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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: 



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 yogurt
I used 1 1/2 cups of gluten free flour

I will update when I try them later this afternoon.


My search for the perfect pumpkin bread recipe has ended! I made the cookie dough, and after reading the reviews about the cakiness of the cookies, I decided to put some dough in an ungreased mini loaf pan. It baked for about 40 minutes, and it turned out beautifully! Moist and flavorful, and not too dense. I used chocolate chips instead of nuts and raisins-yum.  I used about 3/4 cups of oil, could probably reduce it even more.
This will be my standard recipe from now on- it's so easy and there are no obscure or hard to find ingredients. I also like that it calls for a whole can of pumpkin- I hate having to figure out what to do with the leftovers. A great holiday recipe!
I'm gonna make muffins next...


These cookies were really good! I would classify them more as a "muffin-esque" cookie, and might consider scooping out the batter with an ice cream baller next time! 

I omitted the raisins and nuts, and upped the spices a little, oh, and put in a 4oz container of applesauce and about 1/4 cup oil instead of the 1 cup oil.

I would definitely make these again (and my roommates agree!)


I am not a big cookie person, so pretty much any cookie recipe gets ignored... but being a pumpkin crazed fool, mixed with a sweet tooth, I thought I would give it a try. Omitting the nuts and Raisins, and halving the recipe (Short attention span. God bless all of you who made all 6 dozen!), this is probably my favorite of all of the cookie recipes on the net. Try it!


these were wonderful - i used 3 cups whole wheat flour and one cup wheat bran and they were still cakey and moist. also added 2 tsp ground flax seed. otherwise followed the recipe faithfully, oh except reduced the sugar by about 3/4 cups... but then the pumpkin puree i made had a bit of maple syrup in it, so who knows... they were sweet!

oh and i did 1/2 cup canola oil 1/2 cup unsweetened soymilk as opposed to a full cup of oil.

delicious! thanks for the recipe

p.s. this makes A LOT of cookies (or batter at least - wether or not the batter makes it into cookie form is another story)


these were amazing!!!!! i replaced the raisins with vegan chocolate chips and made them HUGE bakery style cookies, i ate like 5 cookies (not to mention half of the dough) i think these are my new favorite food! ;D


could someone share a cream cheese type icing recipe with us?

I am trying to cut back on soy so here :

1/2 cup  brown rice "cream cheese" alternative ( i get mine at whole foods or i heard other health food stores carry it) (or you can use your favorite cream cheese replacer)
1/4 cup earth balance (or other butter replacer)
1 1/4 vanilla extract (real please, artificial is GROSSSSS)
1-3 tsp vanilla rice milk(add one at a time)
1/2 tsp cinnamon(brings out the flavor of the food it is on top of haha)
1/4 cup powder sugar +
1 tsp agave nectar (you can omitt this and just add more powder sugar if you want the frosting thicker and sugary-er)


i just signed up to be a user so i could review these!

moist cookies, definitely a bit muffin-like as others have described--just the way i like them! i followed the recipe exactly except for cutting the nuts and raisins and adding 1-1/2 cups chocolate chips.  next time i think i'll use less oil cos it sure seems like a lot.  i didn't reduce the recipe and it made a LOT of cookies! i'm excited to share them with my class tomorrow and then to pass some onto my boyfriend and his mom this weekend. i'm super proud of the results andi can't wait to tell everyone they're vegan! i love pumpkin bread and pumpkin muffins and enjoyed these more than anything i've ever bought pre-made  ;).

could someone share a cream cheese type icing recipe with us?


these cookies came out great! i listened to the reviews though and only used half a cup of oil, they still came out really moist and chewy! i left out the nuts and added CRAISINS (dried cranberries) it was just what they needed! i pressed them down with a fork to make them more cookie shaped and sprinkled a little sugar on top. i brought them to a superbowl party for all my omnivorous friends and they loved them! BRAVO for a lovely cookie recipe <3


These cookies are SOOOOO good! For sugar I used sucanat and I used less of it...not sure how much. I added 1/4 tsp of allspice, used half spelt flour and half white flour and omitted the nuts and raisins. I really wish I would have put the raisins in though! The second time I made this recipe I made them into muffins with the raisins added, they turned out awesome!



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