Vegan Pumpkin Cookies
These soft, cake-like vegan pumpkin cookies are delicious on their own. Add a little vegan cream cheese frosting and you've got yourself the best cookie ever!
Servings 26 cookies
Calories 121kcal
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup vegan butter , softened
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 ¼ cup pumpkin puree
- ½ batch vegan cream cheese frosting
Instructions
- Preheat oven to 350°F/175°C. Line a cookie sheet with parchment paper.
- Stir together the dry ingredients, from the flour to the salt, in a bowl. Set aside.
- Add the vegan butter to a mixing bowl. Use either a stand mixer with the paddle attachment or a hand mixer to mix on medium speed until the butter is creamy. Add the sugars and mix until these are creamed together. Add the pumpkin puree and mix again until well-combined and smooth.
- Pour the flour mixture in with the pumpkin and mix until combined. This is a sticky dough, but that's why the cookies are so soft and cake-like.
- Use a cookie scoop to drop cookie dough balls roughly 2 inches apart on the prepared cookie sheet. Use the bottom of a glass or dampened hands to gently press down the top of each cookie. This will help prevent the cookies from puffing up too much as they bake.
- Bake for 15 to 18 minutes. Remove the pan from the oven and let the cookies sit on the pan for a minute or two before transferring to a wire rack to cool completely.
- Serve these cookies as is, or add a dollop of vegan cream cheese frosting and a sprinkle of pumpkin pie spice on top.
Notes
The nutritional estimate is for the cookie without frosting.
Nutrition
Calories: 121kcal | Carbohydrates: 23g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1999IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg