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Soft Pumpkin Cookies, Vegan & Gluten Free

These soft pumpkin cookies are vegan and gluten free, simple & delicious. 
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: Gluten Free, Vegan &amp
Servings: 8
Calories: 301kcal
Author: My Dairy-Free Gluten-Free Life


  • 2 tablespoons warm plant milk
  • 1 tablespoon flax meal
  • 1/2 cup butter alternative coconut oil will work but is not ideal with this recipe, I used Melt Honey organic spread - you could try using earth balance butter alternative
  • 1/2 cup brown sugar
  • 1/2 cup coconut sugar
  • 1/3 cup pumpkin puree
  • 1 teaspoon Himalayan salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 2 cups Bob’s Red Mill 1 for 1 gluten free flour I have not tried this recipe with any other GF flour or combination of flours.


  • Combine the flax meal and warm plant milk together and allow to thicken.
  • Preheat the oven to 350 degrees.
  • Combine the sugars, spread and flax meal mixture together then slowly add in the rest of the ingredients until you have thick and smooth cookie dough.
  • Spoon similarly sized blobs of dough onto parchment paper a couple inches apart. Bake for 9-12 minutes and then cool completely on racks.
  • Enjoy the same day or freeze until ready to enjoy.


Nutritional values based on one serving


Calories: 301kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 516mg | Potassium: 51mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1595IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 1.4mg