These Rolled Pumpkin Spice Cookies are the perfect holiday cookie!! They’re deliciously spiced, easy to make, vegan and have the perfect texture!
It’s official: my lifetime love for pumpkin has grown even more this season. I think as soon as it hit September 1, I grabbed my first small container of pumpkin purée, thinking I wouldn’t need much. A week later and four containers later, I realised it was time to just buy some pumpkin. I followed my handy dandy homemade pumpkin purée recipe to whip up a whole batch to keep me stocked for the season. Needless to say – I love pumpkin, and I LOVE these Vegan Rolled Pumpkin Spice Cookies!
I wanted to try out something different with these cookies. I haven’t made rolled cookies in a while – not since my Jessiker Bakes day running an at-home bakery. Wow, those were some interesting times. I had every single baking device possible, and soooo many cookie cutters! Every shape, every size, every category. There’s just something fun and festive about pressing shapes into rolled cookie dough. I also loved a good solid sugar cookie. The type that is soft but also chewy. With these cookies, I knew what I was looking for and so the creations began.
Not that long after, I had created a beautifully spiced (all the pumpkin spice) sugar cookie that was a delicious mix of crunchy, slightly soft on top and chewy. I went out of my way to ensure that this batter was so easy that you could easily whip it up twice in a week while watching a tv show – which is, exactly what I did. Trust me, one bite and you’re all in.
Let’s talk ingredients. These pumpkin spice cookies also have actual pumpkin in there! It’s my go-to ingredient to make everything thick and soft. From chocolate chip cookies , to cornbread to even pumpkin quinoa chili . There’s only 1/4 cup in there so it doesn’t taste like pumpkin, but it sure helps with the texture of the cookies. In combination with my usual mix of cookie ingredients, I used my favourite vanilla extract, Nielsen-Massey Vanillas .
I opted specifically for their Madagascar Bourbon Pure Vanilla Extract . If you’ve been a reader here before, then you know that I LOVE this vanilla extract. I love their dedication to high-quality ingredients and products – including but not limited to hand-picked vanilla beans, cold extraction process, while being all-natural, Non-GMO Project verified, vegan and gluten free. I also love the sweet and creamy flavour that this specific vanilla extract lends to these cookies. I’ve shared before about how it was the first one I ever used back when I had my baking business, and decided to stick with it, even keeping my massive (empty) bottle of it for quite some time.
I’m especially loving Nielsen-Massey’s Better Your Bake campaign. Baking has been in my family for generations. With my grandma having her own catering business, and my mom always making Christmas cake every season and so many more memories. No wonder I fell in love – it’s in my blood! Gav even jokes that he knows when it’s holiday season because I seem to bake constantly, just because . That being said, it helps that I’ve learned many of the basics and so it comes easily and naturally to me. Nielsen-Massey’s Better Your Bake campaign is designed to help you master the basics of baking, so that you can get straight to the enjoying (and all the taste testing, of course).
One of my favourite parts of baking is that I feel like I can get lost in the rhythm of it. It allows me to free my mind of overthinking in that moment, and instead just focus on the mindfullness of the process. To this date, I’ve baked over 500 times, so clearly I’ve been loving the benefits of it! Nielsen-Massey did a six-part series sharing lots of baking basics for you to master, complete with step-by-step videos. You can head over to betteryourbake.com to follow along. I decided to cover “ How to Roll Cookie Dough ” because – who doesn’t love cookies? I go step by step in these photos, and in the instructions below.
All in all, this cookie dough will be whipped up in just a few minutes, rested, rolled then baked. It’s the perfect new cookie dough to make for this holiday season and beyond. If you aren’t already following me on IG, I also detailed it last week in video format over on my stories. It’s an easy to follow method that’ll guarantee your cookie dough won’t be sticking to your rolling pin ever. Seriously, always roll your cookies like this!
I kept it pretty simple for you! But, be sure to spruce these cookies up even more with maybe a pumpkin shape, or even icing sugar on the cookies. Either way they’ll taste absolutely delicious and will be perfect for the holiday season. Eat up and enjoy friends!
