4 Great Pumpkin Cookie Recipes - Vegan and Gluten-Free
Great Pumpkin Cookie Recipes
Great Pumpkin Medley
The "Great Pumpkin Medley" is a composite of World War I era songs (i.e., Public Domain) familiar to anyone who watches "The Great Pumpkin" (starring Snoopy).
Pumpkin treats-- squares, cakes, muffins, cookies-- are a switch-up dessert for the various holidays that we associate with pumpkin pie, such as Thanksgiving and Christmas. But with cans of organic pumpkin on the store shelves all year long you can whip up these delicious, healthy pumpkin cookie recipes any time!
The four great pumpkin cookie recipes in this article are all vegan (no eggs, dairy or honey) and gluten-free (no wheat, rye, barley, or corn). We have tried various recipes from books and off the internet and made adjustments so that they taste as great as (or better than) the wheat, egg, and dairy varieties. Please, make your own adaptations if you want to try that (I'm all for experimenting with your food!)
I have skipped xanthan or guar gum in these recipes because these gums create some discomfort for me. Allergy? I'm not sure, but I have heard the same from others. The gums thicken and add some of the mouth appeal of gluten. For the same effect, I use a **chia egg** (how to make one at the bottom of the recipes) and find that it makes a slightly spongey texture that I enjoy, and that it is mildly nutty in flavour and doesn't cause me any tummy issues. But if you have no problems with xanthan or guar gum, please use the alternate method. You could also make a flax egg (same instructions, substitute flaxseed) although I find that there is a definite flax taste/scent that I don't really like. Flax and Chia both contain Omega-3 essential fatty acids that you don't find in the gums.
Great Pumpkin Chocolate-Chip Cherry Soft Cookies
- 1/2 C. Coconut Oil
- 3/4 C. Organic Granulated Cane Sugar (or Palm Sugar)
- 1/2 C. Pumpkin Puree
- 2 tsp. Vanilla
- 1 tsp. Cinnamon
- 1 tsp. Pumpkin Spice (see the sidebar to make your own up)
- 1 **Chia Egg** (see below)
- 1 tsp. Sea Salt (I use Celtic Sea Salt with its 80+ minerals)
- 1/3 C. EACH of ***Tapioca Flour, Sorghum Flour and Brown Rice Flour***
- 1/2 C. or More of Chocolate Chips and/or Dry Cherries
**Chia Egg** Grind one teaspoon of chia seeds in a coffee bean grinder. Combine that with 4 Tablespoons of Water and whisk to the consistency of an egg OR you may use 1/2 tsp. Baking Soda, 1 tsp. Baking Powder, and 1/2 tsp. Guar Gum.
***If you have a ready-made GF flour mix that you like, go ahead and use that mix. Do not add guar gum if there is already xanthan gum added. If you want to use my own favourite cookie GF flour blend, it is a little more complex but well worth it (see the side bar)
My GF Cookie Flour Mix
This is pretty complicated but the flours in this mix give the finished product a very nice taste.
- 6 C. White Rice Flour
- 4 C. Brown Rice Flour
- 3.5 C. Tapioca Starch
- 2.5 C. Coconut Flour
- 2.5 C. Potato Starch
- 1.5 C. Oat Flour (GF)
Measure into a large bowl and whisk until completely mixed. This gives you 20 cups of flour for a variety of Gluten-Free Cookie Recipes.
Use either a bowl with a beater or a food processor to make the cookies (I use a food processor).
- Preheat the oven to 350 degrees Fahrenheit / 177 degrees Celsius
- Add the Oil and Sugar to the bowl or processor, and cream thoroughly
- Mix in the Pumpkin puree and the Vanilla. If the pumpkin puree is really thin and runny you might need to add in about 1/3 to 1/2 C. more flour (#5 below).
- Add in the Chia Egg and the Sea Salt, and mix.
- Combine the GF Flour Mix in with the above items, and mix.
- Remove the beater/processor blade and mix in the chocolate chips/cherries by hand.
- Using a ice cream scoop or special cookie scooper, either scoop and plop a scant tablespoon of batter on an oiled pan or silicone cookie sheet (what I use) to make 24 small, rounded cookies, or make a rounded scoop (about double the batter) to make 12 larger round cookies-- I prefer the larger ones myself. You can easily double all ingredients to made 2 dozen larger cookies on 2 pans. With slightly wet fingers, round and flatten tops of cookies so they are as similar as you want them to be. They don't really puff up to any extent, or splay out as they bake, so you don't have to worry about them running together.
- Bake small cookies (2 dozen) for about 8 minutes. Bake larger cookies for about 15 minutes. Don't let them overbake... they are tender, soft and yummy.
- Cool in the pan for a while before removing to cooling rack, carefully.
This is like the Baking Mat I use!
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Great Pumpkin-Pecan Slice
Pumpkin Pie Spice
- 8 tsp. Cinnamon
- 2 tsp. Nutmeg
- 2 tsp. Allspice
- 2 tsp. Turmeric
- 2 tsp. 100% Stevia Leaf (optional)
Mix well to combine. Store in an airtight container in a cool place.
- 1 Cup Pecan Pieces (more if you are using uncrushed whole pecans)
- 1/2 Cup Coconut Shreds (Unsweetened)
- 5-6 soft Dates, pitted
- 1 tsp. Cinnamon
- 3/4 Cup Coconut Milk
- 3/4 Cup Pumpkin Puree
- 1/2 Cup Organic Granulated Cane Sugar (or Palm Sugar)
- 1 T. Maple Syrup
- 1/2 tsp. Vanilla Extract
- 1/4 tsp. Sea Salt (I use Celtic Sea Salt with its 80+ minerals)
- 1/2 tsp. Fresh Ginger, grated
- 1 tsp. Pumpkin Pie Spice Mix (see Sidebar for recipe)
- 2 tsp. Agar Agar Powder (purchase at Whole Food/Health store)
- Put pecans, dates, coconut and cinnamon into a food processor and process until it is finely chopped. Press into a 8 x 8 pan.
