Description
Stack of golden-brown chewy vegan pumpkin spice cookies recipe! These soft, perfectly spiced cookies are dairy-free, easy to make, and disappear fast. Perfect for fall baking!
Ingredients
Scale
Cookie Dough:
- 7 tablespoons melted vegan butter (100g), cooled
- ¾ cup + 2 tablespoons light brown sugar (175g), packed
- 1 tablespoon unsulphured molasses (25g), not blackstrap
- 1 teaspoon vanilla extract
- ¼ cup pumpkin purée (60g before drying; about 30g after drying)
- 1¼ cups all-purpose flour (150g), spooned and leveled
- ¼ teaspoon baking soda (1g)
- 2 teaspoons pumpkin pie spice (3g)
- Pinch of salt
Optional Cinnamon-Sugar Coating:
- 1 teaspoon ground cinnamon (or pumpkin pie spice)
- 2 tablespoons granulated sugar
Instructions
- Preheat the Oven: Set it to 350°F (175°C). This temp works best for getting golden edges without burning the centers.
- Dry the Pumpkin: Spread ¼ cup pumpkin on paper towels and pat it down. You want about 2 tablespoons left after squeezing out the water. This keeps the cookies from getting soggy.
- Mix Wet Ingredients: In a bowl, mix your melted vegan butter, brown sugar, molasses, vanilla, and dried pumpkin until smooth.
- Add Dry Ingredients: Dump in the flour, pumpkin pie spice, baking soda, and salt. Stir the dry stuff first, then mix everything together until it forms a soft dough.
- Shape the Dough: Make 8-10 balls using about 1½ to 2 tablespoons each. Roll them in cinnamon-sugar if you want.
- Bake: Put them on a parchment-lined baking sheet with 2 inches between each cookie. Press them down into thick discs. Bake 11-12 minutes until edges are golden but centers look underdone.
- Deflate for Chewiness: Soon as you take them out, bang the pan on the counter 6-8 times. This makes them chewy.
- Cool: Let them sit on the pan for 3 minutes, then move to a cooling rack. They’ll get firmer but stay chewy.
Notes
Buy unsulphured molasses, not blackstrap – blackstrap is too bitter for cookies. If you can only find maple syrup, use that but the flavor won’t be as rich. The dough will feel sticky but that’s normal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 18g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg