Go Back
Print
pumpkin pecan cookies on a stack of autumn inspired plates on cutting board with velvet pumpkins in the background

Quick Vegan Pumpkin Cookies

These quick vegan pumpkin cookies are a fast way to satisfy your craving for fall baking

Course Dessert
Cuisine American
Keyword pumpkin cookies
Servings 12
Author Joseph A Sciascia

Ingredients

  • 1/4 cup melted vegan butter
  • 2 tbsp ground flax seed
  • 1 box box yellow cake mix (many are vegan)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 3 tsp pumpkin pie spice, reserve 2 tsp for coating
  • 1 tsp vanilla
  • 1 cup canned pumpkin puree
  • 1/2 cup turbinado sugar for coating
  • 1 cup roasted pecans, chopped

Instructions

  1. In a small bowl whisk together the ground flax seed and melted vegan butter and set aside for 10 minutes

  2. In a mixing bowl whisk together the cake mix, baking powder, cinnamon and 1 tsp pumpkin pie spice

  3. Stir in the vegan butter and flax seed mixture, vanilla and pumpkin puree and mix well

  4. Add the pecans and mix well

  5. Let cookie dough rest in the refrigerator for 1/2 and hour

  6. Preheat oven to 350 degrees

  7. In a small bowl mix together the remaining pumpkin pie spice and the tubernado sugar

  8. With a cookie scoop or tablespoon drop into the tuberando sugar and roll until coated (batter will be soft so be gentle)

  9. Drop each sugar coated cookie ball onto a parchment or cooking sprayed sheet pan and bake in the oven for 10 to 12 minutes until firm to touch and cool for 15 minutes on rack. Makes 26 cookies