(Vegan) Pumpkin Cookies Recipe

Name: (Vegan) Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Brown Sugar; 2 teaspoons Vanilla Extract; 1 cup Vegetable Oil; 1 can (15 Oz. Size) Pumpkin; 4 cups All-purpose Flour; 2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 1 teaspoon Cinnamon; 1 teaspoon Nutmeg; 1/2 teaspoons Ground Ginger

Servings: persons

2 cups Brown Sugar
2 teaspoons Vanilla Extract
1 cup Vegetable Oil
1 can (15 Oz. Size) Pumpkin
4 cups All-purpose Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoons Ground Ginger

1
Preheat oven to 350 F.
2
In a large bowl, mix brown sugar, vanilla extract, pumpkin, and vegetable oil.
3
In another large bowl, mix flour, baking soda, baking power, cinnamon, nutmeg, and ginger.
4
Slowly combine both mixtures, mixing thoroughly. Spoon cookie-sized lumps onto the cookie sheet (they will not spread out).
5
Bake for 12 to 15 minutes.
6
Let them sit on the pan a few minutes to solidify a little more, then enjoy immediately for warm, cakey, autumn-ey, cookies. Yummy!

1398

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Brown Sugar, 2 teaspoons Vanilla Extract, 1 cup Vegetable Oil, 1 can (15 Oz. Size) Pumpkin, and more.

Yes, (Vegan) Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

(Vegan) Pumpkin Cookies

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