• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Vegan Gluten Free Pumpkin Spice Cookies

10 Comments · November 2, 2016

Vegan Gluten Free Pumpkin Spice Cookies

Jump to Recipe Print Recipe

These vegan gluten free pumpkin spice cookies are soft and chewy with a smooth kick of warming spices. They strike a lovely harmony of sweet and spiced, being neither too much of one or the other. Like molasses cookies, they have an almost bendable texture yet are also incredibly soft, tender, and even a bit puffy, too.

Vegan Gluten Free Pumpkin Spice Cookies

Is it too late for one last pumpkin recipe? I know we should be moving on to holiday things—like cranberries, sweet potatoes, and stuffing—but I couldn't help but squeeze in one last nod to the pumpkin.

These pumpkin spice cookies are soft and chewy with a smooth kick of warming spices. They strike a lovely harmony of sweet and spiced, being neither too much of one or the other. Their texture reminds me of molasses cookies in that they're almost bendable. Yet they're also incredibly soft, tender, and even a bit puffy, too.

Vegan Gluten Free Pumpkin Spice Cookies

To make them, you'll start by beating together a mix of coconut sugar, puréed pumpkin, coconut oil, brown rice syrup, and vanilla. The brown rice syrup helps bind the cookies together and gives them their desirable, molasses-cookie-esque chew. Then, you'll whisk together oat flour, baking powder, baking soda, sea salt, and all those enticing pumpkin spices. Add the dry ingredients to the wet and beat until just incorporated.

Chill the mixture in the freezer for a quick 20 minutes, then scoop out mounds of the dough, drop on lined baking pans, and bake for 12 to 16 minutes.

Vegan Gluten Free Pumpkin Spice Cookies

Allow the cookies to cool on the pan for about 10 minutes before you attempt to move them anywhere else (be it your mouth or a cooling rack), or you'll be left to contend with cookie fatalities. Although I don't bother crying over spilled milk, all rational judgment dissipates in the presence of a cookie fatality. Exhibit A.

Read through Exhibit A and there'll be no need for an Exhibit B.

Bottom line, please, let those cookies cool. Then, pile 'em high, pour yourself some almond milk, and enjoy. xo

Vegan Gluten Free Pumpkin Spice Cookies

📖 Recipe

Vegan Gluten Free Pumpkin Spice Cookies
Print Pin
5 from 1 vote

VEGAN GLUTEN-FREE PUMPKIN SPICE COOKIES

These vegan and gluten-free pumpkin spice cookies are soft and chewy with a smooth kick of warming spices. They strike a lovely harmony of sweet and spiced, being neither too much of one or the other. Like molasses cookies, they have an almost bendable texture yet are also incredibly soft, tender, and even a bit puffy, too.
Course Cookies, Dessert
Cuisine Gluten-Free, Vegan
Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings 14 to 16 cookies

Ingredients

  • 1 cup coconut sugar
  • â…“ cup unsweetened pumpkin purée, at room temperature
  • ¼ cup virgin coconut oil
  • 2 tablespoons brown rice syrup
  • 1 ½ teaspoons pure vanilla extract
  • 1 ¾ cups oat flour*
  • ¾ teaspoon aluminum-free baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine grain sea salt

Instructions

  • Preheat oven to 325F. Line two large baking sheets with parchment paper.
  • In a large mixing bowl, beat together the coconut sugar, pumpkin purée, coconut oil, brown rice syrup, and vanilla extract for 1 minute using a hand mixer fitted with the paddle attachment or stand mixer fitted with the beater attachments.
  • In a medium mixing bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and sea salt. Place within reach of the mixer.
  • With the mixer off, add the dry ingredients. Turn the mixer on low and slowly increase speed to medium and beat for 15 seconds or until the flour mixture is just incorporated, stopping to scrape down the sides of the mixing bowl with a spatula if necessary. The mixture will resemble a loosely set cookie dough. Chill the dough in the freezer for 20 to 30 minutes, or until just firm enough to scoop.
  • Use a cookie scoop or 2-tablespoon measuring spoon to scoop out about 2 tablespoons of dough. Then, release the dough onto one of the lined pans (or hold the measuring spoon over the pan and use a spoon to scoop the dough out, allowing it to drop on the pan). Repeat with all remaining cookie dough.You should have 14 to 16 cookies.
  • Bake for 12 to 16 minutes, or until the cookies are puffy with crinkled tops and the edges are golden brown. If your oven is prone to uneven baking, rotate the pans at the 6-minute mark to ensure both trays bake evenly.
  • Cool for 10 minutes on the pans before using a spatula to transfer the cookies to a cooling rack. Cool completely.

