Vegan Pumpkin Crinkle Cookies
User Reviews
4.8
24 reviews
Excellent
Vegan Pumpkin Crinkle Cookies
Report
You'll fall in love with these easy Pumpkin Crinkle Cookies! Made with canned pumpkin puree and warming spices, these vegan crinkle cookies are perfect for fall baking.
Share:
Ingredients
- 1 c canned pumpkin puree
- 2 ½ c all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 c organic cane sugar
- 1 banana
- ¼ cup + 3 tbsp olive oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ c powdered sugar
Add to Shopping List
Instructions
- In a small bowl mash the banana. You can either use a fork or a cocktail muddler.
- In another bigger bowl whisk flour, sugar, baking powder, baking soda, cinnamon and salt.
- Add canned pumpkin puree, mashed banana, oil and vanilla extract.
- Mix the dough with a spoon until all ingredients are combined.
- Chill the cookie dough in the refrigerator for 3 hours or overnight.
- 15 minutes before you take the dough out the fridge, preheat the oven to 375 F and line a large baking sheet with a parchment paper.
- Roll the dough into balls, about 1 ½ tablespoons of dough per cookie. You can also use a small cookie scoop to scoop out the dough. Now, I recommend to chill the dough balls once again. Just place them on a parchment lined sheet and chill for 30 minutes. This will ensure that when you start dropping the dough balls into powdered sugar, the sugar on cookies won't melt so fast.
- Add powdered sugar to a shallow bowl and drop dough balls into a sugar. Generously coat each ball in sugar. Place each cookie ball on a baking sheet and bake for 12 to 14 minutes.
- Remove baked crinkle cookies from the oven and let them cool for 5 minutes before transferring to a wire rack. Enjoy.
Notes
- Pumpkin puree. Make sure to use canned pumpkin puree versus pumpkin pie filling. The latter contains spices so if you happen to have only pumpkin pie filling and really want to use it, the cookies will be even more flavored. And also if you do decide to use pumpkin pie filling, don't add cinnamon listed in the ingredients;
- Sugar. Make sugar to use organic cane sugar. Conventional cane sugar is not vegan. I talked about it more in my Vegan Grocery List post;
- Olive oil. In this recipe I recommend using Cooking Olive Oil. It has a lighter color, than Extra Virgin Olive oil, it's great for high temperatures and most importantly - it doesn't have aroma. In this recipe, we only want to smell pumpkin and cinnamon;
- Rolling the cookies. The dough tends to absorb sugar fast so when you roll cookies in powdered sugar, it's important to work fast.
- Make sure all cookies are generously coated in sugar. If necessary, drop the cookie ball in sugar once again (even after you covered it already). The more sugar coating the dough balls have, the more prominent the crinkles will be.
- Storage. You can easily store any leftovers you may have! To start with allow your cookies to cool on a cooling rack. Then, place your leftover cookies in an airtight container, separating layers with parchment paper to prevent them from sticking together. They can be stored in the fridge for up to a week. Before eating, let them come to room temperature to guarantee the best texture and flavor.
- Freezing. These cookies freeze well. Scoop the cookie dough onto a baking sheet lined with parchment paper, then place the baking sheet in the freezer.
- Once the scoops of cookie dough are frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to three months. When you're ready to enjoy them, bake the frozen cookie dough following the instructions, adding a few extra minutes to the total time.
Nutrition Information
Show Details
Serving
1cookie
Calories
160kcal
(8%)
Carbohydrates
26.2g
(9%)
Protein
1.8g
(4%)
Fat
5.6g
(9%)
Saturated Fat
0.8g
(4%)
Sodium
582mg
(24%)
Potassium
480mg
(14%)
Fiber
0.9g
(4%)
Sugar
13g
(26%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 160kcal | 8% |
| Carbohydrates | 26.2g | 9% |
| Protein | 1.8g | 4% |
| Fat | 5.6g | 9% |
| Saturated Fat | 0.8g | 4% |
| Sodium | 582mg | 24% |
| Potassium | 480mg | 10% |
| Fiber | 0.9g | 4% |
| Sugar | 13g | 26% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
Other Recipes
You'll Also Love
