Vegan Pumpkin Cookies
These vegan pumpkin cookies are soft, slightly chewy, and packed with warm cinnamon spice. Made with real pumpkin puree and just a handful of simple ingredients, they are completely eggless, dairy-free, and ready in about 20 minutes. The texture is somewhere between a soft cookie and a little cake, which makes them completely addictive. They smell incredible as they bake, filling your kitchen with the coziest autumn scent. Also check out my Vegan Pumpkin Donuts, Vegan Pumpkin Pie, or Baked Pumpkin Donuts.
Eggless Dairy-Free Pumpkin Cookies
Ingredients
- 1/2 cup (125 g) Pumpkin Puree (canned)
- 1/2 cup (100 g) Superfine Granulated Sugar
- 1/4 cup (50 g) Brown Sugar
- 1/4 cup (60 ml) Vegetable Oil
- 1/2 cup +2 tbsp (160 g) All-Purpose Flour
- 1/2 tsp (2 g) Baking Powder
- 1/2 tsp (2 g) Baking Soda
- 1/2 tsp (1.5 g) Ground Cinnamon
Instructions
- Preheat oven to 350oF (180oC).
- Line a baking sheet with parchment paper and set aside.
- Place pumpkin puree between paper towels and blot to remove excess moisture.
- Transfer puree to a bowl.Add white and brown sugar. Mix until well combined.
- To same bowl, add oil, and mix well.
- Sift in flour, baking powder, baking soda and cinnamon. Mix well.
- Scoop dough (about 50 g) and roll into a ball between the palms of your hands.
- Then dip ball into a bowl of granulated white sugar, making sure it is completely coated.
- Place balls on baking sheet. Press between spatula until about 0.5 inch (1.5 cm ) thick.
- Bake in preheated oven to 350oF (180oC), rack middle position, 15 minutes, or until the edges are set but the centers still look soft.
- Let them cool on the baking sheet for 5 minutes before moving to a wire rack.