Notes

*Please, please, please do not substitute the oat flour with coconut flour. I only mention this specific swap because it's a common mistake to make (my hand is raised) and will DRASTICALLY alter the result, yielding dry, crumbly cookies instead of soft, chewy cookies. Coconut flour is highly absorbent (like a sponge) and cannot be used as a 1-to-1 substitute for other flours.

 

 

Related Posts

  • Thin & Chewy Pecan Cookies (Vegan, Gluten-Free)Thin & Chewy Pecan Cookies (Vegan, Gluten-Free)
  • Vegan Almond Butter Shortbread CookiesVegan Almond Butter Shortbread Cookies
  • Vegan Gluten-Free Peanut Butter Brownies with PB GlazeVegan Gluten-Free Peanut Butter Brownies with PB Glaze
  • Vegan Gluten-Free S'mores BarsVegan Gluten-Free S'mores Bars
  • Peanut Butter Oat Blondies with Peanut Butter Drizzle (Vegan and Gluten-Free)Peanut Butter Oat Blondies with Peanut Butter Drizzle (Vegan and Gluten-Free)
  • 5-Minute Peanut Butter Chocolate Chip Cookie Dough5-Minute Peanut Butter Chocolate Chip Cookie Dough

More Recipes

  • The Soul Horizon Podcast with Ashley Melillo
    From Nashville with Love
  • Easy Vegan Enchiladas
    Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup Cashew Cream Croutons
    Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque
    Vegan Golden Butternut Squash Bisque

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Tori//Gringalicious says

    November 02, 2016 at 6:53 am

    These cookies look and sound so yummy! I always love finding new ways to include pumpkin this time of year!

    Reply
  2. Abby @ Heart of a Baker says

    November 02, 2016 at 10:28 am

    Never too late for pumpkin! I still have a bit of a can left, so these need to happen this week! xo

    Reply
  3. Lauren says

    November 02, 2016 at 3:40 pm

    What can you substitute for the brown rice syrup?

    Reply
    • Ashley says

      November 03, 2016 at 1:04 pm

      Hi, Lauren! There isn't a substitute for the brown rice syrup that will yield the same results in terms of texture. You could try molasses but it will impart a molasses flavor to the cookies (could be a nice flavor addition if you like molasses)!

      Reply
  4. Effie says

    November 04, 2016 at 10:34 pm

    Hi! These look absolutely amazing and will be heading towards my stomach sometime today depending on this: could I substitute coconut flour for the oat flour? :)

    Reply
    • Ashley says

      November 05, 2016 at 11:13 am

      Hi, Effie! So glad you're excited to make these! One very important word of caution though: please, please, please do not substitute the oat flour with coconut flour! I often joke that coconut flour should come with a warning; it's so highly absorbent that it doesn't work as a 1:1 substitute for other flours (results in incredibly dry, crumbly baked goods). You could make homemade oat flour and sub that in instead (grind oats into a fine flour in a food processor). I hope this is helpful and that you have a chance to try the cookies! xo

      Reply
  5. suzi says

    November 04, 2016 at 11:07 pm

    5 stars
    these are fantastic!!! My whole house smells like the yummiest warm pumpkin goodness!! And I just had a bite.... OMGOSH!! incredible dense flavor and texture that just melts in your mouth. so rich for a gluten free cookie. just the right amount of sweet too. a total home run!!

    Reply
  6. Celeste Jackson says

    November 07, 2016 at 5:59 pm

    5 stars
    My mouth is watering just looking at your photo's! I look forward to making these.

    Reply
  7. Kathryn says

    November 12, 2016 at 1:44 pm

    Wow. These look amazing! I always love using oat flour in cookies. Thanks for sharing :)

    Reply
    • Ashley says

      November 14, 2016 at 4:31 pm

      Thanks, Kathryn! Oat flour is so great for cookies, isn't it?!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Popular

  • Cinnamon Popcorn Power Snack Mix
    Cinnamon Popcorn Power Snack Mix
  • Easy Vegan Apple Cake
    Easy Vegan Apple Cake
  • Vegan Crispy Sweet Potato Tacos with Avocado Cream
    Vegan Crispy Sweet Potato Tacos with Avocado Cream
  • Vegan Summer Recipes Roundup
    46 Produce-Packed Vegan Summer Recipes

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil

511 shares
  • 16
511 shares
  • 16