Vegan Pumpkin Cookies

 Vegan pumpkin cookies, tender and full of flavor. They are ready in just 30 minutes and are so delicious that you will not be able to stop eating.

This recipe is the best vegan pumpkin cookie recipe I’ve ever had. They are very soft, but best of all, they are incredibly tasty.

They are ready in just 30 minutes and they smell great as they bake. They are perfect for fall and winter, although you could eat them all year long. You will be a hit every time you make them because everyone, your family and even your friends and co-workers will love them!

Ingredients

Vegan Butter – I suggest making your own version of vegan butter at home because it’s healthier, but you can also buy ready-made.

White sugar and brown sugar – You can use any type of sugar. Make sure the sugar you use is vegan.

Vanilla essence – I always use homemade vanilla essence because it is cheaper and very easy to make, but store-bought is also a good option.

Pumpkin Puree – Make your own puree following my recipe or use store-bought.

Wheat Flour – I have only made this recipe using wheat flour, but you may be able to use a different type of flour. You will still need to adjust the amount. For a gluten-free version, you can use our gluten-free flour recipe.

Pumpkin pie spice: super easy to make! But if you want you can use the one you find in the supermarket.

Vegan Cream Cheese Frosting: This ingredient is optional, the cookies themselves are delicious!

variations

To make it gluten-free: Use a gluten-free flour blend for a gluten-free version of this recipe. Keep in mind that you may have to adjust the amount you are going to use.

To make it soy free: use vegan soy free butter.

How to make vegan pumpkin cookies

1. Add the vegan butter, white sugar, brown sugar, and vanilla to the bowl of an electric mixer and beat until combined. You can also use a large bowl and a stick mixer.
2. Add the pumpkin puree and beat until well combined.
3. Add the rest of the ingredients (except the frosting) and mix until well integrated.
4. I used an ice cream scoop to make the cookies, but you can also use a regular spoon or even your hands. Fill the scoop with cookie dough and simply press and drop onto the parchment lined cookie sheet. Leave a distance of about 5 cm between biscuit and biscuit (about 2 inches).
5. Bake for 12-15 minutes or until lightly golden.
6. Remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Once they have cooled, pour a little frosting (you have the recipe in the box below) on top of each cookie and sprinkle a little cinnamon or nutmeg (optional).

How to store them

• In the fridge: store them in an airtight container in the fridge for 1 week.
• In the Freezer: To freeze vegan pumpkin cookies, transfer to an airtight container and store in a freezer for up to 3 months. After baking, let them cool completely, then place them in a single layer on a parchment-lined cookie sheet to freeze, and finally place them in a freezer-safe bag. Squeeze all the air out of the bag and place them flat in the freezer. Most cookies thaw just fine if left out.
• How to reheat them: If you want to enjoy these cookies warm, you can reheat them in the oven at 325ºF (160ºC) for about 5-10 minutes.

Check out: 5 minute vegan cookies

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Vegan Pumpkin Cookies

Cooking Method: Baking Cuisine: American Courses: Breakfast, Desserts Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins Servings: 15 Best Season: Suitable throughout the year

Description

 Vegan pumpkin cookies, tender and full of flavor. They are ready in just 30 minutes and are so delicious that you will not be able to stop eating.

 

Ingredients

Servings

• 75 grams vegan butter
• 100 grams white sugar
• 1 teaspoon vanilla essence
• 170 grams pumpkin puree
• 250 grams wheat flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon yeast
• ¹⁄₄ teaspoon salt
• ¹⁄₂ teaspoon ground cinnamon

For the frosting (optional):

• 110 grams vegan butter
• 225 grams vegan cream cheese
• 1 teaspoon vanilla extract
• ¹⁄₈ teaspoon salt
• 480 grams icing sugar

Instructions

1. Add the vegan butter, white sugar, brown sugar, and vanilla powder to the bowl of an electric mixer and beat until combined. You can also use a large bowl and a stick mixer, but in my opinion the electric mixer is easier to use and more comfortable.

2. Add the pumpkin puree and beat until well combined.

3. Add the rest of the ingredients (except the frosting) and mix until well integrated. The dough will be wetter than most cookies, but that's okay.

4. Now it's time to make the cookies! I have used an ice cream scoop, but you can also use a regular spoon or even your hands. Fill the scoop with cookie dough and simply press and drop onto the parchment lined cookie sheet. Leave a distance of about 5 cm between biscuit and biscuit (about 2 inches).

5. Bake for 12-15 minutes or until lightly golden. They will be soft when they come out of the oven, but as soon as they cool they will firm up.

6. Remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

7. Once they have cooled, sprinkle some frosting (you have the recipe below) on top of each cookie and sprinkle some cinnamon or nutmeg (optional). Serve the vegan pumpkin cookies with your favorite vegan drink .

8. Store in an airtight container in the fridge for a week or in the freezer for up to 3 months. Most cookies defrost very well just sitting out of the freezer. Once defrosted, if you want to eat them hot, you can heat them in the oven at 160ºC (325ºF) for 5-10 minutes.

Keywords: pumpkin cookies, vegan, gluten-free