Steps:
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, cream together vegan butter with both white and brown sugars. You can use a hand mixer or even a large wooden spoon if needed. Next mix in 1 ¼ canned pumpkin ( you wouldn’t use quite a can) and vanilla, until well combined and smooth Now add flour to the bowl and sprinkle baking soda, baking powder, cinnamon, ginger, and salt on top of the flour. Stir until just combined and a dough has formed. The dough will be wetter than most cookies but do not worry, this is correct. Place heaping tablespoons on the prepared baking sheet. Flatten the cookie somewhat, as they will not spread much during baking. The dough will be sticky, so wet your hands before pressing down. Not so much that they are dripping, but just so the dough wouldn’t stick Bake for 11-14 minutes until the tops are no longer shiny. The cookies will have puffed up a bit as well. Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring to a cooling rack. Make the Frosting. Using a hand mixer, beat the softened vegan butter for 2 minutes or until creamy, and then add powdered sugar, apple cider vinegar, and vanilla and beat everything together until smooth and creamy, adding a tablespoon of non-dairy milk at a time as needed. If you add too much milk and it becomes runny you will need to add more powdered sugar. Once cookies have cooled completely, frost generously and sprinkle with a bit of cinnamon or nutmeg if desired. *** If you are not vegan you can replace the vegan butter with normal butter and non-dairy milk with normal milk or you can use this non-vegan version. Non-Vegan Pumpkin Cookies
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