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Vegan Pumpkin Cookies

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.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 cookies
Calories 191kcal
Author Iryna



  • 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.


Note 1
If you follow WFPBNO diet, you can omit the oil, the cookies will still be moist and delicious.
Note 2
To make these cookies even more chocolaty, you can also dip each cookie in a melted chocolate. 


Serving: 1cookie | Calories: 191kcal | Carbohydrates: 22.8g | Protein: 1.8g | Fat: 10.3g | Saturated Fat: 6.1g | Sodium: 146mg | Potassium: 112mg | Fiber: 2.2g | Sugar: 12.9g | Calcium: 40mg | Iron: 2mg