Happy Sunday! I’ve now baked a full weeks worth of cookies and I’m not tired of sugar yet. I decided to still participate in #SundaySupper while I’m vegan MoFo’ing (Vegan Month Of Food) so it’s not really a surprise that when the theme “Squash Fest” came up that I would choose pumpkin. I’ve made so many pumpkin cookies in the past, I just wanted something plain that was fluffy like a cloud.
Pumpkin Spice Cookies like these are rarely crispy because of the pumpkin, and in order to keep their shape I store them back in the fridge for a bit before baking. I actually don’t get a lot of spreading with my cookies and margarine choice (Earth Balance) so yours might spread a bit, and that’s okay! They still have the same great pumpkin flavour. It’s all about the spices.
Vegan Pumpkin Spice Cookies
Ingredients
- 1 Stick of margarine 8 Tbsp
- 1/2 Cup sugar
- 2 Tbsp Flax Seeds
- 1/4 Cup Water
- 1/4 Cup canned pumpkin
- 1 Tsp vanilla extract
- 1 3/4 Cup all-purpose flour
- 1/4 Tsp salt
- 1/2 Tsp baking powder
- 1/2 Tsp ground cinnamon
- 1/4 Tsp ground mace
- 1/8 Tsp ground ginger
- 1/4 Tsp ground cloves
Instructions
- Cream margarine with mixer at high speed for 2 minutes until creamy. Continue to beat and add sugar. Beat until light and sugar is not
- grainy.
- Mix the flax seed with the water and add to the mixture. Add pumpkin and vanilla extract. Beat well.
- At lower speed, add remaining ingredients. Mix only until incorporated. Put cookie dough onto the fridge and refrigerate until a bit more firm.
- Preheat oven to 350°F. Scoop a piece of dough and place onto a cookie sheet.
- Bake 15 - 18 minutes at 350°F. until edges are light brown.
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
- Zucchini Pickles from Jane’s Adventures in Dinner
- Zucchini Relish from Magnolia Days
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
Main Dishes
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
Side Dishes:
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
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I love pumpkin cookies! They look light as clouds –
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Love the healthier cookie option! YUM!
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I’ll bet these smell heavenly when they’re baking in the oven!
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Pumpkin cookies are one of my favorites for sure! I love how fluffy yours turned out…I’d eat the entire batch I’m sure…
Your cookies look delish! I love that they are vegan. Great recipe!
These look like they would hold up to coffee dunking! Well done.
Krayl @ An Appealing Plan recently posted…Cheesy Thyme Baked Acorn Squash with Toasted Pumpkin Seeds {#SundaySupper}
Full on fall flavors are in these delightful little cookies, yummy!!
Love these! 🙂 can I ask you a question… why do vegan cookies puff up? I have zero experience with vegan baking so this has been something on my mind. 🙂
Thanks for sharing!
Hey Alice, a lot of vegan cookies spread fine. Mine just don’t usually though. This one doesn’t spread much because of my margarine (Earth Balance) and putting them in the fridge before cooking), but your mileage may vary!
Shannon recently posted…Vegan MoFo Day 7: Vegan Pumpkin Spice Cookies Recipe #SundaySupper
Pumpkin cookies are must as soon as we enter fall. Yum!
I’m always on the lookout for more vegan recipes! These pumpkin vookies are perfect for this time of year.
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A whole week of cookies – how great! And also great that you found a way to crisp up these cookies too.
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This is a great option for the lunchbox… so healthy too
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Sarah recently posted…Sweet and Tangy Pickled Beets