Vegan Pumpkin Cookies
These Vegan Pumpkin Cookies are soft, chewy, and ready in just 30 minutes. Topped with vegan cream cheese frosting and perfectly spiced, they make for a delightful fall dessert.
Servings: 24 cookies
Calories: 107kcal
Ingredients
For the cookies:
- ½ cup vegan butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice or a blend of ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ batch vegan cream cheese frosting optional
Instructions
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Combine vegan butter, granulated sugar, and brown sugar in the bowl of an electric mixer. Beat until light and fluffy. Alternatively, use a large bowl with a hand mixer or a wooden spoon.
- Add the pumpkin puree and vanilla extract, then beat again until well combined.
- Mix in all the remaining ingredients until well combined. The dough will be wetter than typical cookie dough, but that's perfectly fine.
- Use a cookie scoop, regular spoon, or your hands to portion the dough. Fill the scoop, press, and release onto the lined baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for 12-15 minutes until lightly golden brown. They will be soft when hot but will firm up as they cool.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once the cookies have cooled completely, frost generously and sprinkle with a little cinnamon or nutmeg if desired.
Notes
- Accurate measuring: Use dry measuring cups for precise measurements and level off ingredients for consistency.
- Room temperature ingredients: Soften butter and let pumpkin puree sit out for smoother mixing and better texture.
- Don't over-mix: Mix the dough until the ingredients are just combined to prevent over-mixing, which can result in tougher cookies.
- Proper spacing: Space cookie dough evenly on the baking sheet, about 2 inches (5 cm) apart, to allow for spreading during baking.
- Cooling time: Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to set and develop their ideal texture.
Nutrition
Serving: 1cookie (without the frosting) | Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 118mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1192IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg