Vegan Pumpkin Cookies – Rainbow Nourishments

Revealed: Oct 27, 2023 by Anthea

These mushy and chewy vegan pumpkin cookies have crisp edges and are filled with pumpkin puree! These cookies aren’t cakey in any respect and are made with easy components.

Elements you will want

The complete record of ingredient portions and directions are within the grey recipe card on the backside of this put up.

Notes concerning the components

Pumpkin puree both canned (I used Libby’s) or do-it-yourself. This recipe makes use of extra pumpkin puree than most vegan pumpkin cookie recipes! I listed some suggestions for making do-it-yourself pumpkin puree later on this put up.

Granulated sugar helps the cookies unfold and retains them a stunning orange coloration. Brown sugar provides depth of taste and enhances the nice and cozy spices.

Baking soda helps the cookies flip golden brown and unfold. We’re additionally utilizing baking powder to present the cookies some peak and they also’re not mushy from the excessive quantity of pumpkin puree.

Lowering the pumpkin puree

The important thing to chewy vegan pumpkin cookies is to scale back the pumpkin puree! Pumpkin puree accommodates numerous liquid which supplies cookies a cakey texture. Lowering the pumpkin lessens any cakiness and intensifies the pumpkin taste.

There are two methods to scale back the pumpkin puree:

1. Prepare dinner the puree in a big saucepan over medium warmth till numerous the liquid has evaporated (pictured under).
2. Blot the pumpkin between a couple of paper towels till the puree is thick. You’ll be able to see how I did this in my pumpkin chocolate chip cookies put up.

You’ll be able to nonetheless make this recipe with out decreasing the puree. Nevertheless, your dough will probably be very moist and your cookies will probably be cakier.

Making the cookie dough

The pumpkin cookie dough is simple to arrange because it comes collectively in a single massive bowl!

The method is much like many different vegan cookie recipes. All you must do is beat the butter and sugar, combine within the pumpkin, then combine within the dry components.

As a result of excessive quantity of pumpkin on this recipe, the dough could be very mushy and sticky. Attempt to keep away from including extra flour in any other case, you will get cakey cookies.

Ideas for shaping and baking the cookies

Because the dough could be very sticky, I strongly suggest utilizing a cookie scoop to divide the dough. After you’ve got scooped the dough, you possibly can both:

1. Drop the cookie dough scoops into the sugar and toss to coat. Then gently roll every scoop right into a ball (pictured under). If the sugar dissolves, you possibly can at all times recoat them in sugar.
2. With damp palms, gently form the cookie dough into neater balls. Then toss them in sugar.

Slightly than rolling the dough balls in sugar, attempt sprinkling the sugar on high of the balls and tossing them gently. That method, you needn’t instantly contact the dough!

TIP: for very crackly cookies, do not roll the cookie dough into excellent balls! Any imperfections or cracks in your cookie balls will bake into fairly cracks!

Whenever you take away the cookies from the oven, they are going to be very puffy and would possibly appear like the highest of bread buns. In a couple of minutes, the cookies will deflate and people lovely cracks will seem!

How do I make pumpkin puree at residence?

1. Peel and reduce your pumpkin into cubes and steam it till mushy. OR reduce your entire pumpkin in half, take away the seeds and roast the pumpkin (flat aspect down) till it is as mushy and tender. Scoop out the flesh and discard the pores and skin.
2. Use a meals processor or stick blender to puree the pumpkin. Ideally, your pumpkin puree ought to have the same consistency to the canned pumpkin puree within the components image.

Dressing up these vegan pumpkin cookies

These cookies are severely scrumptious as they’re! Nevertheless, for further particular cookies, you possibly can combine different components into the dough akin to:

• Chopped pecans or walnuts.
• Dairy-free chocolate chips (or take a look at my pumpkin chocolate chip cookies. They use solely brown sugar and have much less pumpkin to stability out the chocolate taste.)
• Substitute pumpkin spice with floor chai spices.

It’s also possible to high the cookies with:

• Easy powdered sugar icing, akin to from my espresso cake cookies.
• Vegan cream cheese frosting, akin to from my pumpkin cupcakes.
• Traditional American buttercream, from my vegan ginger cake. Be happy so as to add a touch of maple syrup or cinnamon to the buttercream for further taste!

Customizations and ingredient substitutions

Extra vegan cookies

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Print Recipe

Vegan Pumpkin Cookies

These mushy and chewy vegan pumpkin cookies have crisp edges and are filled with pumpkin puree! These cookies aren’t cakey in any respect and have the most effective texture.

Prep Time30 minutes minutes

Prepare dinner Time12 minutes minutes

Whole Time42 minutes minutes

Servings: 16 cookies

Directions

Scale back the pumpkin puree:

• Place a couple of sheets of disposable paper towels on a plate or bowl. Unfold the pumpkin on high and blot with further paper towels. Alternatively, add the pumpkin puree to a big saucepan over medium warmth and cook dinner till your puree has thickened. Enable the puree to chill. Whichever technique you employ, you need to find yourself with ¾ cup (170g) of pumpkin puree (rather less puree is ok).

Put together the cookie dough:

• Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.

• Add the 2 sugars and butter to a big mixing bowl (if utilizing a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat till mild and fluffy. Add the lowered pumpkin puree and vanilla extract. Beat till effectively mixed.

• Add the flour, pumpkin pie spice, baking soda and powder. Combine till simply mixed. The dough must be very sticky and mushy. In case your dough is simply too sticky, let it relaxation at room temperature half-hour (nonetheless, I normally simply proceed with the sticky dough).

Shaping the cookies:

• Add the granulated sugar to a small bowl.

• Utilizing a big cookie scoop, divide the dough into balls about 3 tablespoons (60g) every. Drop every ball within the sugar and gently toss them in sugar. You’ll be able to reshape the balls earlier than or after tossing them in sugar.

• Organize the cookie dough balls in your lined baking sheets, with about 2 inches (5cm) between every. Gently flatten every ball together with your fingers.

Baking and storing the cookies:

• Bake the cookies for 12-Quarter-hour or till the sides seem cooked and the cookies have overvalued. The facilities will look mushy and proceed baking on the trays. The cookies will deflate once you take away them from the oven and the cracks will probably be clearer. Enable the cookies to chill on the baking sheets for about Quarter-hour then switch them to a wire rack to chill fully.

• Benefit from the cookies heat or retailer them in an hermetic container at room temperature for as much as 5 days. Alternatively, you possibly can preserve them within the fridge for as much as 2 weeks or freezer for as much as 2 months. Enable the cookies to return to room temperature or heat up earlier than having fun with once more.

Notes

1. To spoon and degree the flour, fluff up the flour in its container, use a spoon so as to add flour to your measuring cup, and degree it off with a knife. Utilizing your measuring cup to scoop flour out of the container will pack flour into the cup, and an excessive amount of flour may end up in dry and cakey cookies. Alternatively, use the grams measurements for the most effective outcomes.
2. To make your individual pumpkin pie spice, mix 1 teaspoon floor cinnamon, ½ teaspoon floor nutmeg, ¼ teaspoon floor ginger and ¼ teaspoon floor cloves. If you haven’t any nutmeg, ginger or cloves, add extra cinnamon.

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