Pumpkin Spice Cookies

Pumpkin Spice Cookies


  • 2 Tbsp. vegan butter
  • 1/2 Cup coconut sugar
  • 1/3 Cup pumpkin puree
  • 2 Tsp. cinnamon, ground
  • 1 Tsp. ginger, ground
  • 2 Cups gluten-free flour
  • 1-2 Scoops of fermented vegan proteins+, vanilla
  • 1/2 Tsp. baking soda
Icing (optional)
  • 1 Cup icing sugar
  • 1 Tbsp. water


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In the bowl of a mixer combine the butter and coconut sugar. Mix until fluffy.
  3. Add the pumpkin puree and continue to beat for another 30 seconds.
  4. With the mixer on low, add the cinnamon, ginger, flour, baking soda and fermented vegan proteins+. Mix for 30 more seconds.
  5. Roll the dough into balls and then press each ball with your hand to slightly flatten.
  6. Bake for 12 minutes. Set aside and allow to cool.
  7. If icing the cookies, combine the ingredients in small bowl then stir together until smooth. Pipe the icing on to each cookie.
  8. If not icing, simply sprinkle a small amount of cinnamon on the cookie.
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