Dessert for 12

Soft Pumpkin Ginger Snaps

Name: Soft Pumpkin Ginger Snaps
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/3 cup pumpkin puree; 1/4 cup neutral oil; 1 tbsp flax seed meal; 1/2 tsp vanilla; 2 tbsp molasses; 1/2 cup sugar; 1 3/4 tsp ginger bread spice blend; 3/4 tsp baking soda; 3/4 tsp baking powder; 1/4 tsp salt

Pumpkin, molasses, and warm spices make tender cookies that bake briefly for a soft gingerbread texture.

$0.05per serving $

25 minstart to table

12servings

American Vegetarian Vegan Dairy-free Budget Desserts Fall

Ingredients

1/3 cup pumpkin puree
1/4 cup neutral oil
1 tbsp flax seed meal
1/2 tsp vanilla
2 tbsp molasses
1/2 cup sugar
1 3/4 tsp ginger bread spice blend
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Steps

Heat the oven to 350 F and line a baking sheet with the listed ingredients only.
Whisk the pumpkin, oil, flax meal, vanilla, molasses, and sugar in a medium bowl.
Stir in the spice blend, flour, almond flour, baking soda, baking powder, and salt until just combined.
Scoop 12 portions onto the baking sheet and gently flatten each one.
Bake for 10 to 12 minutes, then cool the cookies on the pan for 5 minutes.