Rolled Pumpkin Spice Cookies (Vegan)

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• 1 1/2 cups flour of choice (regular all-purpose flour or gluten-free flour mix 192g)
  Ingredient note

  Source: 1 1/2 cups flour of choice (regular all-purpose flour or gluten-free flour mix 192g)
• 1 teaspoon pumpkin spice
  Ingredient note

  Source: 1 teaspoon pumpkin spice
• 1 teaspoon baking powder
  Ingredient note

  Source: 1 teaspoon baking powder
• 1/4 teaspoon baking soda
  Ingredient note

  Source: 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
  Ingredient note

  Source: 1/4 teaspoon sea salt
• 1/4 cup vegan butter (56g)
  Ingredient note

  Source: 1/4 cup vegan butter (56g)
• 1/2 cup cane sugar (or brown sugar, coconut sugar or any granulated sugar, 105.3g)
  Ingredient note

  Source: 1/2 cup cane sugar (or brown sugar, coconut sugar or any granulated sugar, 105.3g)
• 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  Ingredient note

  Source: 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 1/4 cup pumpkin purée (112.5g)
  Ingredient note

  Source: 1/4 cup pumpkin purée (112.5g)

1. Preheat oven to 350°F/180°C. Line a baking sheet and cut two sheets of parchment paper to fit the baking sheet. Set aside for now.
2. In a small bowl, add the flour, baking powder and baking soda, pumpkin spice and sea salt. Whisk together thoroughly. Set aside.
3. In a large bowl, add the vegan butter and the brown sugar. With a standing mixer or a hand mix, beat together until thoroughly incorporated, about 5 minutes. Add in the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and the pumpkin puree. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the flour mixture to the wet in two batches and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.
4. Form dough into a large ball and cover with reusable wrap. Place in the fridge for at least 30 minutes to set up.
5. Place the two sheets of parchment paper on the counter (put baking sheet aside for now) and place slightly chilled cookie dough between the two sheets of parchment paper. Press down slightly. Using your rolling pin, roll the cookie dough from the centre, rolling away from your body, back and forth. Repeat, rotating the parchment paper about 45 degrees to help with rolling and to ensure even rolling, until the cookie dough is flat and about 1/4” thick.
6. When all rolled out, place the parchments on the baking sheet and back into the fridge for about 20 minutes to hold the shape.
7. Remove baking sheet from fridge and peel off the top layer of parchment paper. Set out a small amount of flour on the counter and press your clean cookie dough cutter into it. This will help to ensure the cookie cutter does not stick to the dough.
8. Press firmly into the dough, cutting out your cookies. When all the cookies have been stamped, remove the excess dough. You can flatten this and make even more cookies from it! Leave a bit of space in between each cookie.
9. Bake for 10-12 minutes: 10 for slightly softer, 12 for firmer. Remove and let cool slightly. Serve with frosting and chopped walnuts or cookies and enjoy!