Pumpkin spice and everything nice is all you need to make these lovely autumn cookies!
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I absolutely can’t believe this cookie is real, vegan, and is so easy to make. I’ve been playing around with different vegan cookie recipes for a while and really love having found a good variety to be able to bake. I shared the apple cookies the other day which have a cake-like texture, I will be sharing a snickerdoodle cooking eventually that I make often which is more chewy and gooey (yum!), and then I have this cookie which has a great crunch to it.
I’m writing up this blog while listening to the newest season of The Great British Bake Off, so obviously I’m assuming Paul Hollywood would be obsessed with these cookies, praise that they have definition and crunch, and give me a big handshake. If you would like to earn an imaginary Hollywood Handshake™, make these cookies and enjoy every pleasant bite.
Ingredients Description:
- Organic Sugar – Make sure it’s organic and vegan approved. Most organic sugars are vegan. If it’s not organic and you live in the US the sugar will almost definitely have been filtered through animal bones. Yuckkkkkk. I usually buy Wholesome Sugar, or the Whole Foods brand.
- Vegan Butter – I always like to use Miyoko’s Creamery, but any vegan plant butter will do. This butter has a great flavor to eat and works really well with every recipe I use it in.
- Maple Syrup – This is to add some extra sweetness but also create a little bit browner of a cookie for asthetic purposes.
- Vanilla
- Flour – I always use King Arthur, but I’d like to try and attempt this gluten free sometime. I think it would still hold up. If any gluten free friends want to try, let me know how it goes!
- Flax Eggs – 1:2 flax and water per “egg”. This recipe will use 2 flax eggs, so it will call for 2 tbsp of flax and 4 tbsp of water. This is my top egg substitution to use with baked goods. Flax has great nutritional value and works really well to create an eggwhite-like texture for the batter.
- Pumpkin Puree – In this recipe I am only going to use a small amount of Libby’s pumpkin puree. I
- Pumpkin Pie Spice – Spice snobs forgive me, but sometimes I like things to be easy, If you would prefer to use seperate, fresh spices, just split the measurement into cinnamon, cloves, allspice, and nutmeg to get the proper amount of each spice.
- Baking powder.
Detailed Instructions:
- Mix flax eggs. I started by mixing the flax egg and setting aside while I did the next few steps. Check and make sure it has congealed into a pudding texture, similar to egg whites.
- Cream together sugar and butter. I like to lightly soften the vegan butter in the microwave because it can usually be pretty tough to cream. Just eat for 15-20 seconds to be ready to cream with the sugar. If you have a nice mixer you should be able to skip the microwaving.
- Add maple syrup and vanilla. Stir in together more with the creamed butter.
- Pour in spices, pumpkin puree, and flax egg. I like to slowly stir in the spices and puree and make sure they blend together will. This recipe does NOT require chilling before you bake so you want to make sure you do not stir too much and warm up the butter excessively.
- Add in dry ingredients. Mix in flour and baking powder until it becomes a firm dough that is dry enough to roll out and cut. Add more flour if needed.
- Roll out dough and cut shapes. I highly recommend using parchment paper instead of rolling out on a floured counter. I just hate the mess and my counter is pretty glossy. This is really up to individual preference, but I like to use parchment for an easy clean up and no risk that the dough will cling to the counter. I rolled out the dough to 1/4″ thick. I got the cute pumpkin shapes from this set on amazon.
- Bake. These cookies don’t grow much or lose their shape, so you can place them within an inch from each other. If you like more of a crunch on your cookie bake for at least 10 minutes. If you want a softer sugar cookie, they should be baked through at 8 minutes. Let sit on the pan for a moment after removing from the oven.
Recipe List
Makes: 2.5 dozen
Prep time: 15 minutes
Bake time: 10 minutes per sheet
Total time: ~45 minutes
Ingredients:
1 cup organic sugar
1 cup vegan butter
1 tbsp maple syrup
2 tsp vanilla
4 cups flour
2 tbsp flax
4 tbsp water
1/2 cup pumpkin puree
2 tsp pumpkin pie spice
2 tsp baking powder
Instructions:
- Heat oven to 350°.
- Mix flax and water together for flax eggs and sit for at least 5 minutes.
- Cream together butter and sugar.
- Stir in maple syrup and vanilla.
- Add spices, pumpkin puree, and flax egg. Mix until well blended.
- Add in flour and baking powder and mix until dough is firm, adding additional flour if needed.
- Do not chill.
- Roll out the dough and cut shapes. Place on baking sheet.
- Bake for 8-10 minutes.
