There's nothing better than cozying up on the couch with perfectly spiced Vegan Pumpkin Cookies. A great pumpkin cookie has a chewy texture and just the right amount of spice to warm you from top to bottom. These Vegan Pumpkin Cookies have all that and more.
WHY THIS VEGAN PUMPKIN COOKIE RECIPE IS SO GOOD
- Get a bite of pumpkin spice without the latte thanks to this cookie recipe. And they are much more affordable than a frequent run to the coffee shop!
- These cookies can be double or tripled for emergency treat prepping. And just like our Pumpkin Muffins, the dough freezes well, so make a big batch and save it for later.
- These Vegan Pumpkin cookies are vegan, gluten free, dairy free, and egg free. It's perfect of holiday get togethers and friendly to those with allergies.
- They taste amazing, yes, but another benefit of making these cookies is they fill your home with the warming smells of cinnamon, nutmeg and ginger. And that just makes wonderful memories.
TIPS AND TRICKS TO MAKING VEGAN PUMPKIN COOKIES
- Make sure you get 100% pure pumpkin puree, not pumpkin pie filling. You can also make homemade pumpkin puree at home!
- I like to keep my vegan cookies gluten free when I can! If you're not on a gluten-free diet, you can use regular all-purpose flour instead.
- Most gluten-free flours have a bit of xanthan gum already mixed in. If yours doesn't, add just a bit to the dough.
- To freeze the dough, roll it into cookie balls and freeze it on a lined baking sheet. Once solid, you can transfer the dough balls to a freezer-safe container for up to 3 months. No need to thaw the dough before baking.
- To freeze cookies, just put them in a safe container and freeze! Simply thaw your Vegan Pumpkin Cookies and enjoy.
MORE DELICIOUS DESSERT RECIPES
- Vegan Chocolate Mug Cake
- Vegan Gingerbread Cookies
- Cranberry Lemon Bars
- Pumpkin Squares
- Edible Brownie Batter
- Seasonal Fruit Salad
- Apple Compote
Yay! You have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Pumpkin Cookies
Yield:
12 cookies
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
There's nothing better than cozying up on the couch with perfectly spiced Vegan Pumpkin Cookies. A great pumpkin cookie has a chewy texture and just the right amount of spice to warm you from top to bottom. These Vegan Pumpkin Cookies have all that and more.
Ingredients
- ⅓ cup vegan butter melted
- ½ cup light brown sugar
- ⅓ cup caster sugar or granulated sugar
- 1 flax egg mix 1 tablespoon ground flaxseed with 3 tablespoons of water, let sit for 15 minutes
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum if flour doesn't have it
- ½ teaspoon baking soda
- 1 ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon ginger
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
- Add melted butter, brown sugar, and caster sugar to a mixing bowl. Beat with a wooden spoon to combine.
- Add pumpkin puree, flax egg, and vanilla extract. Mix well.
- In another bowl, whisk together flour, salt, xanthan gum, baking soda, cinnamon, nutmeg, and ginger.
- Sieve flour mixture into wet ingredients, and mix everything together.
- Chill the dough in the refrigerator for 1 hour to make it easier to handle. You can also freeze the dough for 20 to 30 minutes.
- Roll the dough into balls. Place them on lined baking sheets.
- Bake for 14 to 16 minutes, until golden brown on top. Let cookies rest on baking sheets for 5 to 10 minutes before moving them to wire racks to cool completely.
Notes
- Make sure you get 100% pure pumpkin puree, not pumpkin pie filling. You can also make homemade pumpkin puree at home!
- I like to keep my vegan cookies gluten free when I can! If you're not on a gluten-free diet, you can use regular all-purpose flour instead.
- Most gluten-free flours have a bit of xanthan gum already mixed in. If yours doesn't, add just a bit to the dough.
- To freeze the dough, roll it into cookie balls and freeze it on a lined baking sheet. Once solid, you can transfer the dough balls to a freezer-safe container for up to 3 months. No need to thaw the dough before baking.
- To freeze cookies, just put them in a safe container and freeze! Simply thaw your Vegan Pumpkin Cookies and enjoy.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 172Total Fat: 6gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 16mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 3g
Insanely Easy Recipes occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
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