Super Soft Pumpkin Cookies!

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October 24, 2017 by Virginia

This is a recipe many people have been asking me for!

It is always a hit at potlucks and family events. Use caution when baking these delicious treats… people will ask you to make it multiple times!

It is my go-to for Thanksgiving  and Halloween. Rather than write it out for each person who’s asked me, I finally decided to share it here!



  • 2 cups all-purpose flour (or gluten free flour)
  • 1⁄2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon*
  • 1⁄2 teaspoon ground nutmeg*
  • 1⁄4 teaspoon ground ginger*
  • 1⁄8 teaspoon ground cloves*
  • 1 cup granulated sugar
  • 1⁄2 cup brown sugar
  • 1⁄2 cup vegan margarine, softened (I used Earth Balance brand)*
  • 2 cups canned pumpkin
  • 1 teaspoon vanilla extract



  1. PREHEAT oven to 350 degrees F.
  2. Grease baking sheets.
  3. COMBINE flours, baking soda, and baking powder in medium bowl.
  4. Beat sugar and vegan (Earth Balance) butter in large bowl until well blended.
  5. Beat in pumpkin, spices, and vanilla extract until smooth.
  6. Gradually beat in flour mixture.
  7. Drop by rounded tablespoon onto prepared baking sheets.
  8. BAKE for 15 to 18 minutes or until edges are firm.
  9. Cool on baking sheets for 2 minutes;.
  10. Remove to wire racks to cool completely.
  11. ENJOY!!!!



  • *These cookies are so soft, they can be baked into a mini-muffin pan for ‘mini-cupcakes’ (in picture above)! No change in the recipe needed!
  • *Don’t have all the spices? You can use 1 + 1/2 tsp of pumpkin pie spice instead!
  • *Looking for a lowfat version? sub the vegan butter with 1/2 Cup Applesauce!
  • *Earth Balance Vegan Butter – The butter sticks work better here than the soft margarine in a tub.



Much Love,




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