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Vegan Pumpkin Pie Cookies

Very healthy vegan and gluten-free cookies with pumpkin puree. Guilt-free, great Thanksgiving dessert for big and small. Hubby-approved.
Course Dessert
Cuisine American
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, DASH (low-salt), Vegan, Vegetarian
Keyword Easy-to-prepare, Freezable, Make Ahead, Oven, party food, plant-based, Quick
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 20
Calories 81kcal
Author Chief Desirist Dr Hanna

Ingredients

  • ¾ cup (123 g) raw pumpkin seeds, divided
  • 1 cup (114g) almond flour
  • 2 tablespoons ground tapioca (or cornstarch)
  • 3 tsp pumpkin pie spice*
  • ½ tsp baking soda
  • 3 TBSP (41g) coconut oil, melted
  • 1/3 cup (50 g) coconut sugar
  • 1 TBSP ground flax pre-mixed with 3 TBSP water*
  • 2 tsp vanilla extract
  • ½ cup (115g) pumpkin puree, canned or baked

Instructions

  • In a small blender, grind ½ cup pumpkin seeds until they become a fine flour. Do the same to the tapioca.
  • In a small skillet toast the ¼ cup pumpkin without any oil, until it pops and turns lightly brown. Let it cool.
  • In a large bowl combine the pumpkin flour, almond flour, ground tapioca, pumpkin pie spice and baking soda, with a spatula.
  • In a separate small bowl, with a mixer whisk the coconut oil, coconut sugar and flax* with water on medium speed, till the sugar dissolves.
  • Add the vanilla and pumpkin puree and whisk well.
  • Mix in the toasted pumpkin seeds.
  • With the spatula, mix the wet and dry ingredients together just until they combined. Freeze the dough for 15 to 20 minutes, or 1-2 hours in the refrigerator.
  • Meanwhile preheat the oven to 350°F.
  • Line a cookie sheet with parchment paper, and drop tablespoonfuls of the chilled dough onto the sheet . (I like to use a small ice cream scoop for even size.). Flatten the cookies slightly with a fork and bake about 12-14 minutes, till you cant make an indent with your finger any more.
  • Allow the cookies to cool in the pan on a cooling rack for 5 minutes before serving.
  • You can store them in a jar for a week, if you need to. ?

Notes

  • If you prefer less spicy, use 2 tsp pumpkin pie spice. I made my own spice fresh.
  • To make this recipe nut-free you can substitute the almond flour with more pumpkin flour.
  • Substitute the ground flaxseed and 3 TBSP water with one egg, if you choose to eat egg.