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Thanksgiving Dessert Vegan
Thanksgiving dessert vegan is a delightful fall treat combining the flavors of pumpkin pie and the soft texture of cookies. Made with canned pumpkin, warm spices, and coconut oil, it requires only 30 minutes from prep to bake and yields 24 cookies. Perfect for non-dairy food lovers, it’s a must for Thanksgiving recipes baking.
There’s something magical about the aroma of pumpkin spice drifting through the kitchen while Theo giggles, waiting to taste-test the first batch of cookies. These dairy-free pumpkin dessert recipes are not only simple but make the perfect way to bring family together.
Table of Contents
- Why is Vegan Pumpkin Pie Cookies so popular?
- What ingredients do you need for Vegan Pumpkin Pie Cookies?
- How do you make Vegan Pumpkin Pie Cookies step by step?
- Frequently Asked Questions About Vegan Pumpkin Pie Cookies
- Easy Ingredient Swaps for Vegan Pumpkin Pie Cookies
- Expert Tips for Perfect Vegan Pumpkin Pie Cookies
- What to Pair with Vegan Pumpkin Pie Cookies
- Common Mistakes to Avoid When Making Vegan Pumpkin Pie Cookies
Why is Vegan Pumpkin Pie Cookies so popular?
Vegan Pumpkin Pie Cookies are popular because they combine the nostalgic flavor of pumpkin pie with the ease of making cookies. Their soft texture and fragrant spices make them a favorite fall dessert, especially for dairy-free pumpkin dessert recipes.
- Perfect for those who prefer vegan and dairy-free desserts without compromising on flavor.
- The pumpkin spice blend captures the essence of Thanksgiving recipes baking.
- Quick to make in under 30 minutes, making them ideal for busy schedules.
- Optional vegan chocolate chips add a touch of sweetness and texture variety.
What ingredients do you need for Vegan Pumpkin Pie Cookies?
The ingredients for Vegan Pumpkin Pie Cookies include pantry staples like canned pumpkin puree, coconut oil, and warm spices. Using these, you create a delicious non-dairy food perfect for Thanksgiving.
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips (optional)
The canned pumpkin puree provides moisture and flavor, while the coconut oil binds the dough and adds richness without dairy.
How do you make Vegan Pumpkin Pie Cookies step by step?
Making Vegan Pumpkin Pie Cookies is simple: mix, scoop, bake, and enjoy! Each step comes together quickly for a satisfying and stress-free dessert.
Step 1 — Preheat the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2 — Mix wet ingredients
In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
Step 3 — Combine dry ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt for an even spice distribution.
Step 4 — Make the dough
Gradually add the dry ingredients to the wet mixture, combining until a soft, cohesive dough forms. If desired, fold in the vegan chocolate chips.
Step 5 — Scoop and shape
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten each cookie slightly.
Step 6 — Bake the cookies
Bake for 12-15 minutes, or until edges are golden and the cookies feel set.
Step 7 — Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions About Vegan Pumpkin Pie Cookies
Can I freeze Vegan Pumpkin Pie Cookies?
Yes, freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
Why are my cookies spreading too much?
Overmelting the coconut oil can cause spreading. Ensure it’s melted but not hot when mixing.
Can I substitute all-purpose flour?
Yes, use a 1:1 gluten-free baking mix for similar results. Texture may vary slightly.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to 5 days.
Should I use fresh pumpkin puree?
You can, but it may alter the texture. Stick with canned for consistent results.
Easy Ingredient Swaps for Vegan Pumpkin Pie Cookies
Swap ingredients to suit your pantry while keeping the essence of the cookies intact.
- Replace coconut oil with vegetable oil for similar binding, though the flavor will be milder.
- Use agave syrup instead of maple syrup for a slightly different sweetness profile.
- Opt for white sugar in place of brown sugar to reduce the molasses tone.
Expert Tips for Perfect Vegan Pumpkin Pie Cookies
Follow these expert tips for flawless cookies every time.
- Measure flour precisely using the spoon-and-level method to avoid dense cookies.
- Chill dough for 15 minutes if it feels sticky; this prevents excess spreading.
- Ensure spices are fresh to achieve the richest flavor profile.
- Space cookies adequately to allow for even baking and airflow.
What to Pair with Vegan Pumpkin Pie Cookies
Complement these cookies with beverages or desserts for a balanced fall spread.
- A mug of hot apple cider brings out the warm spices of the cookies.
- Pair with our pumpkin s’mores cookies for a pumpkin dessert feast.
- Add them to a dessert platter featuring caramel dip or whipped coconut cream.
- Serve alongside a vegan chai latte for a cozy autumn combination.
Common Mistakes to Avoid When Making Vegan Pumpkin Pie Cookies
Avoid these common pitfalls to ensure perfect cookies every batch.
- Skipping parchment paper can lead to sticking; always line your baking sheet.
- Overbaking dries out cookies. Remove them when edges are golden and centers feel soft.
- Using cold coconut oil results in uneven dough; gently melt it first.
Vegan Pumpkin Pie Cookies
Equipment
- Mixing bowl
- Whisk
- baking sheet
- parchment paper
- Oven
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil (melted)
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If using, fold in the vegan chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies feel set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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