Soft Vegan Pumpkin Gingersnap Cookies
These cookies are seriously so easy to make and taste like pillows when you eat them warm. How can you not love these beautiful cookies with that crinkle on top?! The pumpkin and molasses add such great moisture and softness to these cookies. Paired with some yummy fall pumpkin spices, these cookies are definitely on repeat this season. You could choose to bake them a little less for some fudgier and softer cookies, or you could bake them a minute or two longer for more of a cookie crumb texture. Just be careful not to overbake because they can become tough and dry. These cookies are also gluten-free, refined sugar free, and vegan. Go bake these beauties now!
Soft Vegan Pumpkin Gingersnap Cookies (gluten-free)
These cookies are seriously so easy to make and taste like pillows when you eat them warm. How can you not love these beautiful cookies with that crinkle on top?! The pumpkin and molasses add such great moisture and softness to these cookies.
Print Recipe
Ingredients
- 3/4 cup + 2 Tbsp oat flour (may need a little more for later)
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup pumpkin puree (make sure it’s packed and well filled)
- 1/4 cup melted coconut oil (any neutral oil should work)
- 1 tbsp ground flaxseed
- 1/2 tsp vanilla extract
- 2 tbsp molasses
- 1/2 cup coconut sugar (you can use brown sugar)
- 3/4 tsp ground cinnamon* (see notes below for spices)
- 1/2 tsp ground ginger*
- 1/4 tsp ground cloves*
- 1/4 tsp ground nutmeg*
Instructions
- In a medium bowl, whisk the oat flour, baking soda, baking powder, and sea salt. Whisk well and set aside.
- In a large bowl, combine the pumpkin puree, oil, ground flaxseed, vanilla, molasses, sugar, and spices. Whisk well.
- Combine the dry ingredients into the wet bowl. Use a spatula or wooden spoon and combine. If it seems a little too wet, add a teaspoon more of oat flour. You want a somewhat sticky dough. The dryer the dough however, the less crinkles, so be careful not to add too much flour. Put in the refrigerator for 15 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
- Use a cookie scoop (mine is a 1 1/2 Tbsp scoop) and make balls (about 1 inch balls) of the dough and lightly press on the baking sheet to flatten. They do not spread much.
- Bake for 10 to 12 minutes. I baked mine for 10 minutes. Be careful not to overbake because it can be hard to tell since the cookies are naturally brown. (For crispier cookies, bake 1 to 2 mins longer.) The cookies will be soft when just baked. Cookie slam the sheet for better crackling and texture. Let them cool for 5-10 minutes on the sheet, then transfer to a wire rack.
- Store cooled cookies in an airtight container for 2 days. Or store in the refrigerator up to 5 days. Enjoy!
- *You can also sub all the spices combined for 1.5-2 tsps of pumpkin pie spice.
Servings: 12
