Chewy Vegan Pumpkin Spice Cookies Recipe
These Chewy Vegan Pumpkin Spice Cookies are the perfect fall treat, combining the warm flavors of pumpkin pie spice with a chewy texture and a sweet cinnamon sugar coating. Made without any animal products, these cookies use vegan butter and molasses for richness and depth, creating a delicious, moist cookie that’s easy to make and sure to satisfy any seasonal sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 large or 12 regular-sized cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 7 tbsp melted vegan butter (100g), cooled but not hot (like Violife)
- ¾ cup + 2 tbsp light brown sugar (175g), packed
- 1 tbsp unsulphured molasses (25g), not blackstrap
- 1 tsp vanilla extract
- ¼ cup pumpkin puree (60g before drying; about 30g after patting dry)
Dry Ingredients
- 1 ¼ cup all-purpose flour (150g), spoon and level method
- ¼ tsp baking soda (1g)
- 2 tsp pumpkin pie spice (3g)
- Pinch of salt
Cinnamon Sugar Coating (Optional)
- 1 tsp cinnamon or pumpkin pie spice
- 2 tbsp granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Dry the Pumpkin Puree: Fold 3-4 paper towels or a clean tea towel to create a thick stack. Place ¼ cup (60g) of pumpkin puree onto the towels and pat dry. The towels will absorb excess moisture, reducing the puree’s weight to about 30g.
- Mix Wet Ingredients: In a medium bowl, combine the cooled melted vegan butter, brown sugar, molasses, vanilla extract, and the dried pumpkin puree. Stir well to combine, ensuring the butter is not hot to prevent melting the sugar.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking soda, pumpkin pie spice, and salt over the wet mixture. Use a fork to sift the dry ingredients and then gently mix them into the wet until just combined, forming a very soft dough.
- Form Dough Balls: Scoop approximately 1½ to 2 tablespoons of dough and roll into balls. This recipe yields about 10 large cookies or 12 regular-sized cookies.
- Optional Cinnamon Sugar Coating: In a small bowl, mix cinnamon or pumpkin pie spice with granulated sugar. Roll each dough ball in the cinnamon sugar mixture for extra flavor and texture.
- Arrange for Baking: Place the dough balls on an ungreased or parchment-lined baking sheet, spacing them 2 inches apart. For thinner cookies, avoid parchment paper.
- Flatten Dough Balls: Gently press each dough ball with the palm of your hand to flatten them into thick discs.
- Bake: Bake in the preheated oven for 11-12 minutes until the edges turn slightly golden brown and firm, and the centers are no longer wet or jiggly.
- Deflate Cookies: Remove the baking sheet from the oven and firmly smack it 6-8 times on the counter or stovetop to deflate the cookies, reducing puffiness.
- Cool: Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a cooling rack to cool completely before serving.
Notes
- Patting dry the pumpkin puree is essential to avoid overly wet dough which affects the texture.
- Using parchment paper helps prevent sticking and keeps cookies thicker; baking without it results in thinner, more spread cookies.
- The dough is very soft; handle gently when rolling to maintain shape.
- Smacking the baking sheet after baking ensures a chewier, less puffy cookie.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
