These soft and chewy vegan pumpkin cookies are a fall favorite! Made with pumpkin puree and warm spices, they’re perfect for satisfying your sweet tooth.
Everyone loves a good cookie, and these are no exception! I enjoy them with a warm cup of tea. Trust me, they disappear faster than you can say “pumpkin spice!” 🎃
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient! You can use canned pumpkin puree for convenience. If you’re feeling adventurous, fresh pumpkin works great too; just cook and puree it. Make sure it’s pure pumpkin, not pumpkin pie filling!
Coconut Oil: I love using coconut oil for its rich flavor and moist texture. If you prefer, you can swap it for vegan butter or even applesauce for a lower-fat option.
Granulated and Brown Sugar: They both add sweetness but also texture! If you’d like a healthier option, use coconut sugar for a lower glycemic index. Just be aware it might alter the cookie color slightly.
Spices: The warm spices are key here! If you don’t have ground ginger, nutmeg, or cloves, you can use allspice or pumpkin pie spice as a quick substitute. Still adds that cozy fall vibe!
How Do I Ensure My Vegan Cookies Are Soft and Chewy?
To achieve that perfect soft and chewy texture, watch your mixing and baking times closely. Overmixing the dough can lead to denser cookies. Also, underbaking them slightly keeps them soft — they should look set but still a bit soft in the middle when you take them out.
- Make sure to preheat your oven to the right temperature; this helps the cookies rise properly.
- Let them cool on the baking sheet for a few minutes before transferring. This allows them to firm up while staying chewy.
Enjoy baking these cookies! They’re perfect for sharing or enjoying as a cozy treat at home.
Delicious Vegan Pumpkin Cookies Recipe
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar (plus extra for sprinkling)
- 1/2 cup brown sugar, packed
- 1/2 cup coconut oil, melted (or vegan butter substitute)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Time Needed to Make These Cookies:
This recipe takes about 15 minutes to prep and 12-14 minutes to bake, plus a little time for cooling. Overall, you’re looking at about 30-40 minutes from start to finish. Perfect for an afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important to ensure your cookies bake evenly. While the oven heats up, prepare your baking sheet by lining it with parchment paper or using a silicone baking mat.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted coconut oil, and vanilla extract. Whisk everything together until the mixture is smooth and well combined. This is the time to get excited; your cookie base is almost ready!
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Mixing these dry ingredients separately helps to evenly distribute the leavening agents and spices throughout your cookies.
4. Mix Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix; a few lumps are okay! This helps keep your cookies tender.
5. Form the Cookie Dough:
Using a spoon or cookie scoop, portion out dough balls about 1.5 inches in diameter. Roll each ball in granulated sugar for a sweet finish and place them spaced apart on your prepared baking sheet.
6. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 12-14 minutes. You want the cookies to crack slightly on top and appear set. They will still be soft when you take them out but will firm up as they cool. Resist the urge to eat them right away—they’ll be hot!
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them to set perfectly. Once they are completely cooled, they are ready to be enjoyed!
8. Serving Tip:
These cozy vegan pumpkin cookies are perfect on their own or paired with a warm cup of tea or your favorite plant-based milk. Enjoy the flavors of fall and share with friends and family!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin puree works well. Just make sure to cook the pumpkin first (steaming or baking works best), then blend it until smooth. This gives you a fresh, vibrant flavor in your cookies!
What Can I Substitute for Coconut Oil?
If you don’t have coconut oil on hand, you can easily substitute it with vegan butter or even applesauce. Using applesauce will create a lower-fat cookie, but it may alter the texture slightly, making it a bit softer.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can freeze them for up to 2 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Add Mix-Ins to These Cookies?
Definitely! Feel free to add vegan chocolate chips, chopped nuts, or dried fruit to the batter before baking. Just keep in mind that adding too many mix-ins can change the texture and overall baking time slightly. Enjoy customizing!
