Vegan Pumpkin Spice Cookies
Soft, pillowy pumpkin cookies bursting with warm autumn spice and a hint of brown sugar sweetness. These dairy-free, egg-free treats are perfect with a mug of cider on a crisp fall afternoon.
⏱️ 35 mins🍪 20 cookiesveganpumpkinfalldairy-free
Steps
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a large bowl, cream the vegan butter with the granulated and brown sugars until light and fluffy, about 2 minutes.
- Beat in the pumpkin puree, vanilla extract, and maple syrup until smooth; the mixture may look slightly curdled, which is fine.
- Add the dry ingredients to the wet and mix until just combined into a soft dough.
- Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart, and gently flatten the tops.
- Bake for 12 to 14 minutes, until the edges are set and the tops spring back lightly when touched.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.