Recipe // Pumpkin Cookies

Ingredients:

→ 1 sugar pumpkin (for pumpkin purée)

→ 1/2 cup plant-based butter, softened (available in store only)

→ 3/4 cup granulated sugar

→ 3/4 cup brown sugar

→ 1 1/4 cups canned pumpkin purée

→ 1 teaspoon vanilla extract

→ 2 1/2 cups all purpose flour

→ 1 teaspoon baking soda

→ 1 teaspoon baking powder

→ 1 tablespoon cinnamon

→ 1/2 teaspoon salt

Directions:

→ If using fresh pumpkin purée, preheat your oven to 400 degrees.

→ Cut the pumpkin in half, scrape the seeds out and place face down on a baking sheet. Bake for 25-30 minutes or until it’s fork tender. Once finished, remove from oven and let cool.

→ Remove the skin and blitz in a food processor until it’s a purée texture. Set aside.

→ Preheat the oven to 350 degrees and line a baking sheet. To a bowl mix together the plant-based butter, and both sugars until combined. Add the pumpkin purée and mix.

→ To the purée add the remainder of the ingredients and mix well until a soft cookie dough is formed.

→ Place about 2 tbsp of dough on a baking sheet and cook for 11-14 minutes. → Let cool and enjoy!