Hey there, fellow food lovers! I’m so excited to share my latest obsession with you: Vegan Pumpkin Pie Cookies. These little bites of autumn heaven have been a game-changer in my kitchen, especially during the chilly months when I’m craving something cozy.
I stumbled upon the idea for Vegan Pumpkin Pie Cookies a couple of years ago when I was experimenting with holiday desserts for my vegan sister, and let me tell you, they’ve been a hit ever since!
It all started with a total flop, though. My first batch of Vegan Pumpkin Pie Cookies came out more like sad, soggy biscuits because I didn’t account for the moisture in the pumpkin puree. (Live and learn, right?) But after a few tweaks, I nailed it, and now my family begs for these every fall.
If you’re looking for a treat that’s got all the warm, spiced vibes of pumpkin pie but in a cute, handheld form, stick with me. I’m spilling all my secrets for making the best Vegan Pumpkin Pie Cookies you’ve ever tasted!
Why You’ll Love This Recipe
I’ve found that Vegan Pumpkin Pie Cookies are the perfect blend of nostalgia and innovation. They taste like a slice of pumpkin pie but without the hassle of rolling out a crust or worrying about soggy bottoms. Plus, they’re 100% plant-based, so everyone at the table can enjoy them!
In my kitchen, these cookies are a go-to for holiday parties or just a cozy night in with a mug of hot cocoa. They’re soft, chewy, and packed with fall flavors that’ll make your house smell like a bakery. Honestly, what’s not to love about Vegan Pumpkin Pie Cookies?
Ingredients List
I’m super picky about ingredients when it comes to baking, and for Vegan Pumpkin Pie Cookies, quality really matters. I usually buy organic pumpkin puree because I think it tastes fresher, but any canned puree works as long as it’s not pumpkin pie filling (that stuff’s got added sugar and spices already). Let’s break down what you’ll need to whip up these delightful Vegan Pumpkin Pie Cookies.
For the Cookie Dough
- 1 cup (240g) canned pumpkin puree, make sure it’s pure pumpkin for the best texture
- 1/2 cup (100g) brown sugar, packed, for that caramel-y sweetness
- 1/4 cup (60ml) maple syrup, adds a cozy depth of flavor
- 1/3 cup (80ml) coconut oil, melted, to keep things moist and vegan
- 1 teaspoon vanilla extract, for a warm, aromatic touch
- 1 3/4 cups (220g) all-purpose flour, I prefer unbleached for a softer cookie
- 1 teaspoon baking soda, to give them a little lift
- 1/2 teaspoon salt, to balance the sweetness
- 2 teaspoons pumpkin pie spice, the heart and soul of Vegan Pumpkin Pie Cookies
For the Optional Glaze
- 1/2 cup (60g) powdered sugar, for a sweet finish
- 1-2 tablespoons (15-30ml) almond milk, to thin out the glaze
- 1/4 teaspoon cinnamon, for an extra spiced kick
Variations
I love playing around with recipes, and Vegan Pumpkin Pie Cookies are super versatile. Whether you’re catering to different tastes or just want to switch things up, I’ve got some fun twists that I’ve tried over the years. Here are a few variations on Vegan Pumpkin Pie Cookies that’ll keep your baking adventures exciting.
- Chocolate Chip Bliss: Toss in 1/2 cup of vegan chocolate chips for a decadent twist. I tried this once for a friend’s birthday, and they were gone in minutes!
- Nutty Crunch: Add 1/3 cup of chopped pecans or walnuts to the dough for some texture. My kids always ask for this version.
- Spiced-Up Kick: Bump up the pumpkin pie spice to 3 teaspoons if you’re a spice lover like me. It really amps up the fall feels in these Vegan Pumpkin Pie Cookies.
- Coconut Lover’s Dream: Mix in 1/4 cup of shredded coconut for a tropical vibe. I wasn’t sure about this at first, but it’s surprisingly good.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend instead of all-purpose flour. I’ve made these for a gluten-free pal, and they turned out just as soft.
- Oatmeal Add-In: Stir in 1/2 cup of rolled oats for a heartier bite. It’s a great way to make Vegan Pumpkin Pie Cookies feel like breakfast.
- White Chocolate Drizzle: Skip the glaze and drizzle melted vegan white chocolate on top. This one’s a showstopper at holiday gatherings!
Servings and Timing
When I whip up a batch of Vegan Pumpkin Pie Cookies, I’m usually baking for a small crowd or just my family of four. In my experience, this recipe makes the perfect amount for sharing. Here’s the breakdown for making Vegan Pumpkin Pie Cookies based on how long it usually takes me.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 18-20 cookies
Step-by-Step Instructions
Let’s get down to the nitty-gritty of baking Vegan Pumpkin Pie Cookies. I’m walking you through every step with my personal tips and tricks to make sure yours turn out just as yummy as mine. Trust me, I’ve burned a batch or two figuring this out!
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I always do this step right away because there’s nothing worse than having your dough ready and waiting on a cold oven. (Been there, done that!)
Step 2: Mix the Wet Ingredients
In a big ol’ mixing bowl, whisk together the pumpkin puree, brown sugar, maple syrup, melted coconut oil, and vanilla extract until it’s nice and smooth. I like using a whisk here because it gets everything blended without overworking the mixture. This step is key for moist Vegan Pumpkin Pie Cookies.
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the flour, baking soda, salt, and pumpkin pie spice. I’ve learned to sift the flour if it’s looking clumpy—saves you from weird, dense spots in your Vegan Pumpkin Pie Cookies. Just a quick pass through a sieve does the trick.
Step 4: Mix It All Together
Now, slowly add the dry ingredients to the wet mixture, stirring until just combined. Don’t go overboard with the mixing—trust me, overworking the dough makes for tough cookies. You want these Vegan Pumpkin Pie Cookies to stay soft and tender.
Step 5: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. I flatten mine a tad with the back of a spoon for that classic cookie shape. Bake your Vegan Pumpkin Pie Cookies for 10-12 minutes until the edges are just set.
Step 6: Cool and Glaze
Let the cookies cool on the tray for 5 minutes before moving them to a wire rack. If you’re feeling fancy, whip up that glaze by mixing powdered sugar, almond milk, and cinnamon, then drizzle it over the cooled Vegan Pumpkin Pie Cookies. Honestly, they’re just as good plain if you’re in a rush!
Nutritional Information
I’m not gonna lie, I don’t obsess over calories, but I know some of you like to keep track, so here’s the breakdown for Vegan Pumpkin Pie Cookies. These numbers are per cookie, based on a batch of 18, and they’re just a rough guide. I think Vegan Pumpkin Pie Cookies are worth every bite, nutrition stats or not!
- Calories: 120 per cookie
- Fat: 5g
- Protein: 1g
- Carbohydrates: 18g
- Sodium: 90mg
Healthier Alternatives
If you’re looking to lighten up your Vegan Pumpkin Pie Cookies, I’ve got a few swaps I’ve tried that don’t skimp on flavor. When I’m watching my sugar intake, I play around with these options, and they still turn out delish. Here are some ideas for healthier Vegan Pumpkin Pie Cookies.
- Sugar Substitute: Swap the brown sugar for 1/3 cup of coconut sugar to lower the glycemic index a bit.
- Lower Fat: Replace half the coconut oil with unsweetened applesauce. I’ve done this, and it keeps the cookies moist.
- Whole Grain Flour: Use whole wheat pastry flour instead of all-purpose for a fiber boost in your Vegan Pumpkin Pie Cookies.
- No Glaze: Skip the powdered sugar glaze altogether to cut down on extra sweets. They’re still awesome without it!
Serving Suggestions
I love getting creative with how I serve Vegan Pumpkin Pie Cookies because they’re so darn versatile. Whether it’s a holiday spread or a casual snack, these babies shine. Here are some of my fave ways to enjoy Vegan Pumpkin Pie Cookies.
- With Hot Drinks: Pair them with a steaming cup of chai or apple cider for ultimate fall vibes.
- Dessert Platter: Add them to a tray with vegan brownies and fruit for a party-ready display.
- Ice Cream Sandwich: Sandwich a scoop of vegan vanilla ice cream between two Vegan Pumpkin Pie Cookies. It’s next-level!
- Breakfast Treat: Crumble one over your morning oatmeal for a spiced start to the day.
Common Mistakes to Avoid
I’ve made plenty of blunders baking Vegan Pumpkin Pie Cookies over the years, so let me save you some heartache with these pitfalls. Trust me on this one, I’ve learned the hard way! Here are the top mistakes to dodge when making Vegan Pumpkin Pie Cookies.
- Too Much Pumpkin: Don’t add extra puree thinking it’ll boost flavor; it’ll make your cookies soggy. I did this once, and it was a mess.
- Skipping Chilling: If your dough feels too sticky, pop it in the fridge for 20 minutes before scooping. I skipped this and got flat cookies.
- Overbaking: Pull them out when the edges are set, even if the centers look soft. They firm up as they cool!
- Wrong Spice Blend: Don’t sub random spices for pumpkin pie spice in Vegan Pumpkin Pie Cookies. It just won’t taste right.
Storing Tips
I’ve found that Vegan Pumpkin Pie Cookies keep pretty well if you store them right, which is great for making ahead. Here’s how I keep mine fresh so they don’t turn into sad, stale bites. These tips work like a charm for Vegan Pumpkin Pie Cookies!
- Room Temperature: Store in an airtight container for up to 5 days on the counter.
- Refrigerator: Keeps for a week if chilled, though they might get a bit softer.
- Freezer: Freeze for up to 2 months in a freezer bag; just thaw before munching.
Frequently Asked Questions
I get a bunch of questions about Vegan Pumpkin Pie Cookies, so I’ve rounded up the most common ones. Let’s tackle them with some real-talk answers!
Can I make Vegan Pumpkin Pie Cookies ahead of time?
Absolutely! I often bake them a day or two before a party, and they’re just as good. Store them in an airtight container, and you’re set.
Can I use fresh pumpkin instead of canned?
You can, but it’s a hassle. Fresh pumpkin has more water, so you’ll need to cook and strain it. I stick to canned for ease.
Are these cookies gluten-free?
Not as written, but swap the flour for a gluten-free blend. I’ve done it, and it works great!
Can I skip the glaze?
Totally! The glaze is just a bonus. Vegan Pumpkin Pie Cookies are plenty sweet without it.
How do I keep them soft?
Don’t overbake, and store them with a slice of bread in the container. It’s an old trick I swear by.
Can I double the recipe?
Yup, I’ve doubled it for big gatherings. Just make sure your mixing bowl is big enough, and bake in batches.
What if my dough is too wet?
Add a tablespoon of flour at a time until it firms up. Sometimes pumpkin puree varies in moisture.
Can I make Vegan Pumpkin Pie Cookies nut-free?
For sure, just use a different plant-based milk for the glaze, like oat or soy milk. They’ll still be awesome.
Conclusion
So there you have it, my tried-and-true guide to making Vegan Pumpkin Pie Cookies that’ll steal the show at any fall gathering. I hope you’ll give these a whirl and enjoy them as much as my family does. Drop a comment if you try Vegan Pumpkin Pie Cookies—I’d love to hear how they turn out for you!
Conclusion
I hope you enjoyed this recipe for Vegan Pumpkin Pie Cookies! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results.
Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!
