Pumpkin Cookies Vegan
Perfectly soft and spiced to autumnal perfection, these vegan pumpkin cookies are a must-have treat for fall! Bursting with warm flavors from cinnamon, nutmeg, and ginger, they pair beautifully with the creamy richness of pumpkin puree for a melt-in-your-mouth texture. Made with simple, plant-based ingredients like vegan butter and non-dairy milk, these cookies are as wholesome as they are delicious. Quick and easy to make with just 15 minutes of prep time, this recipe yields 24 cookies ideal for sharing at gatherings or savoring with a cup of tea. Whether you’re vegan or simply looking for a dairy-free and egg-free dessert, these cookies are guaranteed to satisfy your sweet tooth while celebrating the season.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Vegan butter
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.75 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 2 tablespoons Non-dairy milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, use an electric mixer or whisk to beat the vegan butter, brown sugar, and granulated sugar until smooth and creamy.
Add the pumpkin puree, vanilla extract, and non-dairy milk to the wet mixture, and mix until fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing until no flour streaks remain. Be careful not to overmix.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days or refrigerate to keep them fresh longer.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 361.0 g | 131% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 163.4 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 248 mg | 19% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 814 mg | 17% | |
*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.
