These quick vegan pumpkin cookies are a fast way to satisfy your craving for fall baking
In a small bowl whisk together the ground flax seed and melted vegan butter and set aside for 10 minutes
In a mixing bowl whisk together the cake mix, baking powder, cinnamon and 1 tsp pumpkin pie spice
Stir in the vegan butter and flax seed mixture, vanilla and pumpkin puree and mix well
Add the pecans and mix well
Let cookie dough rest in the refrigerator for 1/2 and hour
Preheat oven to 350 degrees
In a small bowl mix together the remaining pumpkin pie spice and the tubernado sugar
With a cookie scoop or tablespoon drop into the tuberando sugar and roll until coated (batter will be soft so be gentle)
Drop each sugar coated cookie ball onto a parchment or cooking sprayed sheet pan and bake in the oven for 10 to 12 minutes until firm to touch and cool for 15 minutes on rack. Makes 26 cookies