Vegan Pumpkin Cookies

These easy to make vegan pumpkin cookies are like a donut and pumpkin bread had a baby. Made with fresh ginger, real pumpkin, and olive oil they are moist, flavorful, and cakey.

Vegan Pumpkin Cookies are for people who can’t wait for bread to bake

And that’s exactly how these cookies came to life. I saw a recipe for pumpkin bread that I just needed to eat ASAP. But it took an hour to bake. Ain’t nobody got time for that! Especially when the pumpkin craving is real strong and you’re completely procrastinating at real life.

Olive oil cake is all the rage because it’s super moist. So I changed up the recipe some by using olive oil rather than butter. Once I realized I had no eggs but I did have flax meal, they went from pumpkin cookies to vegan pumpkin cookies in a flash. And for real, you can’t even tell (but you could totally use a real egg too).

Fresh ginger for president

Ok, but the real maker in this recipe is the fresh ginger. It adds a little more punch to that traditional pumpkin spice. It is a win for real and I never want to make anything pumpkin without using the actual root. That goes for pie too!

So use up that extra pumpkin puree or the other half of the pumpkin you roasted for pumpkin lentil curry and get baking these vegan pumpkin cookies. They will be in your lap in no time. And probably eat in less time.

Recipe

Vegan Pumpkin Cookies

Ingredients

• 2 cups pumpkin puree (either canned or from roasted whole pumpkin)
• 1 cup sugar
• 2 Tbsp flax meal (can also use 2 eggs)
• 3 Tbsp water
• 1 heaping Tbsp fresh grated ginger (3 inch piece)
• ½ cup extra virgin olive oil
• 2½ cups flour
• 2 tsp cinnamon
• ½ tsp pumpkin spice
• 1½ tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• Cinnamon and sugar for sprinkling on top

Instructions

1. Heat the oven to 350 F. If using, mix 2 Tbsp flax meal with 3 Tbsp water and let sit 5 minutes. Meanwhile, add the pumpkin, sugar, and ginger into a large bowl and mix together. Then slowly stream the olive oil into the pumpkin mixture and whisk together until fully combined.
2. In a small bowl, combine the flour, cinnamon, pumpkin spice, salt, baking powder, and baking soda.
3. Add the flour mixture to the pumpkin mixture one third at a time until the flour mixture is just combined. But you do not want to over mix.
4. Spoon out about 2 tbsp of the cookie batter onto a parchment lined baking sheet. Sprinkle the cookies with cinnamon and sugar and bake for 15 minutes, turning the pan around in the oven halfway through. After 5 minutes move the hot cookies to a cooling rack. Sprinkle with a little more cinnamon sugar if you desire!