Description
These Halloween Pumpkin Spice Cookies are a delightful vegan treat perfect for the fall season. Soft, spiced with pumpkin pie flavor, and topped with cinnamon sugar, they combine the cozy flavors of autumn into a festive cookie that’s both delicious and easy to make.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup vegan butter, softened
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Topping
- 1 tablespoon cinnamon sugar
Tools
- Halloween cookie cutters
- Parchment lined baking sheet
- Rolling pin (or similar object like a can or wine bottle)
Instructions
- Cream the Wet Ingredients: In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, organic cane sugar, and vanilla extract until the mixture is light and fluffy, creating the wet base for the dough.
- Mix the Dry Ingredients: In a separate large bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually incorporate the dry ingredients into the wet mixture on low speed, mixing just until the dough comes together without overworking it.
- Chill the Dough: Cover the dough bowl and refrigerate for at least 30 minutes or overnight. This chilling step firms up the dough, making it easier to roll and cut into shapes.
- Preheat Oven and Prepare to Roll: Preheat your oven to 350°F (177°C). Lay a large piece of parchment paper on a flat surface to roll the dough.
- Roll Out Dough: Place half of the chilled cookie dough on the parchment and cover with another sheet of parchment. Roll out the dough to about 1/4-inch thickness evenly.
- Cut and Arrange Cookies: Using Halloween cookie cutters, cut your preferred shapes out of the dough. Transfer the cookies carefully to a parchment-lined baking sheet, spacing them a couple of inches apart. If the dough feels too soft during transfer, chill it in the freezer for 10 minutes.
- Bake the Cookies: Bake on the center rack for 6 to 8 minutes until cookies are set but not browned.
- Cool and Add Topping: Let the cookies cool completely on the baking sheet, then sprinkle cinnamon sugar over the top for added flavor and texture.
- Store or Serve: Enjoy immediately, or store leftover cookies in an airtight container for up to 5 days.
Notes
- Bake half of the dough and refrigerate the other half if you plan to bake more cookies within a few days. For longer storage, freeze the dough and thaw it for about 15 minutes before rolling and cutting.
- Use parchment paper for easy transfer and cleanup.
- Chilling the dough is essential to prevent spreading and achieve neat cookie shapes.
- Leftover baked cookies keep well in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
