Yummy!!! Vegan Pumpkin Cookies

Submitted by MissEasy

"Easy to make vegan pumpkin cookies."

 

• Ready In: 12mins
• Ingredients: 9
• Yields: 24-36 cookies

ingredients

• 1⁄2 cup olive oil
• 1 cup sugar
• 1 (15 ounce) can pumpkin
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1 tablespoon rumsford baking powder
• 1 pinch cardamom
• 1 pinch coriander

directions

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

Reviews

[the80srule]

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!

 

[STARLIGHT by NIGHT]

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!!!! :)

 

[CinnamonGirl1975]

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.

 

[TurquoiseOctopus]

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

 

[mcmullensmuck]

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 (recipe #328442.) They were like pumpkins whoopie pies. Yum!