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Vegan Pumpkin Butter Cookies

I don’t know of a better fall activity than getting cozy in my apartment and baking a pumpkin treat.  So once I had whipped up pumpkin butter (see previous post: www.thefussyfork.com/vegan-pumpkin-butter), I knew I had to make Pumpkin Butter Cookies.  Why? Because nothing welcomes the holiday season like pumpkin shaped cookies!


[caption id="attachment_1371" align="alignnone" width="640"]Vegan Pumpkin Butter Cookies on Tray Vegan Pumpkin Butter Cookies on Tray[/caption]


The recipe for the cookies (like the pumpkin butter) can be found in the cookbook, Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kiminsky.



First, I gathered my ingredients.


[caption id="attachment_1248" align="alignnone" width="640"]Pumpkin Butter Cookie Ingredients Pumpkin Butter Cookie Ingredients[/caption]


Ideally, you want the vegan butter you are mixing in to be room temperature.  If this is not possible, be extra vigilant for hidden lumps!


[caption id="attachment_1249" align="alignnone" width="640"]Pumpkin Butter and Butter in Bowl Pumpkin Butter and Butter in Bowl[/caption]


Soon, I had creamed together the vegan butter and pumpkin butter.


[caption id="attachment_1250" align="alignnone" width="640"]Pumpkin Butter and Butter Creamed Together Pumpkin Butter and Butter Creamed Together[/caption]


It was then time for the dry ingredients.  Remember to add the dry ingredients in increments, so they don’t puff up into a cloud once the mixer is turned on!


[caption id="attachment_1251" align="alignnone" width="640"]Adding Dry Ingredients to Pumpkin Butter Cookies Adding Dry Ingredients to Pumpkin Butter Cookies[/caption]


After blending the ingredients together, I ended up with a crumbly, dry mixture.  I was worried I had done something wrong.  However, I found that when I used my hands to knead the dough, it stuck together!


[caption id="attachment_1252" align="alignnone" width="536"]Forming Dough Ball for Pumpkin Butter Cookies Forming Dough Ball for Pumpkin Butter Cookies[/caption]


I kept going, until I had created one big ball of dough.


[caption id="attachment_1253" align="alignnone" width="640"]Pumpkin Butter Cookie Dough Ball Pumpkin Butter Cookie Dough Ball[/caption]


After the dough spent 30 minutes in the refrigerator, it was the moment of truth.  Would I be able to create anything that even closely resembled a pumpkin?

I took a small piece of dough, a little smaller than the size of a doughnut hole, and formed it into a ball.  I then gently flattened the top and bottom of the ball and used the side of a toothpick to create vertical lines like those found on a pumpkin.  Finally, I placed a pumpkin seed in the top of the cookie to act as a stem.  The end result was a cookie that actually looked like a pumpkin!


[caption id="attachment_1254" align="alignnone" width="640"]Pumpkin Butter Dough Formed into Pumpkins Pumpkin Butter Dough Formed into Pumpkins[/caption]


The cookies went on a cookie sheet lined with parchment paper and into the oven!


[caption id="attachment_1255" align="alignnone" width="640"]Pumpkin Cookie Dough on Cookie Sheet Pumpkin Cookie Dough on Cookie Sheet[/caption]


20 minutes later, I had warm, pumpkin butter, pumpkin shaped cookies!


[caption id="attachment_1256" align="alignnone" width="640"]Pumpkin Butter Cookies on Cookie Sheet Pumpkin Butter Cookies on Cookie Sheet[/caption]


These cookies aren’t just for looks – they are dense, soft, and rich.  They pair well with a cup of tea or non-dairy milk!


[caption id="attachment_1257" align="alignnone" width="320"]Pumpkin Butter Cookies in Basket Pumpkin Butter Cookies in Basket[/caption]



Vegan Pumpkin Butter Cookies
  • ½ cup pumpkin butter (see recipe at www.thefussyfork.com/vegan-pumpkin-butter)
  • ½ cup non-dairy butter (like Earth Balance)
  • ¼ cup sugar
  • 2 and ⅔ cup flour
  • 4 teaspoons cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½ teaspoon salt
  • pumpkin seeds
  1. Mix pumpkin butter and non-dairy butter together until completely combined
  2. Mix in sugar, flour, cornstarch, spices, and salt
  3. The dough might seem dry but do not add extra liquid
  4. Use hands to form dough into a ball
  5. Wrap dough in plastic and refrigerate for at least 30 minutes
  6. Preheat oven to 300 degrees
  7. Line cookie sheets with parchment paper
  8. Form the dough into small balls (a little smaller than a doughnut hole) and flatten the top and bottom slightly
  9. Use the side of a toothpick to create the lines of the pumpkin
  10. Then place a pumpkin seed in the top of the pumpkin
  11. Bake in oven for 15-20 minutes


Vegan Pumpkin Butter

Pumpkin butter’s festive taste and intoxicating aroma make it a fall classic.  It can be smeared on toast or muffins, eaten out of the jar with a spoon, or used as an oatmeal or yogurt topping!  Plus, it’s fun and easy to prepare.


[caption id="attachment_1271" align="alignnone" width="640"]Pumpkin Butter Jar with Lid Off Pumpkin Butter Jar with Lid Off[/caption]


I used a pumpkin butter recipe comes from a great cookbook, Vegan Desserts: Sumptuous Sweets for Every Season, by Hannah Kiminsky.



First, gather the ingredients!


[caption id="attachment_1244" align="alignnone" width="640"]Pumpkin Butter Ingredients Pumpkin Butter Ingredients[/caption]


Once the maple syrup and pumpkin heat up, magic happens…


[caption id="attachment_1245" align="alignnone" width="640"]Pumpkin and Maple Syrup Pumpkin and Maple Syrup[/caption]


The mixture takes on a darker hue and delicious smells begin to waft through your house.


[caption id="attachment_1246" align="alignnone" width="640"]Pumpkin Butter with Spices Pumpkin Butter with Spices[/caption]


Tom (aka the fiancé) knows that when I approach with a mystery sample, the agreement is taste first, question second.  With the pumpkin butter, he pronounced, “It tastes like fall.”   I couldn’t have put it better myself.  In fact, I’m hoping to make a big batch in a few months for holiday gifts!


[caption id="attachment_1247" align="alignnone" width="632"]Pumpkin Butter in Jar Pumpkin Butter in Jar[/caption]



4.0 from 1 reviews
Vegan Pumpkin Butter
  • 1 15oz can of pumpkin puree
  • ½ cup maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon all spice
  • ¼ teaspoon cloves
  • pinch of nutmeg
  • pinch of salt
  1. Place pumpkin and maple syrup in saucepan over medium heat.
  2. Stir until mixture thickens -- approximately 15 minutes.
  3. Make sure to stir continuously to avoid burning.
  4. Once thickened, turn off heat and stir in spices.
  5. Place pumpkin butter in jar. Let cool to room temperature before putting on jar lid