Eggless Dairy-Free Pumpkin Cookies
These eggless, dairy-free pumpkin cookies combine pumpkin purée, brown and white sugars, oil and cinnamon. Blot excess moisture from the purée, roll the dough in sugar and flatten before baking for soft-centred cookies.
Ingredients
- 1/2 cup (125 g) Pumpkin Puree (canned)
- 1/2 cup (100 g) Superfine Granulated Sugar
- 1/4 cup (50 g) Brown Sugar
- 1/4 cup (60 ml) Vegetable Oil
- 1/2 cup +2 tbsp (160 g) All-Purpose Flour
- 1/2 tsp (2 g) Baking Powder
- 1/2 tsp (2 g) Baking Soda
- 1/2 tsp (1.5 g) Ground Cinnamon
- Granulated sugar additional, for coating the dough balls
Instructions
- Preheat oven to 350oF (180oC).
- Line a baking sheet with parchment paper and set aside.
- Place pumpkin puree between paper towels and blot to remove excess moisture.
- Transfer puree to a bowl.Add white and brown sugar. Mix until well combined.
- To same bowl, add oil, and mix well.
- Sift in flour, baking powder, baking soda and cinnamon. Mix well.
- Scoop dough (about 50 g) and roll into a ball between the palms of your hands.
- Then dip ball into a bowl of granulated white sugar, making sure it is completely coated.
- Place balls on baking sheet. Press between spatula until about 0.5 inch (1.5 cm ) thick.
- Bake in preheated oven to 350oF (180oC), rack middle position, 15 minutes, or until the edges are set but the centers still look soft.
- Let them cool on the baking sheet for 5 minutes before moving to a wire rack.