Vegan Maple & Pumpkin Gingerbread Cookies

• 1/2 cup pure maple syrup
• 1/3 cup pure pumpkin puree
• 1/4 cup blackstrap molasses
• 1/4 cup unsweetened almond milk
• 2 3/4 cups whole grain spelt flour
• 1/4 cup (1 1/2 ounces) crystallized ginger, roughly chopped
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

1. In a large bowl or electric mixer, whisk together maple syrup and pumpkin until well combined. Add molasses and almond milk.
2. Gradually sift in remaining dry ingredients and continue mixing until a stiff dough is formed. Flatten dough into a disk, wrap in plastic wrap and chill in refrigerator for up to 60 minutes.
3. Preheat oven to 350 degrees F, rack in the middle.
4. On a lightly (spelt) floured surface, roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your favorite cookie cutters (I tend to go with gingerbread men) and use a thin spatula to gently place each on a parchment linked nonstick cookie sheet. Place in oven and bake for 10-12 minutes. Allow cookies to completely cool before icing.

maple syrup, pumpkin puree, blackstrap molasses, unsweetened almond milk, whole grain spelt flour, ginger, ground ginger, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg

Taken from food52.com/recipes/39131-vegan-maple-pumpkin-gingerbread-cookies (may not work)