Name: Pumpkin Sugar Cookies
Prep time: 17 min
Cook time: 39 min
Total time: 57 min
Yield: 22 servings
Ingredients: 0.5 cup plant based butter (softened); 0.5 cup cane sugar (organic); 0.25 cup brown sugar; 1 tsp vanilla extract (pure); 0.25 cup pumpkin puree; 1.5 heaping all purpose flour (unbleached); 0.5 tbsp cornstarch; 1 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 1 tsp pumpkin pie spice; 0.75 tsp cinnamon powder (ground); 1 tbsp almond milk (unsweetened); 0.5 cup plant based butter (softened); 1.5 tbsp pumpkin puree (or pumpkin butter); 0.5 tsp vanilla extract (optional); 3 cup powdered sugar; 0.25 tsp cinnamon powder; 1 dash almond milk

Instructions

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1

Add plant based butter (0.5 cup) to a large bowl and cream for 1 minute.
2

Beat in cane sugar (0.5 cup), brown sugar (0.25 cup), and vanilla extract (1 tsp) for 1 minute, then add pumpkin puree (0.25 cup).
3

Sift together all purpose flour (1.5 heaping), cornstarch (0.5 tbsp), baking powder (1 tsp), baking soda (0.5 tsp), salt (0.25 tsp), pumpkin pie spice (1 tsp), and cinnamon powder (0.75 tsp) over the wet ingredients.
4

Mix in almond milk (1 tbsp) until a soft dough forms, then freeze for 15-30 minutes.
5

Roll dough into balls, place on a baking sheet, and flatten into discs using a glass dipped in cane sugar (1 sprinkle).
6

Bake on the center rack for 10-12 minutes until slightly golden.
7

Cool on the pan for a few minutes, then transfer to a cooling rack.
8

Prepare frosting by beating plant based butter (0.5 cup) with vanilla extract (0.5 tsp), cinnamon powder (0.25 tsp), and pumpkin puree (1.5 tbsp).
9

Gradually add powdered sugar (3 cup) and almond milk (1 dash) until a thick, creamy consistency is achieved.
10

Once cooled, frost the cookies and garnish with a dusting of spice.