Description
Soft and spiced vegan pumpkin pie cookies, perfect for fall and holiday baking, made without eggs or dairy.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Optional: 1/2 cup vegan chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract.
- In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually combine dry ingredients into wet ingredients until a soft dough forms. Fold in chocolate chips or nuts if desired.
- Drop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly with your hand or a fork.
- Bake for 12–15 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan / American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan pumpkin cookies, pumpkin pie cookies, plant-based fall dessert, vegan holiday baking, soft pumpkin cookies