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4 Great Pumpkin Cookie Recipes - Vegan and Gluten-Free

Updated on October 3, 2014
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Techy Gran is a grandmother looking to use her long years of experience and research to provide information about useful lifestyle topics.

Great Pumpkin Cookie Recipes

4 Great Pumpkin Cookie Recipes-- All Vegan and Gluten-Free (and Yummy!)
4 Great Pumpkin Cookie Recipes-- All Vegan and Gluten-Free (and Yummy!) | Source

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

Soft Pumpkin Chocolate Chip Cookies... yum!
Soft Pumpkin Chocolate Chip Cookies... yum! | Source


  • 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).

  1. Preheat the oven to 350 degrees Fahrenheit / 177 degrees Celsius
  2. Add the Oil and Sugar to the bowl or processor, and cream thoroughly
  3. 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).
  4. Add in the Chia Egg and the Sea Salt, and mix.
  5. Combine the GF Flour Mix in with the above items, and mix.
  6. Remove the beater/processor blade and mix in the chocolate chips/cherries by hand.
  7. 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.
  8. 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.
  9. Cool in the pan for a while before removing to cooling rack, carefully.
  10. Enjoy!

This is like the Baking Mat I use!

Artisan Silicone Baking Mat for Half-Size Cookie Sheet with Red Border, 16.5 x 11 inches, 2-Pack
Artisan Silicone Baking Mat for Half-Size Cookie Sheet with Red Border, 16.5 x 11 inches, 2-Pack

Using silicone baking mats really simplifies baking-- clean-up is a cinch since nothing ever sticks to the pan, you save a lot on parchment paper or foil, and keep all that stuff out of the landfill! The 2-Mat set is a Best Seller with over 1000+ reviews and 91 answered questions.


Great Pumpkin-Pecan Slice

Great Pumpkin-Pecan Slice: all the merits of pumpkin pie PLUS a yummy pecan crust!
Great Pumpkin-Pecan Slice: all the merits of pumpkin pie PLUS a yummy pecan crust! | Source

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)


  1. Put pecans, dates, coconut and cinnamon into a food processor and process until it is finely chopped. Press into a 8 x 8 pan.
  2. Combine all other ingredients except Agar Agar over medium heat, whisking constantly, until thick and smooth.
  3. Add in Agar Agar and whisk for a full minute until completely dissolved and mixed in.
  4. Remove topping from heat and carefully pour over 8X8 crust, gently smoothing into place with the broad base of a large flat spoon.
  5. When somewhat cooler, cover with lid or plastic and put in fridge.
  6. 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?

Breville BFP800XL Sous Chef Food Processor
Breville BFP800XL Sous Chef Food Processor

Nope. And an upgrade would sure be swell-- to a Sous Chef Food Processor like this one by Breville! It has a 16-cup large bowl for big jobs AND a 2.5-cup bowl for small tasks. 3 Colour Choices. Over 250 Customer Reviews. Free Shipping.


Great Pumpkin Molasses Cookies

Great Pumpkin Molasses Cookies: These are like spicy little cake donuts, but healthy!
Great Pumpkin Molasses Cookies: These are like spicy little cake donuts, but healthy! | Source


  • 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


  1. In Food Processor bowl or with electric beater, mix the Coconut Oil and Sugar until creamed.
  2. Add in the Pumpkin Puree, Molasses, Banana, Chia Egg and mix until combined.
  3. Add in GF Flour, Pumpkin Pie Spices, and Sea Salt.
  4. Put the batter in the fridge for 1+ hours to firm up.
  5. After the batter has chilled, preheat oven to 350 degrees Fahrenheit, 177 degrees C.
  6. 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.
  7. Bake for about 8-10 minutes (depending on how hot your oven is). Don't over-bake.
  8. Let sit on pan when removed from oven for a few minutes.
  9. Carefully place on cooling racks to cool down completely.

Great Pumpkin Oatmeal-Walnut Muffin Tops

Great Pumpkin Muffin Tops: My personal fave-- not too sweet and packed full of nutrition!
Great Pumpkin Muffin Tops: My personal fave-- not too sweet and packed full of nutrition! | Source


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)


  1. Preheat oven to 350 degrees Fahrenheit / 177 degrees Celsius
  2. In bowl of Food Processor, combine Coconut Oil, ripe Banana, and Maple Syrup. Mix.
  3. Add in Chia Egg, Pumpkin Puree, Quick Oats, GF Flour, Pumpkin Spices (see sidebar), and Salt. Pulsate until well mixed.
  4. Gently mix in chopped Walnuts and dried Fruit (and chips, if you have opted for them).
  5. Drop by 2" mound onto silicone bake sheet, parchament, or foil on baking pan.
  6. Smooth the mound down.
  7. Bake for about 17-20 minutes until golden.
  8. 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!

Special Thanks!

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!


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    • techygran profile imageAUTHOR


      4 years ago from Vancouver Island, Canada

      Thanks to you Bridget, for your comments! (They were/are pretty tasty, mmm)

    • Bridget F profile image

      Bridget F 

      4 years ago from USA

      Wow these sound amazing! Thanks for sharing :)

    • techygran profile imageAUTHOR


      4 years ago from Vancouver Island, Canada

      Dear Faith Reaper-- Thanks for dropping by, the sharing, voting and pinning, you encouraging person, you! Hope you enjoy one or more of these recipes! ~Cynthia

    • Faith Reaper profile image

      Faith Reaper 

      4 years ago from southern USA

      Great recipes! I love pumpkin and this time of year and finding new recipe ideas. Thank you for sharing all of these wonderful recipes.

      Up +++ tweeting and pinning

    • techygran profile imageAUTHOR


      4 years ago from Vancouver Island, Canada

      Alicia C, Thank you for your comments-- nice to have you drop by!

      ChitrangadaSharan, I appreciate your checking out the cookie recipes and commenting on the importance of their being gluten-free!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      4 years ago from New Delhi, India

      All these recipes sound really delicious, worth trying!

      Nice presentation with great pictures. It makes them all the more special since they are gluten free.

      Thanks and voted up!

    • AliciaC profile image

      Linda Crampton 

      4 years ago from British Columbia, Canada

      These sound like great recipes that will be very useful for vegans and people who need to avoid gluten. Thanks for sharing the instructions and tips.

    • techygran profile imageAUTHOR


      4 years ago from Vancouver Island, Canada

      Thank you Brinafr3sh for looking and for your comments! The oatmeal and pumpkin is a winning combination-- have fun!

    • Brinafr3sh profile image


      4 years ago from West Coast, United States

      I'm interested adding pumpkin filling into my next batch of oatmeal cookies. Cool article, and I like the the pumpkin cookie recipes you have here.

    • techygran profile imageAUTHOR


      4 years ago from Vancouver Island, Canada

      Thanks for dropping by Roberta! Happy you enjoyed the read! The pecan slice is delish but I'm making more of those muffin-tops this morning-- ugly as they are, they are the perfect breaky!

    • RTalloni profile image


      4 years ago from the short journey

      What fun to have that neighborhood contest, and a fun video to listen to as we read through the recipes! :) Thanks much for sharing your cookie recipes. I think I'll be taking a second look at the Great Pumpkin-Pecan Slice again soon.


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