Vegan Pumpkin Pie Cookies
Vegan Pumpkin Pie Cookies: A Delightful Treat for Everyone
Get ready to indulge in a warm, spiced treat with these Vegan Pumpkin Pie Cookies! Combining the delightful flavors of pumpkin pie with the convenience of cookies, this recipe is perfect for any occasion. Whether you’re looking for a cozy dessert for a chilly night or a sweet snack for your afternoon coffee, these cookies will not disappoint.
Why Make This Recipe?
There are plenty of reasons to try out these Vegan Pumpkin Pie Cookies. First and foremost, they’re completely plant-based, making them a great option for vegans and those with dairy allergies. The sweet, rich flavor of pumpkin combined with warm spices is reminiscent of autumn and Thanksgiving, allowing you to enjoy the spirit of the season all year round. Plus, they’re quick and easy to make, requiring only a handful of ingredients that you likely already have at home.
How to Make Vegan Pumpkin Pie Cookies
Making these cookies is a simple and enjoyable process. Follow our step-by-step guide to create these delicious treats!
Ingredients:
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/4 cup dairy-free chocolate chips (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, brown sugar, melted coconut oil, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in chocolate chips if using.
- Scoop tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool before serving.
How to Serve Vegan Pumpkin Pie Cookies
These cookies are perfect on their own, but if you want to take them to the next level, consider pairing them with a scoop of dairy-free ice cream or drizzling with maple syrup. They also make a charming addition to any dessert platter, perfect for autumn gatherings or holiday celebrations.
How to Store Vegan Pumpkin Pie Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing the cookies. Simply place them in a freezer-safe bag or container and freeze for up to three months. When ready to enjoy, thaw them at room temperature or warm them up in the oven.
Tips to Make Vegan Pumpkin Pie Cookies
- Measure Flour Accurately: Use the spoon and level method to avoid adding too much flour, which can make your cookies dense.
- Chill the Dough: For even thicker cookies, consider chilling the dough in the refrigerator for about 30 minutes before baking.
- Experiment with Spices: Adjust the amount of pumpkin pie spice according to your taste, or try adding a pinch of nutmeg or cinnamon for extra flavor.
Variations
Feel free to customize your Vegan Pumpkin Pie Cookies! Here are a few ideas:
- Nutty Add-Ins: Add chopped walnuts or pecans for added texture.
- Gluten-Free Option: Substitute all-purpose flour with your favorite gluten-free flour blend.
- Different Sweeteners: Use maple syrup or agave syrup instead of brown sugar for a different flavor profile.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Simply cook and puree it until smooth before measuring it out for the recipe.
Can I make these cookies without coconut oil?
Yes! You can substitute coconut oil with any neutral oil or applesauce for a lower-fat version.
How can I make these cookies more festive?
Consider adding a sprinkle of cinnamon sugar on top before baking or using cookie cutters to shape them for special occasions.
Enjoy baking these Vegan Pumpkin Pie Cookies and savor the delightful flavors they bring to your table!
Vegan Pumpkin Pie Cookies
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Canned or fresh pureed pumpkin can be used.
- 1 cup brown sugar
- 1/2 cup coconut oil, melted Can substitute with neutral oil or applesauce for a lower-fat version.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice Adjust to taste or add nutmeg/cinnamon for extra flavor.
- 1/4 cup dairy-free chocolate chips (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, brown sugar, melted coconut oil, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in chocolate chips if using.
- Scoop tablespoons of dough onto a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool before serving.
