![To make Vegan Pumpkin Spice Cookies, gather these key ingredients: - 1 cup canned pumpkin puree - ½ cup coconut sugar - ⅓ cup maple syrup - ¼ cup coconut oil, melted - 1 teaspoon vanilla extract - 1 ½ cups whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - ½ teaspoon cinnamon - ¼ teaspoon nutmeg - ¼ teaspoon salt - ½ cup vegan chocolate chips (optional) Using fresh pumpkin puree has some benefits. Fresh puree has a rich flavor and bright color. It also packs more nutrients than canned. Yet, canned pumpkin is easy and saves time. It offers a consistent texture and taste. If you want to substitute ingredients, here are some options: - Coconut sugar can be swapped for brown sugar. - Maple syrup works well with agave nectar. - Coconut oil can be replaced with vegetable oil or vegan butter. - Whole wheat flour can be substituted with all-purpose flour or gluten-free flour. Feel free to get creative with your ingredients. This flexibility will help you make these cookies your own. For the full recipe, check the section above. To make these vegan pumpkin spice cookies, start by mixing the wet ingredients. In a large bowl, combine: - 1 cup canned pumpkin puree - ½ cup coconut sugar - ⅓ cup maple syrup - ¼ cup melted coconut oil - 1 teaspoon vanilla extract Stir this mixture well until it is smooth. Next, in another bowl, whisk together the dry ingredients. Combine: - 1 ½ cups whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - ½ teaspoon cinnamon - ¼ teaspoon nutmeg - ¼ teaspoon salt Once mixed, slowly add the dry ingredients to the wet mixture. Stir until just combined. You want the cookie dough to be thick but not dry. If it feels too sticky, add a bit more flour. Folding in chocolate chips is optional, but I highly recommend it for extra flavor. Add ½ cup vegan chocolate chips, if you like, and gently fold them into your dough. Preheat your oven to 350°F (175°C) before baking. Line a baking sheet with parchment paper to prevent sticking. Using a tablespoon, scoop out your cookie dough. Place the dough on the sheet, leaving space between each scoop. The cookies will spread while baking. Bake your cookies for 12-15 minutes or until the edges are lightly golden. To check if they are done, look for a firm edge and a soft center. Once baked, let the cookies cool on the baking sheet for about 5 minutes. This step helps them set. After that, transfer them to a wire rack to cool completely. This way, they will have the perfect texture! To bake the best vegan pumpkin spice cookies, avoid these common mistakes: - Overmixing the batter: This can lead to tough cookies. Mix until just combined. - Not measuring ingredients correctly: Use proper measuring cups to ensure accuracy. - Skipping the cooling time: Let the cookies cool on the sheet for five minutes. This helps them set. Here are some recommended tools for your baking: - Mixing bowls: Use large bowls for easy mixing. - Parchment paper: This prevents sticking and makes cleanup easy. - Cookie scoop: A scoop helps make uniform cookie shapes. Enhancing flavor is simple! Try these tips: - Use fresh spices: They add more flavor than old ones. - Add vanilla extract: It adds depth and richness to your cookies. - Experiment with extracts: Almond or maple extract can boost the flavor. Pair your cookies with these delicious treats: - Non-dairy milk: Almond or oat milk complements the cookies well. - Coffee or tea: A warm drink enhances the cozy fall vibe. - Dairy-free ice cream: Serve a scoop beside the cookies for a special dessert. For a lovely presentation: - Arrange cookies on a decorative plate: This makes them look inviting. - Sprinkle extra pumpkin pie spice on top: It adds a nice touch. - Serve with a side of fresh fruit: This adds color and freshness to your plate. Try these tips, and you'll have a delightful cookie experience! For the full recipe, check out the [Full Recipe]. {{image_2}} You can easily change the flavor of your vegan pumpkin spice cookies. Try different spices or extracts for a new twist. Instead of pumpkin pie spice, you can use ginger or allspice. This change will give your cookies a unique taste. You can also add a splash of almond or orange extract for a fresh flavor. Adding nuts or dried fruits can enhance your cookie dough. Walnuts or pecans add a nice crunch. Dried cranberries or raisins bring a sweet, chewy texture. Mix in ½ cup of your chosen nuts or fruits for extra flavor and fun. For gluten-free options, swap out whole wheat flour. Use almond flour or oat flour instead. These flours work well and keep the cookies soft. You can also try a gluten-free flour blend for an easy switch. If you want lower-sugar cookies, reduce the coconut sugar. Use just ¼ cup instead of ½ cup. You can also add mashed bananas or applesauce for natural sweetness. This keeps your cookies tasty without adding too much sugar. To keep your vegan pumpkin spice cookies fresh, store them in an airtight container. This helps keep the moisture in and prevents them from getting stale. You can store them at room temperature for about a week. If you prefer, you can also refrigerate the cookies. This will extend their shelf life for up to two weeks. However, the texture may change slightly. If you want the best taste, I suggest room temperature storage. Freezing the cookies is a great way to enjoy them later. To freeze, first allow the cookies to cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. Make sure to remove excess air to prevent freezer burn. They can last for up to three months in the freezer. When you want to enjoy them again, thaw the cookies in the refrigerator overnight. This helps maintain their soft texture. You can also warm them in the oven for a few minutes before serving. This makes them taste freshly baked! Can I use a different sweetener? Yes, you can use other sweeteners. Agave nectar or brown sugar can work. Just keep the ratio the same. This will help your cookies stay sweet and chewy. How long will the cookies last? These cookies can last about a week. Store them in an airtight container at room temperature. You can also freeze them for longer storage. Can I make these cookies without pumpkin? Yes, you can! If you want to skip the pumpkin, try using mashed bananas or applesauce instead. This will change the flavor but still keep the cookies moist. What can replace coconut oil in the recipe? You can use vegetable oil, canola oil, or even vegan butter. Each option will give a slightly different taste but will still work well. Is there an alternative for maple syrup? Yes, you can use agave syrup or brown rice syrup. Both options have a similar sweetness and will help keep your cookies moist. In this blog post, we covered how to create delicious vegan pumpkin spice cookies. We discussed key ingredients, from fresh versus canned pumpkin puree to substitutes for common ingredients. The step-by-step instructions helped you mix, bake, and cool your cookies perfectly. Remember to avoid common mistakes and consider flavor variations. Finally, proper storage keeps your cookies fresh. With these tips, you can enjoy tasty treats that impress. Happy baking!](https://mysavedrecipe.com/wp-content/uploads/2025/07/c270734a-c8e2-4842-8631-0f9ab059e0c7-150x150.webp)
Vegan Pumpkin Spice Cookies
Indulge in the flavors of fall with these scrumptious pumpkin spice delights! Made with wholesome ingredients like pumpkin puree, coconut sugar, and whole wheat flour, these cookies are a healthy twist on a classic treat. Perfect for sharing or enjoying solo, they’re easy to make in just 30 minutes. Ready to bake?