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Vegan Pumpkin Cookies

Delicious and easy-to-make vegan pumpkin cookies with a rich flavor and warm spices, perfect for sharing or indulging.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Can use homemade or canned
  • 1/2 cup coconut oil or vegan butter, melted Either works well
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be swapped with gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice Can substitute with cinnamon, nutmeg, and ginger
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the pumpkin puree, melted coconut oil or vegan butter, brown sugar, maple syrup, and vanilla extract. Stir until smooth.
  3. In another bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
  1. Drop tablespoons of dough onto a lined baking sheet, spacing them apart.
  2. Bake for 10-12 minutes, until the edges are set.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies stay fresh for about 5 days at room temperature in an airtight container. For longer storage, refrigerate for up to two weeks or freeze for up to three months. Reheat in the microwave for a quick warm-up.