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Vegan Pumpkin Cookies

These gluten-free pumpkin cookies are great for fall snacks! Made with basic ingredients, they're ready in less than half an hour.
Course Dessert
Cuisine Gluten-free, Vegan
Keyword gluten-free pumpkin cookies, vegan cookie recipe, vegan pumpkin cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
Calories 153kcal
Author Cindy Gordon | Vegetarian Mamma


  • 2 baking sheets
  • Parchment paper
  • 2 mixing bowls
  • Wooden spoon
  • Whisk



  • Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
  • Add melted butter, brown sugar, and caster sugar to a mixing bowl. Beat with a wooden spoon to combine.
  • Add pumpkin puree, flax egg, and vanilla extract. Mix well.
  • In another bowl, whisk together flour, salt, xanthan gum, baking soda, cinnamon, nutmeg, and ginger.
  • Sieve flour mixture into wet ingredients, and mix everything together.
  • Chill the dough in the refrigerator for 1 hour to make it easier to handle. You can also freeze the dough for 20 to 30 minutes.
  • Roll the dough into balls. Place them on lined baking sheets.
  • Bake for 14 to 16 minutes, until golden brown on top. Let cookies rest on baking sheets for 5 to 10 minutes before moving them to wire racks to cool completely.



Calories: 153kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 140mg | Potassium: 44mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1829IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg