Delicious as Halloween treat or for any time you have extra pumpkin, this recipe is easy and makes a giant batch of 48 cookies. Perfect for sharing all year round!
No doubt October is the season for pumpkins. Of course, with Halloween, many of us are looking for ways to use the inevitable supply of pumpkins that make it into the home. Fortunately, in Australia some varieties of pumpkin grow all year round, so fresh pumpkin is readily available.
These Vegan Pumpkin Cookies are the answer to large-batch cookies for Halloween as they’re easy, tasty, and will make good use of extra pumpkin you might have. Although they’re so delicious you might end up making them all year-’round.
Vegan Pumpkin Cookies
I’ll be the first to admit the idea of a pumpkin cookie didn’t sound all that appealing. Yet, these cookies surprised me with flavour, especially the hint of ginger that rounded off the gentle spices added to the batter.
If you can, prepare the pumpkin by boiling and mashing the day ahead. Pop in a fine sieve over a bowl and allow to drain in the fridge to remove all excess moisture. The cookies will crisp up a little more nicely with the maximum of water removed from the pumpkin base.
Most cookie batters I make yield around 12 – 20 cookies. This batter yields a whopping 48 cookies, so it’s the perfect size batch for Halloween or for sharing with larger groups. I popped the finished batch (less 6 or so…) into the MVG Pantry and they were gone in the blink of an eye.
It’s useful to know these cookies are best eaten on the day of baking.
Vegan Pumpkin Cookies
Equipment
- Large Saucepan
- Large Mixing Bowl
- Sieve
- Sheet Trays/ Cookie Trays
Ingredients
- 2 cups Raw Sugar
- 2 cups Cooked Pumpkin approximately 3 cups raw pumpkin
- 1 cup Olive Oil
- 2 teaspoons Vanilla Essence
- 4 cups Self-Raising Flour sifted
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Nutmeg
- ½ teaspoon Ground Ginger
- 2 cups Raisins
Instructions
- Cook pumpkin by cutting into cubes and boiling until tender. Mash and then put into a sieve over a bowl to allow all excess water to drain. If possible, prepare the pumpkin the day before and allow to drain overnight in the fridge.2 cups Cooked Pumpkin
- Preheat oven to 180°C and grease or line baking trays.
- Combine sugar, oil, pumpkin and vanilla.2 cups Raw Sugar, 2 cups Cooked Pumpkin, 1 cup Olive Oil, 2 teaspoons Vanilla Essence
- Add remaining ingredients and mix well.4 cups Self-Raising Flour, 1 teaspoon Salt, 1 teaspoon Ground Cinnamon, 1 teaspoon Nutmeg, ½ teaspoon Ground Ginger, 2 cups Raisins
- Drop spoonfuls onto baking trays and cook until golden. Check after 12 minutes, may take up to 20 minutes.
Notes
Nutrition
Did you make this recipe?
Please let me know if it turned out for you! Leave a comment below and tag @modernveganguide on Instagram and hashtag it #modernveganguide