Ultra-Soft Vegan Pumpkin Sugar Cookies: Your Go-To Recipe for Fall & Holiday Baking

These melt-in-your-mouth vegan pumpkin sugar cookies are a festive dream, baked to soft-batch perfection. Crafted with just 10 simple ingredients, they’re effortlessly easy to make and crowned with an irresistible, creamy vegan cream cheese frosting. Prepare to delight your senses with every bite!

This article is proudly sponsored by Bob’s Red Mill! We extend our gratitude for supporting the brands that enable us to bring delicious recipes to you. All culinary insights and opinions expressed here are entirely our own.

There are certain recipes that become cherished traditions, and these Soft Batch Pumpkin Sugar Cookies are precisely that for me. They were among the very first holiday cookies I ever perfected years ago, and my love for them has only deepened with each passing season. I’ve continuously refined this recipe, year after year, to ensure they offer the most exquisite, melt-in-your-mouth texture imaginable, while also pairing flawlessly with my signature vegan cream cheese frosting. These cookies aren’t just a treat; they’re an essential part of any holiday baking tradition, and surprisingly simple to prepare with a mere 10 core ingredients, making them accessible for bakers of all skill levels.

Whether you’re planning a spirited Halloween party, crafting the perfect Thanksgiving dessert spread, or assembling a stunning Christmas cookie platter, these pumpkin spice cookies are an impeccable choice. Their enchanting aroma, delightful flavor, and irresistibly soft texture make them a guaranteed crowd-pleaser for any gathering or special occasion during the autumn and winter months. Be prepared to receive abundant compliments and enthusiastic requests for the recipe from everyone who savors one!

And for those who simply can’t get enough of easy pumpkin dessert recipes, I highly recommend exploring these other irresistible options from my kitchen: our fluffy vegan pumpkin cupcakes, a perfectly spiced gluten-free vegan pumpkin pie, and our decadent vegan pumpkin sheet cake. Each offers a unique and delicious way to enjoy the beloved flavors of fall and winter, ensuring your dessert table is always full of plant-based delights.

Why These Vegan Pumpkin Sugar Cookies Will Become Your New Favorite

Whipping up a batch of these pumpkin spice sugar cookies is truly the ultimate way to infuse warmth, comfort, and joy into your day. Allow me to elaborate on precisely why I believe you’ll adore this recipe as much as I do:

• Unbelievably Ultra-Soft Texture: These aren’t just soft; they are exquisitely tender, boasting a melt-in-your-mouth quality that is truly unparalleled. Thanks to the perfect balance of ingredients and a smart chilling process, these cookies achieve an airy, cake-like softness that’s instantly gratifying. The moment these cookies touch your tongue, you’ll understand why they’re so addictive. Each bite is a delicate cloud of pumpkin-spiced goodness, guaranteed to leave you utterly captivated from the very first taste.
• Deeply Comforting Fall Flavors: Experience the true essence of autumn with every mouthful. A harmonious blend of sweet brown sugar, warming pumpkin spice, earthy cinnamon, fragrant vanilla, and rich, creamy pumpkin puree culminates in a cookie that defines comfort. It’s a symphony of your favorite fall flavors, expertly balanced to create a truly soul-soothing treat perfect for chilly evenings, cozy afternoons, or any festive celebration where warmth is desired. The aromatic spices alone will fill your home with an inviting seasonal scent.
• Remarkably Super Easy to Prepare: Don’t let their gourmet taste fool you – these cookies are incredibly straightforward to make, perfect even for novice bakers. With just 10 primary ingredients, the process is streamlined and stress-free. You can have the dough prepped and ready for baking in a mere 20 minutes, followed by a quick 10-15 minute baking time. This recipe is designed for maximum flavor with minimal fuss, making it ideal for busy schedules, spontaneous baking urges, or getting little helpers involved in the kitchen.

Key Ingredients for Perfect Vegan Pumpkin Sugar Cookies

Let’s delve into the specific components that contribute to the exceptional flavor and texture of these delightful pumpkin spice cookies. Each ingredient plays a vital role in creating the perfect soft-batch experience. For precise measurements and a comprehensive guide to the full recipe, please refer to the detailed recipe card located further down this page.

• Vegan Butter: While unrefined coconut oil can be a substitute in a pinch, I highly recommend using high-quality, plant-based vegan butter. It’s significantly easier to work with, especially when creaming with sugar, and contributes to a richer, more familiar cookie texture and flavor that mimics traditional butter. Ensure your vegan butter is softened to room temperature before you begin, as this is crucial for proper aeration and a smooth dough.
• Brown Sugar: This isn’t just for sweetness! Brown sugar plays a crucial role in the cookies’ moistness and delightfully chewy texture, thanks to its natural molasses content. Its deep, caramel notes also complement the pumpkin spice beautifully, adding depth and a comforting richness to the overall flavor profile. If preferred, you can also opt for coconut sugar or organic cane sugar as alternatives, though be aware that the final texture might vary slightly without the molasses.
• Bob’s Red Mill Unbleached White All Purpose Flour: This is my absolute favorite and go-to flour for these cookies and practically all my baked goods. Its consistent quality and balanced protein content (10-12%) contribute significantly to the perfect soft, yet structured, cookie texture that makes these “soft batch” cookies so special. The combination of unbleached, enriched flour with malted barley ensures a superior rise and combines beautifully with both wet and dry ingredients. I always recommend sifting your flour first to ensure a lighter, airier result and a uniform mix, which is key for a great rise and tender crumb. This versatile flour is also excellent for yeasted breads, like my renowned no-knead Dutch oven bread, and even yields an amazing pizza crust. You’ll undoubtedly find yourself reaching for this flour for all your diverse baking adventures!
• Baking Powder & Baking Soda: This dynamic duo is essential for the perfect cookie lift and tenderness. Baking powder provides an initial rise, while baking soda reacts with the acidic pumpkin puree to create additional leavening and contribute to the cookies’ characteristic soft, cake-like texture. Using both ensures a balanced rise and prevents the cookies from being too dense or too airy. It’s crucial not to substitute one for the other, as their chemical reactions and impact on the final product are distinct.
• Pumpkin Spice: Ah, the quintessential flavor of autumn! This blend is truly one of my all-time favorites, instantly transporting you to a cozy fall day. If you don’t have a pre-made pumpkin spice mix on hand, crafting your own is incredibly simple: combine ground cinnamon, nutmeg, cloves, and ginger to your preferred ratios. This warm spice blend is what truly elevates these cookies, imbuing them with that unmistakable cozy fall essence and a wonderfully aromatic quality.
• Cinnamon: Beyond the pumpkin spice blend, a touch of extra ground cinnamon amplifies the warm, earthy sweetness of these cookies. It harmonizes with the other spices, adding another layer of aromatic complexity that makes these treats utterly irresistible and truly enhances that classic fall flavor profile.
• Sea Salt: A pinch of high-quality sea salt is vital for balancing the sweetness of the cookies and enhancing all the other flavors, making them truly pop. It prevents the cookies from tasting overly saccharine. If you’re using finer table salt, remember to reduce the amount, as table salt is typically more concentrated by volume. For best results and a nuanced flavor, I consistently recommend using coarse sea salt in all my recipes.
• Pure Vanilla Extract: For a truly rich and authentic flavor, pure vanilla extract is non-negotiable. Its warm, sweet notes round out the spice profile beautifully and add a depth that imitation vanilla simply cannot replicate. Invest in good quality vanilla for the best possible taste.
• Pumpkin Puree: This star ingredient is a powerhouse in these cookies! It doesn’t just impart its signature flavor and beautiful orange hue; it also adds significant moisture, acting as a natural egg replacer and binding agent in this vegan recipe, and provides a good source of fiber. If you’re making your own pumpkin puree from scratch, ensure its consistency is thick and not watery, matching that of canned pumpkin puree, to guarantee the best possible cookie texture. Excess liquid can drastically alter the dough.

