Delicious vegan pumpkin cookies with pumpkin puree and quinoa flour. These Eggless Pumpkin Cookies have all your favorite fall flavors including cinnamon, ginger, nutmeg, maple syrup, vanilla extract, and oats. Check out the detailed recipe with detailed instructions and step-by-step pictures.
Eggless Pumpkin Cookies
Homemade cookies are perfect evening snack and when you can sneak in some vegetable puree and replace APF with other healthy flours nothing can beat it. Be it baking some goodies for school or work or road trip; these cookies are a perfect dessert that will satiate your sweet tooth.
I followed the base recipe from running with spoons blog. I mostly followed Amanda’s recipe but changed the flour. Instead of wheat flour, I went with quinoa flour. As I used quinoa flour, I included extra sugar and also skipped the chocolate chips. I kept it nuts and chocolate free, but you can use either of them.
Homemade Pumpkin Puree
You can use store-bought pumpkin puree or a homemade one. I have used both before, but for this recipe today, I went with store-bought one. If you want to prepare homemade puree, all you need to do is peel and deseed a small pumpkin.
Chop into small chunks and microwave it for 5 minutes or cook in open pot method for 5 to 7 minutes until they become soft and tender. Allow it to cool and puree it. You can bake and puree as well.
And if you are wondering what to do with all that puree, try the pumpkin pie cupcakes. I am sure you will love them. Now without any further ado, here is the eggless pumpkin cookie recipe.
Eggless Pumpkin Cookies Recipe
Ingredients:
- Quinoa flour – ¾ cup
- Regular oats – ½ cup
- Cane sugar – ½ cup
- Baking powder – ½ tsp
- Salt – ¼ tsp
- Cinnamon, ground – 1 tsp
- Nutmeg, ground – ½ tsp
- Ginger, ground – ¼ tsp
- Maple syrup – ¼ cup
- Pumpkin puree – ½ cup
- Vanilla extract – 1 tsp
- Oil – 1.5 tbsp (I used the Mazola corn oil)
Steps:
- Preheat oven to 350 degrees F and grease a cookie sheet or cover it with parchment paper/aluminum foil.
- In a bowl combine flour, oats, sugar, baking powder, salt, and spices (ground cinnamon, ground nutmeg, ground ginger).
- Mix well.
- In a separate bowl, combine all the wet ingredients maple syrup, pumpkin, and vanilla, oil and mix well.
- Add wet ingredients to dry ingredients, and mix them well.
- Mix gently and do not over mix.
- Using a cookie scooper, place approximately 1 tbsp of the dough onto baking sheet.
- Then flatten them slightly.
- Bake 10-12 minutes, or until edges begin to turn golden brown.
- Allow it cool a bit and transfer it to a wire rack.
- Let it cool completely before storing them.
Notes:
- As mentioned above, the original recipe calls for wheat flour. So you can use wheat flour or quinoa flour. I have always tried this combo only with quinoa flour.
- I did not include any nuts or chocolate chips. You can use them.
- Instead of ground cinnamon, nutmeg and ginger, you can use 1 tbsp (adjust according to your preference) of pumpkin spice.
📖 Recipe
Eggless Pumpkin Cookies with Quinoa Flour | Vegan Pumpkin Cookies
Ingredients
- ¾ cup Quinoa Flour
- ½ cup Regular Oats
- ½ cup Cane Sugar
- ½ tsp Baking Powder
- ¼ tsp Salt
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- ¼ cup Maple Syrup
- ½ cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 1.5 tbsp Oil I used the Mazola corn oil
Instructions
- Preheat oven to 350 degrees F and grease a cookie sheet or cover it with parchment paper/aluminum foil.
- In a bowl combine flour, oats, sugar, baking powder, salt, and spices (ground cinnamon, ground nutmeg, ground ginger) and mix well.
- In a separate bowl, combine all the wet ingredients maple syrup, pumpkin, and vanilla, oil and mix well.
- Add wet ingredients to dry ingredients, and mix them well.
- Using a cookie scooper, place approx 1 tbsp of the dough onto baking sheet.
- Then flatten them slightly.
- Bake 10-12 minutes, or until edges begin to turn golden brown.
- Allow it cool a bit and transfer it to a wire rack.
- Let it cool completely before storing them.
Notes
- As mentioned above, the original recipe calls for wheat flour. So you can use wheat flour or quinoa flour. I have always tried this combo only with quinoa flour.
- I did not include any nuts or chocolate chips. You can use them.
- Instead of ground cinnamon, nutmeg and ginger, you can use 1 tbsp (adjust according to your preference) of pumpkin spice.
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.
P.S. Submitting this post for Blogging Marathon #46.
They look so healthy n yum.. will try with while wheat flour and see ☺️
Thanks much. Please give a try and let me know how you liked it.
Very interesting recipe & sure is very healthy.
Thanks
These look so delicious to enjoy happily..
yeah thanks :-)
That’s really one awesome cookie you got there Srividhya..good one..
Thanks Valli
Very very interesting cookies with pumpkin and quinoa flour. They are looking great.
Thanks
Intresting flavors cookies look so crisp.
Thanks :-)
Great recipe!
Thanks :-)
tempting cookie and love combination !!
Thanks :-)
I am sure my older one will love these..
:-) :-)
Pumpkin cookies must have tasted good.. Love it.
Thanks :-)
new one for me…never knew of quinoa flour..nice cookies
Thanks and welcome here :-)
The cookies turned out great. Pumpkin cookies are perfect for fall.
Thanks Varada.. I am still learning to bake. Your words so encouraging :-)
That’s a interesting recipe…and a healthy one too.
Yeah :-) :-)
Pumpkin, cinnamon , nutmeg; these cookies have fall & holidays written all over it. I am sure these tasted awesome!
yup :-) :-)