Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) vegan butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup pumpkin puree
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Drop by rounded tablespoons onto the prepared baking sheet.
- Step 6: Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week for longer freshness.
- For a warm, gooey treat, microwave individual cookies for 10-15 seconds before serving.
- These cookies are delicious on their own, but try pairing them with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream!
- Be careful not to overmix the dough in Step 4; overmixing can result in tough cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American