- Combine all other ingredients except Agar Agar over medium heat, whisking constantly, until thick and smooth.
- Add in Agar Agar and whisk for a full minute until completely dissolved and mixed in.
- Remove topping from heat and carefully pour over 8X8 crust, gently smoothing into place with the broad base of a large flat spoon.
- When somewhat cooler, cover with lid or plastic and put in fridge.
- Cut into squares and serve up when fully cold and set. Keep refrigerated. Enjoy!
Could I Make All These Great Pumpkin Cookies Without My Food Processor?
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Great Pumpkin Molasses Cookies
- 1 Cup Coconut Oil
- 1 Cup Organic Granulated Cane Sugar
- 1 Cup Pumpkin Puree
- 1 Cup Blackstrap (unsulphured) Molasses
- 1 small, very ripe Banana, peeled and cut in pieces
- 1 Chia Egg (1 T. Ground Chia Seed mixed well in 4 T. Water)
- 2 1/4 Cups Gluten-Free Flour Mix (see sidebar or useready-made)
- 4-5 teaspoons Pumpkin Pie Spice (see sidebar or use ready-made)
- 1/2 teaspoon Sea Salt (I use Celtic Sea Salt for the 80+ minerals)
- Extra Organic Granulated Cane Sugar to roll cookies in prior to baking
Some Complementary Plant-Based Holiday Recipe Links
- Vegetarian Turkey Recipes
This article provides three vegetarian turkey recipes-- ways to provide a delicious healthy vegetarian and/or vegan turkey dinner for Thanksgiving, Christmas or other holidays. Vegetarian turkey recipes and preparation methods are on video and/or in
- Harvest Recipes for Mini-Carrot Cakes and Easy Curry Carrot Soup, Vegan and Gluten-Free
Two delicious healthy recipes for harvest carrots: mini-carrot cakes and easy carrot curry soup. Both recipes are Vegan (egg-free, dairy-free) and Gluten-Free.
- 4 Super Nutritious Gluten-Free Slow-Cooker Porridge Recipes
4 recipes for delicious, nutritious, gluten-free porridge. two of the porridge recipes are traditional, sweet and hearty-- two of the recipes are for savory, comforting, healthy more exotic porridge. All will launch you and your family for a great da
- In Food Processor bowl or with electric beater, mix the Coconut Oil and Sugar until creamed.
- Add in the Pumpkin Puree, Molasses, Banana, Chia Egg and mix until combined.
- Add in GF Flour, Pumpkin Pie Spices, and Sea Salt.
- Put the batter in the fridge for 1+ hours to firm up.
- After the batter has chilled, preheat oven to 350 degrees Fahrenheit, 177 degrees C.
- Make small bite-sized balls and roll them in sugar. Place them on mat and push down to flatten with thumb or back of spoon. Use silicone baking sheet, parchment paper or foil to prevent sticking.
- Bake for about 8-10 minutes (depending on how hot your oven is). Don't over-bake.
- Let sit on pan when removed from oven for a few minutes.
- Carefully place on cooling racks to cool down completely.
Great Pumpkin Oatmeal-Walnut Muffin Tops
I call these 'muffin tops' because of their nice, fullsome and spongy texture, but some call them "breakfast cookies". They are full of Omega essential fatty acids (chia seed, walnuts) and other great nutrients to start your day.
- 1/3 Cup Coconut Oil
- 1 small very ripe Banana, cut in pieces
- 1/3 Cup Maple Syrup
- 1 Chia Egg (1 T. ground Chia Seed well mixed into 4 T. water
- 1 Cup Pumpkin Puree
- 1 1/2 Cups Quick Oats (if you are coeliac /sensitive to oats, get GF Oatmeal)
- 3/4 Cup Gluten-Free Flour Mix (see sidebar or use ready-made / your choice)
- 3/4 teaspoon Pumpkin Pie Mix (see sidebar)
- 1/4 teaspoon Sea Salt (I use Celtic Sea Salt)
- 1/2 Cup Walnuts, chopped
- 1/2 Cup dried Cranberries (or other dried fruit of choice)
- Chocolate Chips (optional)
- Preheat oven to 350 degrees Fahrenheit / 177 degrees Celsius
- In bowl of Food Processor, combine Coconut Oil, ripe Banana, and Maple Syrup. Mix.
- Add in Chia Egg, Pumpkin Puree, Quick Oats, GF Flour, Pumpkin Spices (see sidebar), and Salt. Pulsate until well mixed.
- Gently mix in chopped Walnuts and dried Fruit (and chips, if you have opted for them).
- Drop by 2" mound onto silicone bake sheet, parchament, or foil on baking pan.
- Smooth the mound down.
- Bake for about 17-20 minutes until golden.
- Leave on pan for a few minutes after removing from the oven, and then cool down completely on cooling racks.
I think a couple of these makes a pretty good start to a good breakfast. Enjoy!
I want to personally thank Eunice and Ken who grew the Great Pumpkin that I had a chunk of and that I used for ALL of the recipes in this hub. And thanks to my great neighbour, Iris, who is so thoughtful and brought the hunk of Pumpkin over. Every year a group of our neighbours compete to grow the largest pumpkin-- and because they are so generous, everybody wins!