1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Mix until well incorporated.
3. In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 18-20 minutes, or until the edges are slightly golden and the center is set.
7. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Once cooled, top with vegan whipped cream and a dusting of cinnamon.

Chef’s Tips

• For added flavor, consider using fresh pumpkin puree instead of canned.
• Store leftover cookies in an airtight container to keep them fresh.
• Experiment with different spices like nutmeg or ginger for more depth of flavor!

Nutrition (per serving)

Approximately 150 calories, 2g protein, 22g carbs, 6g fat