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.
Fall is all about warm apple cider, cozy butternut squash soup and of course al things pumpkin.
Raise you hand if you love a good old pumpkin cookie? I hope you said yes, because I have a delicious recipe that’s not only vegan but is healthy and super flavorful.
My Vegan Pumpkin Cookies are soft and almost melting-in-your-mouth. Made with a combination of all-purpose flour and almond flour, these spiced cookies are sure to become your go-to this fall.
- flours – I used a combination of all-purpose flour and almond flour. You can replace all-purpose flour with whole wheat pastry flour
- pumpkin puree – make sure is is not pumpkin pie puree
- oil – please note, if you’re following WFPBNO diet, you can totally skip the oil. I tried these cookies without oil and they’re still moist and delicious. If you do use oil, I recommend neutral oil like grapeseed oil or coconut oil
- sugar – brown sugar, coconut sugar or organic cane sugar will all work well in this recipe
- spices – powdered ginger and cinnamon OR pumpkin pie spice
- leavening agents – baking powder, baking soda
- apple cider vinegar – you can also use a regular white vinegar or lemon juice
- chocolate – the only plant-based chocolate that I recommend is Hu chocolate. It’s sugar-free, Oil-free and Soy-free. Enter the code IRYNA15 for 15% off on all Hu Kitchen products.
- plant milk – such as almond milk or soy milk
1. Combine pumpkin puree and flours
2. Add baking soda
In a small bowl or in a tablespoon dissolve baking soda and vinegar. Add foamy mixture to the batter and mix with a spatula until your batter is silky smooth.
3. Drop the batter on a baking sheet and bake
4. Melt the chocolate and drizzle over cookies
💭 Top tip
To make these soft vegan pumpkin cookies even more chocolaty, coat the bottom of the cookies with a melted chocolate as well.
Got some extra chocolate chips or raisins? Fold them into a batter.
How about sesame seeds? Just sprinkle some seeds on cookies just before baking and enjoy a delicious and crunchy topping.
🍪 Similar Recipes
Vegan Pumpkin Cookies
- 1 c pumpkin puree
- ½ c almond flour
- 3 tbsp neutral oil like coconut or grapeseed oil, see Note 1
- ½ c brown sugar coconut sugar may be used
- ½ tsp powdered ginger
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅓ tsp baking powder
- ⅔ c all-purpose flour
- ½ tsp baking soda
- 1 tbsp apple cider vinegar
- 2 oz vegan dark chocolate bar or chocolate chips
- 3 tbsp plant milk
- Preheat the oven to 375 F and line a baking dish with a parchment paper.
- In a small large bowl whisk together pumpkin puree, almond flour, oil, sugar, ginger, cinnamon, salt and baking powder.
- Fold in flour and mix the batter until no lumps of flour are visible.
- 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.
- Using an ice-cream scoop, drop the cookies onto the prepared baking sheets, spacing them about 2" apart.
- 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.
- 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.
- Dip fork in melted chocolate and then drizzle all over cookies, see Note 2. Let the chocolate harden and enjoy the cookies.