Description
Bursting with delicious pumpkin spice flavors, these Vegan Pumpkin Cookies are tender, cakey, and an ultimate fall must-have.
Ingredients
Scale
Dry Ingredients:
- 2 2/3 cups almond flour, lightly packed *
- 2 Tablespoons cornstarch (or arrowroot powder)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon *
- 2 teaspoons pumpkin pie spice *
- 1/3 cup maple sugar (or date or coconut sugar) *
- ¼ + 1/8 teaspoon sea salt *
Wet Ingredients:
- ½ cup (canned) pumpkin *
- ½ cup cashew butter *
- 1/3 cup pure maple syrup *
- 1 teaspoon lemon juice
- 1 teaspoon molasses
- 1 teaspoon vanilla
Other Optional Ingredients:
- Whole Food Plant Based Powdered Sugar *
- Chopped pecans (or walnuts)
Instructions
- Preheat the oven to 350 F. Place the oven rack in the upper-center
- Line a baking sheet with silicone baking pads or parchment paper. Set aside.
- Place all the remaining Dry Ingredients into the large bowl, whisk until well combined.
- Then add the Wet Ingredients to the dry ingredients to the dry ingredients, stir until everything is mixed well. (If adding chopped nuts, add the nuts at this time and mix well to evenly distribute).
- Scoop up the cookie dough into a medium-sized cookie scoop (roughly 1 ½ Tablespoons or 1 ½ inches in diameter) then set onto a large baking sheet. Continue until all the dough has been scooped and placed onto the large baking sheet. Space the cookies about 1 ½ inches apart. The cookies do spread slightly. You may need to wash/dry the cookie scoop about halfway through.
- Place in a preheated oven and bake at 350 F for 16 to 17 minutes. Watch the edges carefully to prevent burning. The bottoms should be browned, and the entire cookie should be a medium brown in color.
- Remove from the oven, allow to cool for 2 minutes on the cookie sheet, then transfer to a cooling rack.
- Sprinkle with Whole Food Plant Based Powdered Sugar, if desired (optional) when completely cooled (or right before serving).
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 26 to 30 cookies