Soft Pumpkin Ginger Snaps

Ingredients

Wet

• 1/3 cup pumpkin puree, (pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup)
• 1/4 cup neutral oil
• 1 tbsp flax seed meal
• 1/2 tsp vanilla
• 2 tbsp molasses
• 1/2 cup sugar, (I usually use a mix of coconut and raw sugar)
• 1.5 to 2 tsp ginger bread spice blend, or 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves. Or use Pumpkin pie spice blend

Dry

• 1 cup flour, (I use a mix of whole wheat and unbleached white), see notes for glutenfree
• 1/2 cup almond flour,, see note for nutfree
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt

Steps

1. Mix all the wet ingredients well in a bowl, including the sugar so it is mixed in.
2. In a separate bowl, combine 3/4 cup of flour with the rest of the dry ingredients. Alternatively, put them in a sifter and sift everything into the wet bowl. Add the remaining flour 1 tbsp at a time until the dough is somewhat sticky.
3. Leave the dough for 10 to 15 minutes on a cool counter, or chill it in the refrigerator, to make it easier to handle.
4. Heat the oven to 350 degrees F and line a baking sheet with parchment. Flour or oil your hands, form dough balls about 1 inch in size and press them lightly on the baking sheet to flatten.
5. Bake at 350 degrees F for 11 to 13 minutes, or 1 to 2 mins longer for crispier cookies. They will be soft just after baking. Slam the cookie sheet for better crackling and texture. Cool on the sheet for 5 minutes, then move to a plate. Keep covered on the counter for the day and refrigerate for up to 5 days.