Soft Vegan Pumpkin Cookies
Soft vegan pumpkin cookies are a delightful fall treat that combines the warm flavors of pumpkin spice with a tender, chewy texture. Perfect for those who follow a plant-based diet or anyone looking to enjoy a healthier dessert option, these cookies are not only easy to make but also incredibly satisfying. The natural sweetness of pumpkin and the addition of warm spices make each bite a cozy experience, making them ideal for sharing with friends and family during the holiday season.
Recipe Card
Soft Vegan Pumpkin Cookies
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Yield: 2 dozen
- Cuisine: American
- Course: Dessert
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the vegan chocolate chips if using.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Recipe Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Store cookies in an airtight container at room temperature for up to a week.
- You can add nuts or dried fruit for extra texture and flavor.
- These cookies freeze well; freeze in a single layer and then transfer to a freezer-safe bag.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly in this recipe and is often more convenient.
How should I store the cookies?
Keep the cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
What can I use as a substitute for coconut oil?
You can use any neutral oil like vegetable or canola oil in place of coconut oil for similar results.
Enjoy these delicious soft vegan pumpkin cookies any time of the year!
