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–+ servings
A close up of freshly baked pumpkin cookies.
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5 from 1 vote

Vegan Pumpkin Cookies

This recipe makes best pumpkin cookies that are vegan and gluten free. These cookies are full of fall comfort vibes. Pumpkin puree, almond flour and pumpkin spice make these crowd pleaser, family favorite delicious cookies.
Prep Time15 minutes
Cook Time15 minutes
Cooling Time20 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Servings: 16 cookies
Calories: 194kcal
Author: Prajakta Sukhatme

Ingredients

  • 2 cups baking flour - I used almond flour
  • ½ cup pumpkin puree
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • 2 tablespoon flax seed meal
  • 1.5 teaspoon Pumpkin spice mix
  • ½ 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

    How to make pumpkin puree in Instant Pot
    1. 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.
    2. 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 !
    Notes :
    • 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. 
    • 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. 
    • 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. 
    Storage - Keep these pumpkin cookies stored at room temperature or in an airtight container in the fridge. The cookies will keep at least 5 days.

     

    Nutrition

    Serving: 2cookies | Calories: 194kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Fiber: 3g | Sugar: 7g