These vegan pumpkin sugar cookies are soft batch baked! They are an easy festive cookie made with only 10 ingredients, and are topped with an irresistible cream cheese frosting!
These Soft Batch Pumpkin Sugar Cookies were one of the first holiday cookies I made years ago. I’ve loved them from the start, but have since tweaked them year after year to be even more melt-in-your-mouth delicious, and to pair perfectly with my cream cheese frosting . They are a must for your holiday baking. With only 10 ingredients, they’re really easy to make too!
Pumpkin spice cookies are a great choice for a Halloween party, a Thanksgiving dessert, your Christmas cookie platter, you name it. No matter what event or occasion you make them for, you are guaranteed to receive rave reviews from everyone who tries one!
And, if you can’t get enough when it comes to easy pumpkin dessert recipes, give these pumpkin cupcakes , this pumpkin pie , and this pumpkin sheet cake a try, too!
Why You’ll Love These Pumpkin Sugar Cookies
Making a batch of these pumpkin spice sugar cookies is the best way to brighten up your day. Here’s why I think you’ll love this recipe just as much as I do:
- Ultra-soft. These pumpkin cookies are so tender and melt-in-your-mouth soft. You’ll be hooked after the first bite!
- So comforting. Sweet brown sugar, cozy pumpkin spice, earthy cinnamon, vanilla, and rich pumpkin puree combine to create the most comforting cookie with all of your favorite fall flavors!
- Super easy. You can have these cookies prepped in 20 minutes, and then they only take 15 minutes to bake – it’s SO easy.
Notes on Ingredients
Let’s talk about what goes into these pumpkin spice cookies! If you’re looking for exact amounts or the full set of directions, check out the recipe card below.
- Vegan Butter – You could also use unrefined coconut oil, but vegan butter is much easier to work with.
- Brown Sugar – You can also use coconut sugar or organic cane sugar. The sugar of course not only adds sweetness, but the moisture needed for the cake.
- Bob’s Red Mill Unbleached White All Purpose Flour – This is my go-to flour for these cookies and my baked goods. The texture is spot on (thanks to the combination of unbleached, enriched flour and malted barley) and combines so well with all the other dry and wet ingredients. I love to sift my flour first for a great rise. It also has a 10-12% protein content, so it’s excellent for yeasted breads like my no-knead dutch oven bread too, and even my pizza crust. You’ll definitely be reaching for this flour for all your baking needs!
- Baking Powder & Baking Soda – I use a combination here for a great rise but also a soft final product. Don’t substitute one for the other.
- Pumpkin Spice – This is one of my favorite spice mixes! If you don’t have any on hand, you can make your own with cinnamon, nutmeg, cloves, and ginger.
- Cinnamon – Some extra cinnamon brings out the warm, earthy sweetness in these cookies even more.
- Sea Salt – As always, if you’re using table salt, use way less since it’s almost double what you’re adding in when you use sea salt. I highly recommend sea salt for all my recipes!
- Vanilla Extract – Pure vanilla extract is definitely the way to go.
- Pumpkin Puree – Pumpkin puree adds so much to these cookies: flavor, moisture, an egg replacement, fiber, and even color! If you’re making it from scratch, just ensure the texture matches that of the photos to ensure the best cookies.
How to Make Pumpkin Sugar Cookies
The step-by-step directions for these vegan pumpkin cookies are super straightforward. Here’s what you’ll need to do:
- Combine the dry ingredients. In a small bowl, add the flour, baking powder and baking soda, pumpkin spice, cinnamon, and sea salt. Whisk everything together thoroughly, then set it aside.
- Cream the butter and sugar. In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mixer , beat until the mixture is thoroughly incorporated (about 5 minutes).
- Add the vanilla extract and the pumpkin puree. Blend until thoroughly incorporated, scraping down the sides of the bowl, for about 3 minutes.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet in two batches, and mix with your mixer until everything is incorporated. Scrape down the sides to gather all the dough and gently fold it in.
