Prep 0 mins
Cook 12 mins
Easy to make vegan pumpkin cookies.
- 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!
GREAT!! I followed CinnamonGirl1975's spice addition. I think these should be called Pumpkin-pie Cake Cookies... that's what they taste like!!! 10 min at 375 degrees F These are not drop cookies.. should spread them out with your spoon a bit... because when they bake: they bake upward (in a puffy way). Thank you for the recipe!!! :) will be making these again at thanksgiving/halloween time!!!! :)
Very good! My husband loved these cookies. I made them a bit too big--using a tablespoon to drop them. Next time I'll keep them at about 1/2 inch round. At that size they should bake for about 10 minutes. I also used much more spice: 1 tsp. of cinnamon, 1 tsp. powdered ginger, 1/4 tsp. allspice.