Vegan Pumpkin Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, spiced pumpkin cookies made with vegan butter and pumpkin puree, perfect for autumn. They're subtly sweet with warm spice notes and have a cake-like texture. A cozy fall dessert that can be made gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1/2 cup vegan butter (softened to room temperature)
- 1/3 cup sugar
- 1/3 cup brown sugar (packed)
- 2/3 cup pumpkin purée
- 2 tablespoons avocado oil (or any neutral-flavored oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose, or GF 1:1 flour ((225g))
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- 3 tablespoons sugar
- 3/4 teaspoon pumpkin pie spice
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 88mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 47mg
- Calcium
- 10mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.