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Vegan Pumpkin Cookies

Vegan Pumpkin Cookies
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Delightful vegan pumpkin cookies that capture the essence of fall, perfect for gatherings and satisfying sweet cravings.

Ingredients

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  • 1 cup canned pumpkin puree
  • 1/2 cup coconut sugar plus extra for rolling
  • 1/4 cup melted coconut oil or vegetable oil
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour or gluten-free flour blend
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • Optional: 1/2 cup powdered sugar (vegan-friendly)
  • Optional: 1 tbsp plant-based milk
  • Optional: 1/4 tsp vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine pumpkin puree, coconut sugar, melted coconut oil, maple syrup, and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  4. Gradually add the dry mixture to the wet mixture and stir until just combined.
  5. Scoop tablespoon-sized portions, roll them into balls, and coat with extra coconut sugar.
  6. Place the dough balls on the baking sheet, flatten slightly, and bake for 12-15 minutes until edges are set.
  7. Cool on the baking sheet for 5 minutes, then transfer to a rack.
  8. To make the drizzle, whisk together powdered sugar, plant-based milk, and vanilla extract until smooth, then drizzle over the cookies before serving.

Notes

Ensure ingredients like pumpkin are at room temperature for better mixing. Do not overmix the dough for softer cookies.

Nutrition

Find it online: https://diyprzepisy.com/vegan-pumpkin-cookies/

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