{Allergy Free} Soft Pumpkin Sugar Cookies

Soft Pumpkin Sugar Cookies

1/2 cup Earth Balance, softened

1/2 cup olive oil

1/2 cup canned pumpkin puree

1 cup sugar

1/2 cup powdered sugar

1/2 tsp vanilla

3 tsp egg replacer whisked with 4 T vanilla hemp milk

4 cups flour blend

1 tsp xanthan gum

1/4 tsp baking soda

1/4 tsp cream of tartar

1/2 tsp salt

1/2 tsp pumpkin pie spice

Glaze

3 cups powdered sugar

4 T water

1/4 tsp pumpkin pie spice

Preheat oven to 350 degree and line baking sheets with parchment paper.
In mixing bowl combine Earth Balance through vanilla and mix until smooth.
In separate bowl combine flour blend through pumpkin pie spice and whisk.
Slowly add the dry ingredients into the wet ingredients and mix until blended. No need to over mix.
Scoop in Tablespoon-sized balls onto cookie sheet.
Dip the bottom of a small glass in sugar and press down on each cookie to slightly flatten.
Bake 8 minutes.

To make glaze, mix all 3 ingredients together and whisk well.
While cookies are still warm spoon a little glaze on the top of each and use the back of the spoon to spread it evenly over the cookie.
After 5 minutes move them to a cooling rack to cool completely.
The glaze will harden once the cookies are cool.

Store covered.

Makes about 4 dozen cookies.