The aroma of freshly baked Vegan Pumpkin Pie Cookies wafts through the air, wrapping you in a cozy hug of cinnamon and nutmeg. With their perfectly soft texture and a hint of sweetness, these cookies are like tiny, edible pieces of autumn.
Every bite brings back memories of family gatherings, where laughter mingles with the smell of pumpkin spice. Whether it’s Thanksgiving or just a Tuesday afternoon, these cookies promise to elevate any occasion with their warm, inviting flavors.
Why You'll Love This Recipe
- These Vegan Pumpkin Pie Cookies are incredibly easy to whip up, making them perfect for any baking novice
- The rich flavors blend beautifully, creating a delightful treat everyone will adore
- Their golden hue adds a cheerful touch to your cookie platter, making them visually appealing
- Enjoy them as a snack or dessert; they are versatile enough for any time of day!
I once made these cookies for a Halloween party, and my friends devoured them faster than I could say “pumpkin spice.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Use unbleached flour for better flavor and texture in your cookies.
Canned Pumpkin Puree: Opt for 100% pure pumpkin puree; it gives the best flavor without additives.
Brown Sugar: The moisture content in brown sugar helps create that chewy texture we all love.
Baking Soda: Essential for giving your cookies that perfect rise and lightness.
Cinnamon: This spice brings warmth and comfort; don’t skimp on it!
Nutmeg: A pinch of nutmeg elevates the flavor profile to new heights—trust me on this one.
Vegan Butter: Use plant-based butter for that rich, creamy mouthfeel without dairy.
Maple Syrup: This natural sweetener adds depth and enhances the pumpkin flavor beautifully.
Dairy-Free Chocolate Chips (optional): These add an extra layer of deliciousness if you’re feeling indulgent.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Vegan Pumpkin Pie Cookies
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures your cookies bake evenly.
Mix Dry Ingredients Together: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. You want those spices evenly distributed!
Cream Butter and Sugars: In another bowl, beat together vegan butter and brown sugar until fluffy. The mixture should lighten in color and give off a delightful aroma.
Add Wet Ingredients to Mixture: Stir in the canned pumpkin puree and maple syrup into the creamed butter mixture until fully combined. Let those flavors mingle!
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—gentle folding keeps your cookies soft.
Add Chocolate Chips (if desired): If you’re feeling adventurous or chocolate-loving, stir in dairy-free chocolate chips at this point for an extra treat.
Scoop Dough onto Baking Sheet: Using a tablespoon or cookie scoop, drop rounded balls of dough onto a lined baking sheet about two inches apart. They’ll spread out while baking!
Bake Until Perfectly Golden Brown : Bake for 12-15 minutes or until edges are golden brown but centers remain soft. You’ll know they’re done when your kitchen smells heavenly!
These steps will guide you through creating delightful Vegan Pumpkin Pie Cookies that everyone will love. Now grab your apron and get ready to impress!
You Must Know
- These Vegan Pumpkin Pie Cookies are a delightful twist on a classic dessert
- The warm spices and creamy pumpkin filling create a cozy aroma that fills your kitchen, making it impossible to resist
- Perfect for fall gatherings or any time you need a sweet treat!
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix the wet ingredients thoroughly before combining them with dry ingredients for even consistency. Bake for about 12-15 minutes until golden brown.
Add Your Touch
Feel free to swap out pumpkin for sweet potato or add chocolate chips for extra sweetness. A sprinkle of pecans or walnuts can add a delightful crunch too!
Storing & Reheating
Store cookies in an airtight container at room temperature for up to five days. Reheat in the microwave for 10-15 seconds to revive their fresh-baked flavor.
Chef's Helpful Tips
- Use freshly grated nutmeg and cinnamon for enhanced flavor, as they bring warmth to the cookies
- Don’t overmix the dough; a few lumps are perfectly fine!
- Let cookies cool completely before storing to maintain their texture
The first time I made these Vegan Pumpkin Pie Cookies, my friends devoured them within minutes and demanded the recipe right away! It’s become our go-to treat during fall gatherings.
FAQ
What makes these cookies vegan?
These cookies are made without eggs or dairy, using plant-based ingredients instead.
Can I freeze Vegan Pumpkin Pie Cookies?
Yes, you can freeze them in an airtight container for up to three months.
How do I know when the cookies are done?
The edges should be lightly browned, while the center remains soft but set.
Vegan Pumpkin Pie Cookies
Vegan Pumpkin Pie Cookies are the perfect autumn treat, enveloping you in warm spices and the comforting essence of pumpkin. Each cookie is a soft, chewy delight that captures the spirit of fall gatherings, making them ideal for celebrations or a cozy snack any day of the week. With simple ingredients and easy steps, you can create these mouthwatering cookies that everyone will adore.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
- 1 cup all-purpose flour
- 1/2 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegan butter, softened
- 1/4 cup maple syrup
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together vegan butter and brown sugar until fluffy.
- Mix in pumpkin puree and maple syrup until well combined.
- Gradually fold in the dry ingredients until just combined; do not overmix.
- Stir in chocolate chips if desired.
- Drop rounded tablespoons of dough on a lined baking sheet about two inches apart.
- Bake for 12-15 minutes until edges are golden but centers remain soft.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added texture, consider mixing in chopped nuts or using sweet potato instead of pumpkin. Ensure to let cookies cool completely before storing them in an airtight container to maintain their freshness.
