Description
Experience the cozy, nostalgic flavors of autumn with these delightful Vegan Pumpkin Pie Cookies. Perfectly spiced and incredibly soft, these treats capture the essence of a classic pumpkin pie in a convenient, handheld form. They feature a simple one-bowl prep method, making them the ultimate busy-day dessert for any fall gathering or snack craving. Your kitchen will smell like a warm, spicy dream after baking these delicious, plant-based treats.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup pumpkin puree
1/2 cup brown sugar, packed
1/4 cup melted coconut oil
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup dairy-free chocolate chips or chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, and brown sugar until smooth.
Fold in the flour, pumpkin pie spice, baking soda, cinnamon, and salt until a soft dough forms.
Gently fold in the chocolate chips or pecans if desired.
Scoop tablespoon-sized portions onto the baking sheet and flatten them slightly with a spatula.
Bake for 10–12 minutes until the edges are set.
Notes
Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For a firmer cookie, let them cool completely on the baking sheet for 10 minutes before moving to a wire rack.
If you lack pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
- Prep Time: 10
- Cook Time: 12
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 7g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg