Vegan Pumpkin Cookies (with edits)

These gluten-free pumpkin cookies are great for fall snacks! Made with basic ingredients, they're ready in less than half an hour. (edited)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Add melted butter, brown sugar, and caster sugar to a mixing bowl. Beat with a wooden spoon to combine.

Step 3

Add pumpkin puree, flax egg, and vanilla extract. Mix well.

Step 4

In another bowl, whisk together flour, salt, xanthan gum, baking soda, cinnamon, nutmeg, and ginger.

Step 5

Sieve flour mixture into wet ingredients, and mix everything together.

Step 6

Chill the dough in the refrigerator for 1 hour to make it easier to handle. You can also freeze the dough for 20 to 30 minutes.

Step 7

Roll the dough into balls. Place them on lined baking sheets.

Step 8

Bake for 14 to 16 minutes, until golden brown on top. Let cookies rest on baking sheets for 5 to 10 minutes before moving them to wire racks to cool completely.

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