Pumpkin Ginger Cookies

These are so addicting and perfect for the winter season. So soft and chewy. They can easily be made gluten-free as well!

Ingredients:

• 3/4 cup of softened vegan butter

• 1 cup of sugar (regular or coconut sugar)

• 1/4 cup pure canned pumpkin

• 1/4 cup molasses 

• 2 1/4 cups of purpose flour (or gluten-free flour if needed)

• 1 tsp baking soda

• 2 tsp ground ginger 

• 1 tsp cinnamon

• 1 tsp pumpkin pie spice

• 1/4 tsp salt

• additional sugar for rolling

Directions:

1. Preheat oven to 350

2. In a large bowl, cream the butter and sugar until pale and fluffy

3. Add the pumpkin and molasses and combine well

4. In a separate bowl whisk the dry ingredients together

5. Add the dry to the wet and mix well but don't over-mix

6.  Use a cookie scoop or your hands to roll the cookies into even 1-inch balls

7. Roll in extra sugar and place on a parchment-lined baking sheet

8. Bake for 10-15 minutes or when you begin to see the cracks on top

9. Enjoy!