Vegan Pumpkin Spice Sugar Cookies are perfect for fall with their chewy centers and perfectly crisp edges. They resemble a snickerdoodle with their cinnamon sugar coating.
This year, I’m participating in the Blog Hop Cookie Swap with a few of my fellow speciality blogger friends, and we’re hosting a virtual giveaway on Instagram to go along with it! We each chose one of our favorite “free from” cookie recipes to share with you. Scroll to the bottom of this post to see which treat they each chose!
When I think of what I want for a fall cookie, I want something soft, chewy, and comforting. With quintessential fall flavors, like pumpkin, cinnamon, and nutmeg. What about you?
Vegan Soft Baked Pumpkin Spice Sugar Cookies
My pumpkin Spice Sugar Cookies come together with 11 common dairy-free and egg-free ingredients. Here are some a few great swaps for making these treats allergy-friendly!
For the butter: My two go-to vegan butter brands are Earth Balance and Miyoko’s.
For the egg: I almost always either use Bob’s Red Mill Egg Replacer or make a flax egg by mixing together 3 tablespoons water with 1 tablespoon ground flaxseed.
For the sugar: When searching for vegan-friendly sugar, look for labels that include words like organic, unrefined, natural, or raw on the package. Here’s a great option for vegan sugar. It bakes the exact same way, so no worries about that!
Let’s Get Baking!
In the bowl of your stand mixer, beat together the butter and sugar until well combined. Meanwhile, whisk together flour, baking soda, pumpkin pie spice, and salt in a medium bowl, then set aside.
Once the butter and sugar are combined, mix in the pumpkin puree, egg replacer, and vanilla. Once smooth, slowly mix in the flour mixture.
Preheat oven to 350F and prepare two baking sheets with parchment paper. Using a tablespoon, roll dough into balls and coat in cinnamon sugar. Place on prepared baking sheets and repeat.
Bake for 10-15 minutes, until bottoms are lightly browned. Let cool slightly on the baking sheet then transfer to wire racks. Enjoy with a festive homemade vegan pumpkin spice latte!
Allergy-Friendly Cookie Party
Looking for more cookie inspiration? My friends have stirred up some pretty incredible allergy-friendly recipes!
Nicole Dawson, Allergylicious – Chocolate Chip Cookie Bars (V, Top 8 Free, GF)
Celeste Noland, Life After Wheat – Copycat Swig Sugar Cookies (GF, SF, NF)
Kortney Kwong Hing, Allergy Girl Eats – Chocolate Chip Chickpea Cookies (Top 8 Free, GF)
Jenn Sebestyen, Veggie Inspired – Soft Baked Pumpkin Cookies with Maple Frosting (V, GF, SF, NF)
Brianna Hobbs, Flippin’ Delicious – Gluten Free Snickdoodles (Top 8 Free)
Sarah Parker, The Fit Cookie – SunButter Cookies (GF, DF, SF)
Chelsey Amer, Chelsey Amer Nutrition – Pumpkin Oatmeal Cookies (Top 8 Free, GF, V)
Erica Dermer, Celiac and The Beast – Vanilla Walnut Chocolate Chip Cookies (GF, DF)
Amanda Kanashiro, Eat at Our Table – Apple Spice Snickerdoodles (GF, DF option)
Kristin Osborne, The Prioritized Group – Pumpkin Spice Crinkle Cookies (Top 8 Free, GF)
Join in on the fun!
We created our very own giveaway page, so head over to @fallcookieexchange on Instagram and get all the details there. Once the swap ends, we’ll draw one lucky participant to win a new KitchenAid Stand Mixer! The giveaway runs from September 16-19, 2019. ENTER HERE!
WANT TASTY RECIPES DELIVERED STRAIGHT TO YOUR INBOX? SUBSCRIBE HERE!
Vegan Pumpkin Spice Sugar Cookies
Vegan Pumpkin Spice Sugar Cookies are perfect for fall with their chewy centers and perfectly crisp edges. They resemble a snickerdoodle with their cinnamon sugar coating.
- 1/2 cup vegan butter (softened)
- 1 1/4 cups sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup canned pumpkin puree
- 1 egg replacer
- 1 teaspoon vanilla extract
- Cinnamon sugar coating: 3 tablespoons sugar + 1 teaspoon cinnamon
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In the bowl of your stand mixer adjusted with the flat beater, mix together butter and sugar until well combined.
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Meanwhile, whisk together flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
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Once the butter and sugar are combined, mix in the pumpkin puree, egg replacer, and vanilla. Beat until smooth. Slowly add in the flour mixture and mix until combined.
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Preheat oven to 350F and prepare two baking sheets with parchment paper. Using a tablespoon, roll dough into balls and coat in cinnamon sugar. Place on prepared baking sheets and repeat.
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Bake for 10-15 minutes, until bottoms are lightly browned. Let cool slightly on the baking sheet then transfer to wire racks.
Store leftover cookies in an airtight container at room temperature for a few days.
Products from Amazon.com
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Bob's Red Mill Gluten Free Egg Replacer 12 ouncePrice: Check on Amazon
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Simply Organic Organic Mini Pumpkin Pie Spice-0.46 OzPrice: $6.15
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Farmers Market Organic Pumpkin, 15 Ounce (Pack of 12)Price: $29.47
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Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass BottlePrice: $12.49
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Wholesome Organic Cane Sugar 16 ozPrice: $8.55
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Simply Organic, Cinnamon, 2.45 ozPrice: $8.65
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire RedPrice: $379.00
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-40%Solula Professional 18/8 Stainless Steel Medium Cookie Scoop, 2-YEAR WarrantyPrice: $13.75Was: $22.99
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Pyrex Glass Mixing Bowl Set (3-Piece)Price: $12.99
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-29%Baker's Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2Price: $19.98Was: $28.00
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