This Vegan Spiced Pumpkin Cookies Recipe Will Be Your Fall Favorite
These spiced pumpkin cookies are soft, chewy, and bursting with warm fall spices like cinnamon, nutmeg, and allspice. Perfect for cozy afternoons, they feature healthy ingredients like whole-wheat pastry flour and pumpkin puree while delivering a comforting sweetness from raisins and molasses. Whether you're baking for a holiday gathering or want a guilt-free indulgence, these cookies are an easy, delightful treat.
Ingredients
- 2/3 cup whole-wheat pastry flour
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs
- 3/4 cup packed light brown sugar or 1/3 cup Splenda Sugar Blend for Baking
- 3/4 cup canned unseasoned pumpkin puree
- 1/4 cup neutral oil such as canola or avocado
- 1/4 cup dark molasses
- 1 cup raisins
Instructions
- Preheat your oven: Set your oven to 350°F and coat three baking sheets with cooking spray or line them with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
- Combine the wet ingredients: In another bowl, whisk the eggs, brown sugar (or Splenda), pumpkin puree, oil, and molasses until smooth and well combined.
- Bring it all together: Stir the wet ingredients into the dry ingredients until just combined. Fold in the raisins.
- Drop the batter: Using a tablespoon, drop the batter onto your prepared baking sheets, spacing them about 1 1/2 inches apart.
- Bake the cookies: Bake for 10–12 minutes, switching the baking sheets back to front and top to bottom halfway through, until the cookies are firm to the touch and lightly golden.
- Cool and enjoy: Transfer the cookies to a wire rack to cool before serving or storing.