• In a big mixing bowl, whip together vegan butter, brown sugar and pumpkin puree (I used a hand mixer).
• In a big mixing bowl, whip together vegan butter, brown sugar and pumpkin puree (I used a hand mixer).
• Gently combine dry and wet ingredients with a spatula.
• Cover and freeze for 20 minutes. Or chill in the fridge for at least an hour (I did overnight).
• Preheat the oven 350F and line a baking sheet with parchment paper.
• In a small bowl mix together pumpkin pie spice and granulated sugar.
• Scoop the dough into 1 ½ tbsp dough balls for smaller cookies, or 2 1/2 tbsp dough balls for larger ones. Roll them in the pumpkin pie spice sugar coating and place into the prepared baking sheet.
• Bake in the oven for 12 minutes *
• Sprinkle extra pumpkin spice sugar on top.
• Let it cool for 5 minutes and remove from the baking sheet to a cooling rack. ***Best enjoyed the day of***

Notes

• Bake 12 – 14 minutes for larger cookies

  Bake 10 – 11 minutes for smaller cookies.

  Less time if you like gooey in the center.