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To make Vegan Pumpkin Spice Latte Cookies, you will need these ingredients: - 1 cup pumpkin puree - 1/2 cup coconut sugar - 1/4 cup maple syrup - 1/4 cup almond milk - 1/4 cup coconut oil, melted - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 2 teaspoons pumpkin pie spice - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup dairy-free chocolate chips (optional) You can swap some ingredients if needed. Here are a few ideas: - Use apple sauce instead of pumpkin puree for a different flavor. - Replace coconut sugar with brown sugar for a sweeter taste. - Almond milk can change to soy milk or oat milk for a nut-free option. - If you don’t have coconut oil, use vegetable oil. Want to kick up the flavor? Consider these add-ins: - Add chopped nuts for crunch, like walnuts or pecans. - Stir in dried fruit, such as cranberries or raisins. - A pinch of sea salt can enhance the sweet flavors. - Try adding a splash of espresso for a rich coffee note. Each ingredient plays a role in making these cookies taste great. Adjust to suit your needs and enjoy the baking process! {{ingredient_image_1}} To start, gather your ingredients. You need pumpkin puree, coconut sugar, and maple syrup. Also, grab almond milk and melted coconut oil. Don’t forget vanilla extract, flour, baking soda, and baking powder. Add pumpkin pie spice, cinnamon, nutmeg, and a pinch of salt for flavor. If you want, include dairy-free chocolate chips for a tasty surprise. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, whisk the pumpkin puree, coconut sugar, maple syrup, almond milk, melted coconut oil, and vanilla. Mix until smooth and well combined. 3. In another bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. This step helps to mix the dry ingredients evenly. 4. Gradually add the dry ingredients to the wet mix. Stir gently until just combined. Avoid overmixing, as it can make the cookies tough. Now it’s time to bake your cookies. Follow these steps carefully for the best results: 1. Use a tablespoon or cookie scoop to drop spoonfuls of dough onto your prepared baking sheet. Space them out to allow spreading. 2. Bake your cookies in the preheated oven for 10-12 minutes. Look for golden edges and a set appearance. They should feel soft but not wet. 3. Once done, let the cookies cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. For cookies that are soft and chewy, keep these tips in mind: - Use fresh pumpkin puree for the best flavor. - Measure your flour correctly. Too much flour can lead to dry cookies. - Keep an eye on baking time. Check your cookies a minute or two early to avoid overbaking. - If you prefer a firmer cookie, you can chill the dough for 30 minutes before baking. This helps them hold their shape better. - Always store cookies in an airtight container to keep them fresh and tasty. Enjoy the process, and soon, you’ll have delicious vegan pumpkin spice latte cookies! To make these cookies healthier, I suggest a few easy swaps. Use whole wheat flour instead of all-purpose flour. This swap adds fiber and nutrients. You can also cut back on sugar. Try using just 1/3 cup of coconut sugar. For added health benefits, add some ground flaxseed. Mix in 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for a few minutes before adding it to the dough. This mix adds omega-3s and protein. Storing these cookies is simple. Let them cool completely before you store them. Use an airtight container to keep them fresh. They stay good for about a week at room temperature. You can also freeze them for later. Just stack the cookies in a freezer bag, separating layers with parchment paper. They can last up to three months in the freezer. When you want to enjoy one, let it thaw at room temperature or warm it in the oven for a few minutes. For a cozy experience, serve these cookies warm. Pair them with a cup of almond milk or your favorite vegan latte. You can also sprinkle extra pumpkin pie spice on top for added flavor. Try arranging the cookies on a rustic wooden platter for a lovely presentation. Add some cinnamon sticks or fall leaves around the platter for a seasonal touch. This simple setup makes your treat time even more special. Pro Tips Perfect Pumpkin Purée: Use homemade pumpkin purée for a richer flavor. Simply roast a sugar pumpkin, scoop out the flesh, and blend until smooth. Coconut Oil Substitution: If you prefer a different flavor, replace coconut oil with vegan butter or another neutral oil for a slightly different taste. Chill the Dough: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking. This will help them hold their shape better. Storage Tips: Store cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Simply thaw before enjoying! {{image_2}} You can easily change the flavor of these cookies. For a chai twist, swap pumpkin pie spice with chai spice. Use 2 teaspoons of chai spice instead. This will give your cookies a warm, spicy kick. You can also add a hint of ginger for extra flavor. Try 1/4 teaspoon of ground ginger. If you need gluten-free cookies, use a gluten-free flour blend. Look for one that mimics all-purpose flour well. Check labels to ensure it is nut-free if allergies are a concern. For nut-free options, replace almond milk with oat milk or soy milk. To make these cookies even more festive, add seasonal ingredients. Dried cranberries bring a sweet-tart flavor. Add 1/2 cup of chopped cranberries into the dough. For a nutty crunch, mix in 1/2 cup of chopped pecans. These additions enhance texture and taste, making every bite special. To keep your Vegan Pumpkin Spice Latte Cookies fresh, store them in an airtight container. This helps seal in moisture and flavor. You can use a glass jar or a plastic container. Layer parchment paper between the cookies to avoid them sticking together. For longer storage, place the container in the fridge. The cool temperature slows down spoilage. If you want to keep them for a month or more, freeze the cookies. Wrap each cookie in plastic wrap and place them in a freezer bag. When you crave a cookie, simply thaw it at room temperature. To reheat your cookies, preheat your oven to 300°F (150°C). Place the cookies on a baking sheet for about 5-7 minutes. This warms them up without drying them out. You can also microwave them for 10-15 seconds for a quick treat. Enjoy your warm, cozy cookies like they just came out of the oven! To measure pumpkin puree, use a dry measuring cup. Spoon the puree into the cup and pack it down gently. Level it off with a knife for an accurate measure. This method ensures you use the right amount for your cookies. Using too much or too little can change the texture and taste. Yes, you can swap coconut sugar for regular sugar. Coconut sugar has a rich flavor and lower glycemic index. If you use regular sugar, your cookies will taste a bit different. They may be sweeter and lighter in color. Adjust the sweetness to your taste if you prefer. To stop cookies from spreading, chill your dough for at least 30 minutes. This cools the fat and helps maintain shape. Also, make sure to use enough flour. If your dough feels too sticky, add a bit more flour. Lastly, avoid flattening the dough too much when scooping. This blog post covered all you need to know about vegan cookies. We explored ingredients, step-by-step instructions, and helpful tips. You learned about making substitutions, flavor add-ins, and healthy options. Remember, baking cookies can be fun and easy. Use these tips to enjoy your homemade treats to the fullest. Happy baking, and enjoy sharing your delicious cookies with family and friends!

Vegan Pumpkin Spice Latte Cookies

Delicious vegan cookies infused with pumpkin spice and perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Vegan
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 2 cup coconut sugar
  • 1 4 cup maple syrup
  • 1 4 cup almond milk
  • 1 4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 2 teaspoon cinnamon
  • 1 4 teaspoon nutmeg
  • 1 4 teaspoon salt
  • 1 2 cup dairy-free 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, coconut sugar, maple syrup, almond milk, melted coconut oil, and vanilla extract until well combined and smooth.
  • In another bowl, sift together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the dairy-free chocolate chips for a delightful surprise in every bite.
  • Using a tablespoon or a cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies appear set.
  • Once baked, allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Arrange the cookies on a rustic wooden platter, and sprinkle some additional pumpkin pie spice on top for a finishing touch. Serve with a warm cup of almond milk or your favorite vegan latte for the full cozy experience!
Keyword cookies, latte, pumpkin spice, vegan