These gluten free vegan pumpkin sugar cookies are light and crisp, and so delicious with a cup of hot cocoa.
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. 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 for 10-12 minutes. Repeat with remaining dough.
Allow the cookies to cool before removing from the cookie sheets.
This recipe makes about 40-50 cookies, depending what size cookie cutters you use.
If you use extra large cookie cutters, it will make less.
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container - they should stay fresh for about 5 days.