Vegan Pumpkin Sugar Cookies
This vegan pumpkin sugar cookies recipe comes together with simple ingredients. These treats resemble a snickerdoodle with their cinnamon sugar coating. Perfect for fall with their chewy centers and perfectly crisp edges.
Servings 24 cookies
Calories 124kcal
Equipment
- Baking sheet
- Wire cooling rack
Ingredients
- ½ cup vegan butter softened
- 1 ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 egg replacer store-bought or flax egg
- 1 teaspoon vanilla extract
- 2 ½ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
Cinnamon Sugar Coating
- 3 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350F and prepare two baking sheets with parchment paper.
- In the bowl of your stand mixer fitted with the flat beater, mix together butter and sugar until well combined.
- Add the pumpkin puree, egg replacer, and vanilla extract to stand mixer bowl and beat until smooth.
- Once combined, add flour, baking soda, pumpkin pie spice, and salt. Continue to mix until just combined.
- Whisk cinnamon sugar together in a small, shallow bowl. Using a tablespoon, roll cookie dough into balls and coat in cinnamon sugar. Place on prepared baking sheets and repeat until you run out of dough.
- Bake in oven for 10-15 minutes, until bottoms are lightly browned. Remove from oven, let cool slightly on the baking sheet, then transfer to a wire rack to let cool completely.
