Dairy-Free Pumpkin Sugar Cookies
Soft, chewy, and bursting with autumnal flavors, these Dairy-Free Pumpkin Sugar Cookies are the ultimate treat for fall baking! Made with rich pumpkin puree, fragrant spices like cinnamon, ginger, and nutmeg, and creamy coconut oil in place of dairy, these cookies are perfectly tender with a delicate sweetness. Quick and easy to make in under 30 minutes, they’re ideal for cozy gatherings, holiday parties, or any time you’re craving a taste of pumpkin spice. Whether you’re following a dairy-free lifestyle or simply looking for a crowd-pleasing seasonal dessert, these pumpkin sugar cookies are sure to delight both kids and adults alike. Serve them with a hot cup of tea or coffee for a truly satisfying fall indulgence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Pumpkin puree
- 0.5 cup Coconut oil, solid
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 1 Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the solid coconut oil and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and pumpkin puree to the bowl and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
Scoop tablespoons of dough onto the prepared baking sheets, leaving about 2 inches apart between each scoop to allow for spreading.
Use the back of a spoon to slightly flatten each cookie dough ball to help them spread evenly while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 205.2 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 116 mg | 9% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
