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar
For rolling:
- 3 tablespoons sugar
- 3/4 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, use an electric hand mixer to beat the butter and sugars until well mixed.
- Add the pumpkin, oil, and vanilla extract, and beat again.
- Add all the remaining ingredients into the bowl (try to pour the vinegar over the baking soda to activate it) and stir until well mixed.
- Cover and refrigerate 30 minutes (I like to spread the dough out evenly in the bowl so it chills evenly).
- Once chilled, mix the sugar and spice on a shallow, rimmed plate.
- Roll the dough into heaping 1-tablespoon sized balls, and then roll them in the sugar. Place on the pan and press out to about 1/2-inch thick.
- Bake until the edges are golden brown, about 18-20 minutes. Cool on the pan completely.
- DEVOUR!
