The Best Vegan Pumpkin Cookies
Enjoy The Best Vegan Pumpkin Cookies: soft, chewy, and ready in 30 minutes. Plus, they're topped with vegan cream cheese frosting, and perfectly spiced for a delicious fall dessert.
Servings: 24 cookies
Calories: 107kcal
Ingredients
For the cookies:
- ½ cup vegan butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice or a blend of ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ batch vegan cream cheese frosting optional
Instructions
- Preheat the oven to 350ºF or 180ºC and line a baking sheet with parchment paper.
- Combine vegan butter, granulated sugar, and brown sugar in an electric mixer bowl. Beat until light and fluffy. You can also use a large bowl with a hand mixer or even a wooden spoon.
- Add the pumpkin puree and vanilla extract and beat again until combined.
- Mix in all the remaining ingredients until well combined. Note that the dough will be wetter than typical cookie dough, but that's perfectly fine.
- I used a cookie scoop, but a regular spoon or your hands are fine. Fill the scoop with dough, press, and release it onto a lined baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake the cookies for 12-15 minutes until lightly golden brown. They will be soft when hot but will firm up as they cool.
- Let them cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
- Once the cookies have cooled completely, frost generously and sprinkle with a little bit of cinnamon or nutmeg if desired.
Notes
- Accurate Measuring: Ensure precise measurements, especially for flour and spices, using dry measuring cups and leveling off ingredients for consistent results.
- Room Temperature Ingredients: Allow vegan butter to soften and pumpkin puree to come to room temperature for smoother mixing and a better cookie texture.
- Don't Overmix: Mix the dough until the ingredients are just combined to prevent overmixing, which can result in tougher cookies.
- Proper Spacing: Space cookie dough evenly on the baking sheet to allow for spreading during baking. Approximately 2 inches (5 cm) apart works well.
- Cooling Time: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack. This helps them set and develop their ideal texture.
Nutrition
Serving: 1cookie (without the frosting) | Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 118mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1192IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg