Vegan Pumpkin Cookies

Vegan Pumpkin Cookies With Maple Frosting made with brown rice flour and almond flour will melt in your mouth. I guarantee that these are by far the best pumpkin cookies you will ever eat! Plus they are gluten-free.

Vegan Pumpkin Cookies
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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

If you make this Vegan Pumpkin Soup snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Per portion
Energy:
185 kcal / 773 kJ
Fat:
11 g
Protein:
1 g
Carbohydrate:
20 g

Ingredients

For: 7 

Pumpkin Cookies

    Wet Ingredients

    Dry Ingredients

    Frosting 1

    Maple Frosting 2

    Preparation:
    10 min
    Cooking:
    20 min
    Ready in:
    30 min

    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.

    For The Frosting 1

    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

    For Maple Frosting 2

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

    Please Leave a Comment and a Rating

    Rating

    4 Comments
    1. Heidi
      October 10, 2018

      Can I sub all purpose flour for the rice flour?

      • Michelle Blackwood
        October 10, 2018

        It should work but I haven’t tried it. Please let us know if it works for you.

    2. Katy
      October 6, 2018

      Are we supposed to make both types of frosting or is it a choice between the two?

      • Michelle Blackwood
        October 6, 2018

        It is a choice between the two.