Healthy Pumpkin Cookies | Vegan

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These Healthy 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!

healthy pumpkin cookies on blue plate with glass of almond milk 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.

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

We love these pumpkin cookies because they’re…

  • Perfectly sweet
  • Wholesome
  • Satisfying
  • Fresh
  • Oil-free
  • Dairy-free
  • Warm & delicious

The best thing of all is that they are made with zero dairy, eggs, or oil. These delicious cookies are made with warm and comforting ingredients like pumpkin, raisins, nutmeg, molasses, and cinnamon.

How to make healthy pumpkin cookies

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

I’m betting that you are going to be surprised by how easy these pumpkin cookies are to make. Your family will think it took you hours in the kitchen to bake these healthy vegan cookies.

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

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

stainless bowl with mashed pumpkin on cutting board with measuring cups

In a separate smaller bowl, combine the pumpkin, molasses, vanilla, and almond milk. 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.

stainless mixing bowl with pumpkin and spices and whisk

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.

large mixing bowl with flour, pumpkin, raisins, walnuts

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.

baking pan with uncooked cookies

Bake for 15-20 minutes or until lightly browned.

Recipe adapted from the Physicians Committee for Responsible Medicine.

*Originally published April 2015.

white plate with 3 pumpkin cookies and whole pumpkin in background

Your Questions Answered:

  • Q: 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.
  • Q: 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.
  • Q: Can I make this recipe with date paste? I’m sure you can, but I haven’t personally tried it yet. I would suggest replacing the dry sugar with 3/4 cup date paste. Other good less refined dry sugar options are sucanat and coconut sugar.
  • Q: Would it be okay to bake this as a cake or bread instead of cookies? The batter is quite thick, so I think it would do great with either of these options.
  • Q: Are these pumpkin cookies healthy? As far as desserts go, absolutely! Each serving is loaded with beta carotene and has only 88 calories, 0.4 grams of fat, and nearly 2 grams of fiber per cookie.
  • Q: 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.

Other great vegan dessert recipes

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

Healthy Pumpkin Cookies

Author: EatPlant-Based.com
These healthy 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 unrefind sugar (I use sucanat)
  • 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

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Your Questions Answered:
  • Q: Can these cookies be made gluten-free? Though I haven’t made these gluten-free, I’m sure they can be. Check out Minimalist Baker’s gluten-free baking guide for suggestions.
  • Q: Can I use regular whole wheat flour instead of pastry flour? Yes, you can! That’s what I used to bake the cookies in the photos above.
  • Q: Can I make this recipe with date paste? I’m sure you can, but I haven’t personally tried it yet. I would suggest replacing the dry sugar with 3/4 cup date paste. Other good less refined dry sugar options are date sugar, maple sugar, sucanat and coconut sugar.
  • Q: Would it be okay to bake this as a cake or bread instead of cookies? The batter is quite thick, so I think it would do great with either of these options.
  • Q: Are these pumpkin cookies healthy? As far as desserts go, absolutely! Each serving is loaded with beta carotene and has only 88 calories, 0.4 grams of fat, and nearly 2 grams of fiber per cookie.
  • Q: 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.

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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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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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?

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