1-Bowl Soft-Baked Pumpkin Spice Cookies

Makes 10 Large Cookies

Filled with warm, comforting, pumpkin pie spices, these cookies are fluffy, chewy, and make an irresistible treat any time of the year! 




Dry Ingredients:

2 cups white flour

½ tsp salt

1 tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

¼ tsp allspice

¼ tsp ginger

¼ tsp cloves

Wet Ingredients:

¾ cup light brown sugar, lightly packed

½ cup white sugar

2 tsp vanilla

¾ cup pumpkin puree

½ cup shortening, room temperature

1 tbsp molasses


1 tbsp white sugar

1 tsp cinnamon or 1 tsp pumpkin pie spice


Preheat oven to 350 degrees Fahrenheit. Grease 2 baking sheets and set them aside. 
In a large bowl, whisk together dry ingredients, then add wet ingredients. Mix until everything is combined and a sticky dough has formed.


Chill in refrigerator for 30-35 minutes.

Once chilled, scoop balls of dough onto baking sheets using a slightly underfilled standard ice cream scoop. Use lightly wet fingers to spread the cookies into round shapes, flattening them a bit as well. Be sure to leave 2-3 inches between each cookie.


Sprinkle cinnamon-sugar or pumpkin-pie-spice-sugar mixture over top of each cookie before baking. Bake for 25 minutes or until cookies have puffed up and are golden brown. Leave on pans until completely cool.


Store in an airtight container at room temperature for up to 4 days.


If preferred, you may use dark brown sugar in place of light brown.

Maple or agave syrup will work in place of molasses if necessary.

Use vegan butter in place of shortening for a slightly less chewy cookie, or use applesauce in place of shortening for a much fluffier and less chewy cookie.

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