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Vegan Pumpkin Cookies

These Vegan Pumpkin Cookies are full of pumpkin spice flavor! The perfect vegan cookie recipe for fall, and easily made gluten free!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour
Servings 20 Cookies
Calories 120kcal
Author FoodFaithFitness

Ingredients

  • 1/2 Cup Vegan butter, softened to room temperature
  • 1/3 Cup Sugar
  • 1/3 Cup Brown sugar, packed
  • 2/3 Cup Pumpkin puree
  • 2 Tbsp Avocado oil (or any neutral flavored oil)
  • 1 tsp Vanilla
  • 1 1/2 Cups All purpose or GF 1:1 flour (225g)
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 tsp Apple cider vinegar

For rolling

  • 3 Tbsp Sugar
  • 3/4 tsp Pumpkin pie spice

Instructions

  • Heat your oven to 350 degrees and line a pan with parchment paper.
  • In a large bowl, use an electric hand mixer to beat the butter and sugars until well mixed.
  • Add in the pumpkin, oil and vanilla and beat again.
  • Add all the remaining ingredients into the bowl (try to pour the vinegar over the baking soda to activate it) and stir until well mixed.
  • Cover and refrigerate 30 minutes (I like to spread the dough out evenly in the bowl so it chills evenly)
  • Once chilled, mix the sugar and spice and place into a shallow, rimmed plate.
  • Roll the dough into heaping 1 Tbsp sized balls and then roll them in the sugar. Place on the pan and press out to about 1/2 inch thick.
  • Bake until the edges are golden brown, about 18-20 minutes. Cool on the pan completely.
  • DEVOUR!

Video

Notes

*In the photos these are drizzled with cashew butter. Feel free to do this if you want!

Nutrition

Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 93mg | Potassium: 25mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1272IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg