Cinnamon Pumpkin Vegan Cookies

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These Cinnamon Pumpkin Cookies are completely dairy-free and egg-free and are loaded with fiber and beta carotene, and have zero cholesterol. They can be ready in only about 25 minutes!

3 vegan pumpkin cookies on a white plate with a cup of coffee and whole pumpkin in background.

In the mood for something sweet? These vegan pumpkin cookies are perfectly sweet and moist. They’ll take care of that sweet tooth without making you feel guilty with only 88 calories, 0.4 grams of fat, and nearly 2 grams of fiber per cookie. We also have a great vegan pumpkin bread recipe you should try!

We have more delicious vegan desserts on this website like this amazing edible vegan cookie dough, our chocolate-stuffed sweet potatoes, and these dairy-free chocolate balls.

Reasons you will love these cookies

  • Perfectly Soft and Chewy Texture: These vegan pumpkin cookies have a soft and chewy texture that makes every bite irresistibly delicious. The combination of pumpkin puree and plant-based ingredients creates a moist and tender cookie, perfect for those who love a melt-in-your-mouth experience.
  • Rich in Fall Flavors: Packed with the warm, comforting flavors of pumpkin, cinnamon, nutmeg, and cloves, these cookies are a true celebration of fall. They offer a delightful taste that brings the essence of autumn into every bite, making them perfect for cozy afternoons or festive gatherings.
  • Healthy and Guilt-Free Treat: Made with wholesome ingredients like pumpkin, whole grain flour, and less refined sweeteners, these healthy cookies are a healthier alternative to traditional cookies.

Ingredients you will need

stainless bowl with mashed pumpkin on cutting board with measuring cups
  • Pumpkin- Using solid-packed pumpkin in healthy pumpkin cookies provides a rich, dense pumpkin flavor without the excess water that can make cookies too soft or soggy
  • Flour- Using whole wheat pastry flour and unbleached flour to make healthy pumpkin cookies provides a balanced combination of nutrients and texture. Together, these flours create a healthier cookie that is both delicious and nutritious.
  • Sugar- Using brown sugar in healthy pumpkin cookies adds a rich, molasses-like flavor that enhances the natural sweetness of the pumpkin and spices. While still a form of sugar, brown sugar provides slightly more minerals than refined white sugar due to the molasses content, making it a slightly more wholesome option for baking.
  • Molasses- Adds a deep, rich flavor with hints of caramel and spice, which enhances the natural flavors of pumpkin and complements spices like cinnamon and nutmeg.
  • Raisins- They provide a chewy texture that contrasts nicely with the softness of the cookies, adding a pleasant sweet bite.
  • Walnuts- For a satisfying crunch and rich, nutty flavor that complements the warm spices and sweetness of the pumpkin.
  • Spices- Cinnamon adds a spicy sweetness, nutmeg contributes a slightly nutty and earthy depth, and vanilla provides a smooth, rich undertone.

How to make cinnamon vegan pumpkin cookies

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

stainless bowl with whole wheat flour, baking soda, baking powder, salt, and cinnamon

STEP #1: Begin by preheating the oven to 350°F. Then, line a large cookie sheet with parchment paper or use a silicone non-stick baking mat.

In a large bowl, mix together all the dry ingredients–flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

stainless mixing bowl with pumpkin and spices and whisk

STEP #2: In a separate smaller bowl, combine the pumpkin, molasses, vanilla, and almond milk.

When purchasing canned pumpkin, make sure that it is 100% pure pumpkin without any added sugars or other ingredients.

Make sure the bowl is large enough for mixing, but it doesn’t need to be as large as the bowl with the dry ingredients.

large mixing bowl with flour, pumpkin, raisins, walnuts

STEP #3: Whisk the wet ingredients together well and then pour the mixture into the larger bowl with the dry ingredients.

This is where you can also add raisins and chopped or crushed walnuts if desired. Stir well to combine all of the ingredients making sure there are no dry floury spots in the batter.

baking pan with uncooked cookies

STEP #4: Next, drop the batter by the tablespoonful onto the baking sheet lined with parchment paper or a baking mat.

If you prefer them to be perfectly round, you will want to make ball shapes. I tend not to be very particular about the shape, so I just plop them on the pan as you can see.

overhead photo of baking pan full of pumpkin cookies and white plate with 3 and cup of coffee

STEP #5: Bake for 15-20 minutes or until lightly browned. Serve warm and enjoy!

Recipe adapted from the Physicians Committee for Responsible Medicine.

*Originally published April 2015.

Frequently Asked Questions

Can these cookies be made gluten-free?

Though I haven’t made these gluten-free, I’m sure they can be. Oat flour would be a good option or check out Minimalist Baker’s gluten-free baking guide for suggestions.

Can I use regular whole wheat flour instead of pastry flour?

Yes, you can! As a matter of fact, that’s what I used to bake the cookies in the photos above.

How long will these last?

At my house, not very long, LOL! Seriously though, I keep them in an airtight container in the refrigerator for up to 7 days. They freeze well too.

healthy pumpkin cookies on blue plate with glass of almond milk in background

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healthy pumpkin cookies on blue plate with glass of almond milk in background
4.50 from 16 votes

Cinnamon Vegan Pumpkin Cookies

These healthy vegan pumpkin cookies are completely dairy-free and egg-free and are loaded with fiber, beta carotene, and have zero cholesterol. They can be ready in only about 25-minutes!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 25 cookies

Ingredients 

  • 1 cups whole wheat pastry flour
  • 1 cup unbleached flour
  • 3/4 cup sweetener sucanat, date sugar, maple sugar, pure cane, brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1.5 cups solid packed pumpkin (15 oz can plain pumpkin)
  • 1/4 cup black strap molasses
  • 3/4 cup vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1/4 cup chopped walnuts (optional)

Instructions

  • Begin by preheating the oven to 350°F. Then, line a large cookie sheet with parchment paper or use a silicone non-stick baking mat.
  • In a large bowl, mix together all dry ingredients–flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate smaller bowl, combine the pumpkin, molasses, vanilla, and almond milk. When purchasing the canned pumpkin, make sure that it is 100% pure pumpkin without any added sugars or other ingredients.
  • Whisk those wet ingredients together well and then pour the mixture into the larger bowl with the dry ingredients.
  • This is where you can also add raisins and chopped or crushed walnuts if desired. Stir well to combine all of the ingredients making sure there are no dry floury spots in the batter.
  • Next, drop the batter by the tablespoonful onto the baking sheet lined with parchment paper or a baking mat. Bake for 15-20 minutes or until lightly browned.

Video

Notes

Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Make them gluten-free- Though I haven't made these gluten-free, I'm sure they can be. Oat flour would be a good option or check out Minimalist Baker's gluten-free baking guide for suggestions.
Storage- Keep them in an airtight container in the refrigerator for up to 7 days. They freeze well too.

Nutrition

Calories: 88kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Fiber: 2g | Sugar: 13g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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6 Comments

  1. Hey, I was meaning to try your recipes, the only problem being we usually weigh the ingredients, is there anyway I could know the weight. Either way can I know the cup size that you use ? Meaning is 1 cup equal to 200 ml or 250 ml so I could compare it to mine.

    1. Hi Mansi- I just did a little research, and this is what I found for converting the measurements of everything except the spice. Hope you enjoy the cookies. 129.60 g whole wheat flour
      129.60 g unbleached flour
      150 g unrefined sugar
      240 g puree pumpkin
      85 g molasses
      255 g plant milk
      159 g raisins
      25 g chopped walnuts

  2. Can you substitute gluten free pastry flour for the whole wheat pastry flour? Also, is spelt flour gluten free?

4.50 from 16 votes (16 ratings without comment)

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