Alternatively, you could use the spiced cream cheese frosting in our vegan pumpkin cinnamon rolls. Required fields are marked *. While cookies, bake combine powdered sugar and 3 tablespoons of dairy free milk. These Gluten-Free Vegan Pumpkin Cookies are soft and fluffy, seriously moist and covered in a silky “cream cheese” frosting. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! You can use the vegan cream cheese frosting that we put inside of our vegan pumpkin rolls. Remove and let cool for 2-3 minutes before removing to a cookie rack to cool completely. Some people like a thicker frosting and it’s great on these pumpkin cookies. * You can substitute softened vegan butter for the coconut oil. Be sure to check out my NEW cookbook, The Great Big Pumpkin Cookbook, available now on and Amazon! The dough is stickier than I anticipated so I couldn’t roll them into balls but I just scooped tbsp size dollops on the parchment and WOWOWOW. You’ll notice in this recipe that I’m not using a flax egg or pre-made egg replacer. It doesn’t get much better than baking pumpkin chocolate chip cookies on a crisp, fall day and these are the perfect ones if you follow a gluten or dairy free diet, looking for an egg-free recipe or are vegan. Whisk together. **Nutritional facts are just estimates. I often get asked why pumpkins?! In a larger bowl, cream together vegan sugar and butter for 2-3 minutes. I mean pumpkin! Can applesauce substitute for the coconut oil/butter? Subscibe to receive more recipes, nutrition tips & attainable wellness advice straight to your inbox! September 24, 2020 by LarishaBernard 2 Comments. AND THE GLAZE. Other than that this sounds wonderful. They remind us of a time of year we all look forward to and there’s just a magical feeling in the air during that time that I live for! These vegan pumpkin cookies are made with no dairy and no eggs and can be made with gluten free flour. Scoop out a tablespoon of the mixture and roll into a ball. If you follow me on Instagram, then you know I think it’s always a good time for a pumpkin treat and that I always recommend having a can of pumpkin on hand for when the mood strikes! Hungry for more pumpkin recipes?! Don’t worry about the cracks on top – I found it was impossible to make these vegan and gluten-free pumpkin cookies without cracks forming on top. Slowly beat in the flour mixture in parts just until combined. All links on our site may be affiliate links and should be treated as such. Top 8 Allergen Free option. We prefer to freeze the dough before cooking. Whether you have a gluten allergy or dairy or another Top 8, you will be happy to know that you can make these completely free of top allergens. Love this! Yes! The cracks don’t affect the taste or the texture at all, and the yummy lemon frosting will completely cover them up! which is common in some baked goods, because the pumpkin puree does the trick! Drain the soaked cashews and add to a food processor with all the other ingredients The fall brings out all the pumpkin recipes and whether you like sweet or savory pumpkin recipes, we think you are going to love these vegan pumpkin cookies. For gluten free, we have had the best of luck with King Arthur Measure for Measure flour. Bake in oven for 15-20 minutes, until an inserted skewer comes out clean – be careful not to over-bake! Bake for 15-18 minutes. To make super fluffy cookies, I like to make sure the centre part of the cookie is slightly thicker than the rest. Make It Dairy Free is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to vegan cookies, vegan dessert, vegan recipes. It’s packed with both sweet and savory recipