Printed: Oct 27, 2023 · Modified: Nov 8, 2023 by Anthea

These tender and chewy vegan pumpkin cookies have crisp edges and are filled with pumpkin puree! These cookies aren’t cakey in any respect and are made with easy substances.

Substances you will want

The complete record of ingredient portions and directions are within the grey recipe card on the backside of this publish.

Notes in regards to the substances

Pumpkin puree both canned (I used Libby’s) or home made. This recipe makes use of extra pumpkin puree than most vegan pumpkin cookie recipes! I listed some ideas for making home made pumpkin puree later on this publish.

Granulated sugar helps the cookies unfold and retains them a stunning orange shade. Brown sugar provides depth of taste and enhances the nice and cozy spices.

Baking soda helps the cookies flip golden brown and unfold. We’re additionally utilizing baking powder to offer the cookies some top and they also’re not mushy from the excessive quantity of pumpkin puree.

Decreasing the pumpkin puree

The important thing to chewy vegan pumpkin cookies is to scale back the pumpkin puree! Pumpkin puree comprises lots of liquid which supplies cookies a cakey texture. Decreasing the pumpkin lessens any cakiness and intensifies the pumpkin taste.

There are two methods to scale back the pumpkin puree:

1. Cook dinner the puree in a big saucepan over medium warmth till lots of the liquid has evaporated (pictured under).
2. Blot the pumpkin between a number of paper towels till the puree is thick. You possibly can see how I did this in my pumpkin chocolate chip cookies publish.

You possibly can nonetheless make this recipe with out decreasing the puree. Nonetheless, your dough will likely be very moist and your cookies will likely be cakier.

Making the cookie dough

The pumpkin cookie dough is simple to organize because it comes collectively in a single giant bowl!

The method is just like many different vegan cookie recipes. All you must do is beat the butter and sugar, combine within the pumpkin, then combine within the dry substances.

As a result of excessive quantity of pumpkin on this recipe, the dough could be very tender and sticky. Attempt to keep away from including extra flour in any other case, you will get cakey cookies.

Ideas for shaping and baking the cookies

Because the dough could be very sticky, I strongly advocate utilizing a cookie scoop to divide the dough. After you’ve got scooped the dough, you’ll be able to both:

1. Drop the cookie dough scoops into the sugar and toss to coat. Then gently roll every scoop right into a ball (pictured under). If the sugar dissolves, you’ll be able to at all times recoat them in sugar.
2. With damp fingers, gently form the cookie dough into neater balls. Then toss them in sugar.

Slightly than rolling the dough balls in sugar, strive sprinkling the sugar on prime of the balls and tossing them gently. That means, you needn’t instantly contact the dough!

TIP: for very crackly cookies, do not roll the cookie dough into excellent balls! Any imperfections or cracks in your cookie balls will bake into fairly cracks!

If you take away the cookies from the oven, they are going to be very puffy and would possibly appear to be the highest of bread buns. In a couple of minutes, the cookies will deflate and people stunning cracks will seem!

How do I make pumpkin puree at residence?

1. Peel and reduce your pumpkin into cubes and steam it till tender. OR reduce your entire pumpkin in half, take away the seeds and roast the pumpkin (flat aspect down) till it is as tender and tender. Scoop out the flesh and discard the pores and skin.

2. Use a meals processor or stick blender to puree the pumpkin. Ideally, your pumpkin puree ought to have the same consistency to the canned pumpkin puree within the substances image.

Dressing up these vegan pumpkin cookies

These cookies are severely scrumptious as they’re! Nonetheless, for additional particular cookies, you’ll be able to combine different substances into the dough reminiscent of:

• Chopped pecans or walnuts.
• Dairy-free chocolate chips (or take a look at my pumpkin chocolate chip cookies. They use solely brown sugar and have much less pumpkin to steadiness out the chocolate taste.)
• Change pumpkin spice with floor chai spices.

You may as well prime the cookies with:

• Easy powdered sugar icing, reminiscent of from my espresso cake cookies.
• Vegan cream cheese frosting, reminiscent of from my pumpkin cupcakes.
• Basic American buttercream, from my vegan ginger cake. Be at liberty so as to add a splash of maple syrup or cinnamon to the buttercream for additional taste!

Customizations and ingredient substitutions

Extra vegan cookies

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Print Recipe

Vegan Pumpkin Cookies

These tender and chewy vegan pumpkin cookies have crisp edges and are filled with pumpkin puree! These cookies aren’t cakey in any respect and have the most effective texture.

Prep Time30 minutes minutes

Cook dinner Time12 minutes minutes

Complete Time42 minutes minutes

Servings: 16 cookies

Cook dinner ModeForestall your display screen from going darkish

Directions

Cut back the pumpkin puree:

• Place a number of sheets of disposable paper towels on a plate or bowl. Unfold the pumpkin on prime and blot with additional paper towels. Alternatively, add the pumpkin puree to a big saucepan over medium warmth and cook dinner till your puree has thickened. Enable the puree to chill. Whichever technique you utilize, it’s best to find yourself with ¾ cup (170g) of pumpkin puree (rather less puree is ok).

Put together the cookie dough:

• Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.

• Add the 2 sugars and butter to a big mixing bowl (if utilizing a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat till gentle and fluffy. Add the lowered pumpkin puree and vanilla extract. Beat till nicely mixed.

• Add the flour, pumpkin pie spice, baking soda and powder. Combine till simply mixed. The dough ought to be very sticky and tender. In case your dough is simply too sticky, let it relaxation at room temperature half-hour (nonetheless, I often simply proceed with the sticky dough).

Shaping the cookies:

• Add the granulated sugar to a small bowl.

• Utilizing a big cookie scoop, divide the dough into balls about 3 tablespoons (60g) every. Drop every ball within the sugar and gently toss them in sugar. You possibly can reshape the balls earlier than or after tossing them in sugar.

• Prepare the cookie dough balls in your lined baking sheets, with about 2 inches (5cm) between every. Gently flatten every ball together with your fingers.

Baking and storing the cookies:

• Bake the cookies for 12-Quarter-hour or till the perimeters seem cooked and the cookies have overrated. The facilities will look tender and proceed baking on the trays. The cookies will deflate while you take away them from the oven and the cracks will likely be clearer. Enable the cookies to chill on the baking sheets for about Quarter-hour then switch them to a wire rack to chill fully.

• Benefit from the cookies heat or retailer them in an hermetic container at room temperature for as much as 5 days. Alternatively, you’ll be able to maintain them within the fridge for as much as 2 weeks or freezer for as much as 2 months. Enable the cookies to return to room temperature or heat up earlier than having fun with once more.

Notes

1. To spoon and stage your flour, fluff up the flour in its container, use a spoon so as to add flour to your measuring cup, and stage it off with a knife. Utilizing your measuring cup to scoop flour out of the container will pack an excessive amount of flour into your cup, which is able to lead to a dry and cakey cookies. Alternatively, use the grams measurements for the most effective outcomes.
2. To make your personal pumpkin pie spice, mix 1 teaspoon floor cinnamon, ½ teaspoon floor nutmeg, ¼ teaspoon floor ginger and ¼ teaspoon floor cloves. If you haven’t any nutmeg, ginger or cloves, add extra cinnamon.

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