Here’s a super easy-to-make recipe for delicious vegan pumpkin cookies. These cookies are perfect for fall or as a last-minute Halloween treat, because you need only a few ingredients and less than half an hour to make them.
They are fluffy, sweet, very soft on the inside and crunchy on the outside. Almost like muffins! Thanks to the pumpkin puree, you don’t have to add any eggs or oil. I recommend you baking the pumpkin and then mashing it, instead of using canned pumpkin puree.
Pumpkins are rich in vitamins (especially vitamin A and C), minerals like potassium and iron, and antioxidants, which makes them very beneficial for your skin, eye and heart health. Pumpkin also helps you burn fat and boosts your immune system.
- 2 cups of flour of your choice (I mixed equal parts oat and rice flour)
- 1 cup of pumpkin puree
- Sweetener of your choice (I used 3 teaspoons of maple syrup)
- 1 teaspoon of baking powder
- 1 pinch of salt
- Spices: cinnamon, nutmeg, ginger and clove to taste
Preheat your oven to 180°C (350°F).
Take a large mixing bowl and add the flour, the baking powder, the salt and the spices. Mix everything well. Then, add the pumpkin and the sweetener you chose. Mix everything until it’s well combined.
Depending on the flour you are using, you may need to add a little bit of plant-based milk or water.
Also, if you prefer your cookies sweeter, add more maple syrup, because they aren’t that sweet.
Put a baking sheet on your baking tray and put spoonfuls of the mixture onto the tray.
Bake for 12-15 minutes or until they are golden and hard on the outside.
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