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- 1 cup pumpkin puree - 1/2 cup coconut sugar - 1/4 cup maple syrup - 1/4 cup melted coconut oil - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose or gluten-free flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - Optional: 1/2 cup chopped pecans or walnuts - Optional: 1/4 cup dairy-free chocolate chips These ingredients make a simple and tasty cookie. Pumpkin puree gives moisture and flavor. Coconut sugar adds sweetness with a hint of caramel. Maple syrup adds another layer of sweetness and natural flavor. Melted coconut oil keeps the cookies soft and adds richness. Vanilla extract enhances the overall taste, making it warm and inviting. The flour is the base, giving structure to the cookies. Baking soda helps the cookies rise and become fluffy. Ground cinnamon, nutmeg, and ginger give that classic pumpkin pie flavor. A pinch of salt balances the sweetness. You can add chopped pecans or walnuts for crunch. Dairy-free chocolate chips can add a sweet surprise in every bite. Using these ingredients, you can create delicious vegan pumpkin pie cookies. They are perfect for fall or any time you crave something sweet. 1. Preheat oven and prepare baking sheet Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. 2. Combine wet ingredients in a mixing bowl In a large mixing bowl, add 1 cup pumpkin puree, 1/2 cup coconut sugar, 1/4 cup maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract. Mix these until smooth. 3. Whisk dry ingredients in a separate bowl In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Make sure they blend well. 4. Mix wet and dry ingredients together Gradually add the dry mix to the wet ingredients. Stir gently until just combined. If you want nuts or chocolate chips, fold them in now. 1. Scoop dough onto prepared baking sheet Using a tablespoon, scoop dough and place it on the baking sheet. Leave space between each scoop since they spread a bit. 2. Bake in preheated oven for specified time Bake the cookies for 12-15 minutes. Look for golden edges; the centers may seem soft, but they will harden as they cool. 3. Cool cookies after baking Let the cookies cool on the baking sheet for about 5 minutes. After that, move them to a wire rack to cool completely. To avoid overmixing, stir gently. When you mix the wet and dry ingredients, stop as soon as they blend. This keeps the cookies soft. Look for a thick dough that holds together but is not too smooth. Check your cookies for doneness by looking at the edges. They should be golden brown. The centers might feel soft. This is normal. They will firm up as they cool on the rack. For a great presentation, arrange the cookies on a festive plate. A sprinkle of cinnamon on top adds a nice touch. This looks lovely for holiday gatherings. Pair your cookies with coconut whipped cream. This creamy topping adds a nice flavor. You can also try other toppings like dairy-free chocolate sauce or chopped nuts for extra crunch. {{image_4}} You can easily adjust the recipe for common allergens. If you need a gluten-free option, swap all-purpose flour with a gluten-free blend. Look for blends made with almond, oat, or rice flour. These work well and keep the taste great. For sweeteners, you can replace coconut sugar and maple syrup with agave syrup. Agave is a lovely choice that adds sweetness and keeps it vegan. You can also use brown sugar if you prefer. Adding different spices can change the taste of your cookies. Try mixing in allspice or cloves for a warm flavor. You can also include a splash of almond or orange extract for a unique twist. Dried fruits or seeds can add texture and flavor. Consider adding raisins, cranberries, or sunflower seeds. These ingredients make the cookies fun and interesting. Just fold them into the dough before baking. To keep your vegan pumpkin pie cookies fresh, use an airtight container. This helps prevent air from making them dry. Place a piece of parchment paper between layers if you stack them. This keeps the cookies from sticking together. For longer storage, you can freeze the cookies. Place them in a freezer bag or container. Be sure to squeeze out as much air as possible. You can freeze them for up to three months. When you're ready to eat them, let them thaw at room temperature. These cookies stay fresh for about five days at room temperature. If you store them in the fridge, they can last up to a week. Watch for signs that the cookies have gone bad. If they smell off or have a strange texture, it’s best to toss them. A good cookie should still feel soft and look inviting. Enjoy them while they are fresh! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just roast and puree it. Fresh pumpkin adds a nice flavor. What can I substitute for coconut oil? You can use vegetable oil or vegan butter. Both will work well in this recipe. How do I know when the cookies are fully baked? Look for golden edges. The centers may be soft but will set as they cool. Can I make the dough ahead of time? Yes, you can chill the dough. Store it in the fridge for up to two days. These vegan pumpkin pie cookies are easy and fun to make. I shared the essential ingredients and step-by-step instructions to help you bake them perfectly. You learned tips for storing and serving these treats, plus variations to suit your tastes. In closing, these cookies are a great way to enjoy fall flavors. Try different ingredients or share them at your next gathering. Enjoy the delicious and cozy vibes they bring!

Vegan Pumpkin Pie Cookies

Indulge in the flavors of fall with these delightful Vegan Pumpkin Pie Cookies! Made with pumpkin puree and sweetened naturally with coconut sugar and maple syrup, these cookies are the perfect guilt-free treat. Easy to make and bursting with spices like cinnamon, nutmeg, and ginger, they’re a seasonal favorite. Click through to discover this quick recipe and impress your friends with these scrumptious vegan delights!
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Ingredients
  

1 cup pumpkin puree

1/2 cup coconut sugar

1/4 cup maple syrup

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour (or gluten-free flour)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped pecans or walnuts (optional)

1/4 cup dairy-free chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

    In a large mixing bowl, combine the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Use a whisk to blend the ingredients until the mixture is smooth and homogenous.

      In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure all the dry ingredients are well mixed to ensure an even flavor throughout the cookies.

        Gradually incorporate the dry ingredients into the wet ingredients. Stir just until combined to avoid overmixing, which can make the cookies tough. If you’re adding nuts or chocolate chips, gently fold them into the dough after the dry ingredients are mixed in.

          Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheet. Ensure there is some space between each cookie, as they will spread slightly while baking.

            Bake the cookies in the preheated oven for 12-15 minutes. Look for golden edges; the centers may appear slightly soft, but they'll firm up as they cool.

              Once baked, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 18 cookies

                  - Presentation Tips: Arrange the cookies on a festive plate and sprinkle a bit of cinnamon on top for an added touch of holiday cheer. They pair beautifully with a dollop of coconut whipped cream on the side for an indulgent dipping experience!