Vegan Pumpkin Cookies
These one-bowl gluten-free pumpkin cookies are thick, tender, chewy, and packed with flavor – then topped off with an optional icing. Even better, this healthy fall-favorite recipe for pumpkin spice cookies is freezer-friendly, vegan, oil-free, dairy-free, and refined sugar-free!
Servings 12
Ingredients
For the cookies
- 1 cup (96 g) almond flour (see notes)
- 5 tbsp (40 g) coconut flour (see notes)
- 4 tbsp (24 g) ground flax seeds
- 2 tsp baking powder
- 6 tbsp (72 g) coconut sugar or sugar of choice (see notes)
- 2 tsp pumpkin pie spice
- 1/2 cup (120 g) pumpkin puree
- 1/3 cup (80 g) peanut butter (see notes)
- 2 tsp vanilla extract (optional)
Icing
- 8 tbsp (62 g) icing sugar (I used powdered Erythritol)
- 2-4 tsp dairy-free milk
Instructions
- You can watch the video in the post for visual instructions.Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking tray with parchment paper.
- Combine all dry ingredients (almond flour, coconut flour, flax seeds, baking powder, pumpkin pie spice, and sugar) in a bowl and stir with a whisk to combine. Add the wet ingredients (pumpkin puree, peanut butter, and vanilla extract) and mix with a hand mixer or a fork, then use your hands until the dough comes together.If the dough appears too dry, simply add a little more pumpkin puree.
- Scoop about 1 heaped tablespoon of the dough into your hands and shape it into a ball. Repeat this step with the remaining dough. The recipe makes about 12 cookies.
- Place the dough balls onto your lined baking tray. Gently press each dough ball down and bake the cookies in the oven for 13-15 minutes. Let them cool completely.
- To make the icing, simply add the icing sugar to a bowl. You can, if you have, also add 4 tablespoons of dairy-free milk powder (like soy milk powder or coconut milk powder). Pour in just enough plant-based milk (start with 2 teaspoons and add more if needed) until it's a runny paste.Since I also added dairy-free milk powder, I had to add about 2 1/2 tablespoons of plant-based milk. However, it's always better to use less milk at first and add more if needed.
- Drizzle the cookies with the icing and enjoy. Store leftover cookies in an airtight container, either on the counter for just a few days or in the fridge for about a week.
Notes
- Flax seeds: You can also use ground chia seeds instead of flax seeds.
- Almond flour: You can use any finely ground nuts/seeds of choice.
- Coconut flour: If you don't have coconut flour, you can use the double amount (in grams) of oat flour (80 grams). All-purpose flour might work too, but I haven't tried it.
- Sweetener: You could use coconut sugar, date sugar, or regular sugar. Use Erythritol (e.g. Swerve) for a keto version.
Nutrition Facts
Vegan Pumpkin Cookies
Serving Size
1 cookie
Amount per Serving
Calories
148
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
10
%
Carbohydrates
13
g
4
%
Fiber
3
g
12
%
Sugar
6
g
7
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.