I have been on a journey with pumpkin spice desserts. I use to hate anything that had pumpkin in it.
But this year I forced myself to start liking it….and it worked. I am now in love with all pumpkin desserts.
I realised my issue was that, a lot of pumpkin desserts that I had tried just didn’t have enough pumpkin spice in. So the only flavour I was getting from them was the pumpkin. But now that I’m making my own, I can add as much pumpkin spice as I want!!
Video Tutorial
How I made these vegan
I feel like, when it comes to veganising desserts, the hardest part is finding something to replace the eggs. Once the eggs have been replaced, it’s pretty easy to veganise the rest of the ingredients.
I have learnt that in cookies, the eggs are only really there to bind all the ingredients. They don’t do much else to the cookies….I think. If I am wrong, I apologise.
Anyway, because the eggs are only there to bind the ingredients, it pretty easy to replace it. I’ve found that the best replacement is always fruit. For these pumpkin was used, raspberries and strawberries also work great.
Side note I have lived for 21 years, I only just found out that pumpkin is a fruit….I always thought it was a vegetable.
Ok back to the cookies, the egg has been replaced, so then I just used vegan butter and a dairy free chocolate. I used dark chocolate, which most of the time is dairy free anyway!
The pumpkin
If you’re from the UK, I got both the pumpkin puree and the pumpkin pie spice from Amazon. It is such a struggle to find pumpkin here, so I don’t even try.
I didn’t add too much pumpkin to these cookies. When you add pumpkin too cookies it affects the texture of them. It essentially makes them cakier and thicker.
I didn’t want them to be too cakey or too thick, so I tried adding different quantities of pumpkin puree. I feel like 100g works best.
I wouldn’t recommend adding more than 100g, it just won’t work out well.
Does the cookie dough need to be chilled?
If you’ve read any of my other cookie recipes before, you might had noticed that I am constantly saying that you NEED to chill the cookie dough balls before baking them.
This is the one cookie where you don’t have too.
I chill my cookie dough before baking, because they are made with melted butter, so if you baked them straight away they will just spread too much and end up flat.
But like I mentioned, adding pumpkin gives you thicker cookies, so you can skip the chilling time.
Looking for more cookie recipes? Here are a few of my favourites:
Vegan
Pumpkin Spice Cookies
Ingredients
Makes: 6 Cookies
125g unsalted butter
180g granulated sugar
1/2 tablespoon pumpkin pie spice
100g pumpkin puree
240 plain flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
150g chopped dairy-free chocolate
Directions
- Pre-heat your oven to 180c/350f. Also line a large baking tray with some baking paper.
- To make the cookies, start by melting your butter, then pour this into a large bowl.
- Add the sugar and pumpkin pie spice to the melted butter, mix until combined. Then mix in the pumpkin puree.
- In a separate bowl, mix together the flour, salt, baking powder and baking soda.
- Add this into the other bowl and mix until a dough forms, then fold in the chocolate.
- You want to make 6 cookie dough balls out of this dough. I used an ice cream scoop to do this but you could just use your hands. My cookie dough balls were around 100g each.
- Place these onto your tray, making sure to leave gaps between them so they have room to spread.
- Bake them for around 20-22 minutes. Once baked, they will be too soft to pick up straight away so leave them onto the tray to set for 5-10 minutes, then enjoy!
