Ingredients
Scale
- 1 cup canned pumpkin (pure pumpkin purée)
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free alternative)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegan cream cheese, softened
- Optional: Vegan chocolate chips or chopped pecans for added texture
Instructions
- In a large mixing bowl, combine the canned pumpkin, coconut sugar, maple syrup, and melted coconut oil. Mix well until smooth. Add vanilla extract and stir to incorporate.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture into the wet ingredients, mixing until just combined. Gently fold in the vegan cream cheese until the batter is creamy and smooth.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or fingers. Press vegan chocolate chips or chopped pecans into the tops if desired.
- Bake for 10-12 minutes, until edges are golden and centers are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Make sure to properly measure the pumpkin for the best results.
- If using gluten-free flour, ensure it contains xanthan gum or add a teaspoon for better binding.
- Customizable with your favorite mix-ins like vegan chocolate chips or nuts.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
