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
Scale
- 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.