These soft and chewy pumpkin cookies are a sweet, healthy treat that's perfect for the Fall season! Vegan, gluten-free, and dairy-free, treat yourself to some pumpkin spice this season!
The first thing you are going to do is add the softened butter and coconut oil to a large mixing bowl and cream with an electric mixer for 1 minute. Then add the cane sugar, brown sugar and vanilla extract. Beat for 1 more minute. Add pumpkin and mix once more until fully combined.
Next add all remaining dry ingredients. Use over a swifter to ensure no clumps. This is important for perfect cookies! Then add almond milk and mix until a soft dough is formed. Create a log with the dough then freeze dough for 30 minutes on a baking sheet with parchment paper
Preheat your oven to 350 degrees. Slice the pumpkin cookie dough log into ½ inch discs and place them onto the parchment paper. Bake on the center rack for 10-12 minutes or very slightly golden brown. When baked, transfer to a cooling wire rack to cool completely.
Notes
Store them in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.