Vegan Pumpkin Cookies (Gluten-Free!)
These soft & chewy pumpkin cookies are a healthier twist on a classic! Packed with warm, fall flavors and made with no butter, oil, or refined sugar.
Servings: 18 small cookies
Ingredients
Dry ingredients:
- 1 cup oat flour
- 3/4 cup almond flour (blanched)
- 2 Tbsp. ground flax
- 1 Tbsp. pumpkin pie spice
- 1 tsp. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Wet ingredients:
- 1/2 cup coconut sugar
- 1/2 cup pumpkin puree (canned)
- 2 Tbsp. almond butter
- 2 tsp. pure vanilla extract
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper (or Silpat). Set aside.
- In a medium bowl, add all dry ingredients. Stir together and set aside.
- In a separate large mixing bowl, add all wet ingredients. Using a hand mixer, cream together the wet ingredients for about 20 seconds until smooth.
- With the mixer running, slowly add the dry ingredients and mix until just combined.
- Using a 2-tablespoon cookie scoop, begin scooping out dough balls. (I get 18 cookies using the 2-Tbsp. cookie scoop.) Lightly wet your hands to prevent sticking and roll the dough ball in your palms. Then press to slightly flatten until the cookies are about 2" wide. Place cookies on the lined baking sheet. (They don't expand too much during baking, so I'm able to fit all 18 cookies on a large baking sheet.)
- Place in the oven and bake for about 14-16 minutes. (Times can slightly vary based on your oven and size of your cookies.)
- Remove from the oven and let the cookies cool for 10 minutes on the baking sheet before moving them. (They'll be soft when they come out of the oven, but gradually firm up as they cool.) Then transfer to a cooling rack to finish cooling. At this point you can enjoy them plain or add an icing or glaze if you wish.
- Store the cookies in an airtight container. I find they keep for about 3-4 days at room temperature.
Notes
Powdered sugar icing (optional): Whisk together 1 cup vegan powdered sugar + 1.5 Tbsp. dairy-free milk. Add a tiny splash more milk if needed to achieve desired texture. (You can also include other flavors like 1/2 tsp. vanilla extract, 1/8 tsp. almond extract, a dash of cinnamon, or pumpkin pie spice.) Once the cookies are completely cool, drizzle icing over the top.
Estimated nutritional content: This is calculated per cookie without the optional icing.
Nutrition Per Serving (Estimate)
Calories: 88 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 84 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1060 IU | Vitamin C: 0.4 mg | Calcium: 35 mg | Iron: 1 mg
