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Vegan Pumpkin Pie Cookies

Delicious cookies that capture the essence of fall with sweet pumpkin and cozy spices. These one-bowl wonders are easy to make and perfect for the whole family!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use fresh pumpkin puree for best flavor.
  • 1 cup brown sugar
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice Experiment with other spices like cinnamon or nutmeg.
  • 1/2 teaspoon salt
Optional Ingredients
  • 1/4 cup dairy-free chocolate chips Optional for added sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together pumpkin puree, brown sugar, melted coconut oil, and vanilla extract until smooth.
  3. In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. If desired, fold in the dairy-free chocolate chips.
Baking
  1. Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are set.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about 5 days. For longer storage, refrigerate for up to a week or freeze for up to three months.