Vegan Pumpkin Cookies

Vegan Pumpkin Cookies
34 min.
40
83kcal

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If you're searching for the perfect vegan dessert that encapsulates the essence of autumn, look no further than these delightful Vegan Pumpkin Cookies. Bursting with the rich, warm flavors of pumpkin and enhanced by a hint of cinnamon, these cookies offer an irresistible treat that will satisfy your sweet cravings while keeping your dietary choices in check.

Whether you're hosting a cozy gathering, celebrating a festive occasion, or simply indulging in a sweet moment with your loved ones, these cookies are sure to be a hit. With a soft and chewy texture, coupled with the natural sweetness of raisins, they are not only delicious but also provide a wholesome option for everyone at the table. Each cookie is around 83 calories, making it guilt-free to enjoy one—or a few!

What's more, they are incredibly easy to prepare! In just 34 minutes, you can whip up a batch that serves 40 people, perfect for potlucks or family gatherings. So gather your ingredients, preheat your oven, and join me in creating these scrumptious Vegan Pumpkin Cookies that will have everyone begging for the recipe. It’s time to embrace the flavors of fall and enjoy a delightful dessert that everyone can enjoy!

Ingredients

  • cups all purpose flour 
  • Teaspoon double-acting baking powder 
  • Teaspoon baking soda 
  • Tablespoons butter or any other soy products)
  • Teaspoon ground cinnamon (I Made It)
  • Tablespoons milk (For Vegan Version Use Soy Milk Instead)
  • cup pumpkin puree fresh canned (Not Pumpkin Pie Filling Simply Pumpkin Puree Or You May Also Choose To Buy Pumpkin And Cook It)
  • cup raisins 
  • 0.5 cup shortening (I Used Crisco All)
  • cup sugar 
  • Teaspoon vanilla extract 

Equipment

  • baking sheet
  • oven
  • mixing bowl

Directions

  1. Preheat the oven at 350F for 15 minutes.In a large mixing bowl, cream shortening and sugar until light and fluffy.
  2. Add pumpkin and vanilla.
  3. Combine the flour, baking powder, baking soda, cinnamon and salt.
  4. Add the dry ingredients to the creamed mixture and mix well.Fold in raisins.Drop by teaspoonfuls (I used 1/2 tablespoon measurement to scoop the dough) 2 in. apart onto greased baking sheets.
  5. Bake the cookies for 12-14 minutes or until lightly browned. Mine took exactly 14 minutes for the batch which I baked in an aluminum baking sheet. The dark non stick baking sheet batch began to brown at 12 minutes itself. So watch closely.
  6. Remove to wire racks to cool.

Nutrition Facts

Calories83kcal
Protein3.91%
Fat34.33%
Carbs61.76%

Properties

Glycemic Index
9.61
Glycemic Load
8.5
Inflammation Score
-6
Nutrition Score
2.4456521594978%

Nutrients percent of daily need

Calories:83.29kcal
4.16%
Fat:3.26g
5.02%
Saturated Fat:1.03g
6.42%
Carbohydrates:13.2g
4.4%
Net Carbohydrates:12.57g
4.57%
Sugar:5.24g
5.82%
Cholesterol:1.5mg
0.5%
Sodium:44.45mg
1.93%
Alcohol:0.03g
100%
Alcohol %:0.17%
100%
Protein:0.83g
1.67%
Vitamin A:973.82IU
19.48%
Vitamin B1:0.06mg
3.71%
Manganese:0.07mg
3.53%
Selenium:2.22µg
3.17%
Folate:12.55µg
3.14%
Iron:0.49mg
2.74%
Vitamin B2:0.04mg
2.56%
Fiber:0.62g
2.49%
Vitamin K:2.43µg
2.31%
Vitamin B3:0.46mg
2.29%
Vitamin E:0.26mg
1.75%
Potassium:50.92mg
1.45%
Phosphorus:14.01mg
1.4%
Copper:0.03mg
1.4%
Calcium:11.23mg
1.12%