These soft and chewy vegan pumpkin cookies are perfect for fall. They are packed with warm spices and have a delightful pumpkin flavor that everyone loves!
I enjoy making these cookies because they are super easy and fun to whip up. Plus, the smell of pumpkin spice filling the kitchen is just the best! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree for the best flavor and texture. Avoid pumpkin pie filling, as it contains added sugar and spices.
Sweeteners: Coconut sugar adds a caramel-like flavor, but you can use brown sugar instead. Agave syrup is a good substitute for maple syrup if you’re looking for something different.
Oils: I love using coconut oil for its light flavor. If you prefer, you can substitute with canola or vegetable oil.
Flour: All-purpose flour works well, but for a gluten-free option, try using a 1:1 gluten-free baking flour blend.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives these cookies their autumnal flavor. You can adjust the spices to your liking or omit any you might not have on hand.
How Do I Ensure My Cookies Are Soft and Chewy?
The key to achieving soft and chewy cookies lies in the mixing and baking process. Don’t overmix the dough; mix just until combined to keep them tender. Here are some tips:
- Preheat your oven to the correct temperature to ensure even baking.
- Watch the baking time closely—remove the cookies when they’re just set, not browned.
- Let them cool on the sheet for a few minutes; this helps them firm up while staying soft inside.
Delicious Vegan Pumpkin Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted (or any neutral oil)
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For Rolling (Optional):
- Coarse sugar for rolling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. You’ll want to set aside about 30 minutes total, which includes prep, baking, and cooling. Most of the time is just waiting for those delightful cookies to bake and cool!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking. This way, we’re all set for baking!
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Keep whisking until everything is smooth and well combined—this will make your cookies moist and flavorful!
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, salt, and all those lovely spices (cinnamon, ginger, nutmeg, and cloves). Sifting helps break up any lumps and ensures even mixing.
4. Bring It All Together:
Now, it’s time to mix! Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix—this keeps your cookies fluffy and tender!
5. Shape the Cookies:
Scoop tablespoonfuls of dough and roll them into balls. If you like a little sparkle, roll them in coarse sugar. It adds a nice touch and crunch to each cookie!
6. Place on Baking Sheet:
Transfer the dough balls onto your lined baking sheet, spacing them about 2 inches apart. Gently flatten each ball with your fingers or the bottom of a glass to help them spread while baking.
7. Bake and Watch:
Pop the baking sheet in the oven and bake for 12-15 minutes until the edges are set and the cookies start to rise. Keep an eye on them—oven times can vary!
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up a bit.
9. Enjoy!
Finally, grab a cozy cup of tea or coffee and enjoy your soft, fragrant vegan pumpkin cookies! They’re perfect for sharing or indulging by yourself. Enjoy every bite!
Can I Substitute the Sugar in This Recipe?
Absolutely! You can replace coconut sugar with brown sugar for a similar taste. For a lower glycemic option, try using coconut nectar or a sugar substitute designed for baking.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
What If I Don’t Have All the Spices? Can I Make Adjustments?
Yes! If you’re missing any of the spices, you can customize the flavors to your preference. A good substitute is using a pumpkin pie spice mix, which typically contains most of the spices listed in the recipe.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that it may make the cookies a bit denser. You might want to start with 1.5 cups of whole wheat flour and add a little extra if necessary to reach the desired dough consistency.