Pumpkin Spice Latte Cookies (Vegan)
A vegan cookie inspired by the popular winter drink, the pumpkin spice latte. Very easy to make and delicious!
- 1/4 cup pumpkin puree
- 1 cup coconut sugar (can sub white sugar)
- 1/4 cup golden syrup (can sub molasses)
- 1 1/2 tbsp pumpkin pie spice
- 3 tsp instant coffee
- 3/4 cup vegan butter
- 1 tsp baking soda
- 2 1/2 cup all-purpose flour
- 1/2 cup icing sugar (optional)
Preheat oven to 350F degrees
Combine butter and instant coffee in medium microwave proof bowl and microwave for about 10-20 seconds or until butter is melted (depending on the strength of your microwave)
Stir in the pumpkin, sugar, pumpkin pie spice, salt, and golden syrup until well combined.
In a separate bowl combine the flour and baking soda giving a few light stirs to disperse the baking soda.
Add the dry ingredients to the wet ingredients mixing slowly until all streaks of flour are gone and batter is one solid orange color. Be careful not to overmix! It will be a little more liquid-y than most cookie doughs.
On a parchment covered baking sheet, add balls of dough about the size of golf balls, I fit 10 on my 9x13 baking sheet.
Bake for 12 minutes NOTE cookies won't flatten very much and will still be very soft when you remove from the oven. Take a glass with a flat base and push down evenly on each cookie to flatten out to get that perfect cookie circle.
Let cool on drying rack and if you want a little icing, drizzle with icing sugar mixed with a dash of almond milk and some pumpkin pie spice!
Fall always seems to come and go so quickly. This year it has especially zoomed by because I was busy MOVING! It took me over a month to get settled, figure out my new kitchen and get some new baking supplies before I could kick the blog back into gear but now I’m trying to speed through all my favorite fall flavors.
Pumpkin was actually pretty hard to find in my new/old home of Dublin but it has become easier to find in recent years and I was able to snag a few cans of pumpkin puree around Thanksgiving here (which is weird since they don’t celebrate Thanksgiving in Ireland).
Does anything scream Fall more than a pumpkin spice latte? Perhaps the latte in warm chewy cookie form!
This vegan cookie takes inspiration from the classic PSL with notes of cinnamon, nutmeg, and ginger swirled together with just a hint of coffee. To be honest, that’s pretty true to the actual latte which definitely seems like more sugar and flavoring than coffee…but to each their own.
Even though I’m not a fan of the classic coffeehouse drink as it’s a bit too sweet to have more than a few sips, I do love the warm spices so I set out to create a bite sized cookie version!
These come together very quickly, and will have your house smelling like cinnamon and ginger in no time at all!
Oh and did I mention that these are vegan? That’s right, no dairy or animal products here! They were taste tested by everyone at my new office (all of whom had more than one voluntarily I swear) none of whom were vegan but all of whom approved.
Because they take the form of such perfect circles they actually are perfect vessels for a big scoop of Ice Cream (My cousin and I tried it with Ben and Jerry’s vegan flavors which just became available in Ireland) for the ultimate vegan ice cream cookie sandwich.
You may have noticed by now that ice cream cookie sandwiches are one of my favorite things…even in the cold of winter (and it’s seriously freezing in Dublin, especially when you live in a big old house).
It might seem strange to picture eating ice cream in front of a big warm fire but it’s truly a great evening activity that I recommend you do right now. Make these cookies and taste fall in every bite!
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