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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

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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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    Units: US | Metric


    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.

    Browse Our Top Drop Cookies Recipes

    Ratings & Reviews:

    • on June 04, 2010


      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!

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    • on February 05, 2013


      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

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    • on October 22, 2009


      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!

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    Read All Reviews (7)


    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
    Total Fat 4.6 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 94.3 mg
    Total Carbohydrate 17.6 g
    Dietary Fiber 0.3 g
    Sugars 8.6 g
    Protein 1.2 g

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