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Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Mix until well incorporated.
- In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 18-20 minutes, or until the edges are slightly golden and the center is set.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, top with vegan whipped cream and a dusting of cinnamon.
Chef’s Tips
- For added flavor, consider using fresh pumpkin puree instead of canned.
- Store leftover cookies in an airtight container to keep them fresh.
- Experiment with different spices like nutmeg or ginger for more depth of flavor!
Nutrition (per serving)
Approximately 150 calories, 2g protein, 22g carbs, 6g fat
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