Vegan Pumpkin Spice Cookies
Soft, chewy, warmly spiced vegan pumpkin spice cookies made with pumpkin puree, cinnamon, ginger, nutmeg, and cloves. These easy fall cookies are dairy-free and egg-free, making them perfect for autumn gatherings, Thanksgiving, or a cozy homemade treat.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegan butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, melted vegan butter, and vanilla extract until smooth.
- Gradually add the dry ingredients to the pumpkin mixture.
- Stir gently until just combined. Do not overmix the dough.
- Scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 11-14 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack and allow them to cool completely before serving.
Notes
Nutritional Information per cookie:
- Calories: 135 kcal
- Carbohydrates: 20 g
- Protein: 1.5 g
- Fat: 5.5 g
- Saturated Fat: 1.5 g
- Fiber: 1 g
- Sugar: 11 g
- Sodium: 110 mg
