Can I make vegan pumpkin cookies gluten-free?

Yes, you can make vegan pumpkin cookies gluten-free by using a gluten-free flour blend. Many bakers recommend King Arthur’s measure-for-measure gluten-free flour as a reliable option, though results may vary depending on the blend used. It's best to follow the recipe closely and consider adding a binding agent like xanthan gum if your blend doesn’t already contain it to maintain the cookie's texture.

What can I use instead of sugar in vegan pumpkin cookies?

Coconut sugar works well as a 1:1 substitute for granulated or brown sugar in vegan pumpkin cookies, but note it may make the cookies slightly drier and give them a darker color. Avoid liquid sweeteners like maple syrup or agave nectar, as they tend to create sticky dough and can affect the cookie’s structure.

How do I make pumpkin puree from fresh pumpkin for cookies?

To make pumpkin puree at home, peel and cut a pumpkin into cubes, then roast or steam the pieces until soft (usually 20-30 minutes). After cooking, puree the pumpkin in a food processor or use a stick blender until smooth. Make sure the consistency matches canned pumpkin puree by avoiding excess water; draining or cooking the puree down can help achieve this.

Why are my vegan pumpkin cookies soggy or gummy inside?

Cookies can turn out soggy or gummy if the pumpkin puree retains too much moisture. To fix this, reduce the puree by gently cooking it on the stove until thickened or blot it with paper towels to remove excess water. Properly thickened puree will help the cookies bake with the right texture and enhance the pumpkin flavor.

How should I store vegan pumpkin cookies to keep them fresh?

Store vegan pumpkin cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 2 months. When frozen, allow cookies to thaw to room temperature before serving for the best taste and texture.

Vegan Pumpkin Cookies Recipe With Natural Sweeteners And Spices

Name: Vegan Pumpkin Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: – 1 cup pumpkin puree (canned or homemade, not pumpkin pie filling); – 1 cup light brown sugar (or more, to taste); – ½ cup granulated sugar (or more, to taste); – ¾ cup vegan butter, at room temperature; – 1 teaspoon vanilla extract (optional); – 2 ½ cups all-purpose flour (spooned and leveled); – 2 teaspoons pumpkin pie spice (a blend of ground cinnamon, nutmeg, ginger, and cloves); – 1 teaspoon baking soda; – 1 teaspoon baking powder; – A pinch of salt; – ½ cup granulated sugar (for coating)

Description

🎃 These Vegan Pumpkin Cookies are naturally sweetened and spiced, offering a soft, chewy texture that’s perfect for the season.
🍪 They provide a wholesome, plant-based treat that satisfies cookie cravings without compromising dietary preferences.

Ingredients

– 1 cup pumpkin puree (canned or homemade, not pumpkin pie filling)

– 1 cup light brown sugar (or more, to taste)

– ½ cup granulated sugar (or more, to taste)

– ¾ cup vegan butter, at room temperature

– 1 teaspoon vanilla extract (optional)

– 2 ½ cups all-purpose flour (spooned and leveled)

– 2 teaspoons pumpkin pie spice (a blend of ground cinnamon, nutmeg, ginger, and cloves)

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– A pinch of salt

– ½ cup granulated sugar (for coating)

Instructions

1-Getting Started: First, start by reducing the pumpkin puree to remove excess moisture, which helps your cookies turn out chewy. Spread it on paper towels or cook it in a saucepan over medium heat until it thickens to about ¾ cup, then let it cool. Preheat your oven to 350°F and line baking sheets with parchment paper for easy cleanup.

2-Mixing the Dough: Next, in a large bowl, beat 1 cup light brown sugar and ½ cup granulated sugar with ¾ cup vegan butter until the mix is light and fluffy. Add the cooled pumpkin puree and 1 teaspoon vanilla extract, then beat until everything combines smoothly. Stir in 2 ½ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt just until mixed the dough will feel sticky and soft. For a similar twist, try our lemon oatmeal cookies for another easy recipe.

3-Shaping and Baking: Use a large cookie scoop to form dough balls, then gently toss them in ½ cup granulated sugar to coat. Place the balls on your prepared sheets with about 2 inches between each, and flatten them slightly with your fingers. Bake for 12 to 15 minutes until the edges are set and the cookies puff up; they will flatten and crack as they cool. Let them rest on the sheets for 15 minutes before moving to wire racks and enjoy the prep time of 30 minutes and cook time of 12 minutes for a total of about 42 minutes.

Notes

🍽 Measure flour accurately using spoon and level or kitchen scale to avoid cakey cookies.
⏳ Let reduced pumpkin puree cool before mixing to maintain dough consistency.
🎯 Avoid adding extra flour if dough is sticky; instead, let dough rest for 30 minutes for better texture.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie

Keywords: vegan pumpkin cookies,natural sweeteners,pumpkin spice cookies,plant-based dessert