Vegan Pumpkin Spice Cookies

Directions

1. Preparing The neat Egg: Mix The neat Egg powder with water according to the package instructions. Typically, 1 tablespoon of The neat Egg mixed with 2 tablespoons of water is equivalent to one egg.
2. Creaming the Butter and Sugars: In a large mixing bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the Pumpkin and Vanilla: Add the pumpkin puree and pure vanilla extract to the butter-sugar mixture. Mix until well combined.
4. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. If desired, fold in vegan chocolate chips or chopped nuts at this stage.
6. Chill the Dough: Cover the cookie dough and refrigerate it for about 30 minutes. Chilling the dough helps the cookies maintain their shape during baking.
7. Pre-heat the Oven: Pre-heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Shape the Cookies: Scoop spoonfuls of cookie dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
9. Bake the cookies: Bake in the pre-heated oven for about 12-15 minutes, or until the cookies are lightly golden around the edges.
10. Cooling and Enjoying: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Vegan Pumpkin Spice Cookies are a delightful combination of autumn flavors and the convenience of The neat Egg for vegan baking. Enjoy them with a cup of hot tea or cider, and savor the cozy moments of fall.