Delight in the cozy flavors of fall with these Vegan Pumpkin Cookies. These cookies are incredibly chewy and boast a perfect balance of pumpkin and spices. A delightful treat for pumpkin lovers, they are sure to satisfy your autumn cravings.
Why You'll Love Them:
- Chewy Goodness: Enjoy cookies with an irresistibly chewy texture.
- Pumpkin Spice Delight: Relish the warm and aromatic notes of pumpkin spice.
- Vegan and Flavorful: Savor the richness without any animal products.
- Simple and Quick: Easy-to-follow recipe for a batch of tasty cookies.
- Perfect Fall Treat: Ideal for autumn gatherings or cozy evenings.
Ingredients:
For the Cookie Dough:
- 1 cup (225g) pumpkin puree, canned or homemade (not pumpkin pie filling)
- 1 cup (200g) granulated sugar (or more light brown sugar)
- ½ cup (95g) packed light brown sugar (or more granulated sugar)
- ¾ cup (170g) vegan butter, room temperature
- 1 teaspoon vanilla extract (optional)
- 2 ½ cups (315g) all-purpose plain flour, spoon and leveled
- 2 teaspoons pumpkin pie spice (or homemade blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
For Coating:
- ½ cup (100g) granulated sugar (or as needed)
Cook Mode: Prevent your screen from going dark
Instructions:
- Reduce the Pumpkin Puree: Place a few sheets of paper towels on a plate or in a bowl. Spread the pumpkin puree on top and blot with additional paper towels. Alternatively, you can cook the pumpkin puree in a saucepan over medium heat until it thickens. Allow the puree to cool. You should end up with approximately ¾ cup (170g) of pumpkin puree, which will affect the cookie texture.
- Prepare the Cookie Dough: Preheat your oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper.
- In a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment, combine the granulated sugar, brown sugar, and vegan butter. Beat until the mixture is light and fluffy.
- Add the reduced pumpkin puree and vanilla extract (if using), and beat until well combined.
- Add the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and a pinch of salt), and mix until just combined. The dough should be very sticky and soft.
- Shaping the Cookies: Place the granulated sugar in a small bowl.
- Use a large cookie scoop to portion the dough into balls, about 3 tablespoons (60g) each. Drop each ball into the sugar and gently toss to coat. You can reshape the balls before or after coating them in sugar.
- Arrange the cookie dough balls on the prepared baking sheets, leaving about 2 inches (5cm) of space between each. Gently flatten each ball with your fingers.
- Baking and Storing: Bake the cookies for 12-15 minutes or until the edges appear cooked and the cookies have puffed up. The centers will look soft, and cracks will form on the surface.
- Once out of the oven, the cookies will deflate and continue to cook on the trays. Allow them to cool on the baking sheets for about 15 minutes, then transfer them to a cooling rack to cool completely.
Enjoy your irresistible chewy Vegan Pumpkin Cookies!
