Vegan Old Fashioned Soft Pumpkin Cookies

Soft, fluffy, and bursting with cozy autumn flavors, these Vegan Old Fashioned Soft Pumpkin Cookies are the perfect plant-based treat for fall. Crafted with canned pumpkin puree, a warm blend of pumpkin pie spice and cinnamon, and sweetened with a mix of brown and granulated sugar, these cookies strike the ideal balance between spice and sweetness. The melted coconut oil and a splash of almond milk create a tender, melt-in-your-mouth texture that's hard to resist. Whether you're baking for a holiday gathering or simply craving a seasonal dessert, these dairy-free and egg-free pumpkin cookies come together in just 15 minutes of prep time. Serve them with a cup of coffee for the ultimate fall indulgence, and savor the comfort of homemade goodness with every bite!

Nutriscore Rating: 40/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 2 teaspoons Pumpkin pie spice
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 1 cup Canned pumpkin puree
• 0.75 cup Brown sugar
• 0.25 cup Granulated sugar
• 0.5 cup Coconut oil (melted)
• 2 tablespoons Almond milk (unsweetened)
• 1.5 teaspoons Vanilla extract

Directions

Step 1

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

Step 2

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly combined. Set aside.

Step 3

In a large mixing bowl, stir together the canned pumpkin puree, brown sugar, granulated sugar, melted coconut oil, almond milk, and vanilla extract until smooth and well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon. Mix until just combined. Be careful not to overmix, as this can affect the texture of the cookies.

Step 5

Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.

Step 6

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed.

Step 7

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

Step 8

Enjoy these soft vegan pumpkin cookies on their own or with a cup of hot tea or coffee. Store leftovers in an airtight container at room temperature for up to 3-4 days.

Nutrition Facts

Serving size	(805.3g)

Amount per serving	% Daily Value*
Calories	2651.7

Total Fat 128.2g	0%
Saturated Fat 103.9g	0%
Polyunsaturated Fat 1.9g
Cholesterol 4.9mg	0%
Sodium 2976.3mg	0%
Total Carbohydrate 362.6g	0%
Dietary Fiber 14.3g	0%
Total Sugars 164.0g
Protein 27.7g	0%

Vitamin D 12.5IU	0%
Calcium 270.9mg	0%
Iron 16.7mg	0%
Potassium 933.9mg	0%

*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: 42.5%

Protein: 4.1%

Carbs: 53.4%