Ingredients
- 1 1/2 cups flour of choice , regular all-purpose flour or gluten-free flour mix (192g)
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup vegan butter , (56g)
- 1/2 cup cane sugar , or brown sugar, coconut sugar or any granulated sugar, (105.3g)
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/4 cup pumpkin purée , (112.5g)
Instructions
- Preheat oven to 350°F/180°C. Line a baking sheet and cut two sheets of parchment paper to fit the baking sheet. Set aside for now.
- In a small bowl, add the flour, baking powder and baking soda, pumpkin spice and sea salt. Whisk together thoroughly. Set aside.
- In a large bowl, add the vegan butter and the brown sugar. With a standing mixer or a hand mix, beat together until thoroughly incorporated, about 5 minutes. Add in the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and the pumpkin puree. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the flour mixture to the wet in two batches and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.
- Form dough into a large ball and cover with reusable wrap. Place in the fridge for at least 30 minutes to set up.
- Place the two sheets of parchment paper on the counter (put baking sheet aside for now) and place slightly chilled cookie dough between the two sheets of parchment paper. Press down slightly. Using your rolling pin, roll the cookie dough from the centre, rolling away from your body, back and forth. Repeat, rotating the parchment paper about 45 degrees to help with rolling and to ensure even rolling, until the cookie dough is flat and about 1/4” thick.
- When all rolled out, place the parchments on the baking sheet and back into the fridge for about 20 minutes to hold the shape.
- Remove baking sheet from fridge and peel off the top layer of parchment paper. Set out a small amount of flour on the counter and press your clean cookie dough cutter into it. This will help to ensure the cookie cutter does not stick to the dough.
- Press firmly into the dough, cutting out your cookies. When all the cookies have been stamped, remove the excess dough. You can flatten this and make even more cookies from it! Leave a bit of space in between each cookie.
- Bake for 10-12 minutes: 10 for slightly softer, 12 for firmer. Remove and let cool slightly. Serve with frosting and chopped walnuts or cookies and enjoy!
Rolled Pumpkin Spice Cookies (Vegan)
Ingredients
- 1 1/2 cups flour of choice regular all-purpose flour or gluten-free flour mix (192g)
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup vegan butter (56g)
- 1/2 cup cane sugar or brown sugar, coconut sugar or any granulated sugar, (105.3g)
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/4 cup pumpkin purée (112.5g)
Instructions
- Preheat oven to 350°F/180°C. Line a baking sheet and cut two sheets of parchment paper to fit the baking sheet. Set aside for now.
- In a small bowl, add the flour, baking powder and baking soda, pumpkin spice and sea salt. Whisk together thoroughly. Set aside.
- In a large bowl, add the vegan butter and the brown sugar. With a standing mixer or a hand mix, beat together until thoroughly incorporated, about 5 minutes. Add in the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and the pumpkin puree. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the flour mixture to the wet in two batches and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.
- Form dough into a large ball and cover with reusable wrap. Place in the fridge for at least 30 minutes to set up.
- Place the two sheets of parchment paper on the counter (put baking sheet aside for now) and place slightly chilled cookie dough between the two sheets of parchment paper. Press down slightly. Using your rolling pin, roll the cookie dough from the centre, rolling away from your body, back and forth. Repeat, rotating the parchment paper about 45 degrees to help with rolling and to ensure even rolling, until the cookie dough is flat and about 1/4” thick.
- When all rolled out, place the parchments on the baking sheet and back into the fridge for about 20 minutes to hold the shape.
- Remove baking sheet from fridge and peel off the top layer of parchment paper. Set out a small amount of flour on the counter and press your clean cookie dough cutter into it. This will help to ensure the cookie cutter does not stick to the dough.
- Press firmly into the dough, cutting out your cookies. When all the cookies have been stamped, remove the excess dough. You can flatten this and make even more cookies from it! Leave a bit of space in between each cookie.
- Bake for 10-12 minutes: 10 for slightly softer, 12 for firmer. Remove and let cool slightly. Serve with frosting and chopped walnuts or cookies and enjoy!
Nutrition
Rolled Pumpkin Spice Cookies (Vegan) https://jessicainthekitchen.com/rolled-pumpkin-spice-cookies/ September 26, 2019
These Pumpkin Chocolate Chip Pancakes are prepped in 10 minutes! Absolutely delicious, filled with pumpkin flavour, trust me you’re going to want to make these!
