Soft and spongy vegan, gluten-free pumpkin spice cookies! So light and delicious these pumpkin cookies are a perfect treat for this fall season.
These days I have been receiving a lot of vegan recipe requests, mainly vegan desserts. So this holiday and festive season, I will be sharing quite a few vegan desserts. Stay tuned for some delicious desserts.
Now coming to today’s recipe, if you are looking for easy to bake cookies with your kids, these cookies are your best bet.
Instead of candies and chocolates, you can make these cookies as treats. These cookies are guilt-free treats for sure.
What I like about these pumpkin spice cookies are,
- They are soft and moist.
- We don’t need too much oil. One tbsp is sufficient for a batch of 10 to 12 cookies.
- It’s a one-bowl cookie, and you need a bowl, sieve, and a hand whisk.
- No exotic flours are needed either. We are using blanched almond flour and corn starch.
Let’s get straight into the ingredients and the procedure. You can make these cookies quite easily and they are super forgiving. If you find the dough is wet, add 1 to 2 tbsp of almond flour and that should do the trick.
Ingredients
Flours: We need ¾ cup of blanched almond flour and 2 tbsp of corn starch which helps in the binding. I used the Costco brand almond flour.
Pumpkin puree: I used a little over ¼ cup of store-bought pumpkin puree. As I mentioned in my pumpkin spice latte and pumpkin juice post, we need pumpkin puree, not the pie filling.
Sugar and Oil: We need ¼ cup of powdered sugar and just 1 tbsp of vegetable or corn oil. Any neutral oil should be ok. As I added cinnamon sugar, I went with ¼ cup of powdered sugar. You can increase the sugar amount to ⅓ cup for sweeter version.
Flavors: Of course, we need pumpkin pie spice, and also I included some ground cardamom for the warm flavors. But you can replace ground cardamom with cinnamon or add a few drops of vanilla extract.
Apart from these ingredients, we also need some baking powder and some cinnamon sugar to sprinkle on top. To make the cinnamon sugar, we need to mix 2 tbsp sugar with ½ tsp ground cinnamon. But the cinnamon sugar is entirely optional.
Dietary specifications
These pumpkin spice cookies are vegan and gluten-free. I haven’t experimented with these cookies with other flours, so I can’t discuss the nut-free flour substitutions.
These cookies stay well for 3 to 4 days at room temperature. But trust me, these are super addictive, and they will vanish in no time. Make sure to store them in an air-tight container. The below measure yields 10 to 12 cookies.
Step by step instructions
- Line a baking tray with parchment paper or aluminum foil and set aside—Preheat the oven to 350 deg F. Add the oil, powdered sugar, and pumpkin puree into a mixing bowl and mix them well.
- Next, add the almond flour, corn starch, pumpkin pie spice, ground cardamom, and baking powder.
- Gently mix and bring them all together—no need to knead the dough.
- Now scoop about 1 to 1.5 tbsp of cookie dough.
- Gently flatten them and place the scooped out cookies on the baking tray.
- Bake for 15 to 18 minutes at 350 deg F. The cookies will be soft right out of the oven, and that’s normal. Let it cool completely, and you can serve as is. Or prepare the cinnamon sugar (combine ½ tsp of ground cinnamon and 2 tbsp of sugar) and sprinkle it generously on the cookies and enjoy.
Recipe notes
- Instead of ground cardamom, you can use ground cinnamon or vanilla essence or skip that flavoring.
- If you find the dough is wet, add 1 to 2 tbsp of almond flour.
- We need to bake until the bottom turns light brown and watch the cookies after 15 minutes. As they cool, the cookies will become firmer.
- Coating the cookies with cinnamon sugar is entirely optional.
Explore other eggless cookies from the archives
Are you looking for eggless cookies? Then check out some of our favorite eggless cookies that are perfect for this festive and holiday season.
Loved this recipe?
If you try these vegan and gluten-free pumpkin spice cookies, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
📖 Recipe
Pumpkin Spice Cookies | Vegan and Gluten-Free
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- ⅓ cup pumpkin puree
- 1 tbsp oil
- ¼ cup powdered sugar
- ¾ cup almond flour
- 2 tbsp corn starch
- ½ tsp pumpkin pie spice
- ¼ tsp ground cardamom
- ½ tsp baking powder
Optional, for the cinnamon sugar coating
- 2 tbsp sugar
- ½ tsp cinnamon
Instructions
- Line a baking tray with parchment paper or aluminum foil and set aside—Preheat the oven to 350 deg F. Add the oil, powdered sugar, and pumpkin puree into a mixing bowl and mix them well.
- Next, add the almond flour, corn starch, pumpkin pie spice, ground cardamom, and baking powder.
- Gently mix and bring them all together—no need to knead the dough.
- Now scoop about 1 to 1.5 tbsp of cookie dough.
- Gently flatten them and place the scooped out cookies on the baking tray.
- Bake for 15 to 18 at 350 deg F. The cookies will be soft right out of the oven, and that’s normal. Let it cool completely, and you can serve as is. Or prepare the cinnamon sugar (combine ½ tsp of ground cinnamon and 2 tbsp of sugar) and sprinkle it generously on the cookies and enjoy.
Notes
- Instead of ground cardamom, you can use ground cinnamon or vanilla essence or skip that flavoring.
- If you find the dough is wet, add 1 to 2 tbsp of almond flour.
- We need to bake until the bottom turns light brown and watch the cookies after 15 minutes. As they cool, the cookies will become firmer.
- Coating the cookies with cinnamon sugar is entirely optional.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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