#Vegan Pumpkin Cookies

[sweetoothgirl]

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

[fullcravings]

‘Brown Butter’ Vegan Pumpkin Snickerdoodles

[everythingwithwasabi]

Soft & Chewy Vegan Pumpkin Cheesecake Cookie

[vegan-nom-noms]

‘Brown Butter’ Vegan Pumpkin Snickerdoodles

[tinykitchenvegan]

Vegan Pumpkin Cookies (Soft & Fluffy!)

[morethansalad]

Vegan Pumpkin Cake Drop Cookies

[the-awesomecosmos-studies]

Day 2/100 days of productivity | Tue 20 Feb, 2024

Busy day at work today, lots of general office tomfoolery, but the highlight of my day was my colleague’s vegan pumpkin spice choc chip cookies, so good <3

In my non-office time, today I:

Worked some more on my side project (I’m coding a custom book tracker by integrated my Goodreads and Libby data, plus some manual data on my physical books)

Started drafting another blog article for my blog about using GitHub

I also got these cute hair clips and pins from TJMaxx, my hair l o v e s

[laurkamkitchen]

More pumpkin season shenanigans! And you all know this is only just the beginning.

I made these in full using regular Greek yogurt and went ahead with the brown butter option, which I was pretty excited about, as you don't often see that for vegan recipes. However, I quickly learned why.

Even though I was using Earth Balance sticks, which are pretty top of the line when it comes to vegan butter for baking, I really didn't like the taste once browned. It is impressively similar to the real thing, but there was something just off and, honestly, a bit processed about the taste. This also really overpowered the pumpkin spice, but I think that's also just because the store-bought stuff I'm using just isn't strong enough for me.

However, that disappointment was pretty minor compared to the final texture — admittedly my fault. I have just got to stop making such tiny cookies! Even using a standard 1.5 tablespoon cookie scoop, I ended up with 35 cookies — and the recipe is meant to yield 10!

This meant that each batch honestly needed less than 12 minutes in the oven, as they were just too crispy for my taste. I like a nice soft, gooey cookie, but as small as these were and as long as they were in the oven for, I didn't really get that texture. Some of this I blame on the browned butter, as I think this also may cause them to crisp up a bit more.

Overall, a lot of room for improvement here: bigger cookies, more spice, and no browned butter. It was nice to try something new, but for my next batch of pumpkin chocolate chip cookies, I think I'm just going to stick with my tried and true favorite.

[samantabrzozowska]

"Pumpkin cookies magic."

With love Sam

[republican101]

Whole Wheat Vegan Almond Pumpkin Cookies

[hfjrecipes]

Vegan Pumpkin Cookies

 Vegan pumpkin cookies, tender and full of flavor. They are ready in just 30 minutes and are so delicious that you will not be able to stop eating. This recipe is the best vegan pumpkin cookie recipe I've ever had. They are very soft, but best of all, they are incredibly tasty. They are ready in just 30 minutes and they smell great as they bake. They are perfect for fall and winter, although you could eat them all year long. You will be a hit every time you make them because everyone, your family and even your friends and co-workers will love them!

Ingredients Vegan Butter – I suggest making your own version of vegan butter at home because it's healthier, but you can also buy ready-made. White sugar and brown sugar – You can use any type of sugar. Make sure the sugar you use is vegan. Vanilla essence – I always use homemade vanilla essence because it is cheaper and very easy to make, but store-bought is also a good option. Pumpkin Puree – Make your own puree following my recipe or use store-bought. Wheat Flour – I have only made this recipe using wheat flour, but you may be able to use a different type of flour. You will still need to adjust the amount. For a gluten-free version, you can use our gluten-free flour recipe. Pumpkin pie spice: super easy to make! But if you want you can use the one you find in the supermarket. Vegan Cream Cheese Frosting: This ingredient is optional, the cookies themselves are delicious! variations To make it gluten-free: Use a gluten-free flour blend for a gluten-free version of this recipe. Keep in mind that you may have to adjust the amount you are going to use. To make it soy free: use vegan soy free butter. How to make vegan pumpkin cookies - Add the vegan butter, white sugar, brown sugar, and vanilla to the bowl of an electric mixer and beat until combined. You can also use a large bowl and a stick mixer. - Add the pumpkin puree and beat until well combined. - Add the rest of the ingredients (except the frosting) and mix until well integrated. - I used an ice cream scoop to make the cookies, but you can also use a regular spoon or even your hands. Fill the scoop with cookie dough and simply press and drop onto the parchment lined cookie sheet. Leave a distance of about 5 cm between biscuit and biscuit (about 2 inches). - Bake for 12-15 minutes or until lightly golden. - Remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. - Once they have cooled, pour a little frosting (you have the recipe in the box below) on top of each cookie and sprinkle a little cinnamon or nutmeg (optional).

How to store them - In the fridge: store them in an airtight container in the fridge for 1 week. - In the Freezer: To freeze vegan pumpkin cookies, transfer to an airtight container and store in a freezer for up to 3 months. After baking, let them cool completely, then place them in a single layer on a parchment-lined cookie sheet to freeze, and finally place them in a freezer-safe bag. Squeeze all the air out of the bag and place them flat in the freezer. Most cookies thaw just fine if left out. - How to reheat them: If you want to enjoy these cookies warm, you can reheat them in the oven at 325ºF (160ºC) for about 5-10 minutes. Check out: 5 minute vegan cookies Read the full article

[fullcravings]

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

[everythingwithwasabi]

Soft Chocolate Chip Pumpkin Cookie

[vegan-nom-noms]

Pumpkin Protein Cookies

[chugthebones]

My fridge is full of dairy. Must be time for holiday baking.