Description
These delightful Vegan Pumpkin Crinkle Cookies capture the essence of autumn in every bite. Using a harmonious blend of smooth pumpkin puree and mashed banana for moisture, these cookies offer a soft, chewy texture without the need for eggs. Each cookie is finished with a classic cracked top coated in powdered sugar, creating a beautiful contrast and a sweet, spiced flavor profile that makes them the perfect festive treat for cozy afternoons and holiday gatherings.
Ingredients
1 cup canned pumpkin puree (pure pumpkin)
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup organic cane sugar
1 ripe banana, mashed until smooth
½ cup olive oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup powdered sugar (for rolling)
Instructions
Whisk the flour, baking powder, baking soda, cinnamon, and nutmeg in a medium bowl.
In a large bowl, mix the pumpkin puree, mashed banana, sugar, and olive oil until smooth.
Slowly incorporate the dry ingredients into the wet mixture until a soft dough forms.
Cover and chill the dough in the refrigerator for at least 1 hour to allow for easier handling.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop portions of dough and roll them into balls, then roll each ball generously in powdered sugar.
Place on the prepared baking sheet and bake for 12 to 15 minutes until edges are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your pumpkin puree is not pie filling to maintain the correct consistency. Chilling the dough is essential for getting the perfect crinkle effect and handling the sticky vegan dough. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg