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5.0 from 9 votes

Vegan Pumpkin Cookies

Soft Vegan Pumpkin Cookies with a simple chocolate glaze are an easy fall recipe that is perfect for breakfast, dessert or afternoon snack. Best eggless and dairy-free cookies your family will love.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 9 cookies
Calories: 238 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

  • 1 c pumpkin puree
  • ½ c almond flour
  • 3 tablespoon neutral oil like coconut or grapeseed oil, see Note 1
  • ½ c brown sugar coconut sugar may be used
  • ½ teaspoon powdered ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅓ teaspoon baking powder
  • ⅔ c all-purpose flour
  • ½ teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 2 oz vegan dark chocolate bar or chocolate chips
  • 3 tablespoon plant milk

Instructions

    Cup of Yum
  1. Preheat the oven to 375 F and line a baking dish with a parchment paper.
  2. In a small large bowl whisk together pumpkin puree, almond flour, oil, sugar, ginger, cinnamon, salt and baking powder.
  3. Fold in flour and mix the batter until no lumps of flour are visible.
  4. In a small bowl dissolve baking soda and vinegar. Add foamy mixture to the batter and mix with a spatula until your batter is silky smooth.
  5. Using an ice-cream scoop, drop the cookies onto the prepared baking sheets, spacing them about 2" apart. 
  6. Bake for 25-30 minutes until toothpick inserted in the middle comes out with fever crumbs. Remove cookies from the oven and transfer to a wire rack.
  7. Meanwhile, in a small bowl combine chocolate and milk. Microwave for 15 seconds and then stir until chocolate is completely melted. If necessary, microwave for 10 more seconds.
  8. Dip fork in melted chocolate and then drizzle all over cookies, see Note 2. Let the chocolate harden and enjoy the cookies.

Notes

  • If you follow WFPBNO diet, you can omit the oil, the cookies will still be moist and delicious.
  • To make these cookies even more chocolaty, you can also dip each cookie in a melted chocolate. 
  • Storage. You can definitely store leftover pumpkin cookies. Allow your cookies to cool completely at room temperature. This step is crucial as it prevents condensation from forming and making your cookies soggy. Once cooled, transfer your cookies to an airtight container. Layer the cookies between sheets of parchment paper to prevent them from sticking together.
  • If you plan to consume your cookies within the week, storing them in the fridge is a fantastic option. The cool environment will help maintain the soft, chewy texture of the cookie while preserving the pumpkin and chocolate flavors. When you’re ready to enjoy a cookie, simply allow it to reach room temperature or gently reheat it in the oven on a baking sheet for a few minutes.
  • Freezing. Freezing your vegan pumpkin cookies is also possible, extending their life for up to 3 months. To freeze, place the cooled cookies on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. 
  • Remember to date and label your container for easy reference. When you’re ready to enjoy your frozen cookies, thaw them in the refrigerator overnight and reheat gently in the oven if desired.
  •  

Nutrition Information

Serving 1cookie Calories 238kcal (12%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 153mg (6%) Potassium 85mg (2%) Fiber 3g (12%) Sugar 16g (32%) Vitamin A 4237IU (85%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 9cookies

Amount Per Serving

Calories 238

% Daily Value*

Serving 1cookie
Calories 238kcal 12%
Carbohydrates 28g 9%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 153mg 6%
Potassium 85mg 2%
Fiber 3g 12%
Sugar 16g 32%
Vitamin A 4237IU 85%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 2mg 11%

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