Yummy Vegan Pumpkin Cookies

Get ready to indulge in the ultimate fall treat with these Yummy Vegan Pumpkin Cookies! Packed with warm spices like cinnamon, nutmeg, and ginger, and naturally sweetened with pumpkin puree and a hint of maple syrup, these autumn-inspired cookies are irresistibly soft and melt-in-your-mouth delicious. The addition of vegan chocolate chips makes them a delightful crowd-pleaser, perfect for cozy afternoons or holiday gatherings. This easy recipe comes together in under 30 minutes, with no dairy or eggs needed, making it a guilt-free option for everyone to enjoy. Serve these flavorful cookies with a hot cup of tea or coffee, and watch them disappear in no time!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 18

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 0.75 cup Pumpkin puree (unsweetened)
• 0.75 cup Brown sugar (lightly packed)
• 0.5 cup Vegan butter (softened)
• 1 teaspoon Pure vanilla extract
• 2 tablespoons Maple syrup
• 0.5 cup Vegan chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined. Set aside.

Step 3

In a large mixing bowl, use a hand or stand mixer to cream together the vegan butter and brown sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the pumpkin puree, maple syrup, and pure vanilla extract to the butter and sugar mixture. Mix until smooth and well incorporated.

Step 5

Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing. If desired, fold in the vegan chocolate chips for an extra indulgent touch.

Step 6

Using a cookie scoop or spoon, drop tablespoon-sized dollops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7

Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers are set.

Step 8

Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Enjoy your delicious, vegan pumpkin cookies with a cup of tea or coffee, or store them in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	886.3 grams (886.3g)

Amount per serving	% Daily Value*
Calories	3152

Total Fat 128.20g	164%
Saturated Fat 45.80g	229%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2489mg	108%
Total Carbohydrate 475.10g	173%
Dietary Fiber 20.80g	74%
Total Sugars 258.70g
Protein 35.70g	71%

Vitamin D 0IU	0%
Calcium 286mg	22%
Iron 18mg	100%
Potassium 1657mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 4.5%

Carbs: 59.4%