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Good morning, everyone! I hope that all of you had a happy Thanksgiving, replete with great food and fun with family and friends.
I had a glorious time in bed with the flu. I know, boo hoo. But at least my husband and son escaped to visit my in-laws before I could pass it on to them.
I’m finally feeling like eating again, so to celebrate, I made some cookies. Specifically, pumpkin cookies made with coconut flour that are already making me feeling healthier as well as happier.
Vegan Coconut Flour Pumpkin Cookies
Using coconut flour instead of grain flour renders these cookies light and cakey; coconut sugar + pumpkin pie spice gives them a warm fall flavor without being overly sweet and spicy (i.e., feel free to eat one or two of these for breakfast or before heading out for a workout :))
Unlike the majority of baked goods made with coconut flour, my pumpkin cookies are made without eggs! A small amount of chickpea flour makes up for the protein structure of eggs in one fell swoop.
Forget about spending a long time in the kitchen to make these festive, yet nourishing treats: you literally need about 5 minutes to mix them up and scoop them onto a baking sheet.
Let’s get (power) baking!
Step One: Combine all of the Ingredients in a Bowl
Combine all of the dry ingredients (coconut flour, chickpea flour, coconut sugar, pumpkin pie spice, baking soda, and salt) in a mixing bowl, then add all of the wet ingredients (pumpkin puree, water, melted coconut oil, and vanilla). Stir until combined.
Step Two: Scoop the Dough Onto a Baking Sheet
Using a small cookie scoop or rounded tablespoon, scoop mounds of the dough onto a parchment paper-lined baking sheet,
If you like (I do!), gently press a few pepitas (green pumpkin seeds) into the top of the dough. They add great flavor and crunch.
Step Three: Bake!
Bake the cookies in a preheated 350F oven for 15 to 19 minutes until the edges of the cookies are golden brown and the cookies feel just set and dry to the touch.
Allow the cookies to cool on the baking sheet for two minutes before transferring (with a metal spatula) to a wire cooling rack to cool completely.
If you cannot wait, go ahead and munch while warm.
Happy baking, everyone, and safe travels home!
More Pumpkin Recipes to Love:
Chickpea Flour Pumpkin Cookies {vegan, grain-free}
Vegan Pumpkin Baked Oatmeal Cups
Pumpkin Almond Flour Cookies {vegan, grain-free}
Pumpkin Pie Protein Bars {vegan, no-bake}
Chickpea Flour Pumpkin Muffins {vegan, grain-free, oil-free}
Print
Coconut Flour Pumpkin Cookies {vegan, grain-free}
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 27 cookies 1x
Description
Soft, spiced coconut flour pumpkin cookies are the perfect power snack or healthy dessert. They are vegan, grain-free, gluten free, and easy to make.
Ingredients
- 1/2 cup (56 g) coconut flour
- 1/3 cup (40 g) chickpea flour
- 1/3 cup (75 mL ) coconut sugar
- 2 and 1/2 teaspoons pumpkin pie spice (or more to taste)
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 3/4 cup (175 mL) canned unsweetened pumpkin puree
- 1/3 cup (75mL) virgin coconut oil, melted
- 3/4 cup (175 mL) water
- 1 teaspoon vanilla extract
- Optional: green pumpkin seeds (pepitas)
Instructions
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk the coconut flour, chickpea flour, coconut sugar, pumpkin pie spice, baking soda and salt.
- Add the pumpkin, coconut oil, coconut sugar, water, and vanilla to the bowl and stir until blended.
- Using a small cookie scoop, scoop onto prepared sheet. If desired, press a few pepitas into the top of each cookie.
- Bake in preheated oven for 15 to 19 minutes or until the tops of the cookies are golden brown at the edges and the cookies feel dry to the touch. Let cool on sheet for 2 minutes before transferring to a wire rack to cool completely (they are delicate before cooling completely).
- Repeat with remaining dough.
Notes
Storage: Store the cookies in an airtight container at cool room temperature up to 2 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
Oil Substitution: An equal amount of other oils (e.g. avocado oil, safflower oil ) or melted, vegan butter (e.g., Earth Balance buttery sticks) can be used in place of the coconut oil.
Sugar Substitute: An equal amount of brown sugar or granulated sweetener of choice can be used in place of the coconut sugar.
- Category: Cookies, Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 2.9 g
- Sodium: 51.2 mg
- Fat: 3.1 g
- Saturated Fat: 2.7 g
- Carbohydrates: 4.8 g
- Fiber: 1.1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
Keywords: pumpkin, pumpkin cookies, coconut flour, vegan, chickpea flour, Thanksgiving, cookies, grain-free, gluten-free
Can you skip the chickpea flour and just use all coconut flour ?
Hi Silas,
No, coconut flour will not set up without the addition of a strong protein structure (eggs are usually used; for vegan recipes, chickpea flour is just about the only egg replacement that works).
They came out great! Like perfect little tender cakes. Thanks for another great, healthy recipe.
★★★★
Thanks for this! I just made them for a pot luck and am very happy 🙂
I just adjusted it a bit (doubled recipe) to use a full can of pumpkin, and rounded up to 6 TBSP of my chosen spizces (cinnamon, nutmeg, ginger, cardamom, cloves & Turmeric), and used the butter substitution. Nice flavor but I found them a little dry, so I topped them with whisky/baily’s frosting and it rounded them out really nicely! (Could use an orange-ginger frosting too if making it family friendly).
Here’s what I used for frosting the double-batch:
3/4 cup confectioners sugar
2 tbsp very soft butter
2 tbsp desired liquid flavor (whiskey & baily’s , OR OJ w/ginger zest. OR vanilla extract.).
OH! I also didn’t have enough coconut sugar, so I used a combo of turbinado sugar and brown brown sugar to add up to the needed sweetener quantity. That likely affected the flavor complexity (in a good way!).
Hi, when do you add the sugar? It is on the ingredients but not in the steps, Thanks!
Lisa! So sorry! I missed that (but I have now corrected it). Thanks for bringing that to my attention!
I made this recipe yesterday. I liked them but thought they needed more sugar. On the second batch I added more sugar and liked that better, I like my desserts sweeter.
Also, I was hoping for crunchier texture. These remained soft. Is that what they should of been like?
Sorry you did not like them, Tammy. Yes, they are soft; mine do not come out spongy. It is unusual to make a pumpkin cookie that is crunchy as pumpkin is a very wet ingredient.
Hey, can I substitute canned pumpkin with pumpkin baked and pureed? Here in the Czech Republic, I have never seen canned pumpkin.
thanks
Hanka
Absolutely! Canned pumpkin is readily available here in the states, so I took for granted that people would have it as an option.