Why is my pumpkin cookie dough too sticky?

This could be due to excess moisture from the pumpkin puree. Try drying the puree further or adding 1-2 tablespoons of extra flour until the dough is workable but still soft.

Can I add mix-ins like chocolate chips or nuts?

Definitely! Stir in up to 1 cup of your favorite mix-ins, such as vegan chocolate chips, chopped nuts, or dried cranberries, for added flavor and texture.

Why are my pumpkin cookies spreading too much?

This could happen if the dough is too warm. Chill it in the refrigerator for at least 1 hour before baking to prevent spreading.

Can I use fresh pumpkin instead of canned pumpkin puree in vegan pumpkin sugar cookies?

Yes, you can use fresh pumpkin puree, but it's important to ensure it's well-drained and not too watery. Canned pumpkin puree is often recommended for its consistent texture and moisture content.

Can I omit the spices if I prefer plain pumpkin sugar cookies?

Absolutely, you can omit the spices if you prefer a milder flavor. The spices add a warm and cozy touch, but plain pumpkin sugar cookies are still delicious.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough. Shape it into individual cookie balls, place them on a baking sheet to freeze until solid, then transfer them to a freezer bag. When ready to bake, you can bake them straight from the freezer, adding a couple of extra minutes to the baking time.

Vegan Pumpkin Sugar Cookies (1 Bowl!)

Vegan Pumpkin Sugar Cookies

Pumpkin sugar cookie with a bite taken out of it and a jug of milk.

Print Recipe

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Soft, chewy sugar cookies full of real pumpkin flavor. Perfectly spiced, rolled in sugar and all vegan.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Yield: 18 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1 cup vegan butter, softened

3/4 cup light brown sugar

3/4 cup granulated sugar

2/3 cup pumpkin puree, dried* (see recipe)

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

2 1/2 cups all purpose flour

extra granulated sugar for rolling

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Instructions

Cream Butter and Sugar: In a large bowl, cream together the vegan butter, brown sugar and granulated sugar using an electric hand mixer or stand mixer until light and fluffy. This should take about 1 minute. Scoop pumpkin puree onto an absorbent paper towel. Blot it and shift it around so that the paper towel absorbs a good amount of liquid. Do not squeeze, as this will remove too much. Transfer pumpkin to the bowl and beat mixture until well combined.
Make the Cookie Dough: Add baking soda, salt, vanilla, cinnamon, ginger, nutmeg, and cloves to the bowl. Beat with mixer to distribute the ingredients. Add in the all purpose flour and continue mixing until just-combined. Do not over-mix!
Chill: Cover the bowl with plastic wrap and set it in the refrigerator to chill for at least an hour. Overnight works best. While dough is chilling, preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
Assemble: Add about 1/2 cup of sugar to a small bowl. Using a cookie scoop, scoop about 2 tablespoons of cookie dough into your hand. Roll the cookie dough in the sugar until it is coated on all sides. Place on prepared baking sheet. Continue until the sheet is full but do not overcrowd! Place any additional cookie dough back in the fridge until you are ready to use it.
Bake: Place baking sheet on center rack of preheated oven and bake for 12-14 minutes. Allow cookies to set on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

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Notes

*Be sure you are using pumpkin puree and NOT pumpkin pie mix. These are two drastically different things even though they come in very similar-looking cans.

*Drying the pumpkin is important as simply dumping it into the bowl would introduce too much moisture into our recipe. Soaking 1 absorbent paper towel should do as it is not necessary to remove all of the moisture completely.

*Baked cookies will keep in an airtight container at room temperature for 2-3 days. They can also be frozen for up to 1 month.

Find it online: https://censoredbaker.com/vegan-pumpkin-sugar-cookies/