Pumpkin Ginger Snaps

Makes 20-24 cookies

  • 2 c. whole wheat pastry flour
  • 1 T. ginger
  • 2 t. baking soda
  • 1/2 t. baking powder
  • 1 t. cinnamon
  • 1/2 c. margarine
  • 1/2 c. canned pumpkin
  • 1 c. sugar + additional 1/4 c. for rolling
  • 1/4 c. molasses
1. In a medium bowl, combine flour, ginger, baking soda, baking powder and cinnamon.  Set aside.
2. Using an electric or stand mixer, cream together margarine, pumpkin, sugar and molasses.
3. Gradually add flour mixture to wet ingredients, mixing until a dough comes together.
4. Chill dough for at least an hour.  When dough is chilled, preheat oven to 350 and pour remaining 1/4 c. of sugar into a shallow bowl.
5. Roll heaping tablespoons full of dough into balls. Roll each ball in the sugar until completely covered. Transfer dough to a cookie sheet and continue until sheet is filled.
6. Because vegan cookies generally don’t spread when you bake them, you’ll want to take the base of a drinking glass or the palm of your hand to flatten the dough.
7. Bake cookies for 10-12 minutes or until edges are set.  Do not overbake. Cookies will seem soft, but allow them to cool on the pan for 1-2 minutes before transferring to a cooling rack.


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