These pumpkin sugar cookies are crisp and light, with a bit of cinnamon. These are perfect for enjoying with a cup of tea!
How soon after Thanksgiving do you get into Christmas cookie mode?
Right away? Once December is here?
Well, these pumpkin sugar cookies will bridge the gap between fall baking and holiday baking. They’re sugar cookies, which is holiday-ish, but they’re also cinnamon spiced, and shaped like leaves, so that says fall.
These are light and crisp, and are wonderful for a dessert that’s not too sweet. If you want to make them sweeter, you can make some dairy free buttercream frosting to go on top. But a dusting of cinnamon sugar on these gluten free sugar cookies is really just right.
Make a batch of these today – I think you’ll love them!
- Gluten Free Flour Blend – I find that a lot of different gluten free flour blends work well for sugar cookies. My homemade gluten free flour blend works well, and so does Namaste Perfect Flour Blend or Now Foods Gluten Free Flour.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread, which you can find in many grocery stores. You can use palm shortening, margarine, or regular dairy butter if you prefer. I don’t think coconut oil will work well – the texture of the cookies will change.
- Sugar – Wholesome Sweeteners makes organic cane sugar that is vegan. I use this all the time in my baking and it works well.
- Pumpkin Puree – Make sure you get 100% pure pumpkin – not pumpkin pie filling. We like Libby’s brand, but as always, please call the company and make sure any ingredients are safe for your particular needs.
Step by Step Instructions
- Beat the vegan buttery spread and sugar together until light and fluffy. Add the pumpkin puree and mix on low, then add the dry ingredients and mix together on low speed.
- Chill the dough in the refrigerator. Roll out the dough and cut out desired shapes.
- Sprinkle cinnamon sugar on top of the cookies before baking.
- Bake at 350 degrees F for 10-12 minutes. Allow the cookies to cool on the baking sheet before removing them.
Tips for Success
- My top tip when baking cut out cookies is to make sure the dough is thoroughly chilled before rolling.
- Work quickly when you’re rolling the dough and cutting out shapes, so that the dough stays cool. This will help the cookies maintain their shape during baking.
- Line the cookie sheets with parchment paper to prevent them from sticking to the pan.
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Pumpkin Sugar Cookies (Gluten Free, Vegan).
- Place the vegan buttery spread and the sugar in a mixing bowl and beat until light and fluffy – about a minute or two.
- Add the pumpkin puree and vanilla and mix together.
- Add the dry ingredients, except for the tablespoon of cinnamon sugar, and mix on low speed until the dough comes together.
- Divide the dough in half, and pat into two discs. Wrap in plastic wrap, and place in the refrigerator for one hour, or in the freezer for 30 minutes.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Place the dough on a rolling surface that has been coated with gluten free flour. Dust a rolling pin with flour. Take one disc of dough and roll it out to a thickness of ¼ inch. If the dough seems too dry, sprinkle a little water on and use your hands to pat it in.
- Use cookie cutters to cut out shapes. Carefully place the cookies on the cookie sheet. Sprinkle cinnamon sugar on the cookies.
- Bake at 350 degrees F for 10-12 minutes. Repeat with remaining dough.
- Allow the cookies to cool before removing from the cookie sheets.