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Vegan Pumpkin Pie Cookies

These Vegan Pumpkin Pie Cookies capture the essence of a classic pumpkin pie, featuring a soft, moist texture and warm autumn spices, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted Use refined for a neutral taste
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
Mix-ins
  • 1/2 cup vegan chocolate chips Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large bowl, mix together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy.
  3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt, mixing well to integrate the dry ingredients.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over mix!
  5. If you’re adding chocolate chips, fold them into the dough now.
  6. Scoop tablespoon-sized amounts of the cookie dough onto your baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden and the centers look set.
  2. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container in the refrigerator for up to a week. To freeze, wrap securely and store for 2-3 months. Reheat in a toaster oven at low temperature for about 5-10 minutes.