Pumpkin Gingerbread Cookies
2 tablespoons + 2 teaspoons vegan margarine
2 tablespoons + 2 teaspoons coconut oil
1/4 cup sugar
1/4 cup canned pumpkin (not pumpkin pie filling!)
1/3 cup molasses
2 1/2 tablespoons hot water
1/2 teaspoon rum extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon mace
1/8 teaspoon cloves
1. Cream margarine, coconut oil and sugar in the bowl of an electric mixture. Mix in pumpkin, molasses, hot water and rum extract until well combined.
2. Combine dry ingredients. Stir in dry ingredients to wet ingredients. Shape into discs and chill dough for 2 hours. Preheat oven to 400 degrees F.
3. Roll the dough to about 1/4" thick on a lightly floured surface. Cut out cookies with whatever cookie cutters you please. Place about 1/4" apart on a cookie sheet and bake 10 minutes.
These freeze well! Adjust spices to your liking.
Source of recipe: Fiddling in the kitchen. Eyed the gingerbread cut-out cookie recipe from Sarah Kramer's La Dolce Vegan!