Halloween Pumpkin Spice Cookies (Vegan)

Get into the Halloween spirit by baking these spooktacular soft pumpkin spice cookies! They’re the perfect dessert during the fall time.

Pumpkin is the epitome of the autumn season, and this is a great way to enjoy it! These vegan pumpkin spice cookies will give you all the fall vibes, especially if you use Halloween cookie cutters. Make them for your kids and friends during the autumn time and they’ll become a seasonal staple.

Pumpkin Cookie Ingredients:

• 1/4 cup of pumpkin puree: My favorite brand is Libby’s 100% Pure Pumpkin (not sponsored). If you don’t have canned pumpkin, then you could use fresh pumpkin by peeling, chopping, and baking it until it’s soft. You can substitute this with mashed sweet potato if you can’t find pumpkin in your grocery store. It doesn’t give you the same pumpkin flavor, but it would still be delicious.
• 1/2 cup of softened vegan butter: I like the Earth Balance Buttery Sticks for baking.
• 1/4 cup of brown sugar
• 1/2 cup of organic cane sugar: If you’re vegan, make sure it’s organic, or look up the brand to see if it’s vegan-friendly.
• 1 teaspoon of vanilla extract
• 1 3/4 cup of all-purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of pumpkin pie spice: If you don’t have any, you can substitute it with just cinnamon. To make your own pumpkin pie spice, mix together ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves. Here’s a recipe if you can’t find it at the grocery store: Homemade Pumpkin Pie Spice by Live Well Bake Often.
• 2 teaspoons of cornstarch
• 1/4 teaspoon of salt
• 1 tablespoon of cinnamon sugar: For the topping. You can buy this already premade or just mix together 1 tbsp of sugar and 1/2 tsp of cinnamon or pumpkin pie spice.

Baking utensils you’ll need for these Halloween cookies:

• Baking sheet
• Large Bowl
• Sifter – For getting any clumps out of the dry ingredients. I use this one: Fine Mesh Strainer.
• Stand Mixer: Optional but it makes these cookies even easier to whip up. You can use a stand mixer or a handheld mixer.
• Rolling Pin
• Halloween Cookie Cutters: These are optional but so cute to have! Making these cookies with your kids would be a fun way to get into the holiday spirit. I like these stamp ones because they make the cookies look extra animated and fancy.

• Cookie scoopers: optional but great to use for any regular cookie recipe or for scooping ice cream. This is an easy way to make sure all the cookies are the same size and bake equally.

How to make vegan pumpkin spice cookies:

To a stand mixer or large bowl, add 1/2 cup of softened vegan butter, 1/2 cup of organic cane sugar, 1/4 cup of brown sugar, 1/4 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Use the back of a wooden spoon or mixer to whip all the ingredients together.

If you’re using a mixer, I recommend using the flat-edge beater attachment and setting it to level 4 speed (medium-low).

Then grab a separate large bowl to add all the dry ingredients. Place a fine mesh strainer on top of the bowl and carefully sift in 1¾ cup of all-purpose flour, 2 teaspoons of cornstarch, 2 teaspoons of baking powder, 2 teaspoons of pumpkin pie spice, and 1/4 teaspoon of salt.

Whisk together the dry ingredients, then carefully pour all of it into the wet ingredients bowl. Combine until cookie dough forms.

Cover the bowl with plastic wrap and place it in the freezer for 30 minutes (or leave it overnight in the fridge). Chilling the dough is an important step that you cannot skip because it affects the shaping and baking process.

If you don’t have the Halloween cookie cutters, no worries! Scroll a little further down for the normal-shaped cookie instructions.

@mariasmunchies

These cookies will put a spell on you🎃🔮👻 #fypシ #pumpkinspiceseason #pumpkincookies #halloweencookies #halloween2021 #vegancookies

♬ I put a spell on you – Lora ✌🏻

How to make Halloween cookies using cookie cutters:

Preheat the oven to 350 degrees Fahrenheit (177 C).

Place a large piece of parchment paper on top of a flat surface (like a baking sheet or chopping board). Scoop half of the chilled cookie dough in the center. Place another piece of parchment paper on top.

* The remaining dough can go back in the freezer for another day.

Roll out between the 2 pieces of parchment to 1/4-inch thick. Cut out desired Halloween shapes cookie cutters and arrange them about 2 inches apart on a parchment-lined baking sheet. Take the remaining dough and roll it out again to get more shapes cut out.

* If the cookies are too soft and falling apart while transferring them to the baking sheet, then place the dough back in the freezer for 10 minutes or more to solidify the shapes.

Bake on the center rack for 6-8 minutes. Sprinkle cinnamon sugar on top of all the cookies and allow them to cool down completely on the sheet. 

How to make regular Pumpkin Spice Cookies (No Cookie Cutter Option):

After chilling the dough, preheat the oven to 350 degrees Fahrenheit (177 C) and line a baking sheet with parchment paper.

Scoop 2-inch balls of dough out with a cookie scooper or a large spoon. Arrange them about 3 inches apart on the baking sheet.

* Put the remaining dough back in the freezer to bake for another day.

Bake on the center rack for 10-12 minutes. Sprinkle cinnamon sugar on top of all the cookies and allow them to cool down completely on the sheet.

This recipe makes a lot of cookies! You can bake half of the dough and place the other half in your fridge if you plan on baking more within a few days.

Place it in the freezer if you’re going to wait a while to remake it. Just let the dough thaw for about 15 minutes so you can scoop out the cookies.

Enjoy! Happy Fall!

More Vegan Halloween and Fall Recipes:

• Fall Harvest Salad: Enjoy the autumn season with this delicious Fall Harvest Salad! This festive salad has honey crisp apples, pecans, dried cranberries, pumpkin seeds, and an easy dijon vinaigrette. A perfect side for Thanksgiving!
• Sweet Potato Casserole with Marshmallow Streusel: This sweet potato casserole is vegan, delicious, and covered in toasted marshmallows! It’s the perfect addition to the Thanksgiving table when you’re craving something sweet. This vegan side is so easy to make and sure to be a crowd-pleaser. My family devours this so fast on Thanksgiving.😂
• Vegan Green Bean Casserole: This recipe is the ultimate plant based side dish for Thanksgiving. It’s creamy, crunchy, and carnivore approved! It will have everyone going back for seconds and thirds.

If you’re looking for a pumpkin recipe to get you in the fall mood, then try out these spooky pumpkin spice cookies! They’re soft in the middle, chewy on the edges, and perfectly melt in your mouth.

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