Dessert for 12
Soft Pumpkin Ginger Snaps
Pumpkin, molasses, and warm spices make tender cookies that bake briefly for a soft gingerbread texture.
$0.56for 4 servings
$0.14 per serving$0.56 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: veganricha.com
- 25 minstart to table
- Easydifficulty
- 12servings as written
- $typical cost tier
AmericanVegetarianVeganDairy-freeBudgetDessertsFall
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Canned pumpkin$0.14/oz typical | 2.75 oz | $0.40Typical price |
| Nuts and seeds$0.70/oz typical | 0.25 oz | $0.20Typical price |
| Fresh ginger$0.40/oz typical | a little | $0.06Typical price |
| Total for the servings shown | $1.68 | |
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoaSyrups, molasses, powdered sugarSugar and brown sugarBaking powder and soda
Not included in the cost.
Ingredients
- 1/3 cup pumpkin puree
- 1/4 cup neutral oil
- 1 tbsp flax seed meal
- 1/2 tsp vanilla
- 2 tbsp molasses
- 1/2 cup sugar
- 1 3/4 tsp ginger bread spice blend
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
Steps
- Heat the oven to 350 F and line a baking sheet with the listed ingredients only.
- Whisk the pumpkin, oil, flax meal, vanilla, molasses, and sugar in a medium bowl.
- Stir in the spice blend, flour, almond flour, baking soda, baking powder, and salt until just combined.
- Scoop 12 portions onto the baking sheet and gently flatten each one.
- Bake for 10 to 12 minutes, then cool the cookies on the pan for 5 minutes.
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Collections with this recipe
Dairy-free American 30-minute desserts 246Vegan American 30-minute desserts 128Dairy-free American desserts 541Dairy-free 30-minute desserts 291