Best 4 Vegan Pumpkin Cookies Recipes
Indulge in the delightful aroma and comforting taste of our delectable Vegan Pumpkin Cookies, a symphony of autumn flavors. These cookies are not just a treat for your taste buds but also a celebration of the bountiful harvest. Each bite offers a perfect balance of soft and chewy textures, with a burst of warm pumpkin spice and the subtle sweetness of maple syrup. Made with wholesome ingredients like whole wheat flour, oats, and coconut oil, these cookies are a guilt-free indulgence that nourishes your body and soul. Dive into the step-by-step guide to create these delectable cookies, along with a collection of additional scrumptious recipes sure to elevate your baking adventures.
Let's cook with our recipes!
VEGAN PUMPKIN COOKIES
Quick and easy vegan pumpkin spice cookies.
Provided by lufthexe
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine flour, pumpkin, sugar, almond milk, vegetable oil, baking soda, cinnamon, vanilla extract, salt, and cinnamon sugar in a bowl until dough is smooth. Spoon dough, about 1 tablespoon per cookie, onto baking sheet.
- Bake in the preheated oven until edges of cookies are beginning to crisp along the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 25.1 g, Fat 3 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 175.4 mg, Sugar 14.4 g
HEALTHY VEGAN PUMPKIN OAT CHOCOLATE CHIP COOKIES
These are the best vegan cookies I've ever tasted!
Provided by Julie Manoukian
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
- Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.
- Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
- Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.
- Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 49.4 g, Fat 20.9 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 11.1 g, Sodium 302.7 mg, Sugar 30.3 g
VEGAN OLD-FASHIONED SOFT PUMPKIN COOKIES
Make and share this Vegan Old-Fashioned Soft Pumpkin Cookies recipe from Food.com.
Provided by SFRRDawn
Categories Drop Cookies
Time 35m
Yield 24-48 cookies
Number Of Ingredients 14
Steps:
- ***Decided not to share recipe***.
- PREHEAT oven to 350 degrees F.
- Grease baking sheets.
- COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
- Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
- Beat in pumpkin, applesauce and vanilla extract until smooth.
- Gradually beat in flour mixture.
- Drop by rounded tablespoon onto prepared baking sheets.
- BAKE for 15 to 18 minutes or until edges are firm.
- Cool on baking sheets for 2 minutes;.
- remove to wire racks to cool completely.
- Drizzle glaze over cookies.
- FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.
YUMMY!!! VEGAN PUMPKIN COOKIES
Make and share this Yummy!!! Vegan Pumpkin Cookies recipe from Food.com.
Provided by MissEasy
Categories Drop Cookies
Time 12m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Pour oil in mixing bowl.
- Add sugar and pumpkin; mix well.
- Add vanilla, flour, salt, baking powder, cardamon, coriander; mix well.
- Bake for 375 degrees F.
Nutrition Facts : Calories 115.4, Fat 4.6, SaturatedFat 0.7, Sodium 94.3, Carbohydrate 17.6, Fiber 0.4, Sugar 8.6, Protein 1.3
Tips:
- Measuring Ingredients Accurately: Use a kitchen scale to measure dry ingredients for precise results.
- Chilling the Dough: Refrigerate the dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much.
- Baking Temperature: Bake the cookies at the recommended temperature and baking time. Overbaking can result in dry, crumbly cookies.
- Cooling the Cookies: Allow the cookies to cool completely on a wire rack before storing them. This helps them set and prevents them from becoming too soft.
- Storing the Cookies: Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These vegan pumpkin cookies are a delicious and easy-to-make treat that is perfect for fall. With their soft and chewy texture, warm pumpkin spice flavor, and sweet glaze, they are sure to be a hit with everyone. Whether you are a seasoned baker or a beginner, this recipe is a great way to enjoy the flavors of the season. So gather your ingredients, preheat your oven, and get ready to bake a batch of these delightful vegan pumpkin cookies!
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