Description
Delightfully soft and chewy Pumpkin Oatmeal Cookies made with vegan butter and pumpkin puree, bursting with warm pumpkin pie spice. These wholesome cookies are perfect for a cozy autumn treat, combining hearty oats and subtle sweetness with a vegan twist.
Ingredients
Scale
Wet Ingredients
- ½ cup vegan butter, at room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
Dry Ingredients
- 1 cup all-purpose flour
- 3 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups old-fashioned rolled oats
Instructions
- Cream the Sugars and Butter: In the bowl of a stand mixer or a large bowl with a handheld electric mixer, combine the vegan butter, brown sugar, and granulated sugar. Mix on high for about 5 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Add the unsweetened applesauce, vanilla extract, and pumpkin puree to the creamed sugar and butter mixture. Continue to mix for 2 minutes until everything is thoroughly combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, salt, and old-fashioned rolled oats.
- Mix Dry and Wet Ingredients: Add the dry ingredient mixture to the bowl with the wet ingredients, mixing just until fully combined to form the cookie dough.
- Chill the Dough: Cover the bowl with a damp towel and refrigerate the dough for 30 minutes. This helps the dough firm up for easier shaping and better texture.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Shape the Cookies: Using a 1 ½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets. Use your hand to gently press down each cookie, lightly flattening them since they don’t spread much while baking.
- Bake the Cookies: Bake for 10 to 13 minutes until the edges and bottoms of the cookies turn lightly browned and the tops appear dry.
- Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool and set completely before serving.
Notes
- Measure the flour properly to avoid dense cookies: fluff the flour, spoon it into the measuring cup, and level it off with a knife.
- Flatten the cookies before baking as they do not spread naturally, ensuring a traditional cookie shape.
- If the cookies turn out too cakey, blot excess moisture from the pumpkin puree before mixing to reduce liquid content.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
