Vegan Pumpkin Sugar Cookies

Tender, fluffy, vegan pumpkin sugar cookies that require just 1 bowl! Super fluffy, simple preparation, and perfect for fall!



Ingredients
COOKIES
1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
1/2 cup organic cane sugar (plus more for topping)
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree*
1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 tsp ground cinnamon
1 Tbsp unsweetened almond milk (or other non-dairy milk)
FROSTING (optional)
1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)
1/2 tsp vanilla extract (optional)
2 1/2 - 3 cups powdered sugar
1/4 tsp each ground cinnamon and pumpkin pie spice
1 splash non-dairy milk

Instructions
Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.

next instruction : www.minimalistbaker.com

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