All Articles
pumpkin cookies on a tambour table surrounded by gourds
All Articles

Recipe // Pumpkin Cookies

We feel the tiniest nip in the air in Los Angeles, and we’re ready for fall with these Pumpkin Cookies 🎃 Head to the farmer’s market for the pumpkin, and get the rest package-free @ re_

By Aleigh Michelle on Oct 2, 2022

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!

Author
Aleigh Michelle

Watch

Date
Oct 2, 2022

More Articles

reused box and recycled paper for holiday gifting to make it zero waste and close the loop
Sustainable Holiday Tips: Our Ultimate Guide to Reducing Waste Over the Holidays
Oct 14, 2025
Fall Pumpkin Protein Smoothie on display with other autumn thanksgiving decorations
Recipe // One Pumpkin, Zero Waste
Oct 14, 2025
Roasted Fennel Soup With Apple + White Beans on a woven placemat
Recipe // Roasted Fennel Soup With Apple + White Beans
Oct 1, 2025
See All Articles