The Vegan Pumpkin-Spice Sugar Cookies are comforting and delicious. We made them with vegan butter, sugar, applesauce, pumpkin puree, vanilla extract, all-purpose flour, baking soda, spices, and baking powder. This dessert contains 1.1 grams of protein and 105 calories per serving. Prepare these cookies in just one hour and 35 minutes. Store these Vegan Pumpkin-Spice Sugar Cookies for seven days in the refrigerator. You may serve them with cinnamon tea, pumpkin chia pudding, iced vanilla coffee, pumpkin pie, apple juice, or baked cinnamon apples.
STATS:
- Total Time: 1 hour 35 minutes
- Chilling Time: 1 hour
- Diet: Vegan
- Cuisine: American
- Serving Size: 1 cookie
- Cooking Time: 10 minutes per batch
- Serving: 36 cookies
- Calories: 105 kcal
- Preparation Time: 25 minutes
- Course: Dessert
EQUIPMENT:
- Mixing bowls
- Electric hand mixer
- Measuring spoons & cups
- Rolling pin
- Cookie cutters
- Baking sheets
- Whisk
- Rubber spatula
- Plastic wrap
- Baking paper
- Small bowl
- Wire cooling rack
- Oven
INGREDIENTS:
COOKIES:
- Half cup vegan butter
- 1 cup granulated sugar
- Quarter cup unsweetened applesauce
- 1 tsp vanilla extract
- Half cup canned pumpkin puree
- Quarter tsp baking powder
- Half tsp ground ginger
- 2 1/4 cups all-purpose flour
- Half tsp baking soda
- Quarter tsp salt
- 1 tsp ground cinnamon
- Quarter tsp ground cloves
- Quarter tsp ground nutmeg
ROLLING:
- Quarter cup granulated sugar
- 1/2 tsp ground cinnamon
INGREDIENT NOTES:
VEGAN BUTTER:
- Add the vegan butter to make the soft cookies and it wll also enrich the flavor. It will also help to mix the sugar properly and we would also utilzie the coconut oil instead.
CANNED PUMPKIN PUREE:
- Inlude the pumpkin puree to add the real taste and it prevents the cookies to get dry. It will include the earthy flavor and we would also utilzie the butternut squash puree instead.
ALL-PURPOSE FLOUR:
- Utilize the all purpose flour to provide the structutre in these cookies. It will help to soak the moisture, so it holds them nicely. We would also utilize the gluten-free flour instead if required.
GROUND NUTMEG:
- Add the nutmeg to include the warm aroma and it will enrich the taste of pumpkin and pairs nicelt with other spices.
INSTRUCTIONS:
- First, beat the granulated sugar and softened vegan butter in the bowl.
- Mix unsweetened applesauce, pumpkin puree, and vanilla extract in the butter mixture.
- In a separate bowl, mix the baking soda, flour, salt, cinnamon, ginger, baking powder, nutmeg, and cloves.
- Now, mix the dry ingredients with the pumpkin mixture slowly to make the soft dough.
- Make two portions of the dough, then shape them into a flat disk & cover them with plastic wrap.
- Refrigerate the wrapped dough for one hour, then warm the oven to 350°F.
- Include baking paper on two sheets, then lightly flour the rolling pin and surface.
- Roll one chilled dough disk about 1/4 inch thick and cut it into shapes with cutters.
- Put the cookies on the sheet, then mix 1/4 cup sugar with half tsp cinnamon in the bowl.
- Sprinkle the mixture on the cookies and bake them for ten minutes.
- Cool them for five minutes, then place the cookies on the wire rack to chill completely.
SERVING SUGGESTIONS:
BREAKFAST:
- Vegan Pumpkin Pancakes
- Maple Pecan Granola
- Cinnamon Apple Toast
- Overnight Oats
COFFEE AND TEA:
- Caramel Almond Milk Coffee
- Vanilla Chai Tea
- Maple Latte
- Gingerbread Tea
- Hazelnut Coffee
SMOOTHIES AND SHAKES:
- Pumpkin Banana Smoothie
- Apple Cinnamon Smoothie
- Vanilla Oat Milk Shake
- Chocolate Banana Shake
- Pear Ginger Smoothie
FRUIT:
- Fresh Apple Slices
- Caramelized Pears
- Cinnamon Baked Peaches
- Fresh Orange Wedges
- Maple Roasted Pears
DESSERT:
- Vegan Cheesecake
- Chocolate Pudding
- Vegan Rice Pudding
- Maple Walnut Blondie
- Vegan Carrot Cake
SNACKS:
- Vegan Pretzel Bites
- Cinnamon Roasted Almonds
- Maple Popcorn
- Mini Apple Turnovers
TREATS:
- Maple Pumpkin Fudge
- Cranberry Orange Bread
- Spiced Pear Cake
- Vegan Cinnamon Roll Bites
DIPS AND SPREADS:
- Chocolate Hazelnut Spread
- Maple Almond Butter
- Cinnamon Cashew Cream
- Vegan Caramel Dip
- Vanilla Coconut Yogurt
TIPS:
- Don’t add watery pumpkin puree to keep the dough from getting sticky.
- Chill the dough for one hour so it becomes easy to roll and holds its shape well while baking.
- You should avoid baking the cookies too much so they do not become dry.
- Add the flour carefully to achieve the best taste and texture of the cookies.
STORAGE INFORMATION:
FRIDGE:
- Cool the cookies and store them in a closed box for seven days.
FREEZER:
- Add this dessert to a container and freeze for three months.
FAQs:
What makes the dough too sticky?
- The extra moisture from the applesauce and pumpkin puree makes the dough sticky.
Does pumpkin pie spice work well in this dessert?
- Yes, you may replace the individual spices with 2 tsp pumpkin pie spice as per your choice.
Should we exclude cinnamon sugar from these cookies?
- Yes, you may skip the coating to get the milder taste.
How to make the cookies softer?
- You should avoid baking the cookies too much and store them in a closed box for softness.
Can I prepare the dough earlier?
- Yes, you may wrap the prepared dough and chill it for two days in advance.
NUTRITIONAL INFORMATION:
Calories: 90 kcal
Total Carbs: 13.5 g
Net Carbs: 13.1 g
Fiber: 0.4 g
Protein: 1.1 g
Total Fat: 3.5 g
Sodium: 45 mg
Iron: 0.4 mg
Vitamin A:650 IU
Calcium: 7 mg
Potassium: 25 mg
