Vegan Pumpkin Cookies! Fall is calling and pumpkin is answering. Don’t miss these melt in your mouth, fall-flavored cookies.

Bursting with delicious pumpkin spice flavors, these Vegan Pumpkin Cookies are tender, cakey, and an ultimate fall must-have. Eat them just as they are or give them a dusting of Whole Food Plant Based powdered sugar.  They are the perfect addition to your holiday cookie table.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We love these tender pumpkin cookies! They are so soft and cakey!  Perfect with a spot of tea or coffee.

You gotta give these tasty cookies a try!

Tips for Success:

• Flavor Profile: These pumpkin cookies are soft, light, and cake-like. They have beautiful pumpkin spice flavor.
• Texture: These cookies are soft, light, and reminiscent of a cake-like texture. When they first come out of the oven, they will appear dry.  Allow them to completely cool before taste testing.  When cooling, the pumpkin will draw moisture back into the cookie.
• Appearance: The cookies are a medium-brown all over, see the photos in the blog for a color reference.
• Silicone Baking Pads: We preferred silicone baking pads to prevent over-browning. Parchment paper will work, but you will need to monitor the cookies closely.
• Size of Scooped Batter: The size of the dropped batter matters regarding baking times. We used a medium-sized cookie scoop which was approx. 1 ½ Tablespoons of mounded batter.
• Drop Cookies: We used a cookie scoop. We rinsed the cookie scoop in hot water about every 6 cookies and dried it completely when using again. The warm cookie scoop helped the batter drop easily off the cookie scoop.
• Almond Flour Substitutions: This recipe was specifically designed to use almond flour.
• Cashew Butter Substitutions: We used cashew butter, but you can substitute with almond butter with the understanding that the flavor and texture may be influenced accordingly.
• Almond Flour: Very slightly pack the almond flour when measuring.
• Sweeteners: This recipe uses a combination of maple sugar and maple syrup. You can substitute the dry maple sugar for date sugar or coconut sugar, but you will still need the maple syrup.
• Cinnamon: Not all cinnamon is created equal.  Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent.  Use judgement and start on the low end. You can use your favorite cinnamon in this recipe; however, we strongly suggest starting on the low end until you have a good understanding of how the cinnamon that you are using in this recipe impacts the flavor.  You can taste the batter before committing to the amount of cinnamon.
• Pumpkin Pie Spice: Not all pumpkin pie spices are created equal. Most brands have the same ingredients: Cinnamon, Ginger, Nutmeg, Cloves, and Allspice (sometimes mace); however, each brand tends to accent certain spices. The beauty of this recipe is you can taste the batter to gain an excellent understanding of how the cookie is going to taste and add more spices if needed.
• Pumpkin: Make sure you select canned pumpkin and not pumpkin pie filling.
• Other Pumpkin Recipes to use up the Remaining Canned Pumpkin:
  • Healthy Vegan Pumpkin Muffins
  • Vegan Pumpkin Pie Crumble
  • Old-Fashioned Spice Crumble Bars
  • Whole Grain Pumpkin Knot Rolls
• Whole Food Plant Based Powdered Sugar: We absolutely loved dusting these cookies with our Whole Food Plant Based Powdered Sugar.  It added to the beauty of the cookie as well as a little extra pop of flavor.  It is purely optional.  If freezing the cookies, we suggest not adding the powdered sugar until ready to serve. Storage Note (not freezing the cookies): These cookies are cake-like and moist, they tend to draw in the WFPB powdered sugar over several days. If serving to guests, we suggest dusting them with the WFPB powdered sugar right before serving.
• Sweet Cashew Glaze: Our Sweet Cashew Glaze also works perfectly with these cookies.
• Traveling or Serving to Guests: We suggest dusting these cookies with the WFPB Powdered Sugar right before serving.
• Optional Chopped Pecans or Walnuts: If you are a nut lover, then you would enjoy chopped pecans or walnut mixed in. The nuts are completely optional. We did not add the nuts to our cookies.

Leftovers and Freezing:

Leftovers will generally keep 3 to 4 days at room temperature stored in a tightly covered container.

These cookies freeze well.  If freezing, do not sprinkle with WFPB powdered sugar. After frozen and completely thawed, then sprinkle before serving.

Pantry Products:

• Canned Pumpkin: We used a 15 oz. can of Libby’s 100% Pure Pumpkin – All Natural – No Preservatives.  Feel free to use your favorite brand of pumpkin.
• Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter.  Feel free to use your favorite raw cashew butter in this recipe.  Read the label, make sure the only ingredient is raw cashews.  Do not use a salted or sweetened cashew butter.
• Molasses: We used Grandma’s Unsulfured Original Molasses.  Feel free to use your favorite molasses.  We do not recommend black strap molasses. You can leave the molasses out of the dish if you wish.  The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products:

• Large Baking Sheet
• Parchment paper or Silicone Baking Sheet
• Medium cookie scoop (optional)

If you try these festive fall cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Pumpkin Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 16-17 Minutes
• Total Time: 31 Minutes
• Yield: 26 to 30 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Bursting with delicious pumpkin spice flavors, these Vegan Pumpkin Cookies are tender, cakey, and an ultimate fall must-have.

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Ingredients

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Dry Ingredients:

• 2 2/3 cups almond flour, lightly packed *
• 2 Tablespoons cornstarch (or arrowroot powder)
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon *
• 2 teaspoons pumpkin pie spice *
• 1/3 cup maple sugar (or date or coconut sugar) *
• ¼ + 1/8 teaspoon sea salt *

Wet Ingredients:

• ½ cup (canned) pumpkin *
• ½ cup cashew butter *
• 1/3 cup pure maple syrup *
• 1 teaspoon lemon juice
• 1 teaspoon molasses
• 1 teaspoon vanilla

Other Optional Ingredients:

• Whole Food Plant Based Powdered Sugar *
• Chopped pecans (or walnuts)

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Instructions

1. Preheat the oven to 350 F. Place the oven rack in the upper-center
2. Line a baking sheet with silicone baking pads or parchment paper. Set aside.
3. Place all the remaining Dry Ingredients into the large bowl, whisk until well combined.
4. Then add the Wet Ingredients to the dry ingredients to the dry ingredients, stir until everything is mixed well. (If adding chopped nuts, add the nuts at this time and mix well to evenly distribute).
5. Scoop up the cookie dough into a medium-sized cookie scoop (roughly 1 ½ Tablespoons or 1 ½ inches in diameter) then set onto a large baking sheet. Continue until all the dough has been scooped and placed onto the large baking sheet. Space the cookies about 1 ½ inches apart. The cookies do spread slightly. You may need to wash/dry the cookie scoop about halfway through.
6. Place in a preheated oven and bake at 350 F for 16 to 17 minutes. Watch the edges carefully to prevent burning. The bottoms should be browned, and the entire cookie should be a medium brown in color.
7. Remove from the oven, allow to cool for 2 minutes on the cookie sheet, then transfer to a cooling rack.
8. Sprinkle with Whole Food Plant Based Powdered Sugar, if desired (optional) when completely cooled (or right before serving).

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  Makes 26 to 30 cookies

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