These delicious Pumpkin Cookies are a perfect fall-inspired treat. These vegan and gluten free pumpkin cookies are brimming with warm and earthy pumpkin spice.
All you need is one bowl and about 30 minutes to make these simple and sweet pumpkin spice cookies. Similar to Pumpkin Spice Waffles, Pumpkin pancakes and Vegan pumpkin muffins, this is our favorite…you guessed it right… PUMPKIN Recipe.
You will love these lightly sweetened soft and moist cookies for a decadent yet healthy snack. It is like eating pumpkin pie in a soft and tender cookie.
These beautiful autumnally spiced cookies are incredibly soft and full of warm flavor. The outside is slightly crisp. They are surely top of my favorite cookies.
THESE PUMPKIN COOKIES ARE
- VEGAN
- GLUTEN FREE
- DAIRY FREE
- EASY TO MAKE
- LOW CARB / KETO FRIENDLY
- PALEO
Delicious Cookies full of pumpkin flavor
Packed with pumpkin puree, almond flour, pumpkin spice mix and sunflower – sesame seeds topping, these Cookies are an addicting fall favorite the whole family will love.
Every bite of these pumpkin spice cookies is perfectly light and moist. And their flavor is out of this world. Added bonus, the house fills with delicious wafting aroma while you bake them!
Come September, I often make these cookies to fill up my snack jar. I love to eat them with freshly made cup of masala chai as my mid-afternoon snack.
Delicious Fall Treat
These pillow like Soft Pumpkin Cookies are a crowd pleaser. Your family and friends will rave about these perfectly spiced earthy pumpkin treats. They are perfect for sharing as well as holiday gift packing.
You will love these delicious cookies for a healthier dessert or snack. You can pack them in school lunches. And they are good even as a breakfast cookie!
Not only are these cookies delicious, the recipe and ingredients are simple, and they come together in no time. One bowl, gluten free pumpkin cookies are super easy to make with basic prep in under 30 minutes!
Neither time consuming steps are required nor the special mixer or blender. Just mix up your ingredients, scoop onto a cookie sheet, and pop it in the oven.
I love fall and I love fall baking ! The warmth of flavorful baked goods is just so satisfying! Warm spices and earthy flavors fill your heart with hearty comforting vibes!
OUR FAVORITE DESSERT RECIPES
- VEGAN CHOCOLATE CUPCAKES
- GLUTEN FREE – VEGAN APPLE CRISP
- CHOCOLATE BANANA BREAD
- EASY PEACH CRUMBLE
- SWEET POTATO CHOCOLATE BROWNIES
- CHOCOLATE ZUCCHINI BREAD
- OATMEAL RAISIN COOKIES
EGGLESS PUMPKIN COOKIES
These pumpkin cookies are made without eggs and dairy. I am using gluten free flour ( you can use regular flour as well if you so choose ) so they are gluten free as well. They are adaptable for a range of food allergies !
These cookies also use easy to find, pantry ingredients so you don’t need any special ingredients to make them.
INGREDIENTS
Exact measurements are listed in the recipe card below.
- Pumpkin Puree – Use homemade ( instructions included in the recipe card notes ) or store bought canned
- Gluten Free Baking Flour : I used Almond flour
- Pumpkin Spice
- Maple Syrup
- Flax Seed Meal
- Coconut Oil
- Baking powder
- Optional Toppings : Sunflower seeds and sesame seeds
HOW LONG CAN I STORE THESE COOKIES?
You can store these cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
They firm up slightly when stored in the fridge. Just before serving, you can briefly pop them in the microwave for 10 seconds so they nicely warm up.
CAN I MAKE THESE COOKIES LOW CARB?
Yes! Almond flour is naturally low carb. So instead of regular gluten free or regular flour, use almond meal or almond flour. And adjust is the sweetener you use. You can use sugar free options like Erythritol, stevia or monk fruit extract. Adjust the amount accordingly. Since the dough is egg free you can always taste the dough and adjust as well.
PRO TIPS
- Moisture levels in canned pumpkin purees varies significantly. To make cookies, you need to make dough that you can easily roll. Otherwise cookies will break and will not hold shape at all. If you feel the dough is too wet or sticky, add more almond flour.
- Let the prepared dough sit for 10-15 minutes before rolling. It allows the almond flour to soak up all the moisture, You also get an idea if it can be rolled properly.
- After baking, even though it is very tempting, please let the cookies cool down completely for at least 20 minutes. This will set them firm and prevent them from crumbling and breaking.
INSTRUCTIONS
Preheat the oven to 350°F/177°C.
Line a large cookie sheet with parchment paper.
In a large mixing bowl mix together the melted coconut oil and maple syrup until combined. Stir in the pumpkin spice and pumpkin puree.
Add the flour, flaxseed meal and baking powder to the bowl and mix well to combine until a thick, slightly wet feeling dough forms. Let it sit for 10-15 minutes so almond flour can soak up all the moisture.
Scoop out spoonful of dough and roll in balls. Place it on the prepared baking sheet. Slightly press the dough ball to form a cookie shape. You can press a fork over to get lines for design.
Sprinkle some sunflower seeds and sesame seeds on top. Leave some space between each cookie.
Bake for 11-12 minutes until the edges are golden. ( these cookies do not rise or expand much)
Allow the cookies to cool completely on the baking sheet before moving them to a wire cooling rack.
Because there are no binding agents, these cookies will be delicate until they fully cool down.
Keep these stored at room temperature or in an airtight container in the fridge. The cookies will keep at least 5 days.
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Vegan Pumpkin Cookies
Ingredients
- 2 cups baking flour - I used almond flour
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 tablespoon flax seed meal
- 1.5 teaspoon Pumpkin spice mix
- 1/2 teaspoon baking powder
Optional Garnishes
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
Instructions
- Preheat the oven to 350° Fahrenheit /177° Celsius . Line a large cookie sheet with parchment paper.
- In a large mixing bowl, mix together the melted coconut oil and maple syrup until combined. Stir in the pumpkin spice and pumpkin puree.
- Add the flour, flaxseed meal and baking powder to the bowl and mix well to combine until a thick, roll-able dough forms. Let it sit for 10-15 minutes so almond flour can soak up all the moisture.
- Scoop out spoonful of dough and roll in balls. Place it on the prepared baking sheet. Slightly press the dough ball to form a cookie shape. You can press a fork over to get lines for design.
- Sprinkle some sunflower seeds and sesame seeds on top. Leave some space between each cookie.
- Bake for 11-12 minutes until the edges are golden. ( these cookies do not rise or expand much)
- Allow the cookies to cool completely on the baking sheet before moving them to a wire cooling rack.
- Because there are no binding agents, these cookies will be delicate until they fully cool down. Enjoy and share !
You can also make these cookies in the air fryer with same temperature setting.
Notes
- Put 1 cup of water in the main insert. Put the trivet in and put a whole pie pumpkin on the trivet. You should remove the stem so the pumpkin fits. Close the lid, valve at SEALING. Press MANUAL or PRESSURE COOK , select 12 minutes and let it cook. Quick pressure release after 5 minutes.
- After it cools down, remove the pumpkin carefully. It peels by itself. Cut it in half. Remove the middle seeds and membranes. Use a blender and puree the pumpkin. Homemade pumpkin puree is ready !
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