Pumpkin Molasses Cookies

In case you didn’t know, it is COOKIE season. In case you need a recipe for some delicious cookies…

Guess who bought a Collage-making app? 

Pumpkin Molasses Cookies (Vegan) 
Source: Peas and Thank You
Printable Recipe

1C whole wheat flour
1C AP flour
1/2T ginger
1tsp cinnamon
2tsp baking soda
1/2tsp baking powder
1/2tsp salt
1/3C vegan margarine  (earth balance or smart balance)
2/3C canned pumpkin
2/3C sugar (+ additional for rolling)
1/4C molasses

In a bowl, combine flours, ginger, cinnamon, baking powder, and salt. Set aside. In a different bowl,  beat margarine, pumpkin, sugar, and molasses until fluffy. Add dry ingredients to wet ingredients. Mix until combined. Chill dough in the refrigerator for a minimum of 30 minutes.

Preheat oven to 350. Roll heaping tablespoons full of dough into balls. Roll in sugar (optional). Place cookie dough balls on lined baking sheet. Leave an inch or so between cookies to allow for some expansion when baking. Bake at 350 for 9-10 minutes. Allow cookies to cool for a few minutes on pan before transferring to a wire rack to cool.

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