Ingredients
- 1/2 cup vegan butter, at room temperature
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2/3 cup pumpkin puree
- 1 cup all-purpose flour
- 3 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
Instructions
- In a stand mixer or large bowl, cream the vegan butter, brown sugar, and granulated sugar for 5 minutes until light and fluffy.
- Add the applesauce, vanilla extract, and pumpkin puree. Mix for 2 minutes until fully incorporated.
- In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and oats.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Cover the bowl with a damp towel and refrigerate the dough for 30 minutes.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Using a 1½ tablespoon cookie scoop, scoop dough onto the baking sheets and gently press each cookie to flatten slightly.
- Bake for 10–13 minutes or until edges are lightly browned and tops appear dry.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Measure flour properly by fluffing, spooning into the measuring cup, and leveling off with a knife to avoid dense cookies.
- Flatten the cookies before baking as they don’t spread much in the oven.
- If cookies turn out too cakey, try blotting the pumpkin puree next time to remove excess moisture.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
