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To make these tasty vegan pumpkin spice cookies, you need some simple ingredients. Here’s what you’ll need: - 1 cup canned pumpkin puree - 1/2 cup coconut sugar - 1/3 cup pure maple syrup - 1/4 cup coconut oil, melted - 1 teaspoon vanilla extract - 1 1/2 cups whole wheat flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup vegan chocolate chips (optional) Each ingredient adds flavor and some health benefits to the cookies: - Canned pumpkin puree: It’s rich in vitamin A and fiber. This helps your vision and digestion. - Coconut sugar: This has a lower glycemic index than regular sugar. It can help keep your blood sugar stable. - Maple syrup: It’s full of antioxidants and minerals. This sweetener also adds a unique taste. - Coconut oil: It contains healthy fats, which can support heart health. - Whole wheat flour: This adds fiber, helping with digestion and making you feel full. - Pumpkin pie spice: This mix of spices is great for flavor and may boost your mood. - Vegan chocolate chips (optional): They add extra sweetness and joy to your cookies. You can add more fun to your cookies with these optional ingredients: - Vegan chocolate chips: These add a sweet touch and make the cookies even more delicious. - Nuts: Chopped walnuts or pecans can give a nice crunch. - Dried fruit: Adding raisins or cranberries can provide a chewy texture. Feel free to mix and match these options to make your cookies truly your own. For the full recipe, check out the details above! Start by preheating your oven to 350°F (175°C). This temperature ensures the cookies bake evenly. Next, line a baking sheet with parchment paper. This step keeps your cookies from sticking and makes cleanup easy. In a large bowl, combine the wet ingredients. Add 1 cup of canned pumpkin puree, 1/2 cup of coconut sugar, 1/3 cup of pure maple syrup, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Use a whisk to mix them until smooth. This blend creates a rich base for your cookies. Take another bowl and mix the dry ingredients. Combine 1 1/2 cups of whole wheat flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Whisk these together well. This mixture adds flavor and helps the cookies rise. Gradually add the dry mix to the wet mix. Stir gently until just combined; avoid overmixing. If you like, fold in 1/2 cup of vegan chocolate chips. Use a tablespoon or cookie scoop to drop dough onto the baking sheet. Leave space between each cookie, as they will spread while baking. Bake for 12-15 minutes. Look for lightly golden edges and set centers. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. For serving, stack the cookies on a decorative plate. Sprinkle some extra pumpkin pie spice on top. Pair them with a glass of non-dairy milk for a delightful treat. For more details, check out the Full Recipe. You will find all the ingredients and steps to create these festive and flavorful vegan pumpkin spice cookies. Enjoy baking! Overmixing can make your cookies tough. Mix the wet and dry ingredients until they just combine. If you see a few dry spots, that’s okay! They will mix more as the dough sits. For soft and chewy cookies, focus on the right balance of ingredients. Use the right amount of pumpkin puree and coconut oil. These keep the cookies moist. If you want a crunchier cookie, add a bit more flour. Always preheat your oven to 350°F (175°C). This helps the cookies rise properly. Use parchment paper on your baking sheet to prevent sticking. Space the cookies well apart, as they will spread. Bake for 12-15 minutes. Look for golden edges and set centers. Remove them from the oven and let them cool on the sheet for five minutes before moving them. This helps them finish cooking and stay soft. Try these tips to make your vegan pumpkin spice cookies perfect every time! For a detailed guide, check the Full Recipe. {{image_4}} To make these cookies gluten-free, use a gluten-free flour blend. Look for blends that include almond flour or coconut flour. These options keep the cookies soft and tasty. You may need to adjust the liquid a bit, as gluten-free flours can absorb more moisture. Start with the same amount and add a touch more if needed. You can add fun flavors to your cookies! Try mixing in nuts like walnuts or pecans for a crunchy bite. Dried fruits like cranberries or raisins also work great. These additions bring new tastes and textures, making each cookie unique. Experiment with spices too! A pinch of ginger or cloves can enhance the pumpkin flavor. Using different sweeteners can change the taste. Maple syrup offers a rich, warm flavor. It also adds moisture to the cookies. Agave syrup is another option, and it’s slightly sweeter. If you prefer less sugar, reduce the amount slightly. Both sweeteners can help create a chewy texture and keep the cookies soft. For the full recipe, check out the details above. To keep your vegan pumpkin spice cookies fresh, store them in an airtight container. This helps maintain moisture and prevents them from becoming hard. You can layer the cookies with parchment paper to avoid sticking. Keep them at room temperature for up to one week. If you want to enjoy them longer, consider freezing. Freezing is a great way to save your cookies for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to an airtight container or freezer bag. They can last up to three months in the freezer. Remember to label the bag with the date for easy tracking. When you’re ready to eat your frozen cookies, there are easy ways to warm them up. You can microwave a cookie for about 10-15 seconds. Alternatively, preheat your oven to 350°F (175°C) and bake for 5-7 minutes. This helps restore the soft texture and warms the spices, making them smell amazing. For the best taste, enjoy them warm! Yes, you can use fresh pumpkin. First, cook and puree the pumpkin. Make sure it's thick and not too watery. This helps keep your cookies from being soggy. Fresh pumpkin adds a nice flavor, making your cookies taste even better. These cookies stay fresh for about five days at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, you can freeze them. They can stay good for up to three months in the freezer. Yes, you can make these cookies nut-free. Substitute coconut oil for other oils like canola or vegetable oil. For the flour, use oat flour or any nut-free flour blend. Just check the labels to ensure they're free from nuts and cross-contamination. If your dough feels dry, add a little plant milk. Start with a tablespoon at a time. Mix well and check the texture. The dough should be moist but not sticky. This will help your cookies turn out soft and chewy. Serve these cookies warm for the best taste. You can stack them on a plate for a nice look. Pair them with a glass of non-dairy milk or a hot drink. This makes for a cozy treat during any season. For an extra touch, sprinkle some pumpkin pie spice on top. If you want the full recipe, check out the complete guide. You learned how to make vegan pumpkin spice cookies from start to finish. We covered the key ingredients and their health benefits, guiding you through each step of baking. I shared tips to achieve the best texture and delicious variations to try. Plus, you now have storage advice to keep your cookies fresh. Enjoy creating these tasty treats. Happy baking, and remember to share them with friends!

