Vegan Pumpkin Cookies

Total Time Prep: 25 min. Bake: 15 min./batch
Yield about 4-1/4 dozen
Test Kitchen Approved
These vegan pumpkin cookies bake up soft and pillowy with crisp edges, pockets of melted chocolate and a warm cinnamon-ginger aroma.

Ingredients

  • 1 tablespoon ground flaxseed
  • 3 tablespoons warm water
  • 1 can (15 ounces) pumpkin
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 cup vegan chocolate chips

Directions

  1. Preheat oven to 375°. In a small bowl, mix flaxseed and water; let stand three minutes or until thickened.
  2. In a large bowl, combine pumpkin, sugar, oil, applesauce, vanilla and flaxseed mixture until well combined. In another bowl, whisk flour, cinnamon, baking powder, baking soda, salt, ginger and allspice; gradually beat into wet ingredients. Stir in chocolate chips.
  3. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 12-14 minutes or until edges begin to brown. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 61 calories, 2g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 1g protein.

This recipe was created after I decided to begin a vegan lifestyle. I love baking, and knew that I had to create a pumpkin chocolate chip cookie that would be satisfying, healthy and appealing. People often can't believe that this cookie doesn't contain eggs, as it is moist, full of flavor and just plain yummy. —Amy Stedman, Ashland, Maine
Recipe Creator

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