Can I make these vegan pumpkin cookies with gluten-free flour?

We tested this recipe using wheat-based, all-purpose flour and cannot confirm gluten-free flour will work, but we suspect a 1:1 Gluten-Free Baking Flour, such as Bob's Red Mill, would likely work well. It's our favorite go-to gluten-free flour blend we use in most of our gluten-free baking and generally have success! Please avoid using single gluten-free flours such as oat flour, coconut flour, and almond flour. These will not work well as a 1:1 replacement.

Does homemade pumpkin puree work well in these cookies?

Definitely! If you're out of canned pumpkin puree, or can't find it on the shelves at your local grocery store, substitute in a homemade pumpkin puree. Just be sure to properly dry it before adding it to the batter.

I don't have vegan butter. Can I use melted coconut oil?

We haven't personally tested this ingredient substitution, but it may work. If you'd like to experiment with it, we'd recommend using refined coconut oil for the best, neutral flavor. You may also want to increase the salt to 1/2 teaspoon to compensate for the lack of flavor. If you give it a try and have good results, please let us know in the comments section down below.

Vegan Pumpkin Sugar Cookies

Description

These Vegan Pumpkin Cookies combine everything you love about soft and chewy sugar cookies with the slightly sweet and nutty flavor of fresh pumpkin! They’re the perfect vegan sugar cookie to make during the fall season when you’re craving a sweet treat filled with warm, cozy spices! All you need is 10 simple ingredients.

Ingredients

Cookie:

½ cup (1 stick) vegan butter, melted
¼ cup (50g) granulated sugar
½ cup (110g) brown sugar
⅓ cup pumpkin purée, dried (see notes)
1 teaspoon vanilla extract
1¼ cups (150g) all-purpose flour
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon baking soda
¼ teaspoon salt

For rolling:

3 tablespoons granulated sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg

Equipment Needed

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Instructions

Dry the pumpkin purée. The ½ cup of pumpkin purée should be measured after it is dried. To dry it, scoop it onto a towel or a few paper towels. Wrap the towel around it and ring it out over the sink to eliminate the excess moisture. Continue until you get ½ cup–you might have to do this in a few batches. The remaining purée should be much thicker and pliable.
Combine the wet ingredients. In a large bowl, add the melted vegan butter, granulated sugar, and brown sugar. Whisk together until smooth and well combined, about 1-2 minutes. Next, add in the dried pumpkin puree and vanilla extract, and whisk again to combine.
Add the dry ingredients. In the same large mixing bowl, add the flour, spices, baking soda, and salt. Using a spatula, fold the wet ingredients into the dry ingredients, until a cooking dough forms.
Chill the dough for 1-2 hours. Tightly cover the mixing bowl with plastic wrap, a lid, or a clean kitchen towel, and refrigerate for 1-2 hours, or up to overnight.
Preheat oven. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet.
Make the cinnamon sugar. Combine the cinnamon sugar mixture by whisking together the sugar, cinnamon, ginger, and nutmeg until well combined.
Scoop pumpkin cookie dough into balls. Using a cookie scoop, scoop the cookie dough into cookie dough balls that are 2 tablespoons in size. Roll each sugar cookie dough ball in the cinnamon sugar mixture until well coated, then place the dough balls on a baking sheet with 2 inches between. Repeat until all cookie dough is rolled.
Bake. Place the cookie sheet in the preheated oven and bake for 13-15 minutes, until just set around the edges and golden brown on the bottoms.
Cool. Once baked, remove the cookies from the oven and let cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool to room temperature. Enjoy!

Notes

Storage: these will keep for up to 4 days at room temperature or up to 3 months in the freezer.
To freeze before baking: Scoop the cinnamon-sugar coated cookie dough balls onto a baking sheet with just enough space between them so that they are not touching (they do not need a full 2 inches!). Place into the freezer and flash-freeze the cookie dough for 1-2 hours, or until the cookies are frozen solid. Once frozen, transfer the cookie dough balls to a freezer-safe container or freezer bag such as a Stasher bag. Bake from frozen for 15-17 minutes, or until puffy and golden.
To freeze after baking: Let the cookies cool to room temperature then flash freeze for 1-2 hours, or until frozen solid. Transfer the frozen cookies to a freezer-safe container or bag and keep them for up to 3 months. When ready to eat, set the desired amount of cookies at room temperature until sufficiently softened.
Add chocolate chips: Fold in 1/2 cup of your favorite dark chocolate chips or semi-sweet chocolate chips.
Add cream cheese frosting: Use the homemade vegan cream cheese frosting recipe from our Pumpkin Cinnamon Rolls. Simply whisk together then spread a thick layer on the cooled cookies!
Use pumpkin pie spice: If you’re short on individual spices, substitute in 2 teaspoons of a pumpkin pie spice blend!

Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Oven