Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the pumpkin puree, sugar, melted coconut oil, and vanilla extract in a large bowl until well combined.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in another bowl to form your dry ingredients.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, ensuring space between each cookie.
- Bake for 10-12 minutes, or until the edges turn lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use fresh pumpkin puree for best flavor. Experiment with add-ins like vegan chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg