Vegan Spiced Pumpkin Cookies

These soft, warmly spiced cookies are everything you want from a fall bake — tender centers, lightly golden edges, and a cozy blend of cinnamon, ginger, nutmeg, and cloves that fills the kitchen as they bake. Canned pumpkin purée keeps the dough moist and rich, while a simple flax egg (just ground flaxseed and water stirred together until it gels) does the binding work that eggs would normally handle — no specialty products, no fuss. Vegan butter creamed with brown and granulated sugar gives the cookies that classic bakery texture you might assume is off the table without dairy. The batter comes together in one large bowl, and the whole process is straightforward enough for a weeknight batch. With a yield of 24 cookies, this is a great recipe to bring to a gathering or stash in the freezer for whenever a craving hits. Toss in the optional vegan chocolate chips and you've got a cookie that genuinely competes with any conventional version on the dessert table.

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