Description
Easy vegan pumpkin cookies with a soft and chewy texture, perfect for fall treats.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix pumpkin puree, coconut sugar, coconut oil, and vanilla in a bowl.
- In another bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients to form a dough.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes until edges are firm.
- Cool on a wire rack before serving.
Notes
- Use canned or homemade pumpkin puree.
- Store in an airtight container for up to 5 days.
- Add chocolate chips or nuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 6g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan pumpkin cookies, dairy-free cookies, easy fall dessert