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Vegan Pumpkin Cookies Recipe

Vegan pumpkin cookies are a delightful treat perfect for autumn. They are soft, chewy, and full of warm spices that highlight the rich pumpkin flavor. These cookies are plant-based, making them suitable for those following a vegan diet. They are also a healthier alternative to traditional cookies as they often contain less sugar and fat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert, Snack
Cuisine American
Servings 4 people
Calories 130 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cooling rack

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup coconut oil, melted and cooled slightly
  • 1 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tbsp ground flaxseed mixed with 2.5 tablespoons water (flax egg)
  • 1/2 cup dairy-free chocolate chips (optional)

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • Prepare Wet Ingredients: In a medium mixing bowl, whisk together the melted coconut oil, granulated sugar, and brown sugar until well combined. Add the pumpkin puree, vanilla extract, and prepared flax egg, and mix until smooth.
  • Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dairy-free chocolate chips if using.
  • Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
  • Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

Tips

  • Flax Egg: To make a flax egg, mix 1 tablespoon ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes to thicken.
  • Coconut Oil: Ensure the coconut oil is melted but not hot, as it can affect the consistency of the dough.
  • Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.