Vegan Pumpkin Cookies
Deliciously soft and chewy vegan pumpkin cookies, perfect for the fall season with warming spices and a rich pumpkin flavor.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Adds moisture and rich flavor.
- 1/2 cup softened vegan butter Provides a creamy texture and richness.
- 1/2 cup brown sugar Contributes sweetness and a hint of caramel flavor.
Dry Ingredients
- 1 1/2 cups all-purpose flour Forms the base of the cookie.
- 1 teaspoon baking soda Helps the cookies rise.
- 1/4 teaspoon salt Enhances flavor.
- 2 teaspoons pumpkin pie spice Infuses the cookies with classic fall flavors.
Coating
- 1/4 cup granulated sugar Used for coating, adds sweet crunch.
Instructions
Preparation
- In a big mixing bowl, whip together the vegan butter, brown sugar, and pumpkin puree using a hand mixer.
- Gently combine the dry (flour, baking soda, salt, pumpkin pie spice) and wet ingredients with a spatula.
- Cover and freeze the dough for 20 minutes or chill in the fridge for at least an hour (overnight preferred).
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin pie spice and granulated sugar for the coating.
- Scoop the dough into 1 1/2 tbsp balls for smaller cookies or 2 1/2 tbsp for larger ones. Roll in the pumpkin pie spice sugar coating.
- Place on the prepared baking sheet.
- Bake for 12 to 14 minutes, depending on the size of the cookies.
- Sprinkle extra pumpkin spice sugar on top, let cool for 5 minutes, and then transfer to a cooling rack.
Serving
- Best enjoyed the day of baking.
Notes
Chilling the dough improves texture and prevents spreading. Try adding mix-ins like nuts or chocolate chips for extra flavor.