Most vegan cookies rely on flax eggs or starch to bind, but the natural pectin in pumpkin puree acts as a superior emulsifier, creating a chewy, “puffy” texture that mimics a high-fat butter cookie without any dairy.
The key to this recipe isn’t just the spice—it’s the moisture control. By pairing the pumpkin with White Granulated Pioneer Sugar, you will achieve those crisp, caramelized edges while keeping the center soft and pillowy. It’s a “bakery-style” cookie that manages to feel indulgent and hearty at the same time, making it a staple far beyond the autumn months.
