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Who Knew It Was Vegan Pumpkin Cookies

What you need: 

nonstick spray
2 cups brown sugar, firmly packed
2 cups canned pumpkin
1 cup vegetable oil
2 teaspoons vanilla
4 cups all-purpose flour
2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 cup nuts, chopped
1 1/2 cups raisins, optional

What you do: 

1. Preheat oven to 350 degrees F, and grease a baking sheet. Beat vegan sugar, pumpkin, oil and vanilla.
2. Sift together dry ingredients. Stir into the pumpkin mixture until smooth. Blend in raisins and nuts.
3. Drop by spoonfuls on prepared baking sheet, and bake for 12-15 minutes.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


It felt as if i was eating a pumpkin cake as oppose to a cookie but it was till good  :)>>>


These were so good, I made them today. I actually just used pumpkin spice instead of the other stuff out of convenience but its basically the same. Why don't mine look as pretty as everyone elses?  :>


These are great - but as others said, they don't spread, they only puff up, so you want to mash them down some.  The dough seems too sticky to do this, so I didn't, but I should have tried harder.  Delicious, though!


Tasty! I omitted the raisins and added chopped pecans.  The cookies were a little too bread-like so next time I would cook it in a loaf pan.  :o


I made this for my school's bake sale. i actually made cookie mini muffins because we only had one cookie sheet and like five muffin tins (what is up w/ that????). they turned out pretty well. :-*


These cookies are delicious!  With certain modifications, they make quite a tasty and semi-healthy breakfast.  I cut back on the sugar by about half but added a bit of maple syrup.  I also used half whole wheat flour, flax seeds, and cut back on the oil.  So good, the whole office loved them!  Soon there will an officeful of vegan converts!


I adore these unique, cakey yum yums!  Of course, I love just about anything with pumpkin involved....

I also made a simple sugar glaze to drizzle on top.....shiny cookies taste good!


A very good flavor and a delicate cakey texture, though I prefer chewier cookies.


yum yum yum and very easy.

I agree with the person who suggested flattening the cookies a bit on the cookie pan, unless you want roundish cookies.

Next time I am going to make them with the frosting -- cream cheese. Then they will be beyond divine!


These smell yummy except really sweet.

I made the following modifications:
I halved the recipe to use some leftover canned pumpkin
I didn't have any nutmeg so I put 1 tsp pumpkin spice along with the rest of the spices.
I used both raisins and about 1/4 cup of pumpkin seeds
I reduced the sugar to 3/4 cup
I used 1/2 cup soy yogurt in replacement of the oil
I used 1 1/2 cups of gluten free flour

I will update when I try them later this afternoon.

They are great moist cookies and not too sweet. My mom says they taste like muffin tops. I am bringing them to class for my report on celiac disease and hope they enjoy them as well. The only thing I would do different next time would be to ommit the raisins and pumpkin seeds, as I am not a fan of raisins or chewy texture in cookies.



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