Delicious vegan Pumpkin Sage Cookies made in one bowl in just 30 minutes. Moist with a subtle pumpkin and sage flavor and perfect for fall and holiday gatherings.


  • 3/4 cup < span class="wprm-recipe-ingredient-name">unsweetened PLAIN almond milk< li class="wprm-recipe-ingredient" style="list-style - type: disk;">1 tablespoon fresh lemon juice
  • 2 1/4 cups unbleached all-purpose flour (I used a 2:1 mix of unbleached AP & Wholegrain dough)
  • 1< /span> Càs Yeast powder
  • < li class=" wprm-recipe-ingredient" style="list-style-type: disk;">1/2 TL< /span> Baking Powder

  • 3/4 TL Sea salt
  • < span class="wprm-recipe-ingredient-amount" >1 pinch each The ground cinnamon and nutmeg
  • 4 EL Dairy-free unsalted butter < span class="wprm-recipe-ingredient -notes wprm-recipe- ingredient-notes-faded">(and more on the topping // I use Earth Balance Buttersticks)
  • 1/4 cup < span class="wprm-recipe-ingredient-name">pumpkin puree
  • 3 soup fresh sage (roughly chopped or shredded // or under 1 tsp t rock sage for 3 tablespoons fresh)


  • Preheat the oven to 232°C.
  • In a large liquid measuring cup, measure the almond milk and add the lemon juice. Let curdle for 5 minutes. Then add the pumpkin puree while stirring.
  • In a large bowl, combine the flour(s), salt, baking soda, baking powder, cinnamon, and nutmeg.
  • Add cold butter and mix with a cookie cutter or fork until small pieces remain and it looks wet Sand. Work quickly so the butter doesn’t heat up too much. Add the chopped sage and blend again.
  • Stir gently with a wooden spoon while pouring in the almond and pumpkin mixture 1/4 will cup at once. You may not need everything. Stir until lightly combined – it will be a little sticky, not too much.
  • Enable a Lightly floured surface, dust the top with a little flour, then very gently turn the dough onto itself a few times – hardly kneading.
  • Form a 2.5 cm thick disk and handle as little as possible.
  • Using a 1 inch cookie cutter or similar shaped object with sharp edges (like a small drinking glass) press it straight into the dough, then twist it slightly. Repeat the process and place the cookies in two rows on a baking sheet, making sure they are just touching – this will help them rise evenly. Gently reshape the dough and cut out another cookie or two – you should have 7-9 depending on the size of your cookie cutter (as written in the original recipe // adjust if you change batch size).< /li>

  • Brush the top with some more melted plant-based butter and use your inch inch to gently make a small indentation in the center. As a result, they also open evenly so that the middle does not bulge.
  • Cook for 13 to 17 minutes or until fluffy and fluffy golden brown. It takes a little longer to bake than regular cookies because the pumpkin adds extra moisture.
  • As is or with additional butter serve and/or maple syrup. Allow remaining cookies to cool completely before storing in an airtight container or bag. Keeps up to a few days, but fresh is best.
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