Vegan Pumpkin Sugar Cookies
Soft, spiced, and irresistibly sweet, these Vegan Pumpkin Sugar Cookies are a delightful fall-inspired treat that anyone can enjoy! Made with real pumpkin puree, warming spices like cinnamon and nutmeg, and creamy vegan butter, these cookies boast an irresistibly tender texture and a rich seasonal flavor. Perfect for autumn gatherings or a cozy dessert, this recipe is dairy-free and egg-free, making it ideal for vegans and anyone seeking plant-based baking options. Ready in under 30 minutes, these cookies are easy to prepare and a guaranteed crowd-pleaser. Serve them as is or add a drizzle of frosting for an extra festive touch.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 cup Vegan butter, softened
- 1 cup Granulated sugar
- 0.5 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
In a large mixing bowl, beat the softened vegan butter and granulated sugar together until creamy and well combined, about 2-3 minutes.
Add the pumpkin puree, vanilla extract, and unsweetened almond milk to the butter-sugar mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing slowly until a dough is formed. Do not overmix.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the tops are set.
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 404.1 g | 147% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 205.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 484 mg | 10% | |
*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.
