Ingredients
- 1 cup pumpkin puree
- ½ cup melted plant-based butter
- ¾ cup brown sugar
- ¼ cup maple syrup
- 2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- a pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, melted plant-based butter, brown sugar, and maple syrup. Whisk until creamy.
- Add flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until no dry flour remains, being careful not to overmix.
- Scoop mounds of dough onto a parchment-lined baking sheet with enough space between cookies.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
- Cool on the baking sheet for a couple of minutes before transferring to a wire rack. Enjoy warm or save some for later!
Notes
Letting the dough chill for 30 minutes in the refrigerator improves texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan