Vegan Pumpkin Cookies
Quick and delicious vegan pumpkin cookies--perfect for fall!
Servings: 34 cookies
Calories: 123kcal
Ingredients
- 1 cup pureed pumpkin (canned)
- 1/2 cup vegan butter (Earth Balance works well.)
- 1/4 cup oil (I used melted coconut oil, but any neutral oil works fine.)
- 1 1/4 cup evaporated cane juice crystals (or vegan granulated sugar)
- 1/3 cup brown sugar (well-packed)
- 3 tablespoons almond milk
- 2 teaspoon vanilla extract
- 2 cups white whole wheat flour (or whole wheat flour)
- 3/4 cup unbleached all-purpose flour
- 2 tablespoons cornstarch
- 1 1/2 tablespoons aluminum-free baking powder Or you can use 1 teaspoon baking soda with 1 teaspoon regular baking powder.
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the Icing (Optional)
- 1 1/4 cup confectioner's sugar add extra 1-2 tablespoons as needed
- 2 tablespoons almond milk add extra 1/2 tablespoon as needed
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine pumpkin, vegan butter, oil, cane juice crystals, brown sugar, almond milk, and vanilla. Use a wire whisk or electric mixer to assure all lumps are completely dissolved.
- Place flours, cornstarch, baking powder, cinnamon, and salt on the top of the liquid ingredients, but don't mix.
- Use a fork to gently mix cinnamon, cornstarch, baking powder, and salt with the flour, before using a large spoon or electric mixer to completely combine the liquid ingredients with the dry.
- Drop slightly heaping tablespoons of dough about 1-2 inches apart on a parchment or silicon lined baking sheet.
- Bake cookies at 350 degrees Fahrenheit for 14-16 minutes, or until the edges of the cookies are just starting to turn golden.
- Don't be tempted to bake all the cookies at once. Most ovens bake most evenly when there is only one baking sheet at a time.
- Allow cookies to cool for 2-3 minutes before transferring them from baking sheet to a cooling rack.
- When cookies have cooled to room temperature, make the icing by combining confectioner's sugar and almond milk in a small bowl. Stir with a fork until smooth.
- Drizzle the icing over your cookies any way you like.
- Enjoy!
Notes
Store cookies in an airtight container for up to 4 days at room temperature, or more if refrigerated.
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Nutrition
Calories: 123kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 84mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1250IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 0.5mg