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Vegan Pumpkin Cookies

I could not go through the fall season without making these scrumptious treats. I absolutely love all the things I can do with pumpkin! I used some pumpkin puree in my Pumpkin Cheesecake and Pumpkin Stuffed Shells and Pumpkin Muffins recipes the other day and had some left over.

I decided to try making these mouthwatering cookies. The cookies were moist in the center with a nice crisp outside. The cookies were sweetened with coconut palm sugar. If you haven’t tried this sweetener, I recommend you do for not only is it healthy but it also lends a nice caramel flavor to your desserts.

Best Vegan Pumpkin Cookies

How To Make Vegan Pumpkin Cookies

Combine dry ingredients in a large bowl, In another bowl combine all the liquid ingredients including pumpkin puree. Mix wet and dry ingredients together.

Scoop and drop cookies onto the prepared baking sheet and slightly flatten cookies with your fingers. Bake in a preheated oven for 15-20 minutes. Cool completely and add frosting one of the two frostings.

Note: If you don’t want to use cinnamon or pumpkin pie spice substitute with  1/4 teaspoon cardamom and 1/4 teaspoon ground coriander instead.

Some More Delicious Pumpkin Recipes

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Categories

Nutrition

(Per portion)
  • Energy: 185 kcal / 773 kJ
  • Fat: 11 g
  • Protein: 1 g
  • Carbs: 20 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 20 min
  • Ready in: 30 min
  • For:
  • 7 Cookies

Ingredients

Pumpkin Cookies

Vanilla Frosting

Maple Frosting

Instructions

For The Cookies

  1. Preheat oven to 350ºF. Line a baking pan with parchment and grease. In a medium bowl, mix almond milk, pumpkin puree, coconut oil, and vanilla.
  2. In a large bowl combine brown rice flour, almond meal, coconut palm sugar, flax seeds, tapioca starch, baking powder, ginger, cinnamon, and sea salt until thoroughly combined.
  3. Scoop and drop cookies onto the prepared baking sheet and slightly flatten cookies with your fingers. Bake in a preheated oven for 15-20 minutes. Cool completely and add frosting one of the two frostings.

Vanilla Frosting

  1. Whip cream cheese and butter until light and fluffy. Add maple syrup, vanilla, and almond extract, gradually add sugar and whip until fully incorporated

Maple Frosting

  1. Drain cashews, rinse and add to a high-speed blender or food processor. Add remaining ingredients and process until smooth and creamy.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.