Vegan Pumpkin Pie Cookies

$To make these vegan pumpkin pie cookies, you need a few key ingredients: - 1 cup pumpkin puree - 1/2 cup coconut sugar - 1/4 cup maple syrup - 1/4 cup coconut oil, melted - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour (or gluten-free flour) - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger powder - 1/4 teaspoon salt These ingredients create a rich, spiced flavor that feels like fall in every bite. The pumpkin puree keeps the cookies moist and fluffy. You can enhance your cookies with a few extras: - 1/2 cup pecans or walnuts, chopped (optional) - 1/4 cup dairy-free chocolate chips (optional) Adding nuts gives a nice crunch, while chocolate chips offer a sweet surprise. Mix and match these add-ins for your perfect cookie. If you need to swap ingredients, here are some ideas: - Use agave syrup instead of maple syrup. - Replace coconut sugar with brown sugar or cane sugar. - Substitute coconut oil with vegetable oil or vegan butter. - Choose almond flour or oat flour instead of all-purpose flour for a different texture. These swaps help you cater to your taste and pantry items. Always adjust the amounts as needed for the best results. First, get your oven ready. Preheat it to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. In a large bowl, combine the wet ingredients. Add 1 cup of pumpkin puree. Then, mix in 1/2 cup of coconut sugar and 1/4 cup of maple syrup. Pour in 1/4 cup of melted coconut oil. Lastly, add 1 teaspoon of vanilla extract. Whisk everything until it's smooth and well mixed. Now, take another bowl for the dry mix. Add 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger powder, and 1/4 teaspoon of salt. Stir these ingredients together. Slowly add the dry mix to the wet mix. Stir gently until just combined. If you want, fold in 1/2 cup of chopped nuts and 1/4 cup of dairy-free chocolate chips. Scoop tablespoon-sized dough amounts onto the baking sheet. Make sure to leave space between each one. They will spread as they bake. Place the tray in the oven and bake for 12-15 minutes. The edges should turn golden. The centers may look soft, but they'll firm up as they cool. Wait about 5 minutes on the baking sheet before moving them to a wire rack. This helps them cool down completely. To get the right texture, use room temperature ingredients. This helps them blend well. For soft cookies, don’t overmix the dough. Mix until just combined. The dough should be moist but not sticky. If it feels dry, add a splash of plant milk. If you want chewy cookies, add a bit of cornstarch. It gives a nice texture. Baking can be tricky, but I have tips to help. First, always measure your flour correctly. Too much flour can make cookies dry. Use a spoon to fluff up the flour, then spoon it into your measuring cup. Level it off with a knife. Next, watch the baking time. Every oven is different, so check cookies a minute early. They should be golden around the edges. If they look too soft in the middle, that’s okay. They will harden as they cool. To boost flavor, add extra spices like cloves or allspice. You can also mix in lemon zest for a bright twist. For presentation, dust cookies with cinnamon or powdered sugar. Serve them on a colorful plate, and pair with coconut whipped cream. It adds a fun touch and makes your cookies shine! {{image_2}} You can easily make these cookies gluten-free. Simply swap all-purpose flour for gluten-free flour. I like using a blend of almond flour and coconut flour. This mix gives great texture and flavor. Follow the same steps in the recipe. Your cookies will still be soft and tasty! Want to change the flavor? Try adding different spices. You can use cardamom for a warm taste. Or add allspice for a deeper flavor. Just remember, start with a small amount. You can always add more, but you can't take it out! A mix of spices can make your cookies unique each time. Need nut-free cookies? Just leave out the pecans or walnuts. The cookies will still be delicious! If you want some crunch, try sunflower seeds or pumpkin seeds instead. These seeds add a nice texture without the nuts. Enjoy your nut-free version just as much! To keep your vegan pumpkin pie cookies fresh, store them in an airtight container. Place parchment paper between layers to stop sticking. Keep the cookies at room temperature for up to five days. If you want them to last longer, use the fridge. They can stay good for up to a week in the fridge. Freezing is a great way to save cookies for later. First, let the cookies cool completely. Then, place them on a baking sheet in a single layer. Freeze for one hour until firm. After that, transfer them to a zip-top bag or container. Label it with the date. They can stay frozen for up to three months. When you want to enjoy your cookies again, preheat the oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5-7 minutes. This will make them warm and soft again. You can also use a microwave. Heat them for about 10-15 seconds. Enjoy your tasty treat! Yes, you can use fresh pumpkin. Just cook it first. Cut the pumpkin, remove seeds, and roast it until soft. Then, mash it into a smooth puree. Fresh pumpkin gives a nice, rich flavor. To make these cookies healthier, try using less sugar. You can reduce the coconut sugar or maple syrup. Adding oats can boost fiber too. Swap in whole wheat flour for more nutrients. These cookies last about five days when stored well. Keep them in an airtight container to stay fresh. You can also freeze them for longer storage, up to three months. Yes, you can use other sugars. Brown sugar or cane sugar works well. If you want a low-calorie option, try stevia or monk fruit sweetener. Just check the conversion for sweetness. Yes, you can make these cookies gluten-free. Use gluten-free flour instead of all-purpose flour. Make sure to check that all other ingredients are gluten-free as well for safety. This article covered how to make vegan pumpkin pie cookies from start to finish. We explored the best ingredients and tasty add-ins, plus easy substitutions. I shared step-by-step instructions for mixing, baking, and cooling your cookies. I also gave tips for texture, storage, and fun variations. You can enjoy cookies that fit your diet and taste great. Baking wholesome treats is easy and fun. Try these ideas and make your own delicious cookie experience!$

Indulge in the delightful flavors of fall with these Vegan Pumpkin Pie Cookies! Made with wholesome ingredients like pumpkin puree, coconut sugar, and warm spices, these cookies are a perfect treat for any occasion. Whether you're vegan or just love delicious desserts, these easy-to-follow recipes will have your kitchen smelling amazing. Click through to explore the full recipe and savor these tasty treats today!

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Ingredients

1 cup pumpkin puree

1/2 cup coconut sugar

1/4 cup maple syrup

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

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

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger powder

1/4 teaspoon salt

1/2 cup pecans or walnuts, chopped (optional)

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

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and well blended.

In a separate bowl, mix the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir to combine.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Add the chopped nuts and chocolate chips if using, and fold gently into the dough.

Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly.

Bake in the preheated oven for 12-15 minutes, or until the edges are golden. The centers may still look a bit soft; they will firm up as they cool.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

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

- Presentation Tips: Serve cookies on a festive plate with a sprinkle of cinnamon on top for a pretty touch. Consider pairing them with a side of coconut whipped cream for dipping!