Vegan Pumpkin Pie Cookies
Indulge in warm, spiced Vegan Pumpkin Pie Cookies that combine the delightful flavors of pumpkin pie with the convenience of cookies, perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Thaw at room temperature or warm in the oven. Tips: Measure flour accurately to avoid dense cookies, consider chilling the dough for thicker cookies, and experiment with spices for different flavors.