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    You are in: Home / Recipes / Yummy!!! Vegan Pumpkin Cookies Recipe
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    Yummy!!! Vegan Pumpkin Cookies

    Yummy!!! Vegan Pumpkin Cookies. Photo by the80srule

    1/2 Photos of Yummy!!! Vegan Pumpkin Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    0 mins

    12 mins

    MissEasy's Note:

    Easy to make vegan pumpkin cookies.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Pour oil in mixing bowl.
    2. 2
      Add sugar and pumpkin; mix well.
    3. 3
      Add vanilla, flour, salt, baking powder, cardamon, coriander; mix well.
    4. 4
      Bake for 375 degrees F.

    Ratings & Reviews:

    • on June 04, 2010

      55

      These were delicious and very easy and quick to throw together. I scaled down the recipe to yield 8-12 cookies since I had a little bit of pumpkin left in an open 28-oz can, but the batter still yielded a LOT. The only other significant changes I made were namely due to scaling down, I used 1/2 tsp vanilla and 1/2 TB baking powder. Used canola oil instead of olive for neutrality and just shook in a whole bunch of pumpkin pie spice. I agree with the other reviewers that baking time should be specified-- what I think worked best was 12 minutes at 375F, 10 minutes is too cake-like, 12 left them nice and crispy around the edges. Would definitely make again though, nice to have a good egg-free cookie that doesn't call for a pound of butter and uses my favorite Vitamin A rich veggie!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2013

      55

      I agree with the other reviews, these were so easy and delicious. I'll definitely be making them again! For my cookies, I followed the advice of the other reviewers by adding additional spices, making the cookies 1/2" to 1" wide and cooking them for 10 minutes. Here are exact details to what I did: My Recipe Modifications: ADD: 1tsp cinnamon, 1tsp powdered ginger, 1/4tsp allspice, 1/2tsp cloves, 1/2tsp nutmeg OPTIONAL: chopped walnuts CRUNCHY SWEET TOPPING (NON-VEGAN): when cookies have cooled, melt one square of vanilla almond bark (1:30-2:00 mixing every thirty seconds. Don't over heat or it will become lumpy!), mix in a dash of cinnamon and cloves to taste, put in a ziploc and pipe enough on top to only cover about 50% of the cookie (the almond bark is really sweet, you don't need much!) -Jenni

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2009

      55

      Great Recipe. Always looking for Vegan Desserts to serve to my SIL. I added cinnamon, allspice, cloves, ginger & nutmeg to the recipe. I also made two variations; the first was with raisins & pumpkin seeds, the second was 2 cookies sandwiched with Pumpkin Cream Cheese Spread (Pumpkin Spice Cream Cheese Spread.) They were like pumpkins whoopie pies. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Yummy!!! Vegan Pumpkin Cookies

    Serving Size: 1 (1004 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 115.4
     
    Calories from Fat 41
    36%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 94.3 mg
    3%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 8.6 g
    34%
    Protein 1.2 g
    2%

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