Vegan Pumpkin Cookies
These soft and chewy vegan pumpkin cookies have crisp edges, puffy centers, and are packed with pumpkin puree! They are made with simple ingredients and are the perfect Fall treat.
Ingredients
- 1 cup (225g) pumpkin puree canned or homemade, not pumpkin pie filling (see the post for making your own pumpkin puree)
- 1 cup (200g) granulated sugar or more light brown sugar
- ½ cup (100g) packed light brown sugar or more granulated sugar
- ¾ cup (170g) vegan butter room temperature
- 1 teaspoon vanilla extract optional
- 2 ½ cups (315g) all-purpose plain flour spoon and leveled (note 1)
- 2 teaspoons pumpkin pie spice (note 2 for homemade blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
To coat
- ½ cup (100g) granulated sugar or as needed
Instructions
Reduce the pumpkin puree:
- Blot method: Place a few sheets of paper towels on a plate or bowl. Spread the pumpkin on top and blot with extra paper towels. Stovetop method: Alternatively, add the pumpkin puree to a large saucepan over medium heat. Stir and cook until the puree has thickened then allow to cool completely. Whichever method you use, you should end up with around 3/4 cup (170g) of pumpkin puree (more puree will create cakier cookies whereas less puree will make chewier cookies).
Prepare the cookie dough:
- Preheat the oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper.
- Add both sugars and the butter to a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat until light and fluffy. Add the reduced pumpkin puree and vanilla extract. Beat until well combined.
- Add the dry ingredients and mix until just combined. The dough should be very sticky and soft. If your dough is too sticky, let it rest at room temperature for 30 minutes (however, I usually just go ahead with the sticky dough).
Shaping the cookies:
- Add the granulated sugar to a small bowl.
- Using a large cookie scoop, divide the dough into balls about 3 tablespoons (60g) each. Drop each ball into the sugar and gently toss it in the sugar. You can gently reshape the balls before or after tossing them in the sugar.
- Arrange the cookie dough balls on your lined baking sheets, with about 2 inches (5cm) between each. Gently flatten each ball with your fingers.
Baking and storing the cookies:
- Bake the cookies for 12-15 minutes or until the edges appear cooked and the cookies have puffed up. The centers will look soft and the cookies will continue baking on the trays. When you remove the cookies from the oven, they will deflate and cracks will form on the surface. Let the cookies cool on the baking sheets for about 15 minutes, then transfer them to a cooling rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for up to 5 days. Alternatively, store them in the fridge for up to 2 weeks or in the freezer for up to 2 months. Let the cookies come to room temperature or warm them up before enjoying again.
Notes
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to your measuring cup, and level it off with a knife. Using your measuring cup to scoop flour out of the container will pack in too much flour and result in cakey cookies. Alternatively, use the gram measurements afor the best results.
- To make pumpkin pie spice, combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/4 teaspoon ground cloves. If you don't have any nutmeg, ginger or cloves, add more cinnamon.