Step-by-Step Guide: Crafting Your Vegan Pumpkin Sugar Cookies

Making these incredibly soft vegan pumpkin cookies is a straightforward and enjoyable process that even beginner bakers will find manageable. Follow these simple, step-by-step directions to achieve perfect results every time:

• Prepare Your Dry Ingredients: In a medium-sized bowl, combine the Bob’s Red Mill Unbleached All-Purpose Flour, baking powder, baking soda, pumpkin spice, extra ground cinnamon, and sea salt. Use a whisk to thoroughly blend all these dry ingredients together for about 30 seconds, ensuring they are evenly distributed. This step prevents lumps and ensures consistent leavening throughout your cookies. Set this mixture aside for later use.

• Cream the Vegan Butter and Sugar: In a large mixing bowl, add your softened vegan butter and brown sugar. Using either a stand mixer fitted with the paddle attachment or a hand mixer, beat these two ingredients together thoroughly on medium-high speed. Continue mixing for approximately 5 minutes, or until the mixture becomes visibly light, fluffy, and well-incorporated. This creaming process is vital for incorporating air into the dough, which contributes significantly to that signature soft-batch texture.
• Incorporate Vanilla and Pumpkin Puree: Next, add the pure vanilla extract and pumpkin puree to your creamed butter and sugar mixture. Continue to blend with your mixer until these ingredients are fully incorporated and the mixture appears homogenous. Make sure to stop and scrape down the sides of the bowl frequently with a spatula, ensuring an even mixture and vibrant color throughout the dough. This usually takes about 3 minutes.
• Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture in two separate batches. Mix on low speed with your mixer until just combined. Be careful not to overmix the dough once the flour is added, as this can develop gluten and lead to tougher cookies. Once incorporated, use a sturdy spatula to scrape down the sides of the bowl and gently fold in any remaining pockets of flour or unmixed dough to ensure a cohesive mixture.

• Chill the Dough for Optimal Texture: Gather the cookie dough into one large ball, or divide it into two smaller, more manageable balls. Tightly cover the dough with plastic wrap (Saran wrap) to prevent it from drying out and absorbing odors from the fridge. Transfer the wrapped dough to the refrigerator and chill for a minimum of 2 hours, or ideally, overnight. This crucial chilling period allows the flavors to meld, the vegan butter to firm up, and the flour to fully hydrate, preventing excessive spreading during baking and resulting in perfectly soft, thick, and chewy cookies.
• Preheat and Prepare for Baking: Preheat your oven to 350°F (180°C). While the oven heats, retrieve your chilled cookie dough from the fridge. Using a cookie scoop (about 1.5-2 tablespoons per cookie) or simply your hands, take out portions of dough. Gently roll each portion between your fingers to form a smooth ball. Place the dough balls onto a baking sheet lined with parchment paper, ensuring ample space (at least 2 inches) between each cookie to accommodate for spreading. For thicker cookies, aim to make your dough balls slightly higher rather than wider, pressing them down only minimally, if at all. If necessary, use more than one cookie sheet to avoid overcrowding. Once all dough balls are formed and placed, return the entire cookie sheet to the refrigerator for an additional 10 minutes. This final chill ensures the dough is very cold, further minimizing spread and promoting that desired soft-batch texture.
• Bake to Perfection: Transfer the chilled cookie sheet(s) to your preheated oven. Bake smaller cookies for 10-13 minutes, and larger cookies for 12-15 minutes. Keep a close eye on them towards the end of the baking time. The edges should be just set and very lightly golden, while the centers will still appear soft and slightly underdone. Cookies baked for 15 minutes will still be wonderfully soft in the center but will have a slightly firmer edge, offering a delightful chewiness.

• Frost and Indulge: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for exactly 10 minutes. This resting period is crucial for them to set properly without becoming too firm or falling apart. After this initial cooling, carefully transfer them to a wire rack to cool completely to room temperature. This is essential! Once fully cooled, generously spread your decadent vegan cream cheese frosting on top of each cookie. For an extra touch of festive flavor and visual appeal, sprinkle a dash of pumpkin spice or cinnamon over the frosting. Serve immediately and savor every delicious, perfectly soft moment!

Essential Tips for Perfect Vegan Pumpkin Sugar Cookies

Achieving bakery-quality vegan pumpkin sugar cookies is easier than you think with these expert tips and tricks. Read through them, and you’ll be a pumpkin cookie pro in no time, baking perfect batches consistently!

