These vegan pumpkin cookies are soft, chewy, and full of cozy fall flavors. With sweet pumpkin and warm spices, they are a treat you can’t resist!
They’re quick to whip up, and the whole house smells fantastic while they bake. I like to enjoy them with a cup of tea—perfect for a cozy afternoon! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. You can use homemade pumpkin puree if you prefer! Just roast or steam fresh pumpkin until soft and blend until smooth.
Coconut Oil or Vegan Butter: I love using coconut oil for a subtle coconut flavor, but vegan butter works too. If you don’t have either, vegetable oil can also be a substitute; just use a little less.
Brown Sugar: While brown sugar is great for moisture and flavor, coconut sugar is a wonderful alternative if you’re looking for something less processed. Sweeteners like maple syrup may also work, but remember to adjust flour due to extra liquid.
Flour: All-purpose flour is typical, but if you’re gluten-free, a gluten-free flour blend will work as well. Just ensure it contains xanthan gum to help with texture. Whole wheat flour can be used too for a nuttier taste!
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives these cookies their unique flavor. You can play with the amounts or even add a pinch of allspice if you want to switch it up!
How Do You Make Soft Vegan Pumpkin Cookies?
Getting the perfect texture in these cookies is all in the mixing and baking. Here are a few tips to keep them soft and chewy:
- Mix Carefully: Don’t overmix the dough once you combine the wet and dry ingredients. This helps keep the cookies tender.
- Check Consistency: If the dough feels too wet, add a tablespoon of flour at a time until it’s manageable, but it should still be soft and a bit sticky.
- Control Baking Time: Keep an eye on the cookies while they bake. They’ll look slightly puffed and soft when you take them out. They will firm up as they cool.
- Cooling Time: Let them cool on the baking sheet first. This helps maintain moisture and prevents crumbling when transferring them.
By following these tips, your cookies will turn out perfectly soft and flavorful every time! Enjoy your baking! 🎃
Vegan Pumpkin Cookies Recipe
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut oil or vegan butter, melted
- 3/4 cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup chopped nuts or pumpkin seeds (optional, for topping)
- Turbinado sugar or sugar crystals for sprinkling (optional)
How Much Time Will You Need?
The total time for making these delicious cookies is about 30 minutes. This includes 10 minutes of prep time and about 15 minutes of baking time. Plus, don’t forget to let them cool for a few minutes before enjoying them!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, so your cookies don’t stick and are easy to remove later.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, melted coconut oil (or vegan butter), brown sugar, and vanilla extract. Mix everything together until the mixture is smooth and well combined. This is where your cozy pumpkin aroma begins!
3. Prepare Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This will ensure that your spices and leavening agents are evenly dispersed throughout the cookies.
4. Combine Ingredients:
Gradually add the dry ingredients to the pumpkin mixture. Stir until a soft dough forms. If your dough feels too sticky, don’t worry! Just add a bit more flour, one tablespoon at a time, until it reaches a nice, manageable consistency.
5. Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Flatten and Add Toppings:
Gently press the dough balls to flatten them slightly. If you’d like, sprinkle the tops with turbinado sugar and chopped nuts or pumpkin seeds for a delightful crunch.
7. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 12-15 minutes. You’ll know they’re done when the edges are set, but the centers are still soft. It’s important not to overbake them for that perfect chewy texture!
8. Cool Down:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely. This helps them maintain their softness.
9. Enjoy!
Now, the best part! Enjoy these soft, spiced vegan pumpkin cookies as a delightful treat. Perfect for sharing with friends or savoring on your own! They’ll have a lovely golden color, a soft texture with slight cracks on top, and a little sprinkle of sugar crystals and seeds to top it off!
Happy baking! 🎃
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree works perfectly in this recipe. Just make sure it’s pure pumpkin puree and not pumpkin pie filling, as the latter contains extra sugars and spices.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Substitute the Sugar in This Recipe?
Yes! You can replace brown sugar with coconut sugar for a lower-glycemic option. Alternatively, for a liquid sweetener like maple syrup or agave, reduce the flour by about 2 tablespoons to maintain the right dough consistency.
What If the Dough Is Too Sticky?
If your dough feels too sticky, that’s no problem! Just add a little more flour, one tablespoon at a time, until it reaches a soft but manageable consistency. Be cautious not to add too much flour, as this could make the cookies tough!