Vegan Pumpkin Sugar Cookies
Indulge in the cozy flavors of fall with these soft and chewy Vegan Pumpkin Sugar Cookies! Bursting with warm spices like cinnamon, nutmeg, and ginger, and lightly sweetened with pumpkin puree for a subtly rich flavor, these cookies are the ultimate autumn treat. Made with simple, plant-based ingredients and no dairy or eggs, this recipe is perfect for vegans and non-vegans alike. In just under 30 minutes, you can whip up a batch of these golden cookies that bake to perfection with lightly crispy edges and tender centers. Pair them with a mug of spiced tea or almond milk for a truly comforting treat, and enjoy them fresh or stored in an airtight container for up to a week. Perfect for holiday gatherings, baking with kids, or as an anytime snack, these vegan pumpkin sugar cookies are as easy to make as they are irresistible.
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Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 cup Vegan butter, softened
- 1 cup Granulated sugar
- 0.5 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened almond milk
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
Step 3
In a large mixing bowl, beat the softened vegan butter and granulated sugar together until creamy and well combined, about 2-3 minutes.
Step 4
Add the pumpkin puree, vanilla extract, and unsweetened almond milk to the butter-sugar mixture. Mix until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing slowly until a dough is formed. Do not overmix.
Step 6
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 7
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the tops are set.
Step 8
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Step 9
Once cooled, store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (730.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2590.0 |
| Total Fat 100.2g | 0% |
| Saturated Fat 27.0g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 2.5mg | 0% |
| Sodium 3063.3mg | 0% |
| Total Carbohydrate 398.5g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 205.1g | |
| Protein 26.5g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 146.7mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 538.7mg | 0% |
Source of Calories