- Chill the dough. Form the dough into a large ball, or two smaller balls, and cover it with Saran wrap. Place it in the fridge for at least 2 hours to set up.
- Preheat the oven to 350F/180C . Next, remove the Saran wrap and scoop 1-2 tablespoons out of the dough. Roll this dough slightly between your fingers to form a ball. Place the dough ball on a lined cookie sheet, and repeat the process, leaving adequate space between each one. Make the dough balls higher rather than wider to ensure that they stay as thick as possible. Use more than one cookie sheet if necessary. Then, place the cookie sheet back in the fridge for 10 minutes to ensure that the dough is very cold.
- Bake the cookies. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
- Frost the cookies and enjoy. Remove the cookies and let them cool for exactly 10 minutes. Lightly spread cream cheese frosting on top and sprinkle them with pumpkin spice. Serve and enjoy!!
Tips for Success
Once you read through these quick tips and tricks, you’ll be a pumpkin sugar cookie pro!
- Give each cookie enough space to bake. You want to leave at least 2 inches between each cookie because they spread. I used 2 cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! Not only does the texture get better, but the frosting won’t melt. When they’re done, I remove them from the oven and let them cool still on the cookie sheet (I move the cookie sheet to a trivet). Just ensure you don’t leave them to cool on top of the still hot oven. This helps them to set, without over-baking them.
- Make these cookies gluten free. To do this, I recommend using my favorite gluten free flour – the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – and swapping it out for 2 cups in weight. The exact weight is on the packaging.
How to Store
Once frosted, these pumpkin spice sugar cookies can be stored in an airtight container in the fridge for 4-5 days. Feel free to let them come to room temperature before you snack on them! If you don’t want to frost them, you can store them in an airtight container at room temperature for a couple of days.
Can I Freeze Pumpkin Sugar Cookies?
Vegan pumpkin cookies that have not been frosted can be kept in the freezer for 1-2 months. Store them in an airtight container and then thaw them in the fridge before you frost and enjoy them!
More Pumpkin Dessert Recipes
You can never have too many pumpkin desserts! Check out some more below:
- Chocolate Chip Pumpkin Cookies
- Pumpkin Cheesecake Swirl Brownies
- Chocolate Chip Pumpkin Bread
- Rolled Pumpkin Spice Cookies
- Pumpkin Mug Cake
Ingredients
Vegan Pumpkin Cookies (Soft Batch)
- ½ cup vegan butter , or solid coconut oil
- 1 cup sugar , brown sugar (or coconut sugar or organic cane sugar)
- 2 cups Bob’s Red Mill Unbleached White All Purpose Flour , (or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for gluten free)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
½ batch ofCream Cheese Frosting
Instructions
Vegan Pumpkin Cookies (Soft Batch)
- In a small bowl, add the flour baking powder and baking soda, pumpkin spice, cinnamon and sea salt. Whisk together thoroughly. Set aside.
- In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
- Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients 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 or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
- Preheat oven to 350°F/180°C.
- Remove Saran Wrap and scoop 1-2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary.
- Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
- Remove and let cool for exactly 10 minutes. Lightly spread cream cheese frosting on top and sprinkle with pumpkin spice. Serve and enjoy!!
½ batch ofCream Cheese Frosting
- Once the cookies are completely cooled, frost with as much or as little vegan cream cheese frosting as you’d like. Refrigerate in an airtight tupperware for up to 3 days.
Notes
- Calories are for one cookie without cream cheese frosting.
- Can I make these gluten free? Yes you can! I recommend using my favourite gluten free flour – the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and swapping it out for 2 cups in weight. The exact weight is on the packaging.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! Not only does the texture get better, the frosting won’t melt. When they’re done, I remove them from the oven and let them cool still on the cookie sheet (I move the cookie sheet to a trivet). Just ensure you don’t leave them to cool on top of the still hot oven. This helps them to set, without over baking them.
- To store. Once frosted, these pumpkin spice sugar cookies can be stored in an airtight container in the fridge for 4-5 days. Feel free to let them come to room temperature before you snack on them! If you don’t want to frost them, you can store them in an airtight container at room temperature for a couple of days.
- To freeze. Cookies that have not been frosted can be kept in the freezer for 1-2 months. Store them in an airtight container and then thaw them in the fridge before you frost and enjoy them!
These vegan pumpkin sugar cookies are soft batch baked! They are an easy festive cookie made with only 10 ingredients, and are topped with an irresistible cream cheese frosting!
These Soft Batch Pumpkin Sugar Cookies were one of the first holiday cookies I made years ago. I’ve loved them from the start, but have since tweaked them year after year to be even more melt-in-your-mouth delicious, and to pair perfectly with my cream cheese frosting . They are a must for your holiday baking. With only 10 ingredients, they’re really easy to make too!
Pumpkin spice cookies are a great choice for a Halloween party, a Thanksgiving dessert, your Christmas cookie platter, you name it. No matter what event or occasion you make them for, you are guaranteed to receive rave reviews from everyone who tries one!
And, if you can’t get enough when it comes to easy pumpkin dessert recipes, give these pumpkin cupcakes , this pumpkin pie , and this pumpkin sheet cake a try, too!
Why You’ll Love These Pumpkin Sugar Cookies
Making a batch of these pumpkin spice sugar cookies is the best way to brighten up your day. Here’s why I think you’ll love this recipe just as much as I do:
- Ultra-soft. These pumpkin cookies are so tender and melt-in-your-mouth soft. You’ll be hooked after the first bite!
- So comforting. Sweet brown sugar, cozy pumpkin spice, earthy cinnamon, vanilla, and rich pumpkin puree combine to create the most comforting cookie with all of your favorite fall flavors!
- Super easy. You can have these cookies prepped in 20 minutes, and then they only take 15 minutes to bake – it’s SO easy.
Notes on Ingredients
Let’s talk about what goes into these pumpkin spice cookies! If you’re looking for exact amounts or the full set of directions, check out the recipe card below.
- Vegan Butter – You could also use unrefined coconut oil, but vegan butter is much easier to work with.
- Brown Sugar – You can also use coconut sugar or organic cane sugar. The sugar of course not only adds sweetness, but the moisture needed for the cake.
- Bob’s Red Mill Unbleached White All Purpose Flour – This is my go-to flour for these cookies and my baked goods. The texture is spot on (thanks to the combination of unbleached, enriched flour and malted barley) and combines so well with all the other dry and wet ingredients. I love to sift my flour first for a great rise. It also has a 10-12% protein content, so it’s excellent for yeasted breads like my no-knead dutch oven bread too, and even my pizza crust. You’ll definitely be reaching for this flour for all your baking needs!
- Baking Powder & Baking Soda – I use a combination here for a great rise but also a soft final product. Don’t substitute one for the other.
- Pumpkin Spice – This is one of my favorite spice mixes! If you don’t have any on hand, you can make your own with cinnamon, nutmeg, cloves, and ginger.
- Cinnamon – Some extra cinnamon brings out the warm, earthy sweetness in these cookies even more.
- Sea Salt – As always, if you’re using table salt, use way less since it’s almost double what you’re adding in when you use sea salt. I highly recommend sea salt for all my recipes!
- Vanilla Extract – Pure vanilla extract is definitely the way to go.
- Pumpkin Puree – Pumpkin puree adds so much to these cookies: flavor, moisture, an egg replacement, fiber, and even color! If you’re making it from scratch, just ensure the texture matches that of the photos to ensure the best cookies.
