It’s October! Also known as pumpkin season! Our favorite stores, coffee shops, and bakeries fill their menus with all types of seasonal pumpkin items. And guess what? So are we! This month we’re giving you endless pumpkin-based recipes in the form of cupcakes, cookies, cakes, and more! These Vegan White Chocolate Pumpkin Cookies are the best way to spend your time baking. It’s chewy, rich in flavor, and filled with all things pumpkin spice. We’re giving you some ultimate vegan baking tips paired with this amazing recipe!
White Chocolate Pumpkin Cookies
These White Chocolate Maple Pumpkin cookies are vegan, fast, chewy, and absolutely amazing. Surprisingly, many people are not fans of the pumpkin flavors, but if it’s placed in a warm cookie with chocolate chips and a gooey crumb, it’s the greatest dessert ever. You can taste hints of pumpkin spice, rich maple flavors, and creamy white chocolate in every bite. White chocolate is known to be maid with dairy milk. Pascha’s Vegan White Chocolate Chip Cookies is the best vegan replacement for white chocolate chips!
Vegan baking can be challenging for most. Going plant-based doesn’t mean you give up on your favorite desserts. All it means is, adjusting your recipe and enjoy the same delicious treats that you would any other way! The biggest part is finding great substitutes. These are a list of our favorite substitutes used in making vegan desserts:
- Eggs: applesauce, flaxseed, bananas, pumpkin puree, or egg replacers (Bob’s Red Mill Egg Replacer is a fantastic substitute!)
- Milk/Sour Cream/Yogurt: Almond, cashew, coconut, oat, or soy milks, or plant based yogurts & sour cream
- Butter: Vegetable oil, canola oil, coconut oil, or vegan butter
- Honey: Agave nectar, liquid sweeteners
Using these substitutes in your baking will give you the best vegan recipes without compromising taste or flavor!
pumpkin baking season
It’s pumpkin season! There are 3 ways to incorporate amazing pumpkin flavors in your desserts:
- Pumpkin Puree
- Pumpkin puree is probably the most common way to include
- Pumpkin Spice
- Pumpkin pie spice is very similar to chai spice, and if we’re really honest, I sprinkle this spice into my other desserts throughout the year, not only during the fall. It’s just so good. It’s the fastest way to get a spicy pumpkin flavor without overpowering the extracts in the dessert. You can use it in scones, muffins, cakes, pretzels, and even bagels!
- Pumpkin Extract
- Pumpkin Extract is exactly like vanilla extract. If you don’t have pumpkin puree or pumpkin spice, this still gets the job done!
Let’s get to baking!
Vegan White Chocolate Pumpkin Cookies
- 1 cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp pumpkin spice
- ½ tsp salt
- ¼ cup coconut oil melted
- ¼ cup brown sugar
- ¼ cup white sugar
- ¼ cup pumpkin puree
- 3 tbsp maple syrup light grade/rich flavor
- 1 tsp vanilla extract
- ½ cup white chocolate chips vegan
- ¼ cup powdered sugar
- 2 tsp almond milk
- In a small bowl, mix flour, baking powder, baking soda, pumpkin spice, and salt together. Set aside.
- In a separate medium bowl, mix oil, sugar, pumpkin puree, maple syrup, and vanilla extract together.
- Add 1/2 the dry ingredients into the wet ingredients. Mix until all flour is absorbed. Add the remaining 1/2 of the dry ingredients. Once fully absorbed, add chocolate chips and mix well. Seal cookie dough tightly and set in the fridge for 45-60 minutes.
- Preheat oven to 350 degrees F.
- Using a cookie scooper (or a spoon) roll cookie dough into 1 inch balls. Set on parchment paper 4 inches apart.
- Bake for 12-14 minutes. Let cookies cool for 10-15 minutes before transferring to a wire rack or a plate.
- For glaze, mix 2 tsp of almond milk with 1/4 cup powdered sugar. Mix until it forms a thick glaze. Drizzle onto cool cookies.
- Top off with cinnamon or more pumpkin spice!
Get up close and personal with these cookies! Checkout our Instagram Reel & see how moist & perfect these cookies actually are!
What pumpkin desserts are you excited to bake this fall? Tell us in the comments!