Vegan Pumpkin Ale Spice Cookies
These easy drop cookies are vegan and allergen-friendly, since they're egg free and dairy free. But most importantly, they're delicious! You can use apple cider or juice instead of the brown ale or pumpkin beer in this recipe.
Ingredients
- 2 cups all purpose flour (can substitute half whole wheat flour, or white whole wheat pastry flour)
- ½ cup granulated sugar (white or turbinado)
- ½ cup packed brown sugar
- 2 tsp baking powder, sifted
- ½ tsp salt
- ½ tsp pumpkin or apple pie spice blend (can substitute 2 tsp pumpkin spice for the combined dry spices below)
- ½ tsp cinnamon, ground
- ½ tsp ginger, ground
- ¼ tsp allspice, ground
- ¼ tsp cloves, ground
- ⅛ tsp nutmeg
- 1 cup canned pumpkin puree
- ½ cup vegetable oil light neutral flavored oil- canola, grapeseed, or vegetable oil blend
- ¼ cup pumpkin beer, brown ale, or apple cider or juice
- ¾ cup chopped nuts or mini baking chips (optional) walnuts, pecans, chocolate or cinnamon chips, or other (optional)
Instructions
- Assemble all ingredients. Preheat the oven to 375℉.
- Mix all dry ingredients (flour, baking powder, salt, sugars, and spices) in a large mixing bowl, using a whisk or spatula to incorporated all ingredients together completely.
- Mix wet ingredients together and add to the dry ingredients. (Tip- Measure the oil first, then the pumpkin puree with the same wet measure, and the pumpkin puree won't stick to the measuring cup). You can whisk these together in a separate bowl, or make a well in the center of the dry ingredients and stir them together before incorporating with the rest of the ingredients to save a dish.
- Mix gently, using a folding motion, until dry and wet ingredients are mixed into a thick batter or very wet soft cookie dough.
- If desired, fold in chopped walnuts, pecans, or chocolate chips (check label if they need to be vegan).
- Scoop batter by tablespoons or with a cookie scoop onto a baking sheet (line with parchment or silicone baking mat if desired if your pans aren't non-stick).
- Bake in preheated oven for 20-30 minutes, removing when the bottoms are beginning to brown and the tops are set and glossy. They will firm up slightly as they cool.
Tried this recipe?Let us know how it was!