Description
These Copycat Vegan Pumpkin Sugar Cookies are soft, spiced, and perfectly sweetened treats that celebrate the flavors of fall using simple vegan ingredients. Made with canned pumpkin puree, warm spices, and vegan butter, these cookies offer a delightful texture and seasonal taste without any animal products. They are easy to make and ideal for cozy gatherings or a comforting snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (1 stick) vegan butter, softened
- 1 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Optional
- 1/4 cup vegan sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened vegan butter and granulated sugar together until fluffy and well combined. This helps incorporate air for tender cookies.
- Add Pumpkin and Vanilla: Stir in the canned pumpkin puree and vanilla extract until the mixture is smooth and evenly blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the leavening agents and spices.
- Combine Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until a soft dough forms. Avoid overmixing to maintain tenderness.
- Prepare for Rolling (Optional): If using, pour the vegan sugar into a small bowl. Roll tablespoons of dough into balls, then roll each ball in the sugar to coat the exterior for extra sweetness and texture.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Flatten Dough Balls: Slightly flatten each dough ball using the bottom of a glass or your hand to help the cookies bake evenly and achieve the desired shape.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges, indicating they are cooked through but still tender inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make sure the vegan butter is softened but not melted for easier creaming and better cookie texture.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices or sugars in the dough.
- If you don’t have vegan sugar, regular granulated sugar works as well, just verify it’s processed without bone char to keep it vegan.
- For more spice depth, add a pinch of cloves or allspice if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
