Vegan Pumpkin Cookies
This Vegan Pumpkin Cookies recipe is so tasty because it combines the warm spices of cinnamon, nutmeg, and cloves with the rich, smooth texture of pumpkin, creating the perfect balance of flavours in every bite. Using the Morphy Richards MixStar is brilliant for making these cookies as it effortlessly blends the ingredients, ensuring the dough is smooth and perfectly mixed. It's a game-changer for any vegan recipe, especially this vegan cookie recipe, making your pumpkin cookies come out flawless every time!
Ingredients:
Method:
Step 1: Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Step 3: In a large bowl, mix the vegan butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and pumpkin puree, mixing until smooth.
Step 4: Gradually fold the dry ingredients into the wet mixture, stirring until fully combined. If the dough seems too thick, add the plant-based milk.
Step 5: Fold in the vegan chocolate chips and drop spoonfuls of dough onto the prepared baking tray, spacing them out.
Step 6: Place in the oven and bake for 12-15 minutes, or until the edges are golden.
Step 7: Let the cookies cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.
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