gluten free vegan pumpkin cutout sugar cookies
 
 
AUTHOR:
RECIPE TYPE: cookies
SERVES: 20-24 cookies
INGREDIENTS
pumpkin sugar cookies
  • 2 1/4 cups Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 cup powdered cane sugar
  • 1/2 cup brown sugar
  • 1/3 cup coconut oil, softened
  • 1/3 cup pumpkin puree
  • 2 tablespoons So Delicious unsweetened coconut or almond milk
  • 1 teaspoon pure vanilla extract
vanilla frosting
  • 2 cups powdered cane sugar
  • 2 tablespoons vegan butter, softened
  • 2-3 tablespoons So Delicious unsweetened coconut or almond milk
  • 1/2 teaspoon pure vanilla extract
INSTRUCTIONS
  1. In medium bowl, sift together flour blend, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
  2. In bowl of stand mixer, beat together powdered sugar, brown sugar, coconut oil, pumpkin, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined, 1-2 minutes.
  3. Form dough into patty and wrap in plastic wrap. Let rest in refridgerator for 1-2 hours, until firm.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  5. On counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap.
  6. Roll with rolling pin until dough is about 1/4" thick. Cut dough into pumpkin shape using pumpkin cookie cutter.
  7. Place cookies on prepared baking sheets. Bake for 9-11 minutes. Remove cookies from oven and place on cooling rack to cool completely.
  8. To make vanilla frosting, beat together powdered sugar, vegan butter, coconut milk and vanilla. Add additional coconut milk until desired consistency is reached. Frost cooled cookies.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/10/gluten-free-vegan-pumpkin-cutout-cookies.html