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

Scale

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.