Vegan Pumpkin Pie Cookies
Introduction
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Fall season is here, and there’s no better way to celebrate than with the delicious flavor of pumpkin! These Vegan Pumpkin Pie Cookies are perfect for satisfying your autumn sweet tooth cravings. Created with an excellent balance of spices and a soft chewy texture, this treat is a delightful twist on classic pumpkin pie. Whether you’re hosting a party, baking with loved ones, or just want a cozy dessert, these cookies promise to deliver all the warm flavors of the season.
Detailed Ingredients with measures
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To make these cookies, you’ll need a mix of pantry staples, pumpkin puree, and warming spices. Here’s a list of the ingredients along with the measures:
– All-purpose flour (1 1/4 cups)
– Baking powder (1 teaspoon)
– Baking soda (1/2 teaspoon)
– Pumpkin pie spice (1 teaspoon)
– Cinnamon (1/2 teaspoon)
– Pumpkin puree (1/4 cup)
– Coconut sugar (3/4 cup)
– Vegan butter (1/3 cup, softened)
– Vanilla extract (2 teaspoons)
– Plant-based milk (1 tablespoon)
These simple ingredients come together to make a beautifully flavored dough that tastes like the essence of autumn.
Prep Time
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The preparation for these cookies is incredibly easy and beginner-friendly. Start by mixing your dry ingredients in a bowl, whisking together the flour, baking powder, baking soda, pumpkin pie spice, and cinnamon. In another larger bowl, combine your wet ingredients—pumpkin puree, coconut sugar, softened vegan butter, vanilla extract, and plant-based milk. Gradually fold the dry ingredients into the wet mixture until you have a soft cookie dough ready to bake.
Pro tip: Letting the dough chill for about 30 minutes helps enhance the cookie’s soft and chewy texture.
Cook Time, Total Time, Yield
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The cookies don’t take long to bake, making them a quick yet indulgent option. The cooking time for one batch is generally:
– Cook Time: Around 10-12 minutes
– Total Time (including prep): Around 45 minutes (with chilling time)
– Yield: Approximately 10-12 delicious cookies, depending on how you shape them
These cookies are a perfect option for snacking, sharing with loved ones, or even pairing with your favorite coffee or tea. Pumpkin-flavored dreams, all in cookie form—give this recipe a try!
Detailed Directions and Instructions
Step 1: Prepare the Cookie Dough
1. Begin by prepping your dough. In a large mixing bowl, combine the wet ingredients (pumpkin puree, vegan butter, and vanilla extract). Whisk together until smooth.
2. In a separate bowl, mix the dry ingredients (flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt).
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Step 2: Chill the Dough
1. Cover the bowl containing the cookie dough with plastic wrap or a lid.
2. Let the dough chill in the refrigerator for at least 30 minutes. This helps the dough firm up and prevents it from spreading too much during baking.
Step 3: Preheat the Oven
1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
Step 4: Shape the Cookie Dough
1. Once the dough is chilled, scoop out 1-2 tablespoons of dough per cookie and roll into balls.
2. Place the balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 5: Flatten the Cookies
1. Gently flatten each dough ball using the back of a fork or your fingers.
Step 6: Bake the Cookies
1. Place the cookies in the preheated oven and bake for 10-12 minutes.
2. The cookies are done when the edges are set, but the centers may still appear slightly soft.
Step 7: Cool the Cookies
1. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes.
2. Transfer the cookies to a wire rack to cool completely.
Step 8: Prepare the Frosting (Optional)
1. If desired, you can prepare a simple icing or vegan frosting to drizzle or spread over the cooled cookies.
Notes
Note 1: Dough Consistency
If the dough is too sticky to work with, consider adding an additional 1-2 tablespoons of flour. It should be soft but workable.
Note 2: Storage
Store leftover cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Note 3: Freezing Cookies
The cookies can be frozen for up to 3 months. Allow them to thaw at room temperature before serving.
Note 4: Reheating
To enjoy the cookies warm, reheat them in the microwave for a few seconds before serving.
Note 5: Ingredient Substitutions
You can use gluten-free flour blends to make these cookies gluten-free. However, the texture might differ slightly.
Note 6: Serving Suggestions
These cookies pair wonderfully with hot beverages like coffee, tea, or hot chocolate.
Cook Techniques
Use Softened Coconut Oil
To achieve the right texture for the cookies, it’s important to use softened coconut oil, not melted. If the coconut oil is too hard, it won’t properly mix with the sugars.
Chill The Cookie Dough
Chilling the dough is crucial for maintaining the shape of the cookies and avoiding spreading too much while baking. Let the dough chill for at least 30 minutes.
Don’t Overmix the Dough
Once the flour is added, be cautious not to overmix the dough. Overmixing can lead to dense cookies, so mix only until the flour is just combined.
Use Pumpkin Purée, Not Pumpkin Pie Filling
Make sure to use canned pumpkin purée instead of pumpkin pie filling, as the filling contains added sugars and spices that can alter the recipe.
Bake Until Edges Are Set
Remove the cookies from the oven when the edges are set and lightly browned. They may look slightly underbaked in the center, but they will firm up as they cool.
FAQ
Can I Make This Recipe Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour. However, the texture may vary slightly.
Can I Substitute Coconut Oil?
If you don’t want to use coconut oil, you can replace it with vegan butter. Just make sure it is softened and not melted.
Do These Cookies Need To Be Refrigerated?
The cookies can be stored at room temperature in an airtight container for up to 3-4 days. For longer storage, refrigerate them for up to a week.
Can I Freeze The Dough?
Yes, you can freeze the cookie dough. Shape it into balls, freeze it on a baking sheet, and then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before baking.
Why Is My Dough Too Sticky?
If your dough is too sticky to handle, you may need to chill it longer. Alternatively, you can add a small amount of extra flour until the dough is easier to work with.
Conclusion
The vegan pumpkin pie cookies are a delightful combination of warm spices and creamy pumpkin flavor, perfect for the fall season. They’re not only delicious but also easy to make, catering to both vegans and non-vegans alike. Whether you’re preparing for a festive gathering or simply craving a cozy treat, these cookies capture the essence of comfort and indulgence in every bite. Definitely worth adding to your repertoire of go-to vegan recipes!
More recipes suggestions and combination
Vegan Chocolate Chip Pumpkin Cookies
For a chocolate twist, consider mixing in vegan chocolate chips to enhance the decadent flavors of your pumpkin cookies.
Maple Glazed Cinnamon Cookies
Pair these pumpkin cookies with maple-glazed cinnamon cookies for a spiced and sweet dessert platter.
Pumpkin Spice Latte Combination
Enjoy these cookies alongside a warm vegan pumpkin spice latte for the ultimate fall treat experience.
Vegan Salted Caramel Drizzle
Top your pumpkin cookies with a homemade vegan salted caramel drizzle for an extra layer of sweetness.
Nutty Pumpkin Pie Cookies
Experiment with chopped walnuts or pecans in the cookie batter to add a delightful crunch to each bite.
Apple Cinnamon Muffins Pairing
Serve these cookies with vegan apple cinnamon muffins to create a perfect autumn-themed dessert spread.
Gingerbread Pumpkin Cookies
Blend ginger and molasses into the mix to create a gingerbread-inspired pumpkin cookie variation.