How to Make Pumpkin Sugar Cookies
The step-by-step directions for these vegan pumpkin cookies are super straightforward. Here’s what you’ll need to do:
- Combine the dry ingredients. In a small bowl, add the flour, baking powder and baking soda, pumpkin spice, cinnamon, and sea salt. Whisk everything together thoroughly, then set it aside.
- Cream the butter and sugar. In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mixer , beat until the mixture is thoroughly incorporated (about 5 minutes).
- Add the vanilla extract and the pumpkin puree. Blend until thoroughly incorporated, scraping down the sides of the bowl, for about 3 minutes.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet in two batches, and mix with your mixer until everything is incorporated. Scrape down the sides to gather all the dough and gently fold it in.
- Chill the dough. Form the dough into a large ball, or two smaller balls, and cover it with Saran wrap. Place it in the fridge for at least 2 hours to set up.
- Preheat the oven to 350F/180C . Next, remove the Saran wrap and scoop 1-2 tablespoons out of the dough. Roll this dough slightly between your fingers to form a ball. Place the dough ball on a lined cookie sheet, and repeat the process, leaving adequate space between each one. Make the dough balls higher rather than wider to ensure that they stay as thick as possible. Use more than one cookie sheet if necessary. Then, place the cookie sheet back in the fridge for 10 minutes to ensure that the dough is very cold.
- Bake the cookies. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
- Frost the cookies and enjoy. Remove the cookies and let them cool for exactly 10 minutes. Lightly spread cream cheese frosting on top and sprinkle them with pumpkin spice. Serve and enjoy!!
Tips for Success
Once you read through these quick tips and tricks, you’ll be a pumpkin sugar cookie pro!
- Give each cookie enough space to bake. You want to leave at least 2 inches between each cookie because they spread. I used 2 cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! Not only does the texture get better, but the frosting won’t melt. When they’re done, I remove them from the oven and let them cool still on the cookie sheet (I move the cookie sheet to a trivet). Just ensure you don’t leave them to cool on top of the still hot oven. This helps them to set, without over-baking them.
- Make these cookies gluten free. To do this, I recommend using my favorite gluten free flour – the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – and swapping it out for 2 cups in weight. The exact weight is on the packaging.
How to Store
Once frosted, these pumpkin spice sugar cookies can be stored in an airtight container in the fridge for 4-5 days. Feel free to let them come to room temperature before you snack on them! If you don’t want to frost them, you can store them in an airtight container at room temperature for a couple of days.
Can I Freeze Pumpkin Sugar Cookies?
Vegan pumpkin cookies that have not been frosted can be kept in the freezer for 1-2 months. Store them in an airtight container and then thaw them in the fridge before you frost and enjoy them!
More Pumpkin Dessert Recipes
You can never have too many pumpkin desserts! Check out some more below:
- Chocolate Chip Pumpkin Cookies
- Pumpkin Cheesecake Swirl Brownies
- Chocolate Chip Pumpkin Bread
- Rolled Pumpkin Spice Cookies
- Pumpkin Mug Cake
Ingredients
Vegan Pumpkin Cookies (Soft Batch)
- ½ cup vegan butter , or solid coconut oil
- 1 cup sugar , brown sugar (or coconut sugar or organic cane sugar)
- 2 cups Bob’s Red Mill Unbleached White All Purpose Flour , (or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for gluten free)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
½ batch ofCream Cheese Frosting
Instructions
Vegan Pumpkin Cookies (Soft Batch)
- In a small bowl, add the flour baking powder and baking soda, pumpkin spice, cinnamon and sea salt. Whisk together thoroughly. Set aside.
- In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
- Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients 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 or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
- Preheat oven to 350°F/180°C.
- Remove Saran Wrap and scoop 1-2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary.
- Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
- Remove and let cool for exactly 10 minutes. Lightly spread cream cheese frosting on top and sprinkle with pumpkin spice. Serve and enjoy!!
½ batch ofCream Cheese Frosting
- Once the cookies are completely cooled, frost with as much or as little vegan cream cheese frosting as you’d like. Refrigerate in an airtight tupperware for up to 3 days.
