I always buy pumpkin purée this time of year, even if I have no definite plans on what to make with it. It’s available in abundance at the store and if you have a pumpkin addict at home, it’s important to stock up. Last year I made pumpkin-cardamom cheesecake. This year I wanted to make something that vegans and others who do not eat any dairy products can enjoy. An alternative to sugar cookies seemed a good choice. These cookies are naturally vegan, made with coconut oil instead of butter.

Just plain, it is soft and has a gentle taste of pumpkin and coconut. Your kitchen will smell amazing as you bake these.

Make them extra special with a light confectioner’s sugar glaze.

Add some sprinkles….

How about chocolate chips?

So many choices with one simple, naturally vegan cookie dough.

Print Soft Pumpkin Cookies Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: about 24 cookies (depends on what size you scoop into the pan) Ingredients 1/2 cup coconut oil (not melted) 3/4 cup brown sugar 1/2 cup white sugar 1/2 teaspoon vanilla 1/2 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup pumpkin puree 2 cups self-rising flour Method Heat the oven to 375°F. In a stand mixer, blend the coconut oil and sugars. Add in the vanilla, spices and mix. Add the pumpkin puree and combine well. Add the flour and beat until incorporated. Roll into balls (about one tablespoon of dough) and place in baking pan. Bake for about 10 minutes. Notes Optional- Add in a 1/2 cup of shredded coconut or before adding the flour or stir in a 1/2 cup chopped walnuts after incorporating the flour. If you want to make them into chocolate chip cookies, add 1 cup semisweet chocolate chips and omit the cardamom. Optional Glaze- Whisk one cup of confectioners sugar with 2 teaspoons of water and a 1/2 teaspoon vanilla. 3.1 http://globalveg.com/2014/11/21/coconut-pumpkin-cookies/ Copyright: Global Veg