Halloween Pumpkin Spice Cookies (Vegan) Recipe
Introduction
Celebrate the season with these delightful Halloween Pumpkin Spice Cookies. Vegan and bursting with warm spices and pumpkin flavor, they’re perfect for festive gatherings or a cozy treat at home.
Ingredients
- 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
- 1 tablespoon cinnamon sugar, for topping
- Halloween cookie cutters
- Parchment lined baking sheet
- Rolling pin (or something similarly shaped like a can or wine bottle)
Instructions
- Step 1: In a large bowl, cream together the vegan butter, pumpkin puree, brown sugar, organic cane sugar, and vanilla extract until the mixture is light and fluffy.
- Step 2: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Step 4: Cover the dough and refrigerate it for at least 30 minutes, or overnight for best results.
- Step 5: Preheat the oven to 350°F (177°C).
- Step 6: Place a large piece of parchment paper on a flat surface. Scoop half of the chilled dough onto the paper and cover with another sheet of parchment.
- Step 7: Roll out the dough between the parchment layers to about 1/4-inch thickness.
- Step 8: Use Halloween cookie cutters to cut out shapes, then transfer them onto a parchment-lined baking sheet, spacing them a couple of inches apart.
- Step 9: If the dough is too soft and breaks apart, chill the cut shapes in the freezer for 10 minutes or longer before baking.
- Step 10: Bake cookies on the center rack for 6 to 8 minutes, then allow them to cool completely on the baking sheet.
- Step 11: Sprinkle cinnamon sugar on top and enjoy your festive pumpkin spice cookies!
Tips & Variations
- Chilling the dough overnight helps the cookies hold their shape and enhances the flavors.
- Swap pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you prefer a custom spice blend.
- Use gluten-free all-purpose flour for a gluten-free option.
- If you don’t have cookie cutters, use a sharp knife to cut out simple shapes or freehand designs.
Storage
Store pumpkin spice cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To enjoy, thaw at room temperature and, if desired, warm briefly in the oven to refresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without pumpkin puree?
While pumpkin puree adds moisture and flavor, you can substitute it with an equal amount of applesauce or mashed banana, though the flavor will vary slightly.
How do I keep my cookies soft?
Be careful not to overbake; removing them as soon as edges are lightly golden helps keep them tender. Also, chilling the dough before baking aids in maintaining a soft texture.
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Halloween Pumpkin Spice Cookies (Vegan) Recipe
- Total Time: 55 minutes
- Yield: 20 cookies 1x
- Diet: Vegan
Description
These Halloween Pumpkin Spice Cookies are a delightful vegan treat perfect for fall celebrations. Made with pumpkin puree and warm spices, these soft, flavorful cookies are topped with cinnamon sugar for a festive finish. Easy to prepare and bake, they are a wonderful way to enjoy seasonal flavors while keeping the recipe plant-based.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Topping
- 1 tablespoon cinnamon sugar, for topping
Equipment
- Halloween Cookie Cutters
- Parchment Lined Baking Sheet
- Rolling Pin (or similar object like a can or wine bottle)
Instructions
- Gather Your Equipment: Make sure you have Halloween cookie cutters, a parchment-lined baking sheet, and a rolling pin or similar tool ready for use. This will help shape and bake your cookies perfectly.
- Cream Wet Ingredients: In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, cane sugar, and vanilla extract until the mixture is light and fluffy. This ensures even sweetness and moisture throughout the dough.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly distribute the leavening agents and spices.
- Mix Dough: Slowly add the dry ingredients into the wet mixture, mixing on low speed to combine just until there are no visible flour streaks. Avoid overmixing to keep cookies tender.
- Chill Dough: Cover the bowl with the dough and refrigerate for at least 30 minutes or overnight. Chilling helps solidify the dough and enhances the flavors for better shaping and baking results.
- Preheat Oven: Preheat your oven to 350°F (177°C), setting the stage for even baking.
- Prepare for Rolling: Place a large piece of parchment paper on a flat work surface. Scoop half of the chilled dough onto the center of this parchment, then cover with a second piece of parchment paper.
- Roll Out Dough: Roll the dough between the two sheets of parchment paper until it is about 1/4-inch thick, which ensures even thickness for baking.
- Cut Cookies: Use your Halloween cookie cutters to stamp shapes from the dough. Transfer the cookies onto the parchment-lined baking sheet, spacing them a couple of inches apart to allow for slight spreading.
- Firm Up Soft Dough: If the dough is too soft or the shapes are falling apart during transfer, freeze the cut cookies on the tray for 10 minutes or more to help them hold their shape.
- Bake Cookies: Place the baking sheet on the center oven rack and bake the cookies for 6 to 8 minutes. Bake until the edges are set but the center remains soft.
- Cool and Finish: Let the cookies cool completely on the baking sheet to firm up. Once cooled, sprinkle with cinnamon sugar for a sweet, spiced finish. Enjoy your festive, vegan pumpkin spice cookies!
Notes
- Chilling the dough is essential to achieve the correct texture and flavor development, so don’t skip this step.
- If you do not have Halloween cookie cutters, you can use any cookie cutter shapes or simply cut dough into squares or circles with a knife or glass.
- Storage tip: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- For more pumpkin spice flavor, consider adding a pinch of ground cloves or nutmeg if desired.
- The cinnamon sugar sprinkle adds a delightful crunch and extra spice sweetness, but you can omit or substitute with powdered sugar or vegan glaze.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Halloween cookies, pumpkin spice cookies, vegan cookies, fall dessert, pumpkin puree recipes