Notes
- Calories are for one cookie without cream cheese frosting.
- Can I make these gluten free? Yes you can! I recommend using my favourite gluten free flour – the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and swapping it out for 2 cups in weight. The exact weight is on the packaging.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! Not only does the texture get better, the frosting won’t melt. When they’re done, I remove them from the oven and let them cool still on the cookie sheet (I move the cookie sheet to a trivet). Just ensure you don’t leave them to cool on top of the still hot oven. This helps them to set, without over baking them.
- To store. Once frosted, these pumpkin spice sugar cookies can be stored in an airtight container in the fridge for 4-5 days. Feel free to let them come to room temperature before you snack on them! If you don’t want to frost them, you can store them in an airtight container at room temperature for a couple of days.
- To freeze. Cookies that have not been frosted can be kept in the freezer for 1-2 months. Store them in an airtight container and then thaw them in the fridge before you frost and enjoy them!
Vegan Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Vegan Pumpkin Cookies (Soft Batch)
- ½ cup vegan butter or solid coconut oil
- 1 cup sugar brown sugar (or coconut sugar or organic cane sugar)
- 2 cups Bob’s Red Mill Unbleached White All Purpose Flour (or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for gluten free)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
½ batch ofCream Cheese Frosting
Instructions
Vegan Pumpkin Cookies (Soft Batch)
- In a small bowl, add the flour baking powder and baking soda, pumpkin spice, cinnamon and sea salt. Whisk together thoroughly. Set aside.
- In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
- Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients 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 or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
- Preheat oven to 350°F/180°C.
- Remove Saran Wrap and scoop 1-2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary.
- Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
- Remove and let cool for exactly 10 minutes. Lightly spread cream cheese frosting on top and sprinkle with pumpkin spice. Serve and enjoy!!
½ batch ofCream Cheese Frosting
- Once the cookies are completely cooled, frost with as much or as little vegan cream cheese frosting as you’d like. Refrigerate in an airtight tupperware for up to 3 days.
Video
Notes
- Calories are for one cookie without cream cheese frosting.
- Can I make these gluten free? Yes you can! I recommend using my favourite gluten free flour - the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and swapping it out for 2 cups in weight. The exact weight is on the packaging.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! Not only does the texture get better, the frosting won’t melt. When they’re done, I remove them from the oven and let them cool still on the cookie sheet (I move the cookie sheet to a trivet). Just ensure you don’t leave them to cool on top of the still hot oven. This helps them to set, without over baking them.
- To store. Once frosted, these pumpkin spice sugar cookies can be stored in an airtight container in the fridge for 4-5 days. Feel free to let them come to room temperature before you snack on them! If you don’t want to frost them, you can store them in an airtight container at room temperature for a couple of days.
- To freeze. Cookies that have not been frosted can be kept in the freezer for 1-2 months. Store them in an airtight container and then thaw them in the fridge before you frost and enjoy them!
Nutrition
Vegan Pumpkin Cookies with Cream Cheese Frosting https://jessicainthekitchen.com/pumpkin-sugar-cookies-vegan-gluten-free/ October 29, 2021
Here’s absolutely everything you know about how to make spaghetti squash! My tricks on how to make it turn out perfect (no soggy squash!) and what you can do with it.
There are many tutorials on cooking spaghetti squash on the internet, and I thought about differentiating this one by calling it “How to Make Spaghetti Squash You’ll Actually Want to Eat.” Because when it comes to spaghetti squash, technique is everything —use the wrong cooking method and you’re left with a squash that’s watery, bland, and not all that appetizing. With the method I share below, you’re guaranteed squash that forks up into perfectly tender strings, with a lightly caramelized flavor from roasting.
