Pumpkin Sugar Cookies
Tender, fluffy Pumpkin Sugar Cookies made without refined sugar. Treat yourself to the flavors of Fall without the guilt. Simple & easy preparation for this delicious Fall treat.
Ingredients
Yield: 12-13 cookies
Pumpkin Sugar Cookies
- 1/4 cup canned pumpkin
- 1/2 cup butter, softened (dairy or non-dairy)
- 1/2 cup unsweetened applesauce (or stevia)
- 1 Tbs flax meal + 2 Tbs warm water, mixed
- 2 Tbs honey or agave nectar
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
Directions
- In a large mixing bowl, whisk together the softened butter, vanilla, applesauce (or other sweetener substitute), flax meal & water, and honey or agave. Combine well.
- Then, mix in the baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Once mixed, gradually fold in the flour until a soft dough is formed.
- Refrigerate the dough for 30-45 minutes or chill overnight, or freeze the dough for 15-25 minutes to allow it to set.
- When you’re ready to bake, set the oven to 350ºF.
- Roll out a 1 Tbs size ball of dough onto a cookie sheet and flatten each cookie with the back of a spoon.
- Transfer the sheet to the oven, and bake the cookies for 10-12 minutes.
- Allow them to cool before enjoying.
- Store leftovers at room temperature for a few days or in the refrigerator for up to 5 days.
Nutrition Information
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