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Vegan pumpkin crinkle cookies on white plate on a white background

Vegan Pumpkin Crinkle Cookies

You'll fall in love with these easy Pumpkin Crinkle Cookies! Made with canned pumpkin puree and warming spices, these vegan crinkle cookies are perfect for fall baking.
Course Dessert, Snack
Cuisine American
Diet Vegan
Prep Time 25 minutes
Cook Time 10 minutes
3 hours
Servings 20 cookies
Calories 160kcal
Author Iryna



  • In a small bowl mash the banana. You can either use a fork or a cocktail muddler.
  • In another bigger bowl whisk flour, sugar, baking powder, baking soda, cinnamon and salt.
  • Add canned pumpkin puree, mashed banana, oil and vanilla extract.
  • Mix the dough with a spoon until all ingredients are combined.
  • Chill the cookie dough in the refrigerator for 3 hours or overnight.
  • 15 minutes before you take the dough out the fridge, preheat the oven to 375 F and line a large baking sheet with a parchment paper.
  • Roll the dough into balls, about 1 ½ tablespoons of dough per cookie. You can also use a small cookie scoop to scoop out the dough.
  • Add powdered sugar to a shallow bowl and drop dough balls into a sugar. Generously coat each ball in sugar. Place each cookie ball on a baking sheet and bake for 12 to 14 minutes.
  • Remove baked crinkle cookies from the oven and let them cool for 5 minutes before transferring to a wire rack. Enjoy.


Pumpkin puree. Make sure to use canned pumpkin puree versus pumpkin pie filling. The latter contains spices so if you happen to have only pumpkin pie filling and really want to use it, the cookies will be even more flavored. And also if you do decide to use pumpkin pie filling, don't add cinnamon listed in the ingredients;
Sugar. Make sugar to use organic cane sugar. Conventional cane sugar is not vegan. I talked about it more in my Vegan Grocery List post;
Olive oil. In this recipe I recommend using Cooking Olive Oil. It has a lighter color, than Extra Virgin Olive oil, it's great for high temperatures and most importantly - it doesn't have aroma. In this recipe, we only want to smell pumpkin and cinnamon;
Rolling the cookies. The dough tends to absorb sugar fast so when you roll cookies in powdered sugar, it's important to work fast.
Make sure all cookies are generously coated in sugar. If necessary, drop the cookie ball in sugar once again (even after you covered it already). The less sugar the cookie dough balls absorb, the more prominent crinkles they will have.
Storing. These vegan pumpkin crinkle cookies are best when stored in an airtight container on a counter. This way they will keep fresh for 4 to 5 days.


Serving: 1cookie | Calories: 160kcal | Carbohydrates: 26.2g | Protein: 1.8g | Fat: 5.6g | Saturated Fat: 0.8g | Sodium: 582mg | Potassium: 480mg | Fiber: 0.9g | Sugar: 13g | Calcium: 19mg | Iron: 1mg