Soft Pumpkin Ginger Snaps
Soft Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and Pumpkin. Fudgy Vegan Ginger Snaps. Vegan Recipe. Gluten-free option. Makes 12 to 14 cookies
Servings: 12
Ingredients
Wet
- 1/3 cup pumpkin puree (pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup)
- 1/4 cup neutral oil
- 1 tbsp flax seed meal
- 1/2 tsp vanilla
- 2 tbsp molasses
- 1/2 cup sugar ( I usually use a mix of coconut and raw sugar)
- 1.5 to 2 tsp ginger bread spice blend or 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves. Or use Pumpkin pie spice blend
Dry
- 1 cup flour (I use a mix of whole wheat and unbleached white), see notes for glutenfree
- 1/2 cup almond flour , see note for nutfree
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
Instructions
- In a bowl mix all the wet ingredients until well combined. The sugar should mix in.
- In another bowl add 3/4 cup of flour and rest of the dry ingredients and and mix well. Or use a sifter and add to that and sift everything into the wet bowl. Add rest of the flour 1 tbsp at a time to make a somewhat sticky dough. See Note *
- Let sit for 10 to 15 minutes on the counter if cool (its pretty cold these days) or chill in the refrigerator. The dough will become easier to handle.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Flour or oil your hands. Make balls (about 1 inch balls) of the dough and lightly press on the baking sheet to flatten.
- Bake at 350 degrees F for 11 to 13 minutes. For crispier, bake 1 to 2 mins longer. The cookies will be soft when just baked. Cookie slam the sheet for better crackling and texture. Let them cool for 5 minutes on the sheet, then transfer to a plate. Store on t he counter covered for the day and refrigerate for upto 5 days.
Video
Notes
To make these gluten-free: Mix of equal amounts (1/3 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Use 3/4 cup of this mix and add more as needed.
* Dryer dough makes less crinkles and wetter makes more crackly tops. Add the flour to preferred consistency and crinkles. I usually use a tbsp less than 1 cup.
Nut-flour: You can use any nut flour in the recipe. To make it blend the nuts in a blender with 1-2 tbsp cornstarch or flour until a not very coarse meal.
To make it nut-free, you can use more flour. start with a 1/4 cup more. I haven't made these without the almond flour. The cookies will be lighter in texture without.
To sub molasses: Use 1 tbsp maple syrup and use all brown sugar.
Oilfree: try these Pumpkin blondies as blondie bars or cookies.
Nutrition is 1 of 12 cookies
Nutrition
Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Sodium: 129mg | Potassium: 112mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1060IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1mg