I’m trying to do more of the things that make me genuinely happy. Hello chirping with the bird next door. Hello dancing like no one is watching. Hey there daily journaling. Why, hello standing in the sun (with sunscreen of course) to soak up some vitamin D! I briefly mentioned it on my IG because, life is meant to be living it to the max!
Believe it or not, these pancakes line up exactly with that. I LOVE making breakfast, it’s my favourite meal of the day. So much so that you can sometimes find me having breakfast for dinner, and no, I don’t mean brinner meals like chilaquiles that easily transfer (although these are amazing and need to be a blog post). I mean good old pancakes or Ackee and saltfish for dinner. Adulting at its finest.
I love pancakes of all shapes and sizes. In fact, it might be the most found recipe on the blog! I had a REAL pining to make these Pumpkin Chocolate Chip Pancakes. I’m having like pumpkin fever, and Gav just bought even more pumpkin for me to purée. So I got up the next morning and whipped these pancakes into shape! The batter smelled absolutely heavenly and I couldn’t wait to taste one right out the pan, piping hot, melting chocolate. Good grief.
Hello heaven! These pumpkin chocolate chip pancakes are DIVINE! I even used my keto chocolate chips so I wasn’t going heavy on the sugar too early in the morning. They’re a delicious, spiced and tasty breakfast to enjoy as many times throughout this season and beyond.
How to Make Pumpkin Chocolate Chip Pancakes
Making these pancakes couldn’t be easier. The batter is whipped up literally in 5-10 minutes, then you cook them. I always let my nut milk and apple cider vinegar sit first to make a vegan buttermilk, then mix the rest of the ingredients in the meantime.
As usual, I used my favourite gluten free flour for these pancakes – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . If you’ve read any of my gluten free recipes then you know I love this flour so much and have been using it for years, constantly. I constantly have bags of this flour in our fridge because I use it for – EVERYTHING . For new recipes and old, including my favourite vegan mug brownie . It substitutes perfectly every time for regular flour and leaves me doing a little gluten free dance.
Okay, dances and pancakes and mug brownies aside, this Bob’s Red Mill Gluten Free 1-to-1 Baking Flour really is fantastic. I absolutely love the consistency – it’s fluffy and light – and truly is my favourite blend. Sweet or savoury, it’s your friend. While I love using it in pancakes, I think my most memorable use of it is in my cauliflower bites last year. My goodness. Those were such a treat! My point is, know that you will definitely be using the entire bag of this flour. I know often times you guys may worry if your gluten free flours will go waste, and this is so versatile it works for everything. Instead, you’ll be re-ordering new bags when it runs out!
Pancake Ingredients
The ingredients in these pumpkin chocolate chip pancakes are pretty straight forward and all lend to a perfect pancake. There’s of course pumpkin! Apart from the fact that these are actually pumpkin pancakes, it’s the perfect fat replacement and adds a unique and delicious flavour to the pancakes, while adding fibre. Instead of my usual maple syrup, I added organic cane sugar since I always picture pumpkin with a cane or brown sugar. Pumpkin spice is a MUST here, and if you can’t find it, know you can easily mix some spices in your cupboard together to make it yourself!
I hope you enjoy these pancakes friends! They’re amazing to make with kids too, by the way! Eat up and enjoy!
More Pumpkin Breakfast Recipes
If you love these pumpkin chocolate chip pancakes, check out some of these other pumpkin breakfast ideas!
- Vegan Pumpkin Waffles
- Gluten Free Pumpkin Pancakes
- Pumpkin Muffins
- Pumpkin French Toast
Ingredients
- 1 1/4 cups unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1 1/2 cups 222g Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1 flax egg
- 3 tablespoons cane sugar or brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup chocolate chips
Instructions
- Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside – this will make the vegan buttermilk.
- In a large bowl, whisk the gluten free flour, baking powder, baking soda, salt and pumpkin pie spice.
- Add the flax egg, brown sugar and pumpkin into the vegan buttermilk mixture and whisk until just combined and smooth. Pour into the dry ingredients and mix together until just mixed, folding over to fully incorporate. Add in the chocolate chips and fold over one more time. The batter will thicken slightly while you wait for the griddle pan to heat up.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top, then pop. Allow to cook for 2-4 more minutes and then flip the pancakes over. Cook for about 2-4 more minutes until batter is cooked through.
- Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
