Chewy Vegan Pumpkin Pie Cookies: Autumn's Best Bite (Print Version)

Soft, spiced Vegan Pumpkin Pie Cookies bring autumn to your kitchen. Easy to make, these dairy-free delights are perfect for fall gatherings or a cozy treat.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 20 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Dairy-Free, Egg-Free, Plant-Based

# Ingredients:

→ Cookie Base

01 - 2 ½ cups (300g) all-purpose flour
02 - ½ cup (113g) vegan butter, softened

→ Pumpkin & Spices

03 - 1 cup (240g) pumpkin purée (100% pure, not pie filling)
04 - 2 tsp pumpkin pie spice
05 - 1 tsp vanilla extract

→ Sweeteners & Leavening

06 - ½ cup (100g) granulated sugar
07 - ½ cup (100g) packed light brown sugar
08 - 1 tsp baking soda
09 - ½ tsp baking powder
10 - ½ tsp salt

→ Optional Extras

11 - Vegan white chocolate chips
12 - Chopped pecans or walnuts
13 - Flaky sea salt for sprinkling

# Instructions:

01 - First things first, grab a big bowl. Toss in your softened vegan butter, granulated sugar, and brown sugar. Now, cream them together until they're light and fluffy. I usually use my stand mixer for this, but a hand mixer works just as well, or even a sturdy whisk if you're feeling ambitious! This step is key for that tender texture, so really go for it until it looks pale and airy. Honestly, I love seeing the sugars dissolve into the butter, it just feels like the start of something delicious.
02 - Once your butter and sugars are nicely creamed, it's time for the good stuff. Add the pumpkin purée and vanilla extract. Mix until everything is just combined. You don't want to overmix here; we're just aiming for a smooth, orange-hued mixture. I remember one time I got a bit carried away and the mixture started to look a little curdled—don't worry if that happens, it usually sorts itself out in the next step, but a gentle hand is best here. The smell of the pumpkin hitting the vanilla is just heavenly!
03 - In a separate medium bowl, whisk together your all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Make sure everything is really well combined. I always give it a good whisk for about 30 seconds to ensure there are no hidden pockets of spice or leavening agents. This little step prevents those weird, unevenly spiced bites, which I've definitely encountered when rushing, oops!
04 - Now for the big merge! Gradually add your dry ingredient mixture to the wet pumpkin mixture, mixing on low speed or by hand until just combined. Stop as soon as you see no more streaks of flour. Overmixing develops the gluten too much, and we want soft, tender cookies, not tough ones! This is where I often make a mess, flour dust everywhere, but it's part of the fun, right?
05 - Cover your cookie dough bowl with plastic wrap and pop it into the fridge for at least 30 minutes, or even an hour. This chilling time is absolutely crucial for preventing the cookies from spreading too much in the oven. I've skipped this step before, thinking I could cheat, and my cookies turned into a giant, flat pumpkin-flavored sheet. Learn from my mistakes, hon! It also lets the flavors meld beautifully, making your autumn treats even more delicious.
06 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the prepared sheet, leaving a couple of inches between each. Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers might still look a little soft, that's okay! Let them cool on the baking sheet for a few minutes before transferring to a wire rack. They'll firm up as they cool, and your kitchen will smell like pure autumn happiness!

# Notes:

01 - Always use 100% pure pumpkin purée, not pie filling. I learned that the hard way!
02 - Don't skip chilling the dough; it’s the secret to thick, chewy cookies that don't spread into oblivion.
03 - When mixing dry and wet ingredients, mix *just* until no flour streaks remain. Overmixing makes them tough!
04 - For an extra touch, press a few vegan white chocolate chips into the dough balls before baking.

# Equipment Needed:

01 - Mixing bowls
02 - Whisk
03 - Hand mixer or Stand mixer
04 - Rubber spatula
05 - Measuring cups and spoons
06 - Baking sheet
07 - Parchment paper
08 - Wire cooling rack

# Nutrition (Per Serving):

Calories: 150
Total Fat: 7g
Total Carbohydrate: 20g
Protein: 2g

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