Pumpkin Spice & all things nice! These pumpkin cookies definitely belong onto your must-bake list of the season! They're ultra gooey and filled with delicious pumpkin flavor and warming spices such as cinnamon, ginger and nutmeg.
Don't be fooled: these cookies are fantastic any time of the year. And that comes from a seasoned cookie muncher all year round 😉
The cookie dough itself is ready in just a few minutes and is made of vegan butter, brown sugar, pumpkin puree, spices and a little flour - super easy to whip up!
The only thing that takes time - and I recommend not to skip this step - is the chilling in the fridge. The best cookies come from a properly chilled cookie dough! It's important to get the right texture and I beg you not to skip the chilling time for this recipe (or any cookie recipe to be precise!).
The good news: You can prep the cookie dough and leave it in the fridge for up to 48 hours, so you don't need to set a strict time schedule when baking these fall goodies!
Ingredients
Here's everything you need for this recipe:
- vegan butter - I usually use unsalted Flora Plant for most of my baking
- light brown sugar
- pumpkin puree - use store-bought or make your own
- pumpkin spice - use store-bought or make your own
- flour - all purpose aka plain flour
- crushed nuts & seeds - for these I used walnuts, pistachios and pumpkin seeds, but go with your faves!
See recipe card for quantities.
Equipment
Here's everything you need for this recipe:
- mixing bowl
- electric handheld mixer (to cream the butter & sugar)
Storage
Store your cookies in an airtight container for up to 7 days. You can also store them in the fridge if you want them to last a little longer & get a little harder.
For long-term storage, freeze them for up to 3 months, but trust me: you'll want to eat them before that 😉
Variations
If you want to shake things up, why not try taking this recipe to the next level:
- Chocolate - give these a chocolate-y makeover by adding a few tablespoons of vegan chocolate chips to the cookie batter before baking! Both dark chocolate and white chocolate chunks would be perfect with these pumpkin cookies!
- Ice Cream Sandwich - turn these into delicious ice cream sandwiches with some homemade Biscoff ice cream!
Top tip
Serve these alongside a delicious drink! Try a Pumpkin Cold Foam to keep it seasonal or enjoy them with a hot matcha latte for a boost of energy.
More cookie recipes
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📖 Recipe Card
Spiced Pumpkin Cookies
Equipment
- 1 large mixing bowl
- 1 electric hand mixer to cream the butter & sugar
- 1 spatula
- 1 baking tray
- parchment paper
Ingredients
- 60 g cold vegan butter
- 80 g light brown sugar
- 2 tablespoon canned pumpkin puree
- 2 teaspoon pumpkin spice mix
- 1 pinch salt
- ½ teaspoon baking powder
- 70 g all purpose flour
- 50 g mixed, crushed nuts & seeds to your liking
Instructions
- In a large bowl, cream together the butter and sugar with an electric hand mixer.
- Add the pumpkin puree, spices and salt & combine well.
- Add the baking powder and flour and blend on a low speed until you get a smooth cookie dough.
- Fold in the nuts and seeds with a spatula or spoon.
- Chill the dough for at least 30 minutes in the fridge.
- On a lined baking tray, shape 6-8 cookies, leaving 2 inches between them. Place in the fridge to chill for another 2 hours or for best results: overnight.
- Preheat your oven to 180C. Then bake the cookies for 12-15 minutes or until golden.
- Allow them to cool for at least 30 minutes before removing them from the baking tray.
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