Description
Feel the fall vibes with these vegan pumpkin spice cookies. The perfect treat during autumn time. They’re soft, chewy, and perfect for a Halloween party!
Ingredients
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Scale
- 1/2 cup vegan butter, softened
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon cinnamon sugar, for topping
You’ll Also Need:
- Halloween Cookie Cutters
- Parchment Lined Baking Sheet
- Rolling Pin (or something similarly shaped like a can or wine bottle)
Instructions
Don’t have Halloween cookie cutters? No worries! Scroll up for instructions in the blog post.
- In a large bowl, cream together the 1/2 cup of softened vegan butter, 1/4 cup of pumpkin puree, 1/4 cup of brown sugar, 1/2 cup of organic cane sugar, and 1 tsp of vanilla extract until light and fluffy.
- In a separate large bowl, whisk together 1¾ cup of all-purpose flour, 2 tsps of baking powder, 2 tsps of pumpkin pie spice, 2 tsps of cornstarch, and 1/4 tsp of salt.
- Gradually add the dry ingredients to the wet ingredients in the bowl, mixing on low speed until just combined.
- Cover the bowl and place it in the fridge for 30 minutes (or overnight). Chilling the dough is an important step that you cannot skip.
- Preheat the oven to 350 degrees Fahrenheit (177 C).
- Place a large piece of parchment paper on top of a flat surface. Scoop half* of the chilled cookie dough onto the center of the paper, and place another piece of parchment paper on top.
- Roll out the dough between the 2 pieces of parchment paper until it’s about 1/4-inch thick.
- Cut out and stamp the desired shapes with cookie cutters. Arrange them a couple of inches apart on a large parchment-lined baking sheet (I could fit 20 cookies on my pan).
- If the dough is too soft and falling apart while transferring the cookies to the baking sheet, place it in the freezer for 10 minutes or more to solidify the shapes.
- Bake on the center rack for 6 to 8 minutes. Allow the cookies to cool down completely on the sheet.
- Sprinkle cinnamon sugar on top and enjoy! Hope you have an amazing Fall season.🎃🍂🧡
Notes
- Bake half of the dough and place the other half in your fridge if you plan on baking more within a few days. Put 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.
- Keep the leftover baked cookies in an airtight container for up to 5 days.
- Cook Time: 8 minutes
- Category: Dessert, Cookies, Fall, Halloween
- Method: Baking
- Cuisine: Halloween