Ingredients
Equipment
Method
- In a small bowl, whisk together the flour, cornstarch, pumpkin spice, and salt.1 cup all-purpose flour, 1 tablespoon all-purpose flour, 1 teaspoon pumpkin pie spice, 2 teaspoons cornstarch, ½ teaspoon salt
- Using your stand or hand mixer, cream together the butter, pumpkin, sugar, and vanilla extract until evenly distributed.½ cup vegan butter, ¼ cup canned pumpkin, ¼ cup granulated sugar, ½ teaspoon pure vanilla extract
- Slowly add the dry ingredients to the wet, stirring just until combined. The dough will NOT turn into a ball from mixing with the stand mixer.
- Using your hands, shape the dough into a disc a few inches thick to chill in the freezer for one hour. If the dough doesn't feel cool, chill for another 30 minutes to an hour.
- Preheat oven to 350 degrees Fahrenheit.
- After chilling the dough, roll it out onto a flour-coated surface and create a layer between ¼ and ½-inch thick. Stamp out cookies using your preferred cookie cutters and place on a greased baking sheet. Reshape the dough and roll again, repeating the process until no dough remains.
- Bake for about 15 minutes, or until the bottom edges just start to turn a light brown. Remove from oven and cool for a few minutes before transferring to a wire baking rack. Add any toppings of your choosing before enjoying or storing.
The canned pumpkin will not fully merge with the butter. It will spread into small pieces and incorporate, but you will see tiny bits of pumpkin throughout the dough.
Sustainability tip: Instead of wrapping dough in plastic wrap, you can place the dough in a tea towel-lined bowl with a small plate inverted on the top to protect the dough from drying out in the freezer. Only one layer of the tea towel is needed, so any leftover fabric can hang outside the bowl. Wrapping the dough in several layers will slow it from chilling.
Sustainability tip: You can use parchment paper as well. I find using a little coconut oil or olive oil on the baking sheet is plenty to prevent sticking.
Nutrition
Notes
Note: Nutrition info is an estimate and calculated prior to adding toppings, like icing or frosting.
If you eat the cookies while still warm from the oven, the interior texture will be a little more moist than after they cool. I prefer the cooled version, but they're delicious either way.
Store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Opt for organic ingredients when possible, or experiment with homemade versions, like homemade vanilla extract to keep this as sustainable as possible.
If you have leftover canned pumpkin, visit our vegan pumpkin recipes page for delicious options to use the rest!