Ginger-Cinnamon Cookies (Vegan)

Kilsharion Land


I have to make at least a double batch if I want them to last more than one day.

These will never be the crunchy, flaky snap cookies; but, for pure flavor, these are spectacular. The bite of the ginger. The zing of the cinnamon. The fullness of the pumpkin. They are a family favorite.

pinch tips: How to Melt and Soften Butter


30 Min


30 Min


2 c
sifted all-purpose flour
4 tsp
ground ginger
3 tsp
baking soda
1 Tbsp
ground cinnamon
4 pinch
orange zest
1/2 tsp
baking powder
3/4 c
earth balance
1/4 c
canned pumpkin (not pie mix)
3 Tbsp
arrowroot powder
1 c
white sugar
1/4 c
black strap molasses
1 pinch
sea salt


1/2 c
white sugar
1 Tbsp
ground cinnamon

Directions Step-By-Step

Preheat oven to 350 degrees F.
Sift the flour, ginger, baking soda, arrowroot, baking powder, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the Earth Balance into a mixing bowl and beat until creamy.
Gradually beat in the white sugar. Beat in the pumpkin and molasses.
Sift 1/3 of the flour mixture into the Earth Balance mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.
Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
Cool cookies on a wire rack.
Store in an air tight container out of reach and sight of dogs, children and spouses…if you want any for yourself, that is.

About this Recipe

Course/Dish: Cookies
Dietary Needs: Vegetarian
Other Tag: Quick & Easy