Description
Bursting with pumpkin pie spice, these Vegan Pumpkin Cake Drop Cookies are a heavenly treat that combines the light, fluffy texture of cake with the convenience of a cookie.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups (12 oz.) all purpose, white unbleached flour *
- 2 teaspoons cornstarch (or arrowroot powder)
- 1 ¼ cup maple sugar (or coconut sugar, date sugar) *
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 2 Tablespoons flaxseed meal
- 1 teaspoon pumpkin pie spice *
- ½ teaspoon cinnamon *
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- ¼ cup almond butter (or cashew butter) *
- 1 teaspoon molasses *
- 1 cup canned pumpkin *
- 2 Tablespoons pure maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
Optional Toppings:
- ½ to 1 cup chopped pecans (or walnuts)
- Whole Food Plant Based Powdered Sugar
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a large baking sheet with silicone pads or parchment paper, set aside.
- Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly with a stiff spoon to incorporate all the ingredients. This may take a few moments as initially it will feel like the dough is too dry and won’t come together, keep pressing the dough with a stiff spoon until it comes together.
- Using a medium-sized cookie scoop (2 Tablespoons), scoop out the batter into rounded lumps onto the large baking sheet(s), approximately 3 inches apart as the batter does slightly spread.
- If topping with chopped pecans (or walnuts), press the finely chopped nuts into the tops of each cookie.
- Place in a 350 F preheated oven for 12 to 13 minutes or until set, the bottoms are lightly browned.
- Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes, then move them to a cooling rack. Allow to cool for 15 minutes, then enjoy!
- Optional: Whole Food Plant Based Powdered Sugar, sprinkle the tops with a light dusting of
once the cookies are completely cooled.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 27 to 30 cake cookies