Vegan Pumpkin Cookies

Is it truly fall if you don’t have something with pumpkin or pumpkin spice in it? I think not. The smell of pumpkin spice has been drifting through my apartment all month. Soon as I see the canned pumpkin hit the shelves, I start thinking of all the goodies I can make with it. And this year is no different. When it to making treats using canned pumpkin my go-to’s are muffins, donut holes, or everyone’s favorite pumpkin pie. But this year, I wanted to do something different and ended up experimenting with cookies. Since it’s easy to make them in small batches or freeze the leftovers. So I present to you vegan pumpkin cookies.

They have a soft cake-like texture and pumpkin spice flavor. So if you not feeling up to the work of making a pie, these vegan pumpkin cookies make a great substitute. And as an added bonus you can freeze them and enjoy them after autumn has passed. So if you’re looking for an autumn treat that goes well with a warm drink. Then gives these vegan pumpkin cookies a try.

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Vegan Pumpkin Cookies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons of pumpkin pie spice
• 1/2 cup of non-dairy butter
• 3/4 sugar
• 1/2 cup of brown sugar
• 1 tablespoon ground flaxseed + 3 tablespoon water (let sit for at least 5 minutes)
• 1 teaspoon vanilla extract
• 1/2 cup canned pumpkin

Instructions 

1. Start by preheating the oven to 350 degrees and line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
2. Next, in a medium mixing bowl whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. After that, in a large mixing bowl cream together non-dairy butter, sugar, and brown sugar until well combined.
4. Then mix in flaxseed mixture, pumpkin, and vanilla. Next, add in the flour mixture, and then mix until combined.
5. After that, chill the dough in the refrigerator for an hour. Then scoop the dough out using a cookie scoop, and then drop on a prepared baking sheet leaving about 2-inches of space between cookies.
6. Bake one sheet for about 13-15 minutes or until cookies are set. Then let cookies cool for a few minutes before transferring to a wire rack to cool.
7. Lastly, serve cookies at room temperature and enjoy.

Notes: 

• Cookies will last up to 6 days in an airtight container in the fridge or 3 months in an airtight container in the freezer.
• Get the print-friendly version here.

Related post: Small Batch Vegan Brownie Cookies

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