Pumpkin Cookies
Tis the season for pumpkin everything! Starting off with these fluffy, melt-in-your-mouth pumpkin cookies. Made with walnut pulp from your Almond Cow !
RUN TIME: 7 - 10 min MINS
PREP TIME: 15 min MINS
SERVINGS: 20

Instructions
- 1. Add vegan butter, pumpkin puree, coconut sugar, and vanilla extract to a mixing bowl. Mix.
- 2. In a separate bowl, add arrowroot, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and flour. Mix.
- 3. Add dry ingredients into wet ingredients, then add the walnut pulp, and mix.
- 4. Stir in chocolate chunks.
- 5. Refrigerate for at least 30 minutes, covered.
- 6. Bake on 350F for 7-10 minutes, or until golden.
Ingredients
- ½ cup vegan butter, softened
- ¼ cup pumpkin puree
- ¾ cup coconut sugar
- 2 tsp vanilla extract
- 1 tbsp arrowroot
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1?8 tsp ground nutmeg
- 1 ¼ cup flour
- ¼ cup walnut pulp, dried* (from walnut milk)
- 1 cup chocolate chunks