Now, if you’ve never had spaghetti squash before, you may be wondering, “Does it actually taste like spaghetti?” Not to be the bearer of bad news, but it’s definitely more of a replacement for spaghetti in form rather than flavor. It’s not all bad news though, because spaghetti squash tastes better than pasta when it’s made right. While pasta is basically a vehicle for whatever sauce you add to it, spaghetti squash brings its own flavor to the table! (And really, if we were comparing spaghetti squash to a pasta, I’d say it’s more like angel hair!)
A Quick Spaghetti Squash Primer
Spaghetti squash is shaped like a big oval, and although Wikipedia says it comes in a variety of colors, I’ve really only seen it in shades of yellow myself. The flesh inside also ranges in color from a pale yellow to an yellow-orange-goldenrod type of shade. When you’re at the store or farmers market choosing a spaghetti squash, the deeper yellow ones tend to be the ripest and most ready to eat; look for one that doesn’t have any gashes or soft spots.
Can You Use It as a Substitute for Other Winter Squash?
Nope! And the reverse is true, too—you can’t substitute, say, a butternut squash in a recipe that calls for spaghetti squash. While virtually every other winter squash variety is interchangeable, spaghetti squash is the single outlier thanks to its stringy texture.
How Do You Store It?
You’ve probably noticed that spaghetti squash is never refrigerated at the grocery store. The same goes for when you bring it home! Just keep it in a cool, dry place on the counter. It should last about 2 weeks like this, but it may last even longer depending on when it was harvested. If you’re buying from a farmstand, you can ask the farmer!
How to Make Spaghetti Squash
Making spaghetti squash is easy—in fact, I think the hardest part is cutting it. You’ll start with one spaghetti squash and olive oil for drizzling. Here’s what you’ll need to do:
Prepare. Preheat oven to 400ºF and cut the spaghetti squash in half lengthwise using a very sharp chef’s knife. Scoop out the pulpy center and seeds. (The seeds can be saved and roasted just like pumpkin seeds!)
Bake. Place the squash halves cut-side-up on a lined baking sheet. Drizzle the insides with olive oil, then bake for 30 to 45 minutes, or until the tops are caramelized on the edges and the squash can be easily pierced with a fork, but is still tender.
Cool and make “noodles.” Take the baking sheet out of the oven and let the squash cool a bit. If the squash has liquid collecting in the center, pat it with a paper towel to absorb it, then use a fork to scrape the flesh from side to side until it resembles spaghetti noodles.
Why This Method Works
I’ve tried so many ways to make spaghetti squash and this is my favorite. I feel like the microwave method lacks flavor; roasting the squash cut-side-down in the oven traps the steam inside and has a tendency to make the flesh so moist that it doesn’t properly noodle. (I guess noodle isn’t a verb, but you know what I mean!)
How to Use Spaghetti Squash
And now it’s time to answer the big question: how can you use spaghetti squash? You know I have plenty of ideas for you!
- Serve it alongside Chickpea Tikka Masala or another favorite curry instead of rice.
- Use to make Vegan Sesame Noodles .
- Pair it with Homemade Marinara and Meatballs .
- Make Spaghetti Squash Alfredo , vegan-style.
- Toss it with Vegan Pesto and cherry tomatoes.
- Make Spaghetti Squash Lasagna Boats .
Ingredients
- 1 spaghetti squash
- Olive oil to drizzle
Instructions
- Preheat oven to 400°F/200°C.
- Cut the spaghetti squash in half lengthwise and spoon out all the insides. All the stringy bites and the seeds.
- Drizzle with some olive oil and place cut side up on a lined baking sheet.
- Bake for 30 to 45 minutes until the sides are slightly brown and squash is fork tender but still slightly firm. You’ll want to bake it for 30 minutes for a small spaghetti squash and 45 for a larger one.
- Remove from the oven and allow to cool slightly. Pat with a paper towel to remove any water that has formed.
- Using a fork, scrape the squash from side to side until it resembles spaghetti. Don’t pierce through the squash at the bottom or sides.
