Plant Based Pumpkin Cookies

These plant based pumpkin cookies are the perfect fall recipe. When I think of the BEST pumpkin cookies, they always have lots of pumpkin flavor, a super moist center, and a fluffy soft texture. Let me tell you, this cookie recipe checks all the boxes. 

Plant Based Pumpkin Cookies – Healthyish Foods

After a few failed attempts, I finally developed the perfect pumpkin cookie recipe. Initially, I was adding too much flour, making the cookies dense and flavorless. But after some tweaks, it’s exactly how I like it. In fact, these plant based pumpkin cookies meet all of the criteria I listed above. They’re moist, fluffy and loaded with flavor. They almost have a cake-like texture, which I am obsessed with!

Plant Based Pumpkin Cookies – Healthyish Foods

When mixing the dough, don’t be alarmed. The dough is very sticky after you first blend it. Simply place the dough in the refrigerator for 30 minutes and it becomes very easy to work with. That said, you’ll want to work fast, because as the dough warms back up to room temperature it will get very sticky again. 

Plant Based Pumpkin Cookies – Healthyish Foods

These cookies are so good, you’ll have a hard time not eating the entire tray. For a Healthyish® twist, I made this recipe completely dairy free and vegan too! Looking for an extra punch of flavor? Try topping these cookies with vegan cream cheese frosting or maple glaze.. 

Looking  for more vegan dessert recipes? Try my plant-based peanut butter cookies or my vegan tahini date skillet cookie

Plant Based Pumpkin Cookies – Healthyish Foods
Plant Based Pumpkin Cookies – Healthyish Foods
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Plant Based Pumpkin Cookies

Prep Time17 mins
Cook Time13 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: plant based, pumpkin cookies
Servings: 6 people

Equipment

  • baking tray
  • 2 mixing bowls
  • spatula and whisk

Ingredients

  • ¼ cup light brown sugar
  • ½ cup coconut sugar cane sugar will work fine too
  • 2 tablespoons melted vegan butter I used Earth Balance brand
  • ½ cup canned pumpkin puree not pumpkin mix
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla flavor
  • 1 ¼ cups AP flour I did not test any other flour
  • 1 teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon salt

Instructions

  • Preheat the oven to 350 degrees.
  • Line a baking tray with parchment paper and set it aside.
  • In a large mixing bowl, combine your sugars and wet ingredients which include, the light brown sugar, coconut sugar, melted vegan butter, pumpkin puree, maple syrup, and vanilla flavor. Just make sure your butter is not too hot when you add it.
  • In a separate mixing bowl, combine your dry ingredients which include, the AP flour, baking soda, nutmeg, cinnamon, salt. Whisk until well combined.
  • Once the wet ingredients are well combined, pour everything into the dry ingredients. Fold the wet and dry ingredients together using a spatula until your dough begins to form.
  • Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This will make the dough easier to work with when forming the dough balls.
  • Once chilled, begin to form the dough into evenly sized balls. I used about 1 tablespoon of dough per ball.
  • Place the dough on the parchment paper. Bake for 12-13 minutes. I baked mine for 13 minutes and they had the perfect texture.
  • Let the cookies cool on a wire rack.
  • Serve and enjoy!
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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