Ingredients
- ½ cup vegan butter, softened (stick-style)
- ⅓ cup brown sugar
- ¼ cup pumpkin purée, plain, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, beat the softened vegan butter and brown sugar together with a wooden spoon or hand mixer until smooth and creamy, about 1 to 2 minutes. Add the pumpkin purée and vanilla extract and mix until well combined.
- Add the flour, baking powder, baking soda and salt. Stir to combine, then use your hands to bring everything together into a soft, cohesive dough. If the dough is too sticky to roll, chill it for 15 minutes.
- Roll the dough into 13 equal balls (about 2 tablespoons each) and arrange them on the prepared baking sheet about 2 inches apart. Gently flatten each ball with the back of a spoon so the cookies bake evenly.
- Bake on the middle oven rack for 8 to 10 minutes, until the edges are set and the bottoms are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool.
Notes
Use plain pumpkin purée, not pumpkin pie filling. For spiced cookies, add 1 to 1 ½ teaspoons of pumpkin pie spice with the flour. You can replace some or all of the vegan butter with unsweetened applesauce for denser, lower-fat cookies. Store in an airtight container at room temperature for 3 to 4 days, or freeze for up to 3 months. See the article above for more tips and variations.
Nutrition (estimated per serving)
Calories: 135kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 149mgPotassium: 52mgFiber: 1gSugar: 6gVitamin A: 733IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
