Description
These Vegan Pumpkin Pie Cookies are soft, spiced, and packed with warm fall flavors. Made with pumpkin puree and fragrant spices like cinnamon, ginger, nutmeg, and cloves, these cookies offer a delicious dairy-free and egg-free treat perfect for the autumn season. Optional vegan chocolate chips and nuts add delightful texture and richness, making these cookies a cozy snack or dessert for anyone following a plant-based lifestyle.
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) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix 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 combined, ensuring even sweetness and moisture.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Blend Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Incorporate Optional Add-ins: Fold in the vegan chocolate chips and chopped nuts, if using, to add texture and bursts of flavor throughout the cookie dough.
- Shape Cookies: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake and Cool: Bake for 12-15 minutes until the cookie edges are golden brown and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the pumpkin puree is well drained if very watery to avoid soggy cookies.
- For a nuttier flavor, toast the nuts lightly before adding them to the dough.
- Substitute gluten-free flour blend to make this recipe gluten free if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use vegan chocolate chips to keep this recipe completely plant-based and dairy-free.
