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    Home » recipes » dessert » Soft Pumpkin Cookies

    by Kathy Patalsky · updated: Apr 21, 2022 · published: Sep 12, 2018 · About 3 minutes to read this article. Leave a Comment

    Soft Pumpkin Cookies

    Jump to Recipe


    These vegan Soft Pumpkin Cookies with optional chocolate chunks are a delicious treat for fall. Warmly spiced and sweetened with coconut sugar, they have a pumpkin patch meets cozy Halloween night sort of aroma. They have a, fall leaves, crisp breezes, a crackling fire, cinnamon-spice, Jack-o-lantern sort of vibe. So if you are in a cookie baking sort of mood this month, whip up some of these for your friends and fam! These pair well with your fave latte or mug of hot tea. They also pack well in lunch boxes or baggies for an on-the-go snack. The hearty pumpkin flavor gives these a bit more oomph and added goodness than a traditional chocolate chip cookie. So feel good about snacking on these!….

    Soft and plump with plenty of fall spice flavor. a hint of vanilla and a touch of richness from optional chocolate chunks. These cookies are a great way to bake with pumpkin!
    I used a whole wheat pastry flour, but you can experiment with all purpose flour or even a gluten-free blend, if desired. these are tender and buttery, sweet, but not too sweet. They have a sort of pumpkin pie meets chocolate chip cookie flavor.
    The soft and pillowy part of these cookies was what I was trying to create with this recipe. They are almost muffin-like, yet still have a slight chewiness of a cookie. If you want the a bit crisper around the edges, bake for a few additional minutes.

    Soft Pumpkin Cookies

    These soft and fluffy pumpkin cookies are tender and warmly spiced – perfect for fall! You can add chocolate chunks if desired.
    5 from 1 vote
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    Print Pin
    Prep: 10 mins
    Cook: 15 mins
    Total: 25 mins
    Servings: 14 cookies

    Ingredients

    WET

    • ½ cup cup vegan butter (1 stick)
    • ½ cup + 1 tablespoon pumpkin puree, unsweetened
    • 1 teaspoon vanilla extract
    • ¾ cup coconut sugar
    • 1 flax egg (1 tablespoon ground flax meal + ¼ cup water)
    • 1 teaspoon apple cider vinegar

    DRY

    • 1 teaspoon pumpkin pie spice
    • ⅛ teaspoon cinnamon
    • 1 ½ cups whole grain pastry flour (or similar)
    • 1 teaspoon baking powder
    • ½ teaspoon sea salt
    • Optional: ¼ cup dark chocolate chunks

    Instructions

    • Warm oven to 350 degrees and grease or line a baking sheet.
    • Add all the wet ingredients to a large mixing bowl. Beat until combined.
    • Add the dry ingredients and beat until fluffy. Fold in optional chocolate.
    • Spoon dough onto baking sheet.
    • Bake at 350 degrees for 12-15 minutes, or until the tops puff up and edges start to lightly brown. Cool for a ten minutes before serving.
    recipe author: Kathy Patalsky

    nutrition estimate | per serving

    Calories: 124kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 153mg | Potassium: 85mg | Fiber: 2g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    cookies, Dessert
    chocolate, christmas cookies, dessert, fall, pumpkin, vegan
    Did you make this?Snap a pic + tag me! @KathyPatalsky

    More dessert

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    • Chocolate Frozen Yogurt
    • Peanut Butter Oreo Ice Cream
    • Peanut Butter Pumpkin Seed Cookies

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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