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Buttery vegan shortbread flavoured with pumpkin spice make these Halloween cookies frightfully delicious! An easy Halloween treat for all ages | Recipe on thecookandhim.com #halloweencookies #pumpkinspice #veganhalloween

Pumpkin Spice Halloween Cookies

Prep: 20 mins | Cook: 15 mins | Total: 35 mins | Quantity: 25-30 cookies

Ingredients

  • 1 cup (230g) good quality vegan butter or margarine
  • 1/4 cup (65g) tahini
  • 3/4 cup (160g) white or golden caster sugar
  • 1 + 3/4 cups (300g) plain flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • Optional: Biscoff spread

Equipment:

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a couple of large baking trays with parchment or silicon mats
  2. Beat together the vegan butter and tahini then beat in the sugar
  3. Add the flour and spices and mix until it just forms a dough
  4. Tip the dough out onto a lightly floured surface and shape into a ball - roll out using a rolling pin until the dough is roughly 1/2 cm thick
  5. Cut out the cookies and lay onto your prepared trays. If you're sandwiching your cookies make sure to cut equal amounts of bases and tops! Re-roll the dough and trimmings until it's all used
  6. Bake for 10-15 minutes ... 10-12 minutes for a soft cookie, 12-15 minutes for a more biscuit like cookie
  7. Allow to cool and harden on the tray for a few minutes before transferring to a wire rack to cool completely (though I do suggest trying at least one of them while they're still warm!)
  8. Cookie singles and tops can be sprinkled with a bit of extra caster or demerara sugar for sparkle
  9. If sandwiching the cookies, spread the Biscoff onto the base of the cookie then add the top, pressing down into the Biscoff
  10. Store in an airtight container at room temperature

Recipe by The Cook & Him at https://thecookandhim.com/recipes/pumpkin-spice-halloween-cookies/