1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup 1 stick non-dairy butter (I used Earth Balance)
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup pumpkin puree
1/4 cup granulated sugar
1-2 teaspoons cinnamon
In a food processor combine all the dry ingredients and pulse until well blended.
In a stand-up mixer beat the non-dairy butter, sugar, and vanilla until light and fluffy. Add the pumpkin puree, Marmalade and beat to combine, scraping down the sides of the bowl as necessary. It will look curdled at this point which is fine.
Add the flour mixture in two batches, scraping down the sides in between. Mix until it comes together. Do not over-mix.
Wrap the dough in plastic wrap and chill for at least 1 hour.
Preheat the oven to 400F. Line 2 baking sheets with parchment paper and set aside.
Roll dough into balls about 1 tablespoon big, toss in cinnamon sugar. Place on the baking sheet and bake for 8-10 minutes. They should look slightly underdone but will continue to harden as they cool.
Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire cooling rack to cool completely.