Easy-to-bake vegan pumpkin spice cookies made using simple ingredients. They are aromatic and crunchy cookies that are perfect for the pumpkin spice season.
I bought another cookie jar just so I can store these cookies because there is no such thing as too many cookies!
I am a strong believer in consuming as many cookies as I can, especially during the holiday season.
Today, I am bringing you my unbelievably good pumpkin spice cookies, so, start greasing your baking trays!
Tips for baking these cookies
- Use partially melted vegan butter to mix with the sugar. It will make the dough softer.
- For this recipe, I made my own pumpkin pie spice because it tastes much better. If you can, make your own too.
- Don’t skip the vegan chocolate protein powder. It adds a chocolate flavor to the cookies and a more delicious way to get your protein for the day.
- You can bake these cookies and refrigerate them for future use. For this recipe, I recommend freezing the cookies, not the cookie dough.
- I used demerara sugar for this recipe because it’s the best vegan sugar for baking. You can also use turbinado or organic vegan sugars. If you need a guide on vegan ingredients, check out my what vegans don’t eat post.
- When mixing the dough, be sure not to over-mix or kneed too much. The dough needs to remain a little crumbly to get those beautiful cracks on top of the cookie
Variations of these cookies
If you are gluten free, keto or low carb, you can still bake these cookies. Use almond flour as the base. For sweetness, use a combination of a mollases and this (affiliate link) allulose blend.
One of my new favorites is this super easy, Gluten-free chocolate almond flour cookies. They are fun to make and perfect for the holiday season. Want even more keto dessert choices? Zuzana has a huge collection of keto pumpkin recipes.
I am happy to tell you that I perfected 2 cookie recipes and they are now on the blog. My vegan shortbread cookies and these pumpkin spice cookies are my proudest achievement of 2019!
Common questions for making these cookies
If you have questions about baking these cookies, feel free to ask in the comment section below.
Why are these cookies crunchy and not soft?
These cookies have molasses, but, they turned out crunchy. I think it’s because of the protein powder that keeps them crunchy. I used Juice
You can also add a little bit of apple sauce to make them softer and chewy.
They are crispy on the outside, but, soft on the inside.
Why sieve the dry ingredients?
Sieving flour is supposed to prevent lumps from forming when wet ingredients are added to it. Some say that it’s an old wives tale, but, I have seen a difference in blending.
Sieving also removes any pebbles in the flour or other dry ingredients. Once, I even found an old spoon that had accidentally been left in the flour container. Imagine if I hadn’t sieved the flour….
How to store the pumpkin spice cookies
A cookie jar is the perfect spot for them because it’s dry and away from any sunlight. I kept the cookie jar in the pantry and the cookies were delicious for about 2 weeks.
I also refrigerated the first batch I baked and they are still fresh (after almost 3 weeks). The one thing I like to do is to heat the refrigerated cookie before eating. Microwave it or use a mini oven to heat them up.
If you like cookies, I have a JUMBO cookie recipe that is simply delicious! You must bake it asap!
Can I add other ingredients to these cookies?
Yes, you can add any other ingredients to these cookies. Here are just a few of my favorites to add
- Pecans and/or pistachios
- Peanut butter
- Pumpkin puree (I made my vegan pumpkin spice cookies without pumpkin puree, but, they truly belong in this recipe)
- Matcha
- Apple Sauce (to soften them further)
- Coconut
- Lemon extract
If you like baking vegan cookies, try baking these vegan crinkle cookies or these peanut butter crackers by Luci’s Morsels. You can also make gingerbread protein cookies because they will taste so good.
For peanut butter fans, I have the perfect cookie. These 4-ingredient banana peanut butter oatmeal cookies are the perfect treat. They are flourless and made with oatmeal! Easy peasy!
How to bake this cookies
Before you start the baking process, set your oven to 350°.
- Place a sieve in a large bowl
- Sieve the dry ingredients to the sieve: 1.5 cups of all-purpose flour, 2 tsp pumpkin pie spice, 1/4 tsp of salt, 1 tsp baking soda, and 2 Tbsp of vegan chocolate protein powder. Set aside
- Add 1.5 cups melted vegan butter and 1 cup + 1 Tbsp of demerara sugar in a separate bowl.
- Whisk together until it’s blended
- Add 1/4 cup of molasses and continue to blend until the molasses has mixed with the mixture
- Add the flour mixture slowly and blend until you have a doughy texture.
- Make a small dough ball
- Roll the balls in vegan confectioner sugar and transfer them to a baking tray. Continue until you have used up all the dough
- Using the back of a spoon, gently press down on the dough ball to flatten it slightly
Place the baking tray in a 350° preheated oven. Bake for 12 minutes only
Remove the cookies from the oven and let them cool to the touch before serving.
Vegan Pumpkin Spice Cookies
Equipment
- Mixer
- Cookie Dough Scoop
Ingredients
Dry Ingredients
- 1½ cup all purpose flour
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 1 tsp baking soda
- 2 Tbsp chocolate protein powder
Wet Ingredients
- 1½ cup vegan butter partially melted
- 1 cup demerara sugar
- 1 Tbsp demerara sugar total 1 cup + 1 Tbsp demerara sugar
- ¼ cup molasses
For coating
Instructions
- Before you start the baking process, set your oven to 350°.
- Place a sieve on a large bowl
- Sieve the dry ingredients in a bowl and set aside
- In a separate bowl, add melted vegan butter and demerara sugar.
- Whisk together until it’s blended
- Add molasses and continue to blend until the molasses has mixed with the mixture
- Add the flour mixture slowly and blend everything together until you have a doughy texture.
- Make small cookie balls
- Roll the balls in vegan confectioners sugar and transfer to a baking tray.
- Continue until you have used up all the dough
- Using the back of a spoon, gently press down on the dough ball to flatten them slightly
Video
Notes
- Use partially melted vegan butter to mix with the sugar. It will make the dough softer.
- For this recipe, I made my own pumpkin pie spice because it tastes much better. If you can, make your own too.
- Don’t skip the vegan chocolate protein powder. It adds a chocolate flavor to the cookies and a more delicious way to get your protein for the day.
- You can bake these cookies and refrigerate them for future use. For this recipe, I recommend freezing the cookies, not the cookie dough.
- I used demerara sugar for this recipe because it’s the best vegan sugar for baking. You can also use turbinado or organic vegan sugars. If you need a guide on vegan ingredients, check out my what vegans don’t eat post.
- When mixing the dough, be sure not to over mix or kneed too much. The dough needs to remain a little crumbly to get those beautiful cracks on top of the cookie
What kind of protein powder do you like? I use a vegan one that’s a Whole Foods brand. Interesting that the protein powder may have been what makes these babies crunchy. I need to try this!
Hello Susan, I love Juice Plus+ Complete Dutch Chocolate. They don’t use artificial ingredients and the powder does taste like real chocolate. It is on the expensive side, but, it lasts me a long time.