Irresistible Vegan Pumpkin Pie Cookies Recipe to Enjoy

When the autumn air turns crisp and the leaves display their fiery colors, it’s time to embrace the pumpkin season. Imagine taking a bite of a cookie that delivers the warm, comforting flavors of pumpkin pie wrapped in a delightful, chewy texture. Yes, I’m talking about Vegan Pumpkin Pie Cookies! These little bites of joy are perfect for cozy gatherings or just a rainy afternoon when you need a treat that feels like a hug.

In my kitchen, these cookies have become somewhat of a legend. The first time I made them, my friends—who were skeptical about vegan desserts—were blown away by how deliciously rich and satisfying they were. We devoured them all before dinner even started! Whether you’re hosting a festive gathering or simply want to indulge in an afternoon snack, these cookies promise an explosion of flavor that will leave you wanting more.

Ingredients for Vegan Pumpkin Pie Cookies

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned pumpkin puree for convenience, ensuring it’s 100% pure pumpkin without additives.

• All-Purpose Flour: Regular all-purpose flour works perfectly here; you can also use whole wheat for added nutrition.

• Brown Sugar: Brown sugar gives the cookies that deep caramel flavor while keeping them moist and chewy.

• Maple Syrup: A natural sweetener that enhances the fall flavors without overpowering them; choose pure maple syrup for best results.

• Coconut Oil: Melted coconut oil adds richness and helps bind ingredients together while keeping these cookies vegan.

• Vanilla Extract: A splash of vanilla extract elevates the flavor profile; opt for pure extract if possible.

• Baking Soda: This helps your cookies rise and become soft and fluffy; ensure it’s fresh for optimal results.

• Spices: Ground cinnamon, nutmeg, and ginger are essential for that classic pumpkin pie taste—don’t skimp on these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Vegan Pumpkin Pie Cookies

Let’s get baking! Follow these steps to whip up your own batch of Vegan Pumpkin Pie Cookies.

Preparing the Cookie Dough: Start by preheating your oven to 350°F (175°C). In a bowl, combine pumpkin puree with melted coconut oil and brown sugar until smooth. The mixture should look creamy and luscious.

Mixing Dry Ingredients: In another bowl, whisk together the flour, baking soda, and spices until well combined. The aroma of cinnamon will fill your kitchen with fall vibes that are hard to resist.

Combining Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined; avoid overmixing for tender cookies with a soft texture.

Scoop and Shape: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a lined baking sheet about two inches apart. They may not spread much during baking, so shape them as desired.

Baking Time: Slide those beauties into your preheated oven and let them bake for about 12-15 minutes until lightly golden at the edges. Your kitchen will smell heavenly!

Cooling Down: Once baked, allow the cookies to cool on the baking sheet for five minutes before transferring them to wire racks. Patience is key here—the aroma will tempt you!

Storing Your Cookies: Store any leftovers (if there are any!) in an airtight container at room temperature for up to five days or freeze for longer freshness.

These Vegan Pumpkin Pie Cookies are not just easy to make but also bring warmth and joy with every single bite! So grab some friends or family members (or keep them all to yourself) and enjoy this delightful autumn treat together.

Perfecting the Cooking Process

Begin by preheating your oven to 350°F. While it warms up, mix the dry ingredients in one bowl and wet ingredients in another. Combine them, then scoop onto a parchment-lined baking sheet for even baking.

Add Your Touch

Feel free to swap out pumpkin puree for mashed bananas if you want a different flavor profile. Adding chocolate chips or nuts can give these cookies a delightful crunch. Get creative with spices like nutmeg or allspice to enhance the pumpkin flavor.

Storing & Reheating

Store your Vegan Pumpkin Pie Cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them individually. Reheat in the microwave for 10-15 seconds to enjoy that fresh-baked taste again.

I remember the first time I made these cookies; my friends devoured them at a gathering and insisted I share the recipe. It felt amazing to see everyone enjoying something I created!

FAQs :

What ingredients do I need for Vegan Pumpkin Pie Cookies?

To make Vegan Pumpkin Pie Cookies, you’ll need key ingredients such as pumpkin puree, almond flour, oats, maple syrup, coconut oil, and a mix of spices like cinnamon and nutmeg. These ingredients combine to create a delicious cookie that captures the flavors of traditional pumpkin pie while being entirely plant-based. Make sure to choose high-quality pumpkin puree for the best results. You can also add chocolate chips or nuts for extra texture and flavor if desired.

How long does it take to bake Vegan Pumpkin Pie Cookies?

Baking Vegan Pumpkin Pie Cookies typically takes about 12-15 minutes at a temperature of 350°F (175°C). Keep an eye on them as they bake; you want them to be slightly golden around the edges but still soft in the center. The cookies will firm up as they cool down, so don’t worry if they seem a bit undercooked when you take them out of the oven. Allowing them to cool on a wire rack enhances their texture.

Can I store Vegan Pumpkin Pie Cookies?

Yes, you can store Vegan Pumpkin Pie Cookies! Place them in an airtight container at room temperature for up to five days. For longer storage, consider freezing them. Just ensure they are completely cooled before wrapping them individually in plastic wrap or placing them in a freezer-safe container. This way, you can enjoy your delicious cookies even weeks later—just thaw them at room temperature when you’re ready to indulge.

Are Vegan Pumpkin Pie Cookies gluten-free?

Vegan Pumpkin Pie Cookies can easily be made gluten-free by using gluten-free oat flour or almond flour instead of regular flour. Just check that any other ingredients you use are also certified gluten-free. This adaptation allows those with gluten sensitivities to enjoy these delightful cookies without compromise. Always remember to read labels carefully to ensure all ingredients comply with your dietary needs.

Conclusion for Vegan Pumpkin Pie Cookies :

Vegan Pumpkin Pie Cookies offer a delightful twist on a classic favorite while staying true to plant-based principles. With simple ingredients like pumpkin puree and spices, these cookies are easy to make and satisfying to eat. They provide a perfect blend of flavors reminiscent of traditional pumpkin pie but in a convenient cookie form. Whether you enjoy them fresh from the oven or stored for later, these cookies are sure to please everyone at your table. Embrace this tasty treat during fall or year-round for a sweet indulgence that everyone can share!

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Vegan Pumpkin Pie Cookies

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Approximately 12 cookies 1x

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Description

Vegan Pumpkin Pie Cookies are the perfect autumn indulgence, merging the beloved flavors of pumpkin pie into a chewy cookie. These delightful treats are easy to make and ideal for cozy gatherings or as a sweet afternoon snack. With wholesome ingredients like pumpkin puree and warm spices, each bite delivers a comforting taste of fall that everyone will love. Enjoy them fresh from the oven or share with friends for a truly heartwarming experience.

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Ingredients

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• 1 cup pumpkin puree (100% pure)
• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix pumpkin puree, melted coconut oil, and brown sugar until smooth.
3. In another bowl, whisk together flour, baking soda, and spices.
4. Gently fold dry ingredients into the wet mixture until just combined.
5. Drop rounded tablespoons of dough onto a lined baking sheet, spacing them two inches apart.
6. Bake for 12-15 minutes until lightly golden at the edges.
7. Cool on the baking sheet for five minutes before transferring to wire racks.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 6g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 4g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg