Description
These delightful Vegan Pumpkin Crinkle Cookies are the perfect seasonal treat, featuring a soft, cake-like interior infused with warm cinnamon and vibrant pumpkin. By using mashed banana as a natural binder instead of eggs, these cookies achieve a tender texture that pairs perfectly with their signature crackled, powdered-sugar exterior. They are simple to prepare, entirely plant-based, and offer a stunning visual contrast that brings a touch of professional bakery elegance to your home kitchen for any autumn gathering.
Ingredients
1 cup canned pumpkin puree (100% pure)
1/2 cup mashed ripe banana
1 cup organic granulated sugar
1/2 cup melted coconut oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup powdered sugar (for rolling)
Instructions
In a large mixing bowl, whisk together the pumpkin puree, mashed banana, sugar, and melted coconut oil until smooth.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Cover the dough and refrigerate for at least 1 hour to firm up the consistency.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop small portions of dough, roll into balls, and generously coat each in powdered sugar.
Place on the prepared baking sheet and bake for 12-15 minutes until set.
Allow to cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Ensure the pumpkin puree is not pumpkin pie filling. The dough must be chilled sufficiently to ensure the cookies hold their shape and the sugar crackles properly. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg