You Wont Believe Theyre Vegan Pumpkin Cookies Recipes

VEGAN PUMPKIN COOKIES

Vegan Pumpkin Cookies image

Quick and easy vegan pumpkin spice cookies.

Provided by lufthexe

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 20

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 (15 ounce) can pumpkin puree
1 ⅓ cups white sugar
⅓ cup vanilla-flavored almond milk
¼ cup vegetable oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine flour, pumpkin, sugar, almond milk, vegetable oil, baking soda, cinnamon, vanilla extract, salt, and cinnamon sugar in a bowl until dough is smooth. Spoon dough, about 1 tablespoon per cookie, onto baking sheet.
Bake in the preheated oven until edges of cookies are beginning to crisp along the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 25.1 g, Fat 3 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 175.4 mg, Sugar 14.4 g

YOU-WON'T-BELIEVE-THEY'RE-VEGAN PUMPKIN COOKIES

You-Won't-Believe-They're-Vegan Pumpkin Cookies image

The cookies have a light, chewy texture with a little crunch from the nuts. They are packed full of pumpkin and spice flavor. Great breakfast on the go or as a snack or dessert. A must have at your next holiday celebration and no one will believe they are vegan!

Provided by JW

Categories Squash Recipes

Time 35m

Yield 60

Number Of Ingredients 12

Ingredients

4 cups fresh pumpkin puree
4 cups raw sugar
2 cups coconut oil
4 teaspoons ground cinnamon
1 tablespoon sea salt
1 teaspoon grated nutmeg
1 teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
8 cups white whole-wheat flour
4 teaspoons baking soda
4 cups pecan pieces

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with baking parchment.
Beat pumpkin puree, sugar, coconut oil, cinnamon, sea salt, nutmeg, allspice, ginger, and cloves together until smooth. Stir flour and baking soda into the pumpkin mixture to make a dough. Mix pecan pieces into the dough. Scoop spoonfuls of the dough onto the prepared baking sheets.
Bake in preheated oven until lightly browned and no longer gooey in the middle, 15 to 17 minutes. Let cookies cool on sheet for 10 minutes before moving to wire cooling racks to cool completely.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 27.5 g, Fat 13 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 7.1 g, Sodium 177.2 mg, Sugar 12.9 g

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