Pump up your gingerbread cookies with pumpkin! Vegan, gluten-free, and grain-free, here is everything that is awesome about the holidays all in one place!

The aromas and tastes of the holidays are hard to escape – but why would you want to? With this recipe, you get gingerbread without the guilt and with an added pumpkin flare! You can adjust the sweetness to your liking by either using a sweetened plant-based milk or adding more maple syrup. For this recipe, I made it with unsweetened almond milk and 1 tablespoon of maple syrup, but it can be altered to the individual. Additional cinnamon can be sprinkled on the cookies while they are cooling. Depending on the occasion, if desired, coconut sugar can be included in the recipe (roughly ¼ cup) or sprinkled on top of the cookies while cooling.


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