Vegan pumpkin cookies

When fall rolls around and the temperatures start to drop, pumpkin cookies are always a good idea. Hey, even if it’s not fall time and it’s hot outside, pumpkin cookies are still a good idea! And especially these cookies because they are easy to make, they can be stored in the freezer, and they are made with wholesome white whole wheat flour.

Ingredients needed for vegan pumpkin cookies

Here are the ingredients needed to make this recipe:

• White whole wheat flour will be the main flour in this recipe

• Cinnamon and pumpkin pie spice both add the perfect fall and pumpkin flavor

• Baking soda will help puff up these cookies

• Coconut sugar adds sweetness and texture to these cookies. Feel free to use regular sugar or brown sugar instead.

• Coconut oil OR butter adds moisture and richness to these cookies

• Canned pumpkin also adds moisture and texture! Pumpkin is a must for pumpkin cookies 🙂

• A splash of vanilla extract to enhance all the flavors

• Lastly, these are my favorite chocolate chips! Feel free to use any chocolate chips you prefer.

Why you’ll love these vegan pumpkin cookies

These cookies are absolutely delicious! Here is a few reasons why you’ll love them so much:

• They are made with white whole wheat flour. Adding whole grains and fiber.

• These pumpkin cookies are made without eggs and butter. So, if you’re vegan or trying to eliminate dairy, these cookies are a great option.

• They are so soft and fluffy. Who doesn’t love a soft and fluffy cookie?

• This recipe is vegan and dairy free!

• These vegan pumpkins are so easy to whip up. They require just a few simple steps and about 12 minutes of baking time.

• Also, check out my favorite whole wheat chocolate chip cookies for another tasty treat.

How to make

I have outlined all the steps below.

Firstly, preheat your oven to 350 degrees and line two cookie sheets with parchment paper.

Secondly, in a medium bowl add the flour, cinnamon, pumpkin pie spice and baking soda.

Thirdly, in a large bowl cream together the coconut sugar and coconut oil. Then add in the pumpkin and vanilla. Cream until smooth.

Then add in the dry flour mixture to your wet ingredients and blend until just combined and smooth.

Now fold in the chocolate chips.

Finally, scoop 20 cookies onto the prepared baking sheet. Press down on the top of each cookie with a spatula to lightly flatten them (just a little bit!). Bake at 350 for 12 minutes.

ENJOY!

Frequently asked questions

What type of flour can I use?

I recommend using white whole wheat flour or regular white flour. I like using the King Arthur brand but any brand will do!

Are these cookies vegan?

Yes! Make sure to use vegan butter or coconut oil to ensure these cookies are vegan. Other than that, they do not contain any dairy or animal products.

Do I need to chill the dough?

No, this recipe has zero chilling time! You can whip up these vegan pumpkin chocolate chip cookies in under 25 minutes.

Are these cookies crispy?

No, I would say these cookies are on the soft side and have chewy middles!

Other cookie recipes you’ll love

You’re going to love these other cookie recipes!

• The Best Whole Wheat Chocolate Chip Cookies

• The Best Healthy S’mores Cookies

• Healthy Butter Pecan Cookies

• Soft and Fluffy Vegan Chocolate Chip Cookies

• Oat Flour Chocolate Chip Cookies

• Avocado Chocolate Chip Cookies

Did you make these cookies?

If you give these vegan pumpkin cookies a try, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes.

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

Print

Healthy Vegan Pumpkin Cookies (white whole wheat flour)

Healthier pumpkin cookies are made from white whole wheat flour and sweetened with coconut sugar. If you love soft and fluffy cookies, these are the cookies for you!

Course Dessert

Cuisine American

Keyword Easy pumpkin cookie recipe, healthy pumpkin cookies, Vegan pumpkin cookies, whole wheat pumpkin cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 20

Calories 112kcal

Ingredients

• 1 ½ cup white whole wheat flour
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice or a combination of nutmeg, cinnamon, ginger, allspice and cloves.
• ¾ tsp baking soda
• ⅔ cup coconut sugar
• ½ cup coconut oil OR butter softened, not melted or solid!
• ½ cup pure canned pumpkin
• 1 tsp vanilla
• ½-1 cup chocolate chips

Instructions

• Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.
• In a medium bowl add the flour, cinnamon, pumpkin pie spice and baking soda. Mix and set aside.
• In a large bowl cream together the coconut sugar and softened coconut oil. You can soften your coconut oil or butter by microwaving it for 10-15 seconds.
• Now add in the pumpkin and vanilla extract and cream until smooth.
• Add in the dry flour mixture to your wet ingredients and blend until just combined and smooth.
• Now fold in the chocolate chips.
• Finally, scoop 20 cookies onto the prepared baking sheet. Lightly press down on the top of each cookie with a spatula to lightly flatten them (just a little bit!).
• Bake at 350 for 12-13 minutes!

Nutrition

Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 24mg | Fiber: 1g | Sugar: 5g | Vitamin A: 954IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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