The scent of warm spices wafting through your kitchen, the anticipation of sweet, chewy cookies that taste just like pumpkin pie—these Vegan Pumpkin Pie Cookies are a game-changer. Imagine biting into a soft, spiced cookie that melts in your mouth while making you reminisce about cozy fall evenings spent with friends and family.
These cookies are not just treats; they are a celebration of flavors and memories. Picture this: You’re snuggled up on the couch with a warm blanket, a good book, and a plate full of these delightful cookies. Whether it’s Thanksgiving or just another Tuesday, these cookies bring joy to any occasion.
Why You'll Love This Recipe
- These Vegan Pumpkin Pie Cookies are incredibly easy to whip up, making them perfect for busy weeknights
- The blend of spices delivers a comforting flavor profile that everyone will adore
- Their golden-brown appearance is sure to impress your guests at any gathering
- Plus, they are versatile enough to be enjoyed any time of year!
Ingredients for Vegan Pumpkin Pie Cookies
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Use regular all-purpose flour for the best texture, but gluten-free flour works too if needed.
Canned Pumpkin Puree: Make sure it’s pure pumpkin and not pumpkin pie filling for the best results.
Brown Sugar: This adds moisture and a deep caramel flavor that pairs perfectly with pumpkin.
Maple Syrup: Use pure maple syrup for sweetness and an authentic autumn flavor boost.
Coconut Oil: A great substitute for butter that keeps these cookies moist while keeping them vegan-friendly.
Ground Cinnamon: This spice brings warmth and depth; don’t skimp on it!
Ground Nutmeg: Just a pinch can elevate the flavor profile to something truly special.
Baking Powder: Helps the cookies rise and gives them that perfect chewiness.
Salt: Balances out the sweetness beautifully—don’t forget it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Vegan Pumpkin Pie Cookies
Start by preheating your oven to 350°F (175°C). This step is crucial because you want those cookies to bake evenly without sitting around too long after mixing.
In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt until well combined. This dry mix creates the aromatic base for our cookie masterpiece.
In another bowl, mix together the canned pumpkin puree, brown sugar, maple syrup, and melted coconut oil until smooth and creamy. The combination should smell like fall wrapped in a hug!
Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle here; overmixing can lead to tough cookies instead of soft delights.
Once combined, scoop generous tablespoons of dough onto a lined baking sheet. Leave some space between each scoop; these little guys will spread out during baking.
Bake in your preheated oven for about 12-15 minutes or until the edges look lightly golden. Your kitchen will smell heavenly at this point—try not to eat the batter!
Remove them from the oven and let cool on the baking sheet for about five minutes before transferring them to wire racks. This step allows them to firm up just enough for easy handling.
Enjoy these Vegan Pumpkin Pie Cookies warm or store them in an airtight container for up to five days (if they last that long!). They also freeze beautifully if you want to save some joy for later—just thaw and enjoy when you’re ready!
Now go ahead and treat yourself (and maybe some friends) to these delightful Vegan Pumpkin Pie Cookies—they’re more than just dessert; they’re an experience!
You Must Know
- These Vegan Pumpkin Pie Cookies are a delightful treat that combines the warm flavors of pumpkin spice with the chewiness of a cookie
- They offer a guilt-free indulgence perfect for any occasion, especially during fall when pumpkins reign supreme
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix the wet ingredients first, then fold in the dry ones for optimal texture. Bake until golden brown, allowing every bite to capture that perfect balance of chewy and crispy.
Add Your Touch
Feel free to customize these cookies! Swap out pumpkin puree for sweet potato or add your favorite nuts and chocolate chips for added texture. Spice it up with a dash of cayenne if you’re feeling adventurous!
Storing & Reheating
Store your Vegan Pumpkin Pie Cookies in an airtight container at room temperature for up to five days. For a fresh-out-of-the-oven taste, reheat them in the microwave for about 10-15 seconds before enjoying.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing and texture
- Don’t overbake; take them out when they look slightly underdone for that perfect chewy center
- Let them cool completely before storing to prevent sogginess
It was one chilly autumn afternoon when I decided to bake these cookies for a family gathering. The moment my cousin took a bite, she exclaimed it was like Thanksgiving on a plate!
FAQs:
What are Vegan Pumpkin Pie Cookies?
Vegan Pumpkin Pie Cookies are a delicious, plant-based treat that combines the warm flavors of pumpkin pie with the comforting texture of cookies. These cookies typically use pumpkin puree, flour, and spices like cinnamon and nutmeg, ensuring they capture the essence of traditional pumpkin pie while being suitable for a vegan diet. They make a perfect dessert during fall or any time you’re craving the sweet taste of pumpkin.
How do I store Vegan Pumpkin Pie Cookies?
To keep your Vegan Pumpkin Pie Cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to extend their shelf life, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Afterward, transfer them to a freezer-safe bag or container, where they can stay good for up to three months. Allow them to thaw at room temperature before enjoying.
Can I use canned pumpkin for these cookies?
Yes, using canned pumpkin is not only convenient but also ideal for making Vegan Pumpkin Pie Cookies. Canned pumpkin puree offers consistent flavor and texture, making it easy to whip together your cookie dough. Just ensure you choose pure pumpkin puree without added sugars or spices for the best results. This allows you to control the sweetness and spice level in your cookies.
Are Vegan Pumpkin Pie Cookies gluten-free?
You can easily make Vegan Pumpkin Pie Cookies gluten-free by substituting regular flour with a gluten-free flour blend. Look for blends that include ingredients like almond flour or coconut flour for added flavor and texture. However, ensure that all other ingredients are also gluten-free. With these adjustments, you can enjoy tasty cookies that fit your dietary needs without sacrificing flavor.
Conclusion for Vegan Pumpkin Pie Cookies:
Vegan Pumpkin Pie Cookies are an excellent way to enjoy the flavors of fall while adhering to a plant-based diet. With simple ingredients like pumpkin puree and warm spices, these cookies deliver delightful taste and comfort. Storing them properly ensures that you can savor these treats for days or even weeks by freezing them. Whether you serve them at gatherings or enjoy them as an everyday snack, these cookies are sure to please everyone!
Vegan Pumpkin Pie Cookies
Vegan Pumpkin Pie Cookies are the ultimate fall treat, blending the comforting flavors of pumpkin pie with a chewy cookie texture. Bursting with warm spices like cinnamon and nutmeg, these cookies make for a delightful indulgence during the autumn season. Perfect for any occasion, from Thanksgiving gatherings to cozy nights in, they fill your home with an irresistible aroma that is sure to please everyone. With simple ingredients and easy preparation, you can whip up a batch in no time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 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 pure maple syrup
- 1/4 cup coconut oil (melted)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, brown sugar, maple syrup, and melted coconut oil until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Scoop tablespoons of dough onto a lined baking sheet, spacing them apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on the baking sheet for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For gluten-free options, substitute all-purpose flour with a gluten-free blend. Customize by adding chocolate chips or nuts for extra texture. Store in an airtight container at room temperature for up to five days or freeze for later enjoyment.
