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!
SO HOW'D IT GO?
Yeah, I found the sugar level sweeter than what I like, but I'm gifting these and the people I'm giving them to would find them perfect. Plus I will probably not put any icing on these, so no more extra sweetness. I'd definitely cut back a bit on the sugar if I were to decorate the cookies.
I made these yesterday, and have to say that they are phenomenal... I used only coconut oil (no marg), and subbed some of it for extra pumpkin and they turned out fantastically! The sugar level is great, and I think I could use even less because they were plenty sweet enough for me :) The amounts on the spices were perfect - I love a good spicy gingerbread cookie... Love them, thanks for posting!