Description
Delight in these soft and chewy Vegan Pumpkin Pie Cookies that capture the flavors of pumpkin pie in a convenient cookie form.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips or walnuts
Instructions
- Preheat oven to 350°F (175°C).
- Mix pumpkin puree, coconut sugar, oil, almond milk, and vanilla extract in a large bowl.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in another bowl.
- Add the dry ingredients to the wet mixture gradually and stir gently until just combined. If using, fold in chocolate chips or walnuts.
- Scoop cookie dough onto a lined baking sheet.
- Bake for 12-15 minutes until slightly golden around the edges.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Allow cookies to cool completely for best texture. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg