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 pumpkins.
And I'm not even talking about my Pull Apart Pumpkin Cinnamon Bread, which by the way is ridiculously delicious.
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 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
- 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.