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!