Soft Pumpkin Ginger Snaps

Name: Soft Pumpkin Ginger Snaps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving
Ingredients: 1/3 cup pumpkin puree; 1/4 cup neutral oil; 1 tbsp flax seed meal; 1/2 tsp vanilla; 2 tbsp molasses; 1/2 cup sugar; 1.5 to 2 tsp ginger bread spice blend; 1 cup flour; 1/2 cup almond flour; 3/4 tsp baking soda; 3/4 tsp baking powder; 1/4 tsp salt

User Reviews

4.9

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
12
Calories
154 kcal
Course
Baked Goods
Cuisine
Vegan

Soft Pumpkin Ginger Snaps

Danielle Hudson

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Soft Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and Pumpkin. Fudgy Vegan Ginger Snaps. Vegan Recipe. Gluten-free option. Makes 12 to 14 cookies

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Ingredients

Servings

Wet

1/3 cup pumpkin puree (pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup)
1/4 cup neutral oil
1 tbsp flax seed meal
1/2 tsp vanilla
2 tbsp molasses
1/2 cup sugar ( I usually use a mix of coconut and raw sugar)
1.5 to 2 tsp ginger bread spice blend or 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves. Or use Pumpkin pie spice blend

Dry

1 cup flour (I use a mix of whole wheat and unbleached white), see notes for glutenfree
1/2 cup almond flour , see note for nutfree
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

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Instructions

In a bowl mix all the wet ingredients until well combined. The sugar should mix in.
In another bowl add 3/4 cup of flour and rest of the dry ingredients and and mix well. Or use a sifter and add to that and sift everything into the wet bowl. Add rest of the flour 1 tbsp at a time to make a somewhat sticky dough. See Note *
Let sit for 10 to 15 minutes on the counter if cool (its pretty cold these days) or chill in the refrigerator. The dough will become easier to handle.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Flour or oil your hands. Make balls (about 1 inch balls) of the dough and lightly press on the baking sheet to flatten.
Bake at 350 degrees F for 11 to 13 minutes. For crispier, bake 1 to 2 mins longer. The cookies will be soft when just baked. Cookie slam the sheet for better crackling and texture. Let them cool for 5 minutes on the sheet, then transfer to a plate. Store on t he counter covered for the day and refrigerate for upto 5 days.

Notes

To make these gluten-free: Mix of equal amounts (1/3 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Use 3/4 cup of this mix and add more as needed.
* Dryer dough makes less crinkles and wetter makes more crackly tops. Add the flour to preferred consistency and crinkles. I usually use a tbsp less than 1 cup.
Nut-flour: You can use any nut flour in the recipe. To make it blend the nuts in a blender with 1-2 tbsp cornstarch or flour until a not very coarse meal.
To make it nut-free, you can use more flour. start with a 1/4 cup more. I haven't made these without the almond flour. The cookies will be lighter in texture without.
To sub molasses: Use 1 tbsp maple syrup and use all brown sugar.
Oilfree: try these Pumpkin blondies as blondie bars or cookies.
Nutrition is 1 of 12 cookies

Nutrition Information

Show Details

Calories 154kcal (8%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 7g (11%) Sodium 129mg (5%) Potassium 112mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 1060IU (21%) Vitamin C 0.2mg (0%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 154 kcal

% Daily Value*

Calories	154kcal	8%
Carbohydrates	20g	7%
Protein	2g	4%
Fat	7g	11%
Sodium	129mg	5%
Potassium	112mg	2%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	1060IU	21%
Vitamin C	0.2mg	0%
Calcium	38mg	4%
Iron	1mg	6%