Soft and chewy – these Vegan Maple Pumpkin Spice Cookies are like no other. They come together quickly and with minimal ingredients. The autumn inspired treats are our newest obsession!
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Servings 16Cookies
Author Two Market Girls
Ingredients
226g(1 cup) unsalted butter
1tspalmond butter
266g(1⅓ cup) brown sugar
45g(3 tbsp) pure maple syrup
1tspvanilla extract
120g(½ cup) pumpkin puree
270g(2¼ cup) all purpose flour
1tspbaking soda
½tspbaking powder
½tspsalt
1tspcinnamon
1tspnutmeg
½tspginger
¼tspallspice
Cinnamon Sugar Coating
4tbspgranulated sugar
2tspcinnamon
Instructions
Preheat oven to 350F and line 1-2 baking sheets with parchment paper or a silicone baking mat. Set aside.
Melt vegan butter and almond butter in a saucepan over medium-low heat until a golden brown colour. Set aside.
Beat melted butter and brown sugar in a stand mixer for 5 minutes. Add pumpkin puree and maple syrup and beat until combined.
Add all-purpose flour, baking powder, baking soda, salt, spices, and vanilla extract to the wet mixture. Beat until just combined.
Make cinnamon sugar coating by combining cinnamon and sugar in a small bowl.
Scoop cookie dough with a cookie scoop and gently roll into a ball. Toss in the cinnamon sugar mixture and place on the prepared baking sheet. Repeat for remaining dough placing them about 2 inches apart.
Bake for 12-15 minutes or until golden brown on the edge.
Remove from the oven and let chill 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.