Description
Experience the nostalgic warmth of autumn with these soft, plant-based pumpkin pie cookies. Featuring a perfectly aerated vegan butter base and a robust blend of seasonal spices like cinnamon, nutmeg, and ginger, these cookies offer a delightful textural balance. A flax-egg binder ensures a chewy crumb that supports a luscious pumpkin center, making them an approachable yet sophisticated treat for any level of baker looking for a conscious, animal-friendly fall dessert.
Ingredients
1 tbsp ground flaxseed
3 tbsp water
1/2 cup vegan butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup pumpkin puree
2 cups all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
Instructions
Whisk ground flaxseed and water in a small bowl and let sit for 10 minutes to thicken into a flax egg.
In a large bowl, cream together the softened vegan butter, white sugar, and brown sugar until light and fluffy.
Stir in the thickened flax egg and vanilla extract until well combined.
Fold in the flour, pumpkin pie spice, baking powder, and salt until just combined; do not over-mix.
Fold in the pumpkin puree to create the dough.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
Bake at 350°F (175°C) for 12 to 15 minutes until edges are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the vegan butter is at room temperature for proper aeration. You can store these cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 1 month.
- Prep Time: 20
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American