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Vegan Pumpkin Spiced Cookies

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For those who love pumpkin spiced everything (like me), and you also happen to love ooey-gooey chocolate chunk cookies (also like me), boy, are you in luck!  This recipe covers both of those “loves” in a big way. The best part? They’re super quick to make and super deliciously satisfying! I just love these cookies.

Here’s how to make them…

1.  Pre-heat your oven to 350 degrees. Then, get a baking sheet or two ready.  I like to line mine with parchment paper for easy clean-up, but any ol’ non-stick sheet will do on it’s own!

2. Then, add the Peanut’s Bake Shop cookie mix, pumpkin puree, oil and pumpkin pie spice to the bowl.  Stir to combine. Note: If your pumpkin puree is on the thicker side, you may want to add an additional teaspoon or two of oil.  However, keep this in mind: the goal is to have just enough moisture to combine all the ingredients and form a nice cookie dough that’s not too wet and not too dry.

3. Form the cookie dough into 12 equal-sized mounds on your baking sheet(s) and bake in your pre-heated oven for 13 – 15 minutes or until the edges turn a light golden brown.  It’s definitely better to slightly under bake than over bake.

4. Allow the cookies to cool on the baking sheet for two minutes before transferring to a cooling rack.

And that’s all there is to it! I hope you love these pumpkin spiced little treats as much as I do.

Vegan Pumpkin Spiced Cookies

Pumpkin Spiced Chocolate Chunk Cookies (Vegan and Gluten Free)

For those who love pumpkin spiced everything (like me), and you also happen to love ooey-gooey chocolate chunk cookies (also like me), boy, are you in luck!  This recipe covers both of those "loves" in a big way.
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Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Gluten Free Cookies, Pumpkin Spiced, Pumpkin Spiced Chocolate Chunk Cookies, Vegan Cookies
Prep Time: 6 minutes
Cook Time: 13 minutes
Total Time: 19 minutes
Servings: 12 cookies

Ingredients

Instructions

  • Pre-heat your oven to 350 degrees. Then, get a baking sheet or two ready.  I like to line mine with parchment paper for easy clean-up, but any ol' non-stick sheet will do on it's own!
  • Then, add the Peanut's Bake Shop cookie mix, pumpkin puree, oil and pumpkin pie spice to the bowl.  Stir to combine. Note: If your pumpkin puree is on the thicker side, you may want to add an additional teaspoon or two of oil.  However, keep this in mind: the goal is to have just enough moisture to combine all the ingredients and form a nice cookie dough that's not too wet and not too dry.
  • Form the cookie dough into 12 equal-sized mounds on your baking sheet(and bake in your pre-heated oven for 13 - 15 minutes or until the edges turn a light golden brown.  It's definitely better to slightly under bake than over bake.
  • Allow the cookies to cool on the baking sheet for two minutes before transferring to a cooling rack.

Notes

*For those asking about the cast iron pumpkin cocotte seen on my stove in the photo above, THIS is where I got it.
**You can find flat parchment sheets HERE
***Where can you buy Peanut's Bake Shop Chocolate Chunk Cookie Kits? Right HERE !
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

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