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    You are in: Home / Recipes / Yummy!!! Vegan Pumpkin Cookies Recipe
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    Yummy!!! Vegan Pumpkin Cookies

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on June 04, 2010

      These were delicious and very easy and quick to throw together. I scaled down the recipe to yield 8-12 cookies since I had a little bit of pumpkin left in an open 28-oz can, but the batter still yielded a LOT. The only other significant changes I made were namely due to scaling down, I used 1/2 tsp vanilla and 1/2 TB baking powder. Used canola oil instead of olive for neutrality and just shook in a whole bunch of pumpkin pie spice. I agree with the other reviewers that baking time should be specified-- what I think worked best was 12 minutes at 375F, 10 minutes is too cake-like, 12 left them nice and crispy around the edges. Would definitely make again though, nice to have a good egg-free cookie that doesn't call for a pound of butter and uses my favorite Vitamin A rich veggie!

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    • on February 05, 2013

      I agree with the other reviews, these were so easy and delicious. I'll definitely be making them again! For my cookies, I followed the advice of the other reviewers by adding additional spices, making the cookies 1/2" to 1" wide and cooking them for 10 minutes. Here are exact details to what I did: My Recipe Modifications: ADD: 1tsp cinnamon, 1tsp powdered ginger, 1/4tsp allspice, 1/2tsp cloves, 1/2tsp nutmeg OPTIONAL: chopped walnuts CRUNCHY SWEET TOPPING (NON-VEGAN): when cookies have cooled, melt one square of vanilla almond bark (1:30-2:00 mixing every thirty seconds. Don't over heat or it will become lumpy!), mix in a dash of cinnamon and cloves to taste, put in a ziploc and pipe enough on top to only cover about 50% of the cookie (the almond bark is really sweet, you don't need much!) -Jenni

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    • on October 22, 2009

      Great Recipe. Always looking for Vegan Desserts to serve to my SIL. I added cinnamon, allspice, cloves, ginger & nutmeg to the recipe. I also made two variations; the first was with raisins & pumpkin seeds, the second was 2 cookies sandwiched with Pumpkin Cream Cheese Spread (Pumpkin Spice Cream Cheese Spread.) They were like pumpkins whoopie pies. Yum!

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    • on June 27, 2008

      Tasty but needs more detailed directions. Thanks to the other reviewers for the clarifications.

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    • on April 04, 2008

      GREAT!! I followed CinnamonGirl1975's spice addition. I think these should be called Pumpkin-pie Cake Cookies... that's what they taste like!!! 10 min at 375 degrees F These are not drop cookies.. should spread them out with your spoon a bit... because when they bake: they bake upward (in a puffy way). Thank you for the recipe!!! :) will be making these again at thanksgiving/halloween time!!!! :)

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    • on November 08, 2007

      Very good! My husband loved these cookies. I made them a bit too big--using a tablespoon to drop them. Next time I'll keep them at about 1/2 inch round. At that size they should bake for about 10 minutes. I also used much more spice: 1 tsp. of cinnamon, 1 tsp. powdered ginger, 1/4 tsp. allspice.

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    • on October 07, 2007

      These are tasty. They are a very soft cookie. The addition of cardamom and coriander is a nice touch. Would have been 5-stars but recipe was missing instructions. (how long to bake, and are they a "drop" cookie?) Made for Fall 2007 PAC.

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    Nutritional Facts for Yummy!!! Vegan Pumpkin Cookies

    Serving Size: 1 (1004 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 115.4
     
    Calories from Fat 41
    36%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 94.3 mg
    3%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 8.6 g
    34%
    Protein 1.2 g
    2%

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