Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free cream cheese or vegan cream cheese
- Optional: vegan chocolate chips or chopped pecans
Instructions
- In a large bowl, mix together pumpkin puree, coconut sugar, maple syrup, and melted coconut oil until smooth.
- Add vanilla extract and vegan cream cheese, blending well.
- In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until a thick dough forms. Fold in vegan chocolate chips or chopped nuts if desired.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
- Preheat oven to 350°F (175°C). Bake for 12–15 minutes until lightly golden around the edges.
- Remove from oven and let cool slightly before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Wrap individual cookies in plastic wrap or keep in a resealable container to maintain their soft, chewy texture.
- Reheat briefly in oven or microwave before serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Fall
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal Kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg