Vegan Old Fashioned Soft Pumpkin Cookies
Soft, fluffy, and bursting with cozy autumn flavors, these Vegan Old Fashioned Soft Pumpkin Cookies are the perfect plant-based treat for fall. Crafted with canned pumpkin puree, a warm blend of pumpkin pie spice and cinnamon, and sweetened with a mix of brown and granulated sugar, these cookies strike the ideal balance between spice and sweetness. The melted coconut oil and a splash of almond milk create a tender, melt-in-your-mouth texture that's hard to resist. Whether you're baking for a holiday gathering or simply craving a seasonal dessert, these dairy-free and egg-free pumpkin cookies come together in just 15 minutes of prep time. Serve them with a cup of coffee for the ultimate fall indulgence, and savor the comfort of homemade goodness with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Canned pumpkin puree
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup Coconut oil (melted)
- 2 tablespoons Almond milk (unsweetened)
- 1.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly combined. Set aside.
In a large mixing bowl, stir together the canned pumpkin puree, brown sugar, granulated sugar, melted coconut oil, almond milk, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon. Mix until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Enjoy these soft vegan pumpkin cookies on their own or with a cup of hot tea or coffee. Store leftovers in an airtight container at room temperature for up to 3-4 days.
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 362.6 g | 132% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 164.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 271 mg | 21% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 934 mg | 20% | |
*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.
