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Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies


1 cup vegan salted butter, softened

1 ½ cups brown sugar

½ cup pumpkin puree

⅓ cup applesauce

2 teaspoons vanilla extract

2 ¼ cups gluten-free flour 1:1 baking blend

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon fine sea salt

½ teaspoon baking powder

½ teaspoon cream of tartar

3 tablespoons granulated sugar

1 teaspoon pumpkin pie spice


Preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.

In a small mixing bowl, combine the granulated sugar and 1 teaspoon of pumpkin pie spice. Set aside.

Combine the softened butter, brown sugar, pumpkin puree, applesauce, and vanilla extract into a medium mixing bowl and mix together until fully combined and smooth.

Add in the flour, 2 teaspoons of pumpkin pie spice, baking soda, baking powder, salt, and cream of tartar (if using) and mix until a soft cookie dough forms. Note: the cookie dough will be sticky, that’s okay.

With a large cookie scoop, scoop the cookie dough and gently roll each ball in the pumpkin pie spice sugar. Place on the prepared baking sheet.

Bake for 12 minutes or until the edges are a light golden brown and the center appears slightly underbaked. Remove from the oven, firmly tap the tray on the counter a few times, and allow to fully cool on the baking tray. Enjoy!

Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.

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