Ingredients
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 1 cup sugar
- 1/2 cup pumpkin puree
- 1/2 cup canola oil
- 1/4 cup molasses
- 1 tablespoon flax meal
- 2 teaspoons vanilla extract
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
- Preheat the oven to 350°F (176°C). Lightly oil a large baking sheet or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and cloves. Set aside.
- In another medium bowl, whisk together the sugar, pumpkin puree, canola oil, molasses, flax meal, and vanilla extract until smooth and uniform.
- Gradually stir the dry ingredients into the wet ingredients until just combined. The dough will be sticky.
- Wet your hands with water to prevent sticking and roll heaping tablespoons of dough into balls. Place them on the baking sheet, spaced a couple of inches apart. Sprinkle tops with turbinado sugar if using.
- Bake for 12–14 minutes, or until the cookies are set but still soft in the center.
- Remove from oven and let cool on the baking sheet for 5–6 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, spoon and level your flour rather than scooping directly from the bag.
- If the dough is too sticky to work with, wet your hands or chill the dough briefly before shaping.
- Sprinkling turbinado sugar adds a pleasant crunch but is optional.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 10g
- Sodium: 152mg
- Fat: 4g
- Saturated Fat: 0.3g
- Unsaturated Fat: 3g
- Trans Fat: 0.01g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
