Vegan Pumpkin Cookies
These chewy, moist vegan pumpkin cookies deliver all the comforting taste of fall with real pumpkin and warm spices, without any animal products. With 40% less sugar and 30% less fat than traditional pumpkin cookies, they're a nutritionally balanced treat that doesn't sacrifice flavor.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
- Cookie Scoop
Ingredients
Cookie Ingredients
- 1 1/2 cups pumpkin puree not pumpkin pie filling
- 2 cups rolled oats
- 1 cup all-purpose flour substitute with gluten-free flour blend for GF option
- 1/3 cup maple syrup or agave nectar
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed mixed with 3 tablespoons water (flax egg)
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips or chopped walnuts optional
Instructions
- Mix the ground flaxseed with 3 tablespoons of water in a small bowl and let it sit for 5 minutes until it develops a gelatinous texture.
- In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and prepared flax egg until smooth and well incorporated.
- In a separate bowl, combine the flour, rolled oats, pumpkin pie spice, cinnamon, baking soda, and salt. Whisk thoroughly to ensure even distribution of the spices and leavening agent.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing. If using chocolate chips or nuts, fold them in gently now.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Slightly flatten each cookie with the back of a spoon.
- Bake for 18-20 minutes until the edges are golden brown and the cookies feel set when lightly touched.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, aim for the lower end of the baking time (18 minutes). For crispier edges, bake for the full 20 minutes.
- Use room temperature ingredients for best results, especially the pumpkin puree. Cold puree can cause the coconut oil to solidify.
- The cookie dough will be thicker than traditional cookie dough but shouldn't be dry.
- These cookies don't spread much during baking, so be sure to flatten them slightly before baking.
- For a healthier version, you can replace half the all-purpose flour with whole wheat flour, reduce the maple syrup to ¼ cup and add 2 tablespoons of unsweetened applesauce, or make them oil-free by replacing the coconut oil with applesauce.
Nutrition
Calories: 112kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 3gSodium: 65mgPotassium: 75mgFiber: 2gSugar: 6gVitamin A: 25IUIron: 4mg
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