These vegan pumpkin cookies are soft, chewy, and full of warm spices. The pumpkin makes them extra moist and adds a lovely color that brightens up any day!
I love making these cookies in the fall when pumpkin is all the rage. They’re perfect with a warm cup of tea or coffee. Trust me, no one will even miss the eggs or butter! ☕️🍂
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe, giving the cookies moisture and a rich pumpkin flavor. You can use canned pumpkin puree for convenience or make fresh puree by roasting and blending pumpkin.
Sugars: I suggest using a mix of granulated sugar and brown sugar for balanced sweetness. If you prefer a lower glycemic index, coconut sugar is a great substitute. Just remember that it may add a slight caramel flavor.
Coconut Oil: This adds healthy fat and a subtle coconut flavor. If you’re not a fan of coconut, try using canola oil or vegetable oil. Just make sure it’s neutral in flavor!
Flour: All-purpose flour gives the best texture, but whole wheat pastry flour adds more nutrients and fiber. You can also try gluten-free flour blends if needed.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves brings that cozy fall flavor. You can adjust the spices according to your taste. For example, increase the cinnamon if you love it!
How Can I Ensure My Cookies Are Soft and Chewy?
To get that perfect soft and chewy texture, focus on not over-mixing your dough. When you combine wet and dry ingredients, mix just until you see no flour. This keeps the cookies tender.
- Chill the dough for at least 30 minutes if you can. This helps prevent spreading and makes for thicker cookies.
- During baking, keep an eye on the cookies; they should be set at the edges but still soft in the middle.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. They’ll continue to firm up as they cool.
With these tips and insights, your vegan pumpkin cookies are sure to be a hit! Enjoy baking!
Vegan Pumpkin Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup granulated sugar (or coconut sugar)
- 1/2 cup brown sugar, packed
- 1/2 cup coconut oil, melted (or any neutral vegetable oil)
- 1 tsp vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour (or whole wheat pastry flour for a healthier option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Optional Add-ins:
- 1 cup vegan chocolate chips (optional)
- Coarse sugar or sea salt flakes for topping (optional)
How Much Time Will You Need?
This delightful recipe requires about 15 minutes of prep time and 12-15 minutes of baking time. Make sure to let the cookies cool for a bit after baking, so all together, you’ll be enjoying fresh cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking. This will make cleanup much easier later!
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted coconut oil, and vanilla extract. Mix until everything is well combined and smooth. The pumpkin puree gives it a nice and creamy texture!
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step helps ensure that your cookies have an even texture and that the spices are well distributed.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Be careful not to over-mix; it’s okay if there are a few small lumps!
5. Add Chocolate Chips:
If you’re using vegan chocolate chips, fold them into the dough now. They will add a sweet surprise in every bite!
6. Scoop and Arrange:
Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread out a little as they bake, so give them room!
7. Optional Topping:
If you want to add a little flair, sprinkle the tops of the cookies lightly with coarse sugar or sea salt flakes before baking. This creates a nice texture and enhances the flavor.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 12-15 minutes. Keep an eye on them; you want the edges to be set while the centers still look a bit soft and puffy. They will firm up as they cool.
9. Cool Down:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. This allows them to firm up a bit. Then, transfer them to a wire rack to cool completely.
10. Enjoy:
Now, it’s time to enjoy your delicious vegan pumpkin cookies! Pair them with a hot beverage for the perfect cozy fall treat!
These cookies have a slightly crackled top and a soft, chewy interior that perfectly captures the essence of pumpkin spice with vegan-friendly ingredients. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it until soft, then puree it until smooth. This will work just as well as canned pumpkin puree in the recipe.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. If you want them to stay extra soft, consider placing a slice of bread in the container to help retain moisture.
Can I Replace Coconut Oil with Another Oil?
Yes, you can substitute coconut oil with any neutral oil, such as canola or vegetable oil. Just melt it first if you’re using it in solid form, so it mixes well with the other ingredients!
What If I Don’t Have All the Spices Listed?
No problem! If you’re missing some spices, you can use pumpkin pie spice as a substitute. About 2 teaspoons of pumpkin pie spice should give you a similar flavor profile! Adjust according to your taste preference.
