1 C Chocolate chips
4 Tbs Oat milk (or soy, or rice…)
1/2 C Earth balance
2/3 C Brown sugar
1/2 C Pumpkin puree (unsweetened)
1/4 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Salt
1/4 tsp Turmeric
1/2 tsp Sweet paprika
1 3/4 to 2 cups Flour
In a microwaveable bowl combine the chocolate chips and milk. Microwave for one minute. Stir with a fork and microwave for another 30 seconds. Repeat until chocolate is smooth and milk is incorporated. Cool to room temperature before frosting the cookies.
Preheat the oven to 400 degrees and spray a large baking sheet with cooking spray. Cream the margarine and sugar. Beat until fluffy. Add the pumpkin puree, cinnamon, ginger, nutmeg, salt, turmeric, and paprika and beat on high until smooth. Stir in the flour, adding 1/2 cup at a time, until a somewhat firm dough forms (how much flour you need depends on how liquidy your pumpkin puree is).
Roll out the dough to 1/4 inch on a lightly floured surface. Cut out cookies with a cookie cutter and transfer to the baking sheet. Gather the leftover dough, roll it out again, and repeat until no dough remains.
Bake for 12-14 minutes or until the edges start to brown. Cool on the baking sheets for a couple of minutes then transfer to cooling racks and let cool to room temperature. Pipe chocolate frosting on to the cookies into shapes of your choice.
Recipe thanks to: