When you think of the ultimate fall treat, Vegan Pumpkin Pie Cookies come to mind. Imagine biting into a warm, soft cookie that captures all the cozy flavors of pumpkin pie—spicy cinnamon, nutmeg, and a hint of sweetness that dances on your taste buds. The aroma wafting through your kitchen will have everyone coming back for seconds (and thirds)!
These delightful cookies are perfect for any occasion, whether it’s a casual get-together or a fancy holiday feast. They not only satisfy your sweet tooth but also bring those warm feelings of nostalgia and joy. Picture yourself enjoying these delicious treats with friends while sharing stories and laughter.
Why You'll Love This Recipe
- These Vegan Pumpkin Pie Cookies are incredibly easy to whip up in just one bowl
- The flavor is rich and comforting, making them ideal for fall gatherings
- Their golden hue and soft texture make them visually appealing, charming everyone who sees them
- Plus, they are versatile enough to be enjoyed with coffee or as a dessert after dinner
Every time I bake these cookies, my family can’t resist stealing them straight from the cooling rack, earning me a few playful eye rolls.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Use unbleached flour for better texture; it helps achieve the perfect balance between chewy and soft.
Canned Pumpkin Puree: Opt for 100% pure pumpkin puree—skip the spiced varieties for control over flavor.
Brown Sugar: This adds moisture and a rich caramel flavor that complements the spices beautifully.
Coconut Oil: Melted coconut oil gives these cookies a lovely richness; feel free to substitute with vegan butter if desired.
Ground Cinnamon: Essential for that classic pumpkin spice flavor; fresh ground offers the most intense aroma.
Nutmeg: A pinch goes a long way—this spice elevates the cookies with its warm undertones.
Baking Powder & Baking Soda: These leavening agents ensure your cookies rise while remaining soft inside.
Non-Dairy Milk: Choose your favorite plant-based milk to help bind everything together without any dairy.
Vanilla Extract: A splash adds depth and enhances all those cozy flavors we love in fall desserts.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Vegan Pumpkin Pie Cookies
Preheat Your Oven : Start by preheating your oven to 350°F (175°C) while you gather your ingredients. A hot oven is key for that perfect cookie texture.
Mix Dry Ingredients : In a large mixing bowl, whisk together flour, cinnamon, nutmeg, baking powder, and baking soda until well combined. The aroma should already start making your mouth water.
Combine Wet Ingredients : In another bowl, mix together pumpkin puree, melted coconut oil, brown sugar, non-dairy milk, and vanilla extract until smooth. This mixture should look creamy and inviting.
Mix It All Together : Gradually add the dry ingredients to the wet ones, stirring gently until just combined. Be careful not to overmix; we want fluffy cookies here!
Scoop and Shape Cookies : Using a spoon or cookie scoop, drop rounded tablespoons onto a lined baking sheet. Leave some space between each cookie because they will spread slightly while baking.
Bake Away! : Place them in the preheated oven and bake for about 12-15 minutes or until lightly golden around the edges. Your kitchen will smell like pure autumn magic!
With these steps completed successfully, you’ll have a batch of Vegan Pumpkin Pie Cookies that not only look fantastic but taste even better!
Now grab yourself a cookie (or two) along with your favorite beverage. Enjoy every morsel while basking in the delight of fall flavors!
You Must Know
- Vegan Pumpkin Pie Cookies are not just delicious; they’re perfect for any fall gathering
- The delightful aroma of spices fills the kitchen, while the soft, chewy texture makes these cookies irresistible
- Plus, they’re easy to whip up in no time!
Perfecting the Cooking Process
Start by mixing your wet ingredients, then gradually incorporate the dry ones. Bake until golden brown for that perfect cookie texture.
Add Your Touch
Consider adding chocolate chips or nuts for an extra crunch. You can also swap pumpkin puree with sweet potato for a unique twist.
Storing & Reheating
Store cookies in an airtight container at room temperature for up to five days. Reheat them briefly in the microwave to regain softness.
Chef's Helpful Tips
- Always use fresh pumpkin puree for enhanced flavor
- Avoid overmixing the dough to keep cookies soft and chewy
- A sprinkle of sea salt on top before baking adds an unexpected touch of flavor that elevates each bite
Sometimes, I find myself reminiscing about the first time I baked these cookies; my friends devoured them in minutes and begged for the recipe.
FAQ
Can I make Vegan Pumpkin Pie Cookies gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free blend and adjust as needed.
How long do these cookies last?
Stored properly, Vegan Pumpkin Pie Cookies last up to five days at room temperature.
Can I freeze these cookies?
Absolutely! Freeze them in an airtight container for up to three months for later enjoyment.
Vegan Pumpkin Pie Cookies
- Total Time: 25 minutes
- Yield: Approximately 12 cookies 1x
Description
Vegan Pumpkin Pie Cookies are the ultimate fall treat, combining the warm spices of traditional pumpkin pie into a soft, chewy cookie. Bursting with flavors of cinnamon and nutmeg, these cookies are perfect for gatherings or cozy evenings at home. Easy to make in just one bowl, they fill your kitchen with an irresistible aroma that will have everyone reaching for seconds. Enjoy them fresh from the oven with a cup of coffee or share them at your next holiday feast!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup coconut oil (melted)
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, and baking soda.
- In another bowl, combine pumpkin puree, melted coconut oil, brown sugar, non-dairy milk, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop rounded tablespoons onto a lined baking sheet with space between each cookie.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 110
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: - For an extra crunch, consider adding chocolate chips or nuts. - You can substitute pumpkin puree with sweet potato for a unique flavor twist. - Store cookies in an airtight container for up to five days; reheat briefly in the microwave for softness.
