Best Easy Vegan Pumpkin Spice Cookies Recipe

Craving Fall Flavors? These Vegan Pumpkin Spice Cookies are Pure Magic!

Imagine biting into a soft, chewy cookie bursting with warm pumpkin spice, all while being completely vegan. These cookies are not only incredibly delicious and easy to make but are also impressive enough to share with friends and family. Get ready to fall in love with your new favorite fall treat!

Why You’ll Love It

• The perfect balance of sweet and spicy, with cozy fall flavors in every bite.
• Incredibly soft and chewy texture that melts in your mouth.
• Ready in under 30 minutes, from mixing bowl to cookie jar.
• Ideal for fall gatherings, holiday parties, or a simple afternoon treat.
• Easily customizable with your favorite toppings and variations.

What Makes This Recipe Unique?

This vegan pumpkin spice cookie recipe stands out because it achieves that classic soft and chewy texture without any eggs or dairy. We use a combination of plant-based ingredients that not only mimic the traditional cookie texture but also enhance the warm and comforting pumpkin spice flavor. The key is the use of pumpkin puree, which adds moisture and richness, ensuring every cookie is perfectly satisfying. We also use brown sugar in combination with maple syrup for a deeper, more caramelized flavor. The addition of apple cider vinegar reacts with baking soda to enhance the lift and texture of these vegan beauties.

Ingredient List

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup (1 stick) vegan butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• ¼ cup maple syrup
• 1 teaspoon pure vanilla extract
• ½ cup pumpkin puree
• 1 teaspoon apple cider vinegar

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar using an electric mixer. Beat until light and fluffy.
4. Add the maple syrup and vanilla extract, mixing until well combined. Then, mix in the pumpkin puree and apple cider vinegar.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Get creative with your cookies! Here are some fun ideas:

• Vegan Cream Cheese Frosting: Make a simple vegan cream cheese frosting and drizzle over cooled cookies.
• Chocolate Chips: Fold ½ cup of vegan chocolate chips into the dough before baking.
• Chopped Nuts: Add ¼ cup of chopped pecans or walnuts for a crunchy texture.
• Sprinkles: Decorate with fall-themed sprinkles for a festive touch.
• Drizzle: Drizzle some melted vegan chocolate or caramel sauce on top.

Expert Tips

• Make sure your vegan butter is softened but not melted for the best texture.
• Don’t overmix the dough, as this can result in tough cookies. Mix just until the ingredients are combined.
• Use a cookie scoop to ensure each cookie is uniform in size for even baking.
• Avoid overbaking for super soft and chewy cookies. The cookies may still seem slightly soft when you remove them from the oven but will set as they cool.
• Allow the cookies to cool completely before storing them, so they don’t get soggy.

Frequently Asked Questions (FAQs)

• Can I substitute the maple syrup?
  Yes, you can use other liquid sweeteners like agave or date syrup but keep in mind it may slightly alter the flavor and texture.
• Can I use gluten-free flour?
  Yes, you can substitute with a 1:1 gluten-free baking flour blend. Ensure it contains xanthan gum for the best results.
• How should I store these cookies?
  Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Can I freeze the cookie dough?
  Yes! You can freeze the dough for up to 3 months. When ready to bake, thaw the dough in the fridge overnight or at room temperature before proceeding with baking.
• Can I make these cookies ahead of time?
  Absolutely! The baked cookies can be made a day ahead of time. Just store them in an airtight container to keep them fresh.

Variations and Customization Options

Feel free to experiment and make these cookies your own:

• Spice it up: Add a pinch of cayenne pepper for a subtle spicy kick.
• Citrus zest: Incorporate 1 teaspoon of orange or lemon zest for a brighter flavor.
• Espresso powder: Add 1 teaspoon of espresso powder to enhance the depth of flavor.
• Cranberries or raisins: Include ¼ cup of dried cranberries or raisins for added chewiness and flavor.

Serving Suggestions

These vegan pumpkin spice cookies are delicious on their own, but you can also enjoy them with a warm beverage such as a cup of coffee, tea, or a glass of plant-based milk. They are also great as a sweet addition to dessert platters or gift boxes.

Conclusion

These vegan pumpkin spice cookies are the perfect blend of cozy flavors, soft texture, and easy preparation. They’re a fantastic treat for yourself, a great dish to bring to gatherings, and a wonderful way to embrace the fall season. So, what are you waiting for? Try this recipe today and share your beautiful cookie photos with us! Don’t forget to subscribe to our newsletter for more delicious vegan recipes.