Vegan Pumpkin Spice Cookies

Indulge in the cozy flavors of fall with these pumpkin spice delights that are both delicious and easy to make! Packed with wholesome ingredients like pumpkin puree and coconut sugar, these cookies offer the perfect blend of spices for a delightful treat. Ready in just 30 minutes, they’re perfect for sharing or enjoying yourself. Click through to discover the full recipe and get baking today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup coconut sugar

1/3 cup pure maple syrup

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup vegan chocolate chips (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper; this will prevent the cookies from sticking.

    In a large mixing bowl, pour in the canned pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Use a whisk or spatula to mix them together thoroughly until you achieve a smooth and consistent batter.

      In a separate bowl, combine the dry ingredients: whole wheat flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt. Whisk together these ingredients until they are evenly mixed.

        Gradually incorporate the dry mixture into the wet mixture. Stir gently until just combined; be careful not to overmix, as this can make the cookies tough.

          If you choose to include them, fold in the vegan chocolate chips, ensuring they're evenly distributed throughout the dough.

            Using a tablespoon or a cookie scoop, drop rounded amounts of the cookie dough onto the prepared baking sheet. Make sure to leave adequate space between each cookie, as they will spread while baking.

              Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies are ready when the edges are lightly golden and the centers appear set.

                Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to finish cooling completely.

                  Prep Time: 15 min | Total Time: 30 min | Servings: About 12 cookies

                    - Presentation Tips: For an inviting presentation, stack the cookies on a decorative plate and lightly sprinkle extra pumpkin pie spice on top for an autumnal touch. Pair them with a glass of non-dairy milk for a cozy, delightful treat perfect for any season!