Description
Soft, cake-like vegan pumpkin cookies infused with warm autumnal spices. A plant-based delight that is perfectly chewy and moist.
Ingredients
Scale
- 1/2 cup vegan butter, softened
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
- Cream together the softened vegan butter and brown sugar until light and fluffy.
- Stir in the pumpkin puree and vanilla extract until smooth.
- In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Scoop rounded tablespoons of dough and place them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes until edges are set but the centers are still soft.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.