Description
Delight in these soft and flavorful Vegan Pumpkin Pie Cookies that perfectly capture the essence of autumn spices without any animal products. These cookies combine pumpkin puree with warm spices like cinnamon, nutmeg, ginger, and cloves, resulting in a cozy treat that’s perfect for fall gatherings or everyday snacking. Easy to prepare and bake, they offer a delicious vegan alternative to traditional pumpkin desserts.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chocolate chips or walnuts
Instructions
- Preheat: Preheat your oven to 350°F (175°C) to ensure it is ready when your dough is mixed and scooped onto the baking sheets.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, coconut sugar, vegetable oil, almond milk, and vanilla extract. Mix thoroughly until the mixture is smooth and well-blended.
- Combine Dry Ingredients: In another bowl, mix together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This blend of spices will give your cookies their signature pumpkin pie flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently to combine just until the dough forms. Avoid overmixing to keep the cookies tender. If using, fold in the chocolate chips or walnuts now for extra texture and flavor.
- Scoop Cookie Dough: Using a spoon or cookie scoop, portion out the dough onto a lined baking sheet, spacing them adequately to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes. Bake until the edges are slightly golden and the centers look set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This helps them firm up before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer a sweeter cookie, increase the coconut sugar to 3/4 cup.
- The dough can be chilled for 30 minutes before baking for thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Feel free to omit chocolate chips or walnuts or substitute with raisins or dried cranberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vegan pumpkin cookies, pumpkin pie cookies, vegan dessert, autumn cookies, dairy-free cookies, plant-based pumpkin recipe