• Proper Spacing is Key: For perfectly round and evenly baked cookies, it’s vital to leave at least 2 inches of space between each dough ball on the baking sheet. These cookies will spread as they bake, and adequate spacing prevents them from merging into one giant, irregular cookie. I typically use two separate cookie sheets, placing them on the middle rack of the oven to ensure even heat distribution and consistent baking results for all cookies.
• The Art of Cooling: Patience is a virtue when it comes to cooling these cookies. Trust me on this: not only does the texture of the cookie improve and firm up as it cools, but allowing them to reach complete room temperature is absolutely essential before attempting to apply the cream cheese frosting. If you frost warm cookies, the frosting will melt, become messy, and slide right off. Once baked, I remove the cookie sheets from the oven and immediately transfer them to a heat-safe trivet to cool completely on the pan for about 10 minutes, then transfer to a wire rack. Avoid letting them cool directly on top of a still-hot oven, as this can continue to cook the bottom of the cookies and lead to over-baking and a tough texture. This method helps them set beautifully without becoming overly firm or crumbly.
• Making Them Gluten-Free: If you’re looking for a delicious gluten-free alternative, this recipe can be easily adapted! I highly recommend using my favorite gluten-free flour: the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This blend is specifically formulated to work seamlessly in recipes like this. Simply swap it out for the all-purpose flour, using the same volume (2 cups by weight). The exact weight measurement is conveniently provided on the Bob’s Red Mill packaging, ensuring accurate substitution for perfect gluten-free results that don’t compromise on taste or texture.
• Don’t Overmix the Dough: This is a golden rule for many baking recipes, and it’s especially true for soft-batch cookies. After adding the dry ingredients to the wet, mix only until just combined and no streaks of flour are visible. Overmixing can develop the gluten in the flour (even in vegan recipes, if using wheat flour), leading to tougher, less tender cookies. A gentle hand and a watchful eye will ensure your cookies retain their signature soft, delicate, melt-in-your-mouth quality.
• Room Temperature Ingredients are Best: For the best emulsion and smoothest dough consistency, ensure your vegan butter and pumpkin puree are at room temperature before you begin mixing. Room temperature butter creams more easily with sugar, incorporating air for a lighter cookie, and room temperature pumpkin puree blends seamlessly into the mixture, preventing a curdled appearance and ensuring a consistent dough and a superior final texture.

How to Properly Store Your Vegan Pumpkin Sugar Cookies

To keep your delicious pumpkin spice sugar cookies fresh and delightful for as long as possible, proper storage is essential. Following these guidelines will ensure you can enjoy their soft texture and rich flavors days after baking:

• Storing Frosted Cookies: Once you’ve adorned your cookies with the decadent cream cheese frosting, they should be stored in an airtight container in the refrigerator. The frosting contains ingredients that require refrigeration. They will remain fresh and delicious for approximately 4-5 days. For the best flavor and texture, I recommend allowing them to come to room temperature for about 15-20 minutes before indulging in them. This allows the frosting to soften slightly and the cookie to regain its ultra-soft texture.
• Storing Unfrosted Cookies: If you prefer to frost them fresh just before serving, unfrosted cookies can be stored in an airtight container at room temperature for a couple of days. This is a great option if you’re baking ahead for an event or want to enjoy them plain. For longer storage, see the freezing instructions below.

Can You Freeze Vegan Pumpkin Sugar Cookies?

Absolutely! Freezing these vegan pumpkin cookies is a fantastic way to prepare ahead for future gatherings, manage portion control, or simply ensure you always have a delightful treat on hand for those unexpected cravings:

• Freezing Unfrosted Cookies: Vegan pumpkin cookies that have not yet been frosted can be stored in the freezer for a substantial period of 1-2 months. To properly freeze them, first ensure the baked cookies are completely cool. Then, arrange them in a single layer on a baking sheet and flash freeze them for about 30 minutes until they are solid. This prevents them from sticking together. Once firm, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, layering them with parchment paper to prevent sticking and freezer burn. When you’re ready to enjoy them, simply thaw the cookies in the refrigerator overnight or at room temperature for a few hours. Once thawed, you can then proceed to frost and enjoy them as usual, as if they were freshly baked.
• Freezing Frosted Cookies (with care): While it’s generally best to freeze unfrosted cookies for optimal texture, you *can* freeze frosted cookies if necessary. To do this, flash freeze them on a baking sheet until the frosting is completely solid (this prevents smudging). Then, individually wrap each frozen, frosted cookie tightly in plastic wrap, and place them in an airtight container or freezer bag. Thaw them unwrapped in the refrigerator, allowing condensation to dissipate without making the frosting sticky.

Explore More Vegan Pumpkin Dessert Recipes

The autumn season, and indeed the entire holiday period, is a perfect excuse to indulge in the warm, comforting flavors of pumpkin. If you’ve fallen in love with these soft batch pumpkin sugar cookies, you’ll be thrilled to discover that you can truly never have too many pumpkin desserts! Here are some more of my favorite vegan pumpkin creations to expand your baking repertoire and keep the cozy vibes going all season long:

• Chocolate Chip Pumpkin Cookies: A delightful twist on a classic, these cookies combine the rich, comforting flavors of chocolate with the earthy sweetness of pumpkin for an irresistible chewy treat.
• Pumpkin Cheesecake Swirl Brownies: Experience the best of both worlds with fudgy, rich brownies beautifully swirled with creamy vegan pumpkin cheesecake – pure decadence in every bite!
• Chocolate Chip Pumpkin Bread: A wonderfully moist, perfectly spiced pumpkin bread studded with sweet chocolate chips, making it ideal for breakfast, a comforting snack, or a light dessert.
• Rolled Pumpkin Spice Cookies: For those who love the fun and festivity of cutout cookies, these rolled pumpkin spice cookies offer a unique and customizable baking experience.
• Pumpkin Mug Cake: When you need a quick, single-serving pumpkin fix, this easy vegan pumpkin mug cake is ready in just minutes, perfect for an instant cozy treat.

Dear friends, I truly hope you enjoy creating and savoring these incredible Soft Batch Vegan Pumpkin Sugar Cookies! They’re a labor of love that I’m thrilled to share with you. If you decide to make this recipe, please share your beautiful creations by snapping a photo and tagging #jessicainthekitchen on Instagram! Your feedback means the world to us, so we would also be incredibly grateful if you could take a moment to leave a comment below and give the recipe a rating! Thank you so much for your support and happy baking!

Vegan Pumpkin Cookies with Cream Cheese Frosting

Servings: 12

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Chill Time: 2 hours hrs

Total Time: 2 hours hrs 35 minutes mins

These vegan pumpkin sugar cookies are melt-in-your-mouth soft and bursting with cozy fall spices. Topped with a sweet and tangy cream cheese frosting, they are truly out-of-this-world delicious and perfect for any autumn or holiday celebration!

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Ingredients

For the Ultra-Soft Vegan Pumpkin Cookies

• ½ cup vegan butter, softened (or solid coconut oil, but butter is recommended for ease and texture)
• 1 cup brown sugar, (or coconut sugar or organic cane sugar)
• 2 cups Bob’s Red Mill Unbleached White All Purpose Flour, (for gluten-free, substitute with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour by weight)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons pumpkin spice
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt
• 1 teaspoon pure vanilla extract
• ½ cup pumpkin purée

For the Cream Cheese Frosting

• You’ll need a ½ batch of my Vegan Cream Cheese Frosting recipe

Instructions

Making the Vegan Pumpkin Cookies (Soft Batch)

• Combine Dry Ingredients: In a small bowl, whisk together the Bob’s Red Mill Unbleached All-Purpose Flour, baking powder, baking soda, pumpkin spice, ground cinnamon, and sea salt. Ensure all ingredients are thoroughly combined and set aside.
• Cream Butter and Sugar: In a large mixing bowl, add the softened vegan butter and brown sugar. Using a stand mixer (with the paddle attachment) or a hand mixer, beat the mixture on medium-high speed for about 5 minutes, until it’s light, fluffy, and thoroughly incorporated.
• Add Wet Ingredients: Introduce the pure vanilla extract and pumpkin purée to the creamed mixture. Continue blending with the mixer until all components are fully incorporated and the mixture is smooth, typically taking about 3 minutes. Remember to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
• Gently Combine: Add the prepared dry ingredients to the wet mixture in two batches. Mix on low speed with your mixer just until everything is incorporated and no streaks of flour remain. Be careful not to overmix. Use a spatula to scrape down the sides of the bowl and gently fold the dough to ensure complete mixing.
• Chill the Dough: Form the cookie dough into one large ball or two smaller, more manageable balls. Wrap them tightly in plastic wrap (Saran wrap) and place them in the refrigerator to chill for at least 2 hours. This step is crucial for preventing spread and ensuring a soft, thick cookie.
• Preheat and Scoop: Preheat your oven to 350°F (180°C). Remove the chilled dough from the plastic wrap. Scoop out 1-2 tablespoons of dough for each cookie. Gently roll each portion between your fingers to form a smooth ball. Place the dough balls onto a baking sheet lined with parchment paper, ensuring at least 2 inches of space between each. To achieve thicker cookies, make the dough balls taller rather than wider. If needed, use multiple cookie sheets to avoid overcrowding.
• Final Chill & Bake: Return the prepared cookie sheet(s) to the fridge for an additional 10 minutes to ensure the dough is very cold. Then, bake for 10-13 minutes for smaller cookies or 12-15 minutes for larger cookies. Cookies baked for 15 minutes will have slightly firmer edges but remain wonderfully soft in the center.
• Cool & Frost: Remove the baked cookies from the oven and let them cool on the baking sheet for exactly 10 minutes. Then, transfer them to a wire rack to cool completely. Once fully cooled, lightly spread a generous amount of vegan cream cheese frosting on top of each cookie. For a finishing touch, sprinkle with a little extra pumpkin spice. Serve immediately and enjoy your perfectly soft, festive treats!

For the Vegan Cream Cheese Frosting

• Prepare a ½ batch of the delicious vegan cream cheese frosting according to the instructions in the linked recipe. Ensure it’s ready for spreading once your cookies are completely cool. Store any frosted cookies in an airtight container in the refrigerator for up to 3 days.

Recipe Notes & Expert Tips

• Nutritional Information: The provided calorie count (192 kcal) is for one cookie *without* the cream cheese frosting. Frosting will add to the total nutritional values, so please account for that if tracking.
• Gluten-Free Adaptation: Yes, you can absolutely make these cookies gluten-free! My top recommendation is to use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Substitute it for the all-purpose flour by using 2 cups in weight, as the exact weight is conveniently listed on the packaging. This blend works wonderfully for these cookies.
• Mind the Spacing: To ensure your cookies bake evenly and maintain their distinct shapes, always leave at least 2 inches of space between each cookie on the baking sheet. These soft-batch cookies will spread during baking. For best results, I typically utilize two cookie sheets and position them on the middle rack of my oven to ensure even heat distribution.
• Crucial Cooling Time: Do not rush the cooling process! It’s paramount for both the texture and the frosting application. Allowing the cookies to cool completely not only improves their chewiness and prevents them from crumbling but also ensures your cream cheese frosting won’t melt upon contact. After removing them from the oven, let them cool directly on the hot cookie sheet (which you’ve moved to a trivet or cooling rack) for 10 minutes, then transfer them to a wire rack to finish cooling entirely. This prevents over-baking and allows them to set perfectly.
• Storage Guidelines: Once frosted, store these delightful pumpkin spice sugar cookies in an airtight container in the refrigerator for up to 4-5 days. For optimal enjoyment, let them sit at room temperature for a short while before indulging. If you prefer to keep them unfrosted, they can be stored in an airtight container at room temperature for a couple of days.
• Freezing Instructions: These cookies freeze beautifully! Unfrosted vegan pumpkin cookies can be kept in an airtight, freezer-safe container for 1-2 months. When you’re ready for a treat, simply thaw them in the refrigerator, then proceed to frost and enjoy as desired.

Nutrition Information (per cookie, unfrosted)

Calories: 192kcal, Carbohydrates: 34g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 275mg, Potassium: 54mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1950IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Desserts

Author: Jessica Hylton