Description
Experience the nostalgic warmth of autumn with these soft, cake-like Vegan Pumpkin Crinkle Cookies. Combining the natural moisture of mashed banana and pumpkin puree with aromatic cinnamon, these treats create a beautiful snowy crinkle effect when baked. Perfectly egg-free and dairy-free, they are a simple, plant-based delight that brings comfort to any kitchen without the need for complex ingredients.
Ingredients
1 cup canned pumpkin puree
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup organic cane sugar
1 ripe banana
1/4 cup plus 3 tablespoons light cooking olive oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mash the ripe banana until completely smooth.
In a large bowl, whisk together the pumpkin puree, olive oil, cane sugar, mashed banana, and vanilla extract until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Scoop rounded tablespoons of dough and roll them into balls, then roll each ball in the powdered sugar to coat thoroughly.
Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies have puffed and cracked.
Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling, to maintain the correct texture and sweetness. If the dough feels too sticky, chill it in the refrigerator for 20 minutes before rolling. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg