Pumpkin cookies – the perfect recipe for fall (vegan & gluten-free)

18. Oktober 2024

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Fall Season is Pumpkin Season! With this recipe for vegan, gluten-free pumpkin cookies, you can bring the full flavor of fall right into your kitchen. These crispy cookies are not only incredibly delicious but also super easy to make. Whether you’re living a vegan lifestyle or looking for a gluten-free alternative, this recipe will delight you!

Feel free to customize them with chocolate chips or nuts, and these cookies are not only vegan but also gluten-free—perfect for anyone who needs to be mindful of certain ingredients without sacrificing taste.

Why Pumpkin Cookies? (Vegan & Gluten-Free)

Pumpkin cookies are the perfect combination of autumn flavors and healthy ingredients. They offer a great way to enjoy pumpkin in a sweet form—without any animal products or gluten. With this recipe, you can easily create vegan, gluten-free cookies that are also great for those with allergies or specific dietary needs.

Ingredients for Vegan, Gluten-Free Pumpkin Cookies

The great thing about this recipe is that you probably already have most of the ingredients at home. Here’s the list of what you’ll need (1 portion = 20 – 25 cookies):

Turn fall into an indulgent experience with these juicy pumpkin cookies! The hearty pumpkin is perfectly combined with cinnamon and nutmeg to create a wonderfully fluffy texture. These cookies are not only an eye-catcher, but also a real treat for the senses.

Cook Time:	15 min
Prep Time:	30 min
Total Time:	45 min
Category:	Bakery products
Cuisine:	Europe
Yield:	20-24
Method:	Bake

Instructions

1. Prepare the pumpkin puree: Peel the pumpkin, cut into small pieces and cook until soft. Then puree and leave to cool.

2. Mix the ingredients Beat the margarine and sugar until frothy, then stir in the egg or linseed substitute.

3. Mix the batter: Add the pumpkin puree and mix well.

4. Add the dry ingredients: Mix together the flour, baking powder, cinnamon, nutmeg and salt and add to the pumpkin mixture. Work everything into a smooth dough.

5. Leave to rest: Leave the dough to rest in the fridge for at least 30 minutes.

6. Preheat the oven: Preheat the oven to 180°C (356°F)

7. Shape the cookies: Form small balls of dough and place on a baking tray lined with baking paper. Flatten the balls slightly

8. Bake the cookies: Bake the pumpkin cookies for about 12-15 minutes until golden brown. Then leave to cool on a wire rack.

Ingredients

* 150 Gluten-free flour (wheat flour for the normal version)
* 200g Pumpkin puree
* 100 g sugar
* 100 g soft margarine (vegan)
* 1 Egg or Ground Flax Egg Substitute
* 1 tsp. Baking powder (gluten-free)
* 1 tsp. Cinnamon
* 0.5 tsp. Nutmeg
* 1 Pinch of salt
* 50 g Chopped nuts
* or vegan chocolate for extra flavor (optional)

Turn fall into an indulgent experience with these juicy pumpkin cookies! The hearty pumpkin is perfectly combined with cinnamon and nutmeg to create a wonderfully fluffy texture. These cookies are not only an eye-catcher, but also a real treat for the senses.

Cook Time:	15 min
Prep Time:	30 min
Total Time:	45 min
Category:	Bakery products
Cuisine:	Europe
Yield:	20-24
Method:	Bake

Instructions

1. Prepare the pumpkin puree: Peel the pumpkin, cut into small pieces and cook until soft. Then puree and leave to cool.

2. Mix the ingredients Beat the margarine and sugar until frothy, then stir in the egg or linseed substitute.

3. Mix the batter: Add the pumpkin puree and mix well.

4. Add the dry ingredients: Mix together the flour, baking powder, cinnamon, nutmeg and salt and add to the pumpkin mixture. Work everything into a smooth dough.

5. Leave to rest: Leave the dough to rest in the fridge for at least 30 minutes.

6. Preheat the oven: Preheat the oven to 180°C (356°F)

7. Shape the cookies: Form small balls of dough and place on a baking tray lined with baking paper. Flatten the balls slightly

8. Bake the cookies: Bake the pumpkin cookies for about 12-15 minutes until golden brown. Then leave to cool on a wire rack.

Ingredients

* 150 Gluten-free flour (wheat flour for the normal version)
* 200g Pumpkin puree
* 100 g sugar
* 100 g soft margarine (vegan)
* 1 Egg or Ground Flax Egg Substitute
* 1 tsp. Baking powder (gluten-free)
* 1 tsp. Cinnamon
* 0.5 tsp. Nutmeg
* 1 Pinch of salt
* 50 g Chopped nuts
* or vegan chocolate for extra flavor (optional)

Tips and Tricks for Perfect Pumpkin Cookies

Which types of pumpkin work best?

For pumpkin cookies, Hokkaido and Butternut pumpkins work especially well. The advantage of Hokkaido is that you don’t need to peel it. Butternut brings a slightly nutty flavor that pairs perfectly with autumn spices.

How can you store the cookies?

These pumpkin cookies will stay fresh in an airtight container for about a week. If you want to store them longer, you can freeze them. Just warm them briefly in the oven before eating, and they’ll taste as if they were freshly baked!

Pumpkin Cookies for Allergies (Vegan & Gluten-Free)

If you or someone in your family has allergies, you can easily adapt these pumpkin cookies. For example, you can substitute regular flour with gluten-free flour or use vegan margarine instead of butter if there’s a lactose intolerance. Nuts can also be left out or replaced with seeds like sunflower seeds.

Additional Tips or Variations:

◉ Sweeter Note: If you like your cookies a bit sweeter, you can mix in some maple syrup or agave syrup into the dough.

◉ Texture: For extra crunch, you can add chopped almonds, walnuts, or dried cranberries to give the cookies an interesting texture.

◉ Storage: These pumpkin cookies freeze well and still taste fresh even after a few days.

These vegan, gluten-free pumpkin cookies are a wonderful fall treat that’s quick to make and guaranteed to be a hit with everyone!

Have fun trying it out and ¡buen provecho!

Have you already discovered the recipe that combines German and Spanish cuisine? Comment on your experience and share it with your friends.

Your Steffi & Marius

Wir sind zwei deutsche Auswanderer und auf emigres-life nehmen wir Dich mit auf unsere Reise in ein neues Leben.

In unserem Projekt schwingt das Pendel meist in Richtung stressig oder chaotisch und weniger in Richtung tiefenentspannt.

Wenn du also wissen willst, in welches Fettnäpfchen wir als nächstes treten oder welche Hürden vor uns liegen und wie wir sie überwinden, dann bleib dran.