I don't have pumpkin pie spice. Is there something I can replace it with?

Cinnamon makes up the bulk of pumpkin pie spice. It is usually followed by ground ginger, nutmeg, cloves, and allspice. You can easily make your own pumpkin pie spice if you have these individual spices at home.

Can I use pumpkin pie filling?

In a pinch, yes. Some pumpkin pie mixes have sugar and spices in them already. Those will likely affect the flavor of your cookies, so proceed with caution.

Can I use other vegan egg replacers?

Yes! We've even made these cookies using half a block of extra firm tofu. Just blend it up. We had add a 1/4 water when it wasn't getting smooth in our blender. Other egg replacers will work but will likely alter the texture. One of our favorites is Bob's Red Mill egg replacer.

My brown sugar is rock solid! Can I do anything to save it?

Yes you can and I wish we knew about this trick sooner. Remove the sugar from the package and place it in a large enough microwavable bowl. Then microwave it for about 30 seconds at a time. Each time open the microwave door and press the sugar to see if its softening. The mass should begin to break up.

Chewy Vegan Pumpkin Cookies + Pumpkin Spice Topping

Name: Chewy Vegan Pumpkin Cookies + Pumpkin Spice Topping
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Cookies
Ingredients: 260 g All Purpose Flour (About 2 Cups); 1/4 Cup Brown Sugar; 3/4 Cup Cane Sugar; 1/2 Teaspoon Salt; 1/2 Teaspoon Baking Powder; 1/2 Teaspoon Baking Soda; 1 Tablespoon Pumpkin Pie Spice; 3/4 Cup Pumpkin Puree; 1/2 Cup Smooth Peanut Butter; 1 Flax Egg (1 Tablespoon Ground Flaxseed + 2 Tablespoons Water) See Note 1 on how to make.; 1.5 Teaspoons Vanilla Extract; 1/2 Teaspoon Apple Cider Vinegar; 1/4 Heaping Cup Turbinado Sugar; 1/2 Heaping Teaspoon Pumpkin Pie Spice

Description

Vegan Pumpkin Cookies are the best way to celebrate this fall season! They're chewy and sweet with ton of pumpkin flavor.

Ingredients

Units Scale

Dry Ingredients

260 g All Purpose Flour (About 2 Cups)
1/4 cup Brown Sugar
3/4 cup Cane Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Tablespoon Pumpkin Pie Spice

Wet Ingredients

3/4 cup Pumpkin Puree
1/2 cup Smooth Peanut Butter
1 Flax Egg (1 Tablespoon Ground Flaxseed + 2 Tablespoons Water) See Note 1 on how to make.
1.5 Teaspoons Vanilla Extract
1/2 Teaspoon Apple Cider Vinegar

Sugar-Spice Topping

1/4 Heaping cup Turbinado Sugar
1/2 Heaping Teaspoon Pumpkin Pie Spice

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Instructions

Prepare and Preheat: Preheat your oven to 325 F (162 C) and cover two baking trays with parchment paper.
Mix the Dry Ingredients: In a large bowl, add the flour, sugars, salt, baking powder, baking soda, and tablespoon of pumpkin pie spice. With a whisk, combine the ingredients until uniform.
Mix in the Wet Ingredients: To the mixing bowl, add the pumpkin puree, peanut butter, flax egg, vanilla extract, and apple cider vinegar. Mix with a spatula and switch to hands if need be. Once combined, if you mixture if a bit sticky, chill it for ten minutes in the fridge.
Prepare the Sugar-Spice Mixture: In a small bowl, add the Turbinado sugar and remaining pumpkin pie spice. Mix with a small whisk.
Make the Dough Balls: Using a cookie scoop, scoop the dough into balls. Add them one at a time to the sugar bowl. Give each one a quick roll in the sugar dust and then add them to the tray. Press each ball down slightly to help the cookies spread.
Bake: Add the trays to the oven and bake for 25 to 30 minutes. Bake to desired crispness.
Enjoy: Remove cookies from oven and then let cool for about 5 to 10 minutes.

Notes

Note 1: To make a flax egg, grind up you flaxseeds in a spice grinder if yours are whole. Then add it to a small bowl, add the water, and then mix it together. Then chill it in the fridge for about 5 to 10 minutes.
Note 2: If you don't have a flax egg, you can use other vegan egg replacers, such as Bob's Red Mill egg replacer or a chia egg. We've tested this with a half block of extra firm tofu and it worked. Just blend it up, add a 1/4 cup water if it's not getting smooth.

Prep Time: 5 Minutes
Cook Time: 25 minutes
Category: Baking, Dessert
Method: Oven
Cuisine: Cookies, Dessert