If you love pumpkin pie and cookies, these Vegan Pumpkin Pie Cookies are the best of both worlds. Soft, spiced, and topped with a delicious maple glaze, they’re perfect for fall. These cookies are entirely plant-based and free from dairy and eggs, making them a great option for anyone looking for a cozy vegan treat. Plus, they come together quickly, so you can satisfy your pumpkin cravings in no time!
Ingredients:
For the Cookies:
- ½ cup coconut oil, softened
- ¾ cup coconut sugar
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1–2 tablespoons almond milk (or other plant-based milk)
Directions:
Step 1: Prepare the Cookie Dough
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Coconut Oil and Sugar: In a large bowl, beat the softened coconut oil and coconut sugar together until the mixture is creamy.
- Add Pumpkin and Vanilla: Mix in the pumpkin puree and vanilla extract, stirring until well combined.
Step 2: Combine Dry Ingredients
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Step 3: Shape and Bake the Cookies
- Form the Cookies: Scoop the dough into 1-tablespoon-sized balls, placing them on the prepared baking sheet. Gently flatten each ball with the back of a spoon or your fingers to form a cookie shape.
- Bake: Bake for 10-12 minutes, or until the edges are set. The centers may appear soft but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 4: Make the Maple Glaze
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and almond milk. Add the almond milk gradually, until the glaze reaches a smooth, pourable consistency.
Step 5: Glaze and Serve
- Glaze the Cookies: Drizzle the glaze over the cooled cookies using a spoon, or dip the tops of the cookies into the glaze. Let the glaze set before serving to avoid sticky hands.
Serving and Storage Tips
- Serving Suggestions: Enjoy these cookies as a snack, or serve them as a dessert with a cup of tea or coffee. They’re also perfect for sharing at holiday gatherings or cookie swaps.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Helpful Notes
- Softened Coconut Oil: Ensure the coconut oil is softened but not melted, as this will give the cookies a tender texture. If your coconut oil is too hard, warm it slightly in the microwave until softened.
- Adjusting Glaze Thickness: If the glaze is too thick, add more almond milk a teaspoon at a time. If it’s too thin, add more powdered sugar until you reach the desired consistency.
- Flavor Variations: Add a dash of allspice or cardamom to the cookie dough for an extra spice kick, or sprinkle the glazed cookies with chopped nuts for added crunch.
Tips from Well-Known Chefs
- Martha Stewart: For a softer cookie, avoid overbaking. The cookies should be just set around the edges when you take them out of the oven.
- Ina Garten: Use high-quality pure maple syrup for the glaze to get the best flavor.
- Alton Brown: To keep the glaze from being overly sweet, add a pinch of salt to balance out the flavors.
Frequently Asked Questions
1. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose one that’s suitable for baking.
2. What other plant-based milks can I use for the glaze?
Any plant-based milk, such as soy, oat, or coconut milk, works well in the glaze.
3. Can I use regular sugar instead of coconut sugar?
Yes, brown sugar or granulated sugar can be used in place of coconut sugar, though the flavor will be slightly different.
4. How can I make these cookies oil-free?
You can replace the coconut oil with unsweetened applesauce, though the texture will be slightly less rich and tender.
5. Can I make the glaze without powdered sugar?
For a refined sugar-free glaze, try blending coconut sugar into a powder or use a small amount of maple syrup and almond butter for a different glaze option.
6. Will these cookies spread much in the oven?
No, they have minimal spread, so flattening them before baking will help achieve the desired cookie shape.
7. Can I add mix-ins like nuts or raisins?
Absolutely! Add up to ½ cup of chopped nuts, raisins, or even chocolate chips to the dough for extra texture and flavor.
8. How long does it take for the glaze to set?
The glaze usually sets within 20-30 minutes, depending on the thickness and room temperature.
9. Can I freeze these cookies?
Yes, freeze the cookies without the glaze in an airtight container for up to 3 months. Glaze them after thawing for the best results.
10. How do I make sure the cookies stay soft?
Store them in an airtight container with a piece of bread to keep them soft, as the bread helps retain moisture.
These Vegan Pumpkin Pie Cookies are a flavorful and easy treat that captures the essence of fall. With their soft texture and warm spices, they’re sure to be a hit with family and friends. Enjoy baking and savoring these delicious cookies!
