Yummy Vegan Pumpkin Cookies
Get ready to indulge in the ultimate fall treat with these Yummy Vegan Pumpkin Cookies! Packed with warm spices like cinnamon, nutmeg, and ginger, and naturally sweetened with pumpkin puree and a hint of maple syrup, these autumn-inspired cookies are irresistibly soft and melt-in-your-mouth delicious. The addition of vegan chocolate chips makes them a delightful crowd-pleaser, perfect for cozy afternoons or holiday gatherings. This easy recipe comes together in under 30 minutes, with no dairy or eggs needed, making it a guilt-free option for everyone to enjoy. Serve these flavorful cookies with a hot cup of tea or coffee, and watch them disappear in no time!
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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
- 0.75 cup Pumpkin puree (unsweetened)
- 0.75 cup Brown sugar (lightly packed)
- 0.5 cup Vegan butter (softened)
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Maple syrup
- 0.5 cup Vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the vegan butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, maple syrup, and pure vanilla extract to the butter and sugar mixture. Mix until smooth and well incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing. If desired, fold in the vegan chocolate chips for an extra indulgent touch.
Using a cookie scoop or spoon, drop tablespoon-sized dollops of cookie 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 slightly golden and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious, vegan pumpkin cookies with a cup of tea or coffee, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.3 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 91 mg | 2% | |
*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.
