Gluten-Free Pumpkin Cookies (Vegan)
Thick bakery-style pumpkin cookies that practically melt in your mouth. Fall is in the air and wafting through my kitchen with these amazing vegan and gluten-free pumpkin cookies. Rolled in sparkling pumpkin pie sugar and packed full of seasonal spice yum, you’ll be baking these pillowy soft pumpkin cookies all season long.
Ingredients
- 1 cup1 cup1 cup Vegan Buttery Spread, salted, softened (227g)
- 1.5 cups1.5 cups1.5 cups Brown Sugar, (300g)
- 1/2 cup1/2 cup1/2 cup Pumpkin Purée, (113g)
- 1/3 cup1/3 cup1/3 cup unsweetened Applesauce, (83g)
- 2 tsp2 tsp2 tsp Vanilla Extract
- 2.25 cups2.25 cups2.25 cups Gluten Free Flour, 1:1 baking blend (288g)
- 2 tsp2 tsp2 tsp Pumpkin Pie Spice
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Sea Salt, fine
- 1/2 tsp1/2 tsp1/2 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Cream of Tartar
- 3 Tbsp3 Tbsp3 Tbsp Granulated White Sugar
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
![](https://foodsocial.io/wp-content/uploads/2022/09/thrive-market-organic-brown-sugar.png)
![](https://foodsocial.io/wp-content/uploads/2022/10/thrive-market-organic-pumpkin.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/07/Flour-Launch-Images-1.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Pumpkin-Pie-Spice-1.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-baking-soda.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/California-Sea-Salt-Gusset.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.
- In a small mixing bowl, combine the granulated sugar and 1 teaspoon of pumpkin pie spice. Set aside.
- Combine the softened butter, brown sugar, pumpkin puree, applesauce, and vanilla extract into a medium mixing bowl and mix together until fully combined and smooth.
- Add in the flour, 2 teaspoons of pumpkin pie spice, baking soda, baking powder, salt, and cream of tartar (if using) and mix until a soft cookie dough forms. Note: the cookie dough will be sticky, that’s okay.
- With a large 3-tbsp cookie scoop, scoop the cookie dough and gently roll each ball in the pumpkin pie spice sugar. Place on the prepared baking sheet.
- Bake for 12 minutes or until the edges are a light golden brown and the center appears slightly underbaked. Remove from the oven, firmly tap the tray on the counter a few times, and allow to fully cool on the baking tray. Enjoy!
- Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.
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