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  • milkallergymombake

Ready for Fall Pumpkin Cookies!!!

1/2 c pumpkin purée

8 tbs dairy free butter

1 cup plus two tbs granulated sugar

1/6 c molasses

1 tsp vanilla

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1 tsp baking powder

1 1/2 c ap flour

Preheat the oven to 325° and line a baking sheet with parchment.

In the bowl of a stand mixer, cream butter and sugar together until light and fluffy, about six minutes. You really want the color to change and it’s to get light. Slowly add in the rest of the wet ingredients and mix until combined.

Add the dry ingredients, one at a time, saving the flour for last, slowly mixing as you go.

The door will be very very soft. Put it in the fridge to chill for about 30 minutes. Then scoop tablespoon size balls onto your prepared sheet. Make sure they are spaced about 2 inches apart. Bake for about 12 to 15 minutes, until they are slightly golden in color.

What cool on the sheet for about four or five minutes, then transfer to cooling rack to cool completely.


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