A little bit spicy, super-soft and fluffy, and the taste of fall in every bite. These Vegan Pumpkin Cookies are easy to put together, are great for gift-giving, and will make your home smell amazingly cozy.
Cookies are great for gift-giving
Between September and the end of December, there are so many gift-giving opportunities and times to share food and drink with loved ones. Desserts are probably the thing that I most make to share. They often don’t need to be warmed up, they have a decent shelf-life (if you don’t end up eating them all yourself), and they are highly packable.
If your loved ones live in another city or country, you can often ship baked goods for far less than it would cost to order some online to be delivered. And making desserts for your family and friends, instead of getting something store-bought? There’s so much more love in every bite!
These Easy Vegan Pumpkin Cookies are delicious on their own, but if you want to take them to the next level, put together some vegan cream cheese frosting to add to the tops of these:
This recipe uses Organic Pumpkin Puree and Pumpkin Butter. You can either buy these from a place like Amazon (or search for them at your local grocery store), or make your own! I haven’t attempted that yet, but I may just add that to my fall to-do list. Have you ever made your own with fresh pumpkins?
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Easy Vegan Pumpkin Cookies Recipe
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
- 2 cups flour (all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- 2 ½ teaspoons vanilla extract
- 1 cup vegan margarine
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg equivalent in egg replacer
- 2 cups pumpkin puree
- 2 tablespoons pumpkin butter
|In a medium mixing bowl, mix together flour, baking powder, spices, and baking soda.|
|In another bowl, beat together margarine, sugars, vanilla, egg substitute, pumpkin butter, and puree.|
|Add dry mixture to wet mixture ½ cup at a time, mixing as you go.|
|The mixture will be quite wet. Use an ice cream scoop to add spoonfuls to a baking sheet (I used parchment paper on top of my cookie sheet first). Bake for 15 minutes at 350°F or until a toothpick comes out clean.|
Like this recipe? Check out my other pumpkin recipes: