These combine two of my favorite things: Gingerbread and Pumpkin. Those two things have a lot to do with why I love Autumn and Christmas so much. Reminiscent of real gingerBREAD, these cookies are light, fluffy, and chewy. Monkey Man loves them since they aren’t super sweet and they have just a pinch of salt.

This was originally one of the exclusive recipes from my eNewsletter. You can sign up here for cooking tips and extra recipes and since the newsletter only goes out twice per month, it’s hardly overwhelming!

Pumpkin Gingerbread Fluffkins (about 2 dozen)

Ingredients
1 cup cooked pumpkin, pureéd
1/2 cup turbinado sugar
1/4 cup vegan butter or coconut oil
1/4 cup molasses
1 tsp vanilla extract
1 1/4 cups flour
1 tsp cinnamon
1 tsp ground ginger or 1 tbsp fresh grated
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg

Cream together the pumpkin, sugar, and vegan butter. Next add the molasses and vanilla and set aside. Sift together the flour and other dry ingredients. Add this slowly to the wet and mix until just combined. It will be on the soft side.

On a greased cookie sheet drop a large tablespoon of dough. These don’t spread that much, so an inch and a half apart is fine. Bake at 375F for about 12-15 minutes. Allow to cool briefly and then remove.