Why you’ll love these Gluten-Free Vegan Pumpkin Cookies:
- they’re undetectably vegan and gluten-free
- they’re soft and fluffy
- they’re warmly spiced
- they’re perfectly sweet
- they’re covered in a rich, tangy frosting
- they’re easy to make
- the dough doesn’t require chilling
- they’re refined sugar free
- they’re perfect for Thanksgiving and Christmas and make excellent edible gifts!
I decided to roll out the dough and cut out shapes because I found the texture of the cookies turned out better that way. However, you can alternatively use your hands to shape the cookie dough into little patties and bake them that way instead. This cookie dough won’t spread out as it bakes as the ingredients are different from traditional cookie dough.
How to make these Gluten-Free Vegan Pumpkin Cookies
Scroll down to the bottom of the post for the full recipe.
- Mix together the ingredients for the cookie dough in a glass mixing bowl.
- Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the dough until about 1cm (1/2 inch) thick.
- Use a circular cookie cutter to cut shapes out of the dough – you will probably have to roll the dough a few times until you use it all up.
- Transfer the cookies onto two rectangular baking trays.
Tip: Line the baking trays with greased baking paper to make sure the cookies don’t stick.
- Bake in oven for around 10 minutes, until firmer and lightly browned.
- They will be slightly soft when you remove them from the oven – leave to cool completely to let them harden before applying the frosting.
How to make the frosting
- Place the ingredients for the frosting in a food processor.
- Whizz until completely smooth.
- Use a knife to spread a little bit of frosting over each of the cookies.
- Sprinkle over ground cinnamon to decorate, if desired.
How long do these Gluten-Free Vegan Pumpkin Cookies keep for?
These Pumpkin Cookies do taste best when fresh, but keep covered in the fridge for a few days.
Substitutions you can make to this recipe:
- you can replace the coconut oil with coconut butter
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can replace the gluten-free flour with rice flour
- if you don’t need the cookies to be gluten-free, you can replace the gluten-free flour with plain flour
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- the ground almonds can be replaced with ground walnuts, ground pecan nuts or ground sunflower seeds
- the pumpkin purée can be replaced with sweet potato purée.
More gluten-free vegan cookie recipes:
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Oatmeal Cookies
- Peanut Butter Cookies
- Coconut Flour Cookies
- Pumpkin Oatmeal Cookies
- Sugar Cookies
- Chocolate Cookies
- Carrot Cake Cookies
- Lemon Cookies
- Orange Cookies
- Lemon Poppy Seed Cookies
Gluten-Free Vegan Pumpkin Cookies
For the cookies:
- 30 g (1/8 cup) coconut oil (or sub coconut butter)
- 10 tablespoons maple syrup (or sub any other similar sweetener)
- 225 g (1 cup) pumpkin purée (shop-bought or make your own)
- 1 teaspoon vanilla extract
- 150 g (1 1/4 cup) ground almonds (almond meal) *
- 150 g (1 1/4 cup) gluten-free flour blend plus more for rolling (or sub rice flour, or plain flour if not gluten-free)
- 1 teaspoon baking powder (ensure gluten-free if necessary)
- 2 teaspoons pumpkin pie spice to taste (or sub a mixture of cinnamon, nutmeg, cloves and ground ginger)
For the cookies:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
- Add the maple syrup, pumpkin purée and vanilla and mix well
- Measure out the dry ingredients and mix well
- Add the dry ingredients to the wet ingredients and mix well
- Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the cookie dough until about 1cm (1/2 inch) thick
- Use a circular cookie cutter to cut shapes out of the dough – you will probably have to roll the dough a few times until you use it all up
- Transfer the cookies onto two baking trays/baking sheets lined with greased baking paper
- Bake in oven for around 10 minutes, until firmer and lightly browned
- They will be slightly soft when you remove them from the oven – leave to cool completely to let them harden before applying the frosting
For the frosting:
- Drain the soaked cashews and add to a food processor with all the other ingredients
- Whizz until completely smooth, adding more milk or water if necessary
- Use a knife to spread a little bit of frosting over each of the cookies
- Sprinkle over ground cinnamon to decorate, if desired
- Taste best when fresh, but keep covered in the fridge for up to a few days
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