Pumpkin Cookies (with Chocolate Chips)
Pumpkin cookies are a delicious plant-based treat that is perfect for Fall. They are made with pumpkin puree, and plant-based butter, and drizzled with maple glazed. These vegan cookies are soft and chewy with a hint of spice.
Ingredients
Pumpkin Cookies:
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 3/4 cup vegan butter
- 3/4 cup confectioners' sugar
- 1/2 cup raw sugar brown, light
- 2 tsp vanilla extract
- 1/4 cup pumpkin puree canned or homemade
For the Maple Glaze:
- 1 1/4 cup confectioners' sugar
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- 3 tbsp almond milk
Instructions
Make the cookie dough:
- Preheat the oven to 350°F and line a baking sheet.
- In a large mixing bowl, mix together the all-purpose flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon.
- Using a hand mixer, cream the vegan butter, confectioners' sugar, and brown sugar. Then add the pumpkin puree and vanilla extract.
- Combine together the all-purpose flour mixture and vegan butter mixture. Mix them well until everything is combined using a hand mixer.
- Heap the cookie dough using a tablespoon for about 2 tbsp and line them on a baking sheet; flatten them using your hands or fork.
- Bake them for 20 minutes or until golden brown.
Make the maple glazed:
- Meanwhile, in a medium bowl, mix together the maple syrup, confectioners' sugar, vanilla extract, and almond milk.
Serve and enjoy!
- Over the baked cookies, drizzled them with prepared maple glazed.
Notes
Vegan Globetrotter Tips & Suggestions
Recipe Notes- Use ripe pumpkins for this recipe. If your pumpkins are not yet ripe, you can speed up the process by putting them in a paper bag with a ripe apple or banana.
- Substitute half of the sugar with brown sugar for lighter cookies.
- Add an extra flax egg to the batter if you want a more cake-like cookie.
- Make these cookies gluten-free by substituting the flour with almond flour or another gluten-free flour mix.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Freeze these cookies for up to 3 months. To thaw, simply place the frozen cookie on a plate and let it sit at room temperature for about 30 minutes.
- For a fun twist on the classic pumpkin cookie, try adding chocolate chips, raisins, or nuts.
- For spices, you can also use, cinnamon, nutmeg, or ginger. If you want to make them extra special, top them with plant-based frosting or icing.
Nutrition
Calories: 98kcalCarbohydrates: 23gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 139mgPotassium: 25mgFiber: 0.4gSugar: 6gVitamin A: 641IUVitamin C: 0.1mgCalcium: 15mgIron: 0.5mg
Tried this recipe?Let us know how it was!