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Soft Pumpkin Ginger Snaps

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. In a bowl mix all the wet ingredients until well combined. The sugar should mix in.
  2. 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 *
  3. 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. 
  4. 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.
  5. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.