Description of this recipe
These Copycat Vegan Pumpkin Sugar Cookies are a delightful twist on the classic sugar cookie, infused with the warm, comforting flavors of pumpkin spice. Perfect for fall gatherings, holiday treats, or simply a cozy afternoon snack, these cookies capture the essence of the season in every bite. They’re soft, chewy, and bursting with pumpkin and spice flavors, making them an irresistible treat for vegans and non-vegans alike. This recipe perfectly replicates the taste and texture of your favorite store-bought pumpkin sugar cookies, but with all-vegan ingredients and without any hidden surprises.
Why you will love this recipe
You’ll absolutely adore these Copycat Vegan Pumpkin Sugar Cookies for several reasons. First and foremost, they’re incredibly delicious! The combination of pumpkin puree and warm spices creates a flavor profile that is both comforting and exciting, making each cookie a delightful experience. Secondly, this recipe is surprisingly easy to make, even for beginner bakers. With just a few simple steps, you can whip up a batch of these cookies in no time. Third, they are completely vegan, meaning everyone can enjoy them, regardless of dietary restrictions. Finally, these cookies are incredibly versatile – you can enjoy them plain, decorate them with vegan frosting, or even use them to make ice cream sandwiches. They’re a surefire crowd-pleaser! Plus, they are perfect for impressing your friends and family with your baking skills, all while enjoying a healthier, plant-based treat. They’re soft, chewy, and perfectly spiced! What’s not to love? These cookies bring the warmth and joy of autumn into your kitchen. Whether you’re baking for a special occasion or just for a cozy treat, these cookies are guaranteed to bring smiles.
Ingredients:
- ½ cup (1 stick) vegan butter, softened
- 1 cup granulated sugar
- ¼ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Optional: ¼ cup vegan sugar for rolling
Preparation:
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step is crucial for ensuring the cookies bake evenly and don’t stick to the pan. Parchment paper also makes cleanup a breeze. Preheating the oven guarantees the cookies will rise and bake correctly, resulting in that perfect texture.
Step 2: In a large mixing bowl, cream the softened vegan butter and sugar together until fluffy and well combined. Using an electric mixer (either a stand mixer or a hand mixer) makes this process much easier, but you can also do it by hand with a sturdy whisk and some elbow grease. Make sure the vegan butter is properly softened; otherwise, it will be difficult to cream together with the sugar. Creaming the butter and sugar incorporates air into the dough, which helps create a light and tender cookie. The mixture should be light in color and have a fluffy consistency.
Step 3: Stir in the canned pumpkin puree and vanilla extract until smooth. Ensure the pumpkin puree is thoroughly mixed in to avoid streaks in the dough. Vanilla extract enhances the overall flavor of the cookies, adding a touch of warmth and sweetness. Mix until everything is well combined, creating a smooth and even batter. This step ensures that the pumpkin flavor is evenly distributed throughout the cookies.
Step 4: In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisking the dry ingredients together ensures that they are evenly distributed, which is essential for the cookies to rise properly and have a consistent flavor. Baking powder and baking soda act as leavening agents, helping the cookies to rise and become light and airy. The spices – cinnamon, nutmeg, and ginger – add warmth and complexity to the flavor profile.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Add the dry ingredients in batches, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be soft and slightly sticky. If the dough seems too wet, you can add a tablespoon or two of additional flour, but be careful not to add too much, or the cookies will be dry.
Step 6: If desired, place the additional vegan sugar in a small bowl. Roll tablespoons of dough into balls, then roll each in the sugar to coat. This step is optional, but it adds a delightful sparkle and extra sweetness to the cookies. Rolling the dough in sugar also helps to create a crisp exterior when baked. Use a tablespoon or a small cookie scoop to ensure the cookies are uniformly sized.
Step 7: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. This allows enough room for the cookies to spread as they bake. If the cookies are too close together, they will stick together.
Step 8: Slightly flatten the dough balls with the bottom of a glass or your hand. This helps the cookies to bake evenly and prevents them from being too puffy. You can also use a fork to flatten the cookies, creating a decorative pattern. If using a glass, dip the bottom in sugar before flattening each cookie to prevent sticking.
Step 9: Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden on the edges. Keep a close eye on the cookies as they bake, as they can burn easily. The baking time will vary depending on your oven, so start checking for doneness at 10 minutes. The edges of the cookies should be lightly golden, and the centers should be set.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly, making them easier to transfer. Cooling them completely on a wire rack prevents them from becoming soggy.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a glass of plant-based milk.
- Enjoy as an afternoon snack with a cup of tea or coffee.
- Pack them in lunchboxes for a sweet treat.
- Decorate with vegan frosting for a festive touch.
- Use them to make ice cream sandwiches with your favorite vegan ice cream.
- Crumble over vegan yogurt or smoothie bowls.
- Gift them to friends and family during the holiday season.
- Pair with a spiced latte for the ultimate cozy treat.
Tips:
- Make sure your vegan butter is properly softened for easy creaming.
- Don’t overmix the dough to avoid tough cookies.
- Use a cookie scoop to ensure uniform size for even baking.
- Store the cookies in an airtight container to maintain freshness.
- For a deeper pumpkin flavor, add a pinch of pumpkin pie spice to the dry ingredients.
- If you don’t have vegan sugar on hand, regular granulated sugar works just as well for rolling.
- Experiment with different extracts, such as almond or maple, for a unique flavor twist.
- For a richer cookie, add vegan chocolate chips to the dough.
- If your dough is too sticky, chill it in the refrigerator for 30 minutes before rolling.
- To make the cookies extra festive, use cookie cutters to create fun shapes.
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
30-32 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)
Calories:
Approximately 150-180 per cookie
Protein:
Approximately 1-2 grams per cookie
Sodium:
Approximately 50-70 mg per cookie
Conclusion
These Copycat Vegan Pumpkin Sugar Cookies are a delightful and delicious way to enjoy the flavors of fall. Easy to make and completely vegan, they’re perfect for sharing with friends and family or enjoying as a cozy treat on a chilly day. Whether you’re a seasoned vegan baker or new to plant-based baking, this recipe is sure to become a favorite. The soft, chewy texture combined with the warm spices and subtle pumpkin flavor will have everyone reaching for more. So, preheat your oven, gather your ingredients, and get ready to bake a batch of these irresistible cookies. You won’t be disappointed! Happy baking! These cookies bring the warmth and joy of autumn into your kitchen. Whether you’re baking for a special occasion or just for a cozy treat, these cookies are guaranteed to bring smiles. They are perfect to make with family and friends, creating memories that last a lifetime. Enjoy every delicious bite!
Questions and Answers About This Recipe
Q1: Can I use regular butter instead of vegan butter?
A: While this recipe is designed to be vegan, you can substitute regular butter for the vegan butter if you’re not following a vegan diet. However, keep in mind that the taste and texture of the cookies may be slightly different. Vegan butter alternatives are readily available in most grocery stores and are specifically formulated to mimic the properties of dairy butter in baking, so the result will be closer to the intended outcome if you stick with the vegan version.
Q2: What can I use if I don’t have canned pumpkin puree?
A: If you don’t have canned pumpkin puree, you can make your own by roasting a pie pumpkin or butternut squash. Simply cut the pumpkin in half, remove the seeds, and roast at 350°F (175°C) until tender. Then, scoop out the flesh and blend it until smooth. You can also sometimes find pumpkin puree in the baby food aisle! Just make sure it is 100% pumpkin and doesn’t have added sugar or spices.
Q3: Can I freeze the cookie dough for later use?
A: Yes, you can definitely freeze the cookie dough! Simply roll the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer the dough balls to a freezer bag or airtight container. When you’re ready to bake, simply thaw the dough in the refrigerator for a few hours or overnight and bake as directed. Freezing the dough is a great way to have freshly baked cookies on hand whenever you want them!
Q4: How do I prevent the cookies from spreading too much while baking?
A: To prevent the cookies from spreading too much, make sure your vegan butter is properly softened, but not melted. Also, chilling the dough in the refrigerator for about 30 minutes before baking can help. Another tip is to use parchment paper or a silicone baking mat on your baking sheet. These methods help maintain the cookies’ shape and prevent excessive spreading. Ensuring the oven is at the correct temperature is also crucial.
Q5: Can I add chocolate chips or other mix-ins to these cookies?
A: Absolutely! Feel free to get creative with your mix-ins. Vegan chocolate chips, chopped nuts, dried cranberries, or even a sprinkle of sea salt would all be delicious additions to these cookies. Just fold them into the dough before rolling and baking. Adding about 1/2 cup of your favorite mix-ins will enhance the flavor and texture of these already amazing cookies! Don’t be afraid to experiment and create your own signature version of these vegan pumpkin sugar cookies.
