Pumpkin Gingerbread Cookies
These healthy Pumpkin Gingerbread Cookies are the perfect way to celebrate Fall! It's like a pumkin, a gingerbread man, and a Biscoff cookie had a baby.
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2
cups
whole wheat flour
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1
teaspoon
pumpkin pie spice
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2
teaspoons
cinnamon
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1/2
teaspoon
salt
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1/4
teaspoon
baking soda
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1/4
teaspoon
baking powder
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1/2
cup
vegan buttery spread, room temperature
-
1/2
cup
pumpkin butter*
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1/2
cup
coconut sugar
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1
teaspoon
vanilla extract
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Preheat your oven to 350.
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Combine your whole wheat flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder in a medium sized bowl.
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Add buttery spread, pumpkin butter, coconut sugar and vanilla extract to a large bowl and beat on low using a standing or hand mixer until creamy.
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Add in your dry ingredients little by little and beat on medium-low until fully combined.
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Roll your batter into a ball and lay flat onto a piece of parchment paper. Flour a rolling pin, or lay a separate piece of parchment paper on top of the dough. Roll the dough into a 1/8" - 1/4" thick round.
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Use a cookie cutter (I used a cute little pumpkin cutter) to cut your dough into shapes. Lay flat onto a parchment paper lined baking sheet.
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Bake for 15-18 minutes.
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Let cool on baking sheet.
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EAT UP.