Instructions

1. Cream the margarine with the sugar until light and fluffy.
2. Mash the pumpkin and add to the margarine, together with the vanilla.
3. Sift the flour, cornflour, bicarb, baking powder, salt and spices over the pumpkin mixture, then combine.
4. Add the almond milk and flax egg, then mix gently until you get a soft dough. Refrigerate for minimum 30 minutes (you can chill it overnight or freeze it).
5. Preheat your oven to 180°C.
6. Line two baking sheets with parchment paper.
7. Roll out the dough between two sheets of baking paper to 5mm thickness. Stamp out cookie shapes or circles (you can use a drinking glass if you don’t have cookie cutters). Alternatively make little balls from the dough, then flatten them between your palms.
8. Place the cookies on the baking sheet about 2 cm apart.
9. Bake in the middle of the oven for 10-12 minutes until slightly golden brown.
10. Rest them on the sheet for a couple of minutes, then transfer them to a wire rack to cool completely.
11. Prepare your frosting, icing or decoration in the meantime.
12. When the cookies are cool, decorate them to your liking.