Hey there, fellow pumpkin lovers! If you’re like me and can’t resist the warm, spiced aroma of fall, then you’re going to adore these gluten free vegan pumpkin cookies. Trust me, they’re not just any cookies; they’re soft, chewy, and bursting with that cozy pumpkin goodness we crave during this season. I remember the first time I made them. The entire house filled with that heavenly scent, and I knew I was onto something special! They’re perfect for sharing with friends, or honestly, just enjoying all by yourself (no judgment here!). Plus, they’re super easy to whip up—no complicated steps, just pure deliciousness. So, grab your mixing bowl and let’s dive into this delightful treat together!
Ingredients List
- 1 cup pumpkin puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling! This gives our cookies that rich flavor and moist texture.
- 1 cup almond flour: This is the star of our gluten free journey! Almond flour adds a lovely nuttiness and keeps the cookies soft.
- 1/2 cup coconut sugar: I love using coconut sugar for its caramel-like flavor. It’s a perfect sweetener that complements the pumpkin.
- 1/4 cup maple syrup: This adds a touch of natural sweetness and a hint of fall flavor. You can’t go wrong with maple!
- 1/4 cup coconut oil, melted: Coconut oil helps bind everything together and gives the cookies a lovely richness. Just melt it gently before adding.
- 1 teaspoon vanilla extract: This is my secret ingredient! It enhances all the flavors and makes your kitchen smell incredible.
- 1 teaspoon baking soda: This little helper gives our cookies the lift they need to be perfectly fluffy.
- 1 teaspoon cinnamon: Cinnamon is a must for that warm, cozy vibe. It pairs beautifully with pumpkin!
- 1/2 teaspoon nutmeg: Just a pinch is enough to add depth to the flavor. Nutmeg and pumpkin are a classic combo!
- 1/4 teaspoon salt: Don’t skip the salt—it’s essential to balance out the sweetness and enhance all the flavors.
How to Prepare Gluten Free Vegan Pumpkin Cookies
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is crucial because it ensures your cookies start baking at the right temperature. This helps them rise and achieve that delightful texture we all love! So, go ahead and set that dial while you gather your ingredients.
Mix Wet Ingredients
In a large bowl, combine the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. I like to use a whisk or a fork to mix everything together until it’s smooth and well-blended. Make sure there are no lumps, as we want a nice, creamy base to work with! The aroma will already start to fill the air—yum!
Combine Dry Ingredients
Now for the fun part! Gradually add in the almond flour, baking soda, cinnamon, nutmeg, and salt to the wet mixture. I usually sprinkle them in and then gently fold everything together using a spatula. You’ll want to mix just until combined—don’t overdo it! The dough should be thick and sticky, which is exactly what we want for these cookies.
Form the Cookies
Next, it’s time to shape our cookies! Using a spoon or a cookie scoop, drop generous spoonfuls of dough onto a baking sheet lined with parchment paper. Make sure to leave about 2 inches of space between each cookie—they’ll spread a little while baking. If you want them to look extra cute, you can lightly flatten the tops with the back of the spoon!
Bake the Cookies
Pop your baking sheet in the oven and bake for about 15-20 minutes. You’ll know they’re done when the edges are golden and the tops look set. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling time is essential; it helps them firm up and makes them easier to handle. Then, the best part—enjoying those scrumptious cookies! Trust me, you won’t be able to stop at just one.
Why You’ll Love This Recipe
- Quick and Easy: These cookies come together in just about 35 minutes—perfect for when you’re craving something sweet without a long wait!
- Deliciously Flavorful: The combination of pumpkin, warm spices, and a hint of maple creates a flavor explosion that’s simply irresistible.
- Healthier Option: Made with wholesome ingredients, these cookies are gluten free and vegan, so you can indulge without the guilt!
- Perfectly Soft and Chewy: Thanks to the almond flour and pumpkin puree, you’ll get that delightful texture that makes cookies oh-so-satisfying.
- Customizable: Feel free to mix in your favorite add-ins like chocolate chips or nuts for a fun twist on the classic recipe!
- Great for Sharing: Whether it’s a gathering or just a cozy night in, these cookies are sure to please everyone—no one will believe they’re gluten free and vegan!
Tips for Success
Now that you’re on your way to baking these delicious gluten free vegan pumpkin cookies, here are some pro tips to ensure they turn out perfectly every time!
- Use Fresh Ingredients: For the best flavor, make sure your pumpkin puree is fresh, and check that your spices are still potent. Old spices can lose their kick and affect the taste.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until everything is combined. Overmixing can lead to dense cookies instead of the soft, chewy texture we want.
- Chill the Dough (Optional): If you have time, chilling the dough for about 30 minutes can help the cookies hold their shape better while baking. It’s a great trick if you want thicker cookies!
- Experiment with Add-ins: Feel free to customize your cookies! Toss in some chocolate chips, chopped nuts, or even dried cranberries for a delicious twist. Just keep in mind that adding extras might change the baking time slightly.
- Storage: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, they freeze beautifully—just wrap them individually in plastic wrap and pop them in a freezer bag!
- Adjusting Sweetness: If you prefer a sweeter cookie, you can increase the coconut sugar or maple syrup slightly. Just remember that too much liquid can alter the cookie’s texture, so add a little at a time!
Common Questions About Gluten Free Vegan Pumpkin Cookies
I’ve had my fair share of questions about these delightful gluten free vegan pumpkin cookies, so let’s tackle some of the most common ones I often hear!
Can I use other flours besides almond flour?
Absolutely! While almond flour works wonders for texture, you can experiment with other gluten free options like oat flour or a gluten free all-purpose blend. Just keep in mind that different flours may affect the final texture, so it might take a little tweaking to get it just right.
What can I substitute for coconut sugar?
If coconut sugar isn’t your thing, you can use brown sugar or even maple sugar as a substitute. Each will give a slightly different flavor, but they’ll still be delicious! Just remember that brown sugar is sweeter, so you may want to adjust the amount.
How do I know when the cookies are done baking?
You’ll know your cookies are ready when the edges turn golden brown and the tops look set. They may seem a little soft in the center, but they’ll firm up as they cool. Trust me, that’s when they’re at their best!
Can I make these cookies ahead of time?
Definitely! These cookies store well, so you can make them a day or two in advance. Just keep them in an airtight container at room temperature, and they’ll stay fresh and tasty. If you want to prepare the dough ahead of time, you can chill it in the fridge for up to 24 hours before baking.
Are these cookies suitable for kids?
Yes! These gluten free vegan pumpkin cookies are a great option for kids. They’re not only tasty but also made with wholesome ingredients. Plus, your little ones will love helping out in the kitchen by mixing and shaping the dough!
Nutritional Information
When it comes to indulging in these delicious gluten free vegan pumpkin cookies, it’s always good to be mindful of the nutritional content! Just a heads up, the nutrition values can vary based on the specific ingredients and brands you use, so consider this an estimate based on typical values for these delightful cookies.
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
So, enjoy these cookies knowing they’re a tasty treat that can fit nicely into your day! Happy baking!
Share Your Experience
I absolutely love hearing from you! If you’ve tried making these gluten free vegan pumpkin cookies, I’d be thrilled to know how they turned out for you. Did you add any fun mix-ins or tweak the spices? Or maybe you have a favorite way to enjoy them? Whatever your thoughts, I want to hear all about it!
Don’t be shy—drop a comment below and share your baking adventures. If you have any questions while making the recipe, feel free to ask! I’m here to help you every step of the way. Let’s connect and celebrate our love for these delicious cookies together!
For more delicious recipes, check out our all recipes page!
Additionally, if you’re interested in exploring the health benefits of pumpkin, you can read more about it here.
Print
Gluten Free Vegan Pumpkin Cookies that Delight Every Bite
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delicious gluten free vegan pumpkin cookies.
Ingredients
- 1 cup pumpkin puree
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, coconut sugar, maple syrup, coconut oil, and vanilla extract.
- Add almond flour, baking soda, cinnamon, nutmeg, and salt. Stir until combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until edges are golden.
- Let cookies cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies freeze well.
- Adjust spices to your taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gluten free vegan pumpkin cookies