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.

Servings:

Author:

Prep Time
10 minutes

Cook Time
25 minutes

Course:

Dessert Small Bites & Snacks

Cuisine:

American Vegan

Keywords:

fall fall foods 10-minute dish Halloween

Instructions

1 Assemble all ingredients. Preheat the oven to 375℉.
2 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.
3 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.
4 Mix gently, using a folding motion, until dry and wet ingredients are mixed into
a thick batter or very wet soft cookie dough.
5 If desired, fold in chopped walnuts, pecans, or chocolate chips (check label if
they need to be vegan).
6 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).
7 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.

Vegan Pumpkin Ale Spice Cookies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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