Chewy Vegan Pumpkin Pie Cookies: A Fall Favorite (Print Version)
Discover delightful chewy Vegan Pumpkin Pie Cookies. These spiced treats bring autumn warmth with every bite, a simple vegan fall dessert.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Dairy-Free, Egg-Free
# Ingredients:
→ Cookie Base
01 -
1 ½ cups (190g) all-purpose flour
02 -
1 tsp baking powder
03 -
½ tsp baking soda
04 -
½ tsp fine sea salt
05 -
½ cup (115g) vegan butter, melted
06 -
½ cup (100g) granulated sugar
07 -
½ cup (110g) light brown sugar, packed
08 -
¾ cup (180g) pumpkin puree (not pie filling)
09 -
1 tsp vanilla extract
10 -
1 tsp apple cider vinegar
→ Warm Spices
11 -
1 ½ tsp ground cinnamon
12 -
½ tsp ground nutmeg
13 -
¼ tsp ground ginger
14 -
⅛ tsp ground cloves
→ Optional Extras
15 -
½ cup vegan chocolate chips
16 -
¼ cup chopped pecans
→ Finishing Touches
17 -
Powdered sugar, for dusting
18 -
Vegan cream cheese frosting (optional)
# Instructions:
01 -
First, whisk flour, baking powder, baking soda, salt, and all those warm spices – cinnamon, nutmeg, ginger, cloves – in a medium bowl. Ensure everything's evenly distributed for uniform flavor in these spiced treats. I always give it a good five stirs, just to be sure. The autumn aromas will start to fill your kitchen, honestly!
02 -
In a separate, larger bowl, melt your vegan butter. Stir in both sugars until combined. Next, add pumpkin puree, vanilla extract, and that splash of apple cider vinegar. Whisk it all together until smooth and creamy. I once forgot the vinegar, and the cookies were good, but not quite as tender. Learn from my oops!
03 -
Now, gently add your dry ingredients into the wet, stirring until just combined. Avoid overmixing; that makes tough cookies, and nobody wants that! A few streaks of flour are fine. The dough for these autumn cookies will be soft and a bit sticky, which is what we're aiming for.
04 -
This step is important for texture, don't skip it! Cover the bowl and chill in the fridge for at least 30 minutes. This helps flavors meld and makes the dough much easier to handle. It's tempting to skip, but trust me, a little chill time makes all the difference for chewy pumpkin treats. Great for cleaning up kitchen chaos!
05 -
Preheat oven to 350°F (175°C), then line a baking sheet with parchment paper. Use a cookie scoop to drop rounded tablespoons of dough, leaving space between each. They will spread a little. I usually get about 12 per sheet. These pumpkin cookies are going to smell incredible soon!
06 -
Bake for about 10-12 minutes, until edges are lightly golden and centers are just set. They might look soft in the middle, but will firm up as they cool. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. The aroma of these finished spiced cookies is pure autumn bliss!
# Notes:
01 -
Don't overmix the dough; it leads to tough cookies, and we want them tender!
02 -
For best results, make sure your pumpkin puree is plain, not pie filling, to control the spices.
03 -
If you're short on time, you can chill the dough for just 15 minutes, but 30+ is ideal for texture.
04 -
These cookies are extra special served with a warm oat milk latte or a scoop of vegan vanilla ice cream.
# Tools You'll Need:
01 -
Mixing bowls
02 -
whisk
03 -
rubber spatula
04 -
measuring cups and spoons
05 -
baking sheets
06 -
parchment paper
07 -
cookie scoop
08 -
wire cooling rack
# Nutrition Facts (Per Serving):
Calories: 120 kcal
Total Fat: 5g
Total Carbohydrate: 18g
Protein: 1g