Description
These Vegan Pumpkin Pie Cookies are a delightful fall treat combining the warm spices of pumpkin pie with the chewy texture of soft cookies. Made with canned pumpkin puree, aromatic spices, and optional vegan chocolate chips and nuts, these cookies are perfect for a cozy snack or dessert during the pumpkin season. They are easy to prepare and baked to golden perfection, delivering classic autumn flavors with a vegan twist.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 3/4 cup packed brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup vegan chocolate chips
- 1/4 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Stir them together to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid over mixing to maintain a tender cookie texture.
- Add Optional Mix-ins: Fold in the vegan chocolate chips and chopped nuts if using, ensuring they are evenly dispersed throughout the dough.
- Form Cookies: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to give the cookies room to spread during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn golden brown and the centers are set but still soft.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a nuttier texture, substitute pecans with walnuts or omit nuts if allergic.
- Using room temperature coconut oil makes it easier to mix with pumpkin puree.
- Make sure not to overmix the dough to keep cookies tender and soft.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Optional vegan chocolate chips enhance flavor but can be left out for a nut-spice focused cookie.
