Prep 0 mins
Cook 12 mins
Easy to make vegan pumpkin cookies.
Make and share this Yummy!!! Vegan Pumpkin Cookies recipe from Food.com.
- 118.29 ml olive oil
- 236.59 ml sugar
- 425.24 g can pumpkin
- 4.92 ml vanilla extract
- 473.18 ml all-purpose flour
- 2.46 ml salt
- 14.79 ml rumsford baking powder
- 0.25 ml cardamom
- 0.25 ml coriander
- Pour oil in mixing bowl.
- Add sugar and pumpkin; mix well.
- Add vanilla, flour, salt, baking powder, cardamon, coriander; mix well.
- Bake for 375 degrees F.
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!
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
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!