Description
Vegan Pumpkin Pie Cookies are a delightful fall treat that combines the flavors of pumpkin pie in a soft, chewy cookie form, perfect for the holiday season.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 1/4 cup almond milk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, melted coconut oil, brown sugar, and almond milk until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- For added flavor, consider adding chopped nuts or chocolate chips.
- These cookies can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg