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Top 100 Recipes > Vegan Food > Warmly Spiced Vegan Halloween Pumpkin Cookies – A Sweet Treat for All
Vegan Food

Warmly Spiced Vegan Halloween Pumpkin Cookies – A Sweet Treat for All

October 26, 2024
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4 Min Read
10 Healthier Halloween Treats That Are Vegan! – One Green Planet
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As the spooky season approaches, why not whip up a delightful batch of pumpkin cookies that are sure to bring smiles to your loved ones’ faces? These bite-sized treats are delightfully soft and chewy, offering a playful eating experience. Why not get creative and whip up an additional chocolate indulgence using the remaining chocolate needed for decoration?

Contents
Halloween Pumpkin Cookies [Vegan]Pumpkin Puree 1/2 cup All-purpose Flour 1 3/4 cups Baking Soda 1 teaspoon Salt 1/2 teaspoon Sugar 1 cup Maple Syrup 1/4 cup Coconut Oil 1/2 cup Vegan Egg Replacer 2 teaspoons Pumpkin Pie Spice 1 teaspoonFor the Dough:For the Chocolate:Whisking Up a Spooky Treat: Vegan Halloween Pumpkin Cookies RecipeTo Make the Cookies:To Make the Chocolate:NotesHalloween Pumpkin Cookies (Vegan)

Halloween Pumpkin Cookies [Vegan]

Pumpkin Puree 1/2 cup
All-purpose Flour 1 3/4 cups
Baking Soda 1 teaspoon
Salt 1/2 teaspoon
Sugar 1 cup
Maple Syrup 1/4 cup
Coconut Oil 1/2 cup
Vegan Egg Replacer 2 teaspoons
Pumpkin Pie Spice 1 teaspoon

For the Dough:

  • 1/2 cup all-purpose flour
  • 1/2 cup spelt flour
  • 1/2 teaspoon baking powder
  • 1/2 cup coconut sugar
  • 4 tablespoons vegan butter
  • 1 1/2 cups pumpkin, cubed
  • 45 raw pumpkin seeds

For the Chocolate:

  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • A pinch of sea salt

Whisking Up a Spooky Treat: Vegan Halloween Pumpkin Cookies Recipe

To Make the Cookies:

  1. Preheat oven to 350ºF.
  2. Steam 1/2 cup’s worth of pumpkin cubes. Set aside to cool.
  3. Combine 1/2 cup all-purpose flour, 1/2 cup spelt flour, and 1/2 teaspoon baking powder in a bowl, whisking until well incorporated.
  4. Combine the steamed pumpkin, four tablespoons of vegan butter, and one-half cup of coconut sugar in a separate bowl. Scoop out the pumpkin’s insides, then mash with a fork or utilize a handheld blender to break it down, stirring all ingredients together until the mixture is velvety smooth and harmoniously combined.
  5. Combine the wet ingredients with the dry ingredients, stirring thoroughly with a wooden spoon until a smooth and uniform dough forms. That’s okay; it will be sticky. If the dough feels overly tacky, you can simply sprinkle on some additional flour to achieve the perfect consistency. Allow the dough to pause its rising process for exactly 10 minutes.
  6. Arrange a baking sheet with a Silpat mat (or parchment paper) in place. Form small, spherical portions of dough into perfectly rounded shapes, then delicately press each one into a flat disc. Bake for 15 minutes.
  7. Adorn each cookie with a trio of pumpkin seeds, carefully positioning them at the apex, pointy ends inward.
  1. Combine one-quarter cup of coconut oil, one-quarter cup of unsweetened cocoa powder, one-eighth teaspoon of vanilla extract, two tablespoons of pure maple syrup, and a light sprinkle of salt in a glass mixing bowl. Carefully add a moderate amount of water to a large pot that can accommodate your bowl with a little extra room, allowing the contents to hang slightly above the surface. Reduce the heat to a gentle simmer, then carefully place the glass bowl containing the chocolate into the pot, stirring steadily with a spoon until the chocolate melts smoothly and reaches a silky consistency. Remove from heat.
  2. Dip a toothpick into melted chocolate and craft playful pumpkin faces onto your cookies. Serve them immediately to enjoy their warm, gooey goodness.
See also  Golden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free] – One Green Planet

To Make the Chocolate:

  1. Pouring the remaining chocolate mixture into a prepared mould or shallow dish, place it in the freezer to set. Will you discover a sense of satisfaction as your hard work transforms into a delicious treat that awaits you at a later time? Once the mixture has fully set, carefully remove the resulting solid from its mold and transfer it to an airtight container for storage. Store the item in your freezer for later consumption.

Notes

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TAGGED: Vegan, Vegan Food
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Previous Article Spooky Scary Mini Halloween Pizzas Here is the rewritten text: Mini Monster Morsels: Spooky Scary Vegan Halloween Pizzas – Bite-sized indulgences that will make your little goblins scream with delight.
Next Article 100kg JAVA FRUIT | SWEET FRUIT JAM Recipe Cooking in Village | NAVAL PAZHAM | Black Plum Jamun Fruit Here is the rewritten text: **Sweet and Tangy Naval Pazham Jam Recipe** In this delightful recipe, we’ll be cooking with 100 kg of Java fruit, also known as sweet fruit jam. This traditional dish originates from rural villages where Naval Pazham, or black plum jamun fruits, are abundant. (Note: I have rewritten the text to make it more readable and coherent, while maintaining the original tone and style.)
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