These one-bowl vegan, gluten-free pumpkin cookies are soft, chewy, slightly fluffy, and taste like Fall with optional vegan chocolate chips, cranberries, or your favorite add-ins and toppings!
1cupof your favorite mix-ins raisins, vegan chocolate chips, nuts
Instructions
Preheat the oven to 350 degrees F (176 degrees C) and prepare a cookie sheet with a silicone mat or parchment paper.
In a large bowl, mix the vegan butter, brown sugar, and granulated sugar until creamed. Add the pumpkin, vanilla extract, and applesauce and mix well.
Add the salt, cinnamon, baking soda, and flour and mix thoroughly. Fold in mix-ins of your choice.
On the prepared cookie sheet, scoop a generous spoonful of cookie dough and flatten it with a spatula.
Bake for 20 to 25 minutes, until they turn a golden-orange color.
Allow the cookies to cool before enjoying.
Notes
For even cookies: Weigh the cookie dough and divide it equally or use a greased 1 ½ tablespoon scoop.
Flatten the cookies before baking: These gluten-free pumpkin cookies don’t spread a lot, so it’s best to flatten and shape them into a cookie shape pre-bake. Use damp fingers to smooth the top if desired.
Allow them to cool: These gluten-free vegan pumpkin cookies will be soft and fragile straight from the oven, so allow them to cool so they can firm up.