1 cup pumpkin purée
1 cup organic cane sugar 
½ cup Earth Balance vegan butter 

¼ cup molasses 

1 Tablespoon Tofutti cream cheese 

1 teaspoon vanilla extract

 

2 ¼ cups flour (I used my go-to gluten-free mix: tapioca, rice, sorghum, potato starch) 
2 teaspoons cinnamon
2 teaspoon baking soda 
1 teaspoon xanthan gum (if you're using gluten-free flour) 

1 ½ teaspoons ginger 

1 teaspoon cloves 

½ teaspoon salt 

 

1)
In a medium mixing bowl, mix together the pumpkin purée, sugar, vegan butter, molasses, cream cheese and vanilla extract

2)
In another medium mixing bowl, whisk together the flour, cinnamon, baking soda, xanthan gum (if you're using gluten-free flour), ginger, cloves and salt.

 

3)
Slowly add the dry ingredients to wet ingredients and mix until combined. 

4)

Refrigerate the dough for about an hour (or pop it in the freezer for 20-30 minutes if you have issues with patience like yours truly.) 

5)

Roll the dough into small balls and dip into extra sugar. 

Bake for 10 to 12 minutes at 350F (177C).