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.
10 minutes
12 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 166 |
| Fat: | 8 g |
| Carbohydrates: | 22 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 266 mg |
| Fiber: | 1 g |
| Sugars: | 12 g |
| Calculated per serving. | |
Serves: 22
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
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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