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Closeup photo of Vegan Pumpkin Cookies

Vegan Pumpkin Cookies

Cindy
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert Recipes
Cuisine American
Servings 12 cookies
Calories 172 kcal

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.
    Topview photo of a clear bowl with melted butter, brown sugar, and castor sugar, ready to be mixed. There is a wooden spoon to the left of the bowl.
  • Add pumpkin puree, flax egg, and vanilla extract. Mix well.
    Topview photo of a clear bowl with pumpkin puree, flax egg, and vanilla extract, ready to be mixed. There is a wooden spoon in the bowl.
  • In another bowl, whisk together flour, salt, xanthan gum, baking soda, cinnamon, nutmeg, and ginger.
    Topview photo of dry ingredients to make Vegan Pumpkin Cookies in a clear bowl with a wire whisk, mixed together.
  • Sieve flour mixture into wet ingredients, and mix everything together.
    Topview photo of dry ingredients being sifted into the wet ingredients bowl for Vegan Pumpkin Cookies.
  • 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.
    Topview photo of all the ingredients to make Vegan Pumpkin Cookies, in a clear bowl, all mixed together with a wooden spoon.
  • Roll the dough into balls. Place them on lined baking sheets.
    Top view photo of Vegan Pumpkin Cookie dough, formed into six balls, and spread out on a cookie sheet lined with parchment paper.
  • 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.
    Photo of Vegan Pumpkin Cookies spread out on a baking sheet.

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.
Keyword Vegan Pumpkin Cookies