Halloween vegan pumpkin cookies

Sustainability tips:

This recipe is a good alternative if one wants to entirely avoid animal products and still bake Halloween cookies. I have always made the traditional cookie recipe with butter, but I tried this for the first time and I was happy with the outcome. The cookies came out crunchy. The procedure is quite simple and can be adjusted to suit our taste. I prefer less sugar and no frosting, so I suggest you taste the dough and decide what you need to add.

Preparation time: 15 minutes + 40 minutes in refrigerator + 15-20 minutes for baking

Ingredients (about 30 small cookies)

• 2 tablespoons of pumpkin pulp (I used the canned puree)
• About 60 ml of vegetable oil
• 100-120 grams of sugar (add to suit your taste)
• About 200 g of flour
• 1 teaspoon of baking soda
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 1 pinch of ginger

Procedure

• Mix the pumpkin, sugar, spices and oil

• Sift the flour and baking soda in and mix
• When the dough is hard enough shape it quickly into a ball with your hands
• If it is sticky you may need to add more flour until it doesn’t stick too much to the hands

• 

• 

• Place in refrigerator for 40 minutes
• Start the oven at 180 C (about 350 F)
• Flatten the dough and cut it with desired shapes
• Place cookies on a parchment paper and place in the oven for about 15-20 minutes

• When ready you can decorate the cookies with icing or sprinkles

Happy Halloween!