Secret Ingredient: Pumpkin Spice Cookies as a Nostalgic Childhood Escape

As the cool air settles in, I find myself craving more than just the usual pumpkin pie. I’ve discovered that adding a touch of ground cardamom to these vegan pumpkin spice cookies transforms the aroma into a cozy, mysterious scent, reminiscent of grandma’s spice cabinet mixed with autumn air. Waiting for these cookies to come out of the oven, I can almost smell the pumpkin buttery richness and that unexpected floral hint from the cardamom.

Every bite is a reminder of turning the pages of old recipe books, searching for something familiar yet new. The crisp edges give way to a soft, chewy center, with the warming spices lingering on the tongue. It’s not just a cookie; it’s a small trip down memory lane wrapped in seasonal spice, with a modern vegan twist.

WHY I LOVE THIS RECIPE?

• I love how the cardamom accentuates the pumpkin without overpowering it, creating a complex aroma.
• The texture is a perfect balance of chewy and crisp, making each bite satisfying.
• Bringing a little chaos into my kitchen when the spoon clinks on the baking sheet, knowing these will turn out beautifully.
• These cookies remind me that sometimes, the simplest ingredients make the most meaningful treats.
• Their fleeting seasonal availability makes them feel like an unexpected gift each fall.

In a world that feels quickly changing, baking these cookies feels like holding onto a piece of comforting tradition. The aroma of pumpkin and spices in the oven brings a sense of grounding and gratitude. It’s a small ritual I look forward to, embracing the season’s warmth and nostalgia in every batch.

Sharing these cookies isn’t just about the taste but a way to slow down and savor the moment. The smell alone can turn a hectic day into one of quiet contentment, a reminder that simple pleasures matter more than ever right now.

Vegan Pumpkin Spice Cookies with Cardamom

These vegan pumpkin spice cookies combine pumpkin puree and warming spices, with ground cardamom adding a floral, aromatic twist. The cookies develop crispy edges and chewy centers, showcasing a rich, spiced flavor profile. The dough is rolled and baked until golden, resulting in bite-sized treats with a tender crumb and inviting appearance.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12

Course: Main Course

Cuisine: Autumn

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup pumpkin puree unsweetened
• 1/2 cup brown sugar packed
• 1/4 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom enhances aroma with floral notes
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips optional, for added richness

Equipment

• Mixing bowls
• Baking sheet

Method

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, and vegetable oil until smooth and well combined. The mixture should be slightly foamy and uniform in color.
3. In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cardamom, and salt to ensure an even blend of spices and leavening agents.
4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until a soft, sticky dough forms. Be careful not to overmix, so the cookies stay tender.
5. If using, fold in the vegan chocolate chips, distributing them evenly throughout the dough.
6. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently flatten each cookie with the back of the spoon.
7. Bake in the preheated oven for 10-12 minutes, until the edges are golden brown and the tops look slightly firm to the touch.
8. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes, allowing them to set and become easier to handle.
9. Transfer the cookies to a wire rack and cool completely before serving to achieve the perfect chewy yet crispy texture.
10. Enjoy these warm or at room temperature, savoring the blend of pumpkin, spices, and optional chocolate chips in each bite.

Notes

Store the cookies in an airtight container for up to 3 days. For softer cookies, warm them slightly before serving.

These vegan pumpkin spice cookies reflect the cozy, chaotic essence of fall. They’re a little unpredictable, just like the season itself, with unexpected spice notes that keep the taste buds guessing. Baking them reminds me to embrace the imperfect beauty of this time of year and the comfort it offers.

In a season of transitions, these cookies serve as a small, flavorful anchor. They encapsulate the fleeting beauty of autumn, from the warm scent to the last crumb. Just a quiet reminder that some of the best moments are made in the smallest, sweetest batches.

Elias Carter

Hi there! I’m Elias Carter, the foodie and recipe creator behind Dramatically Stirring.

Food has always been my love language. Growing up in the heart of North Carolina, I spent countless hours in the kitchen with my grandmother, learning how a simple meal could tell a story, bring people together, and stir up emotions far beyond taste. That’s the spirit behind this blog — food that isn’t just cooked, but dramatically stirring.