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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
Cook Time 12 minutes
Total Time 27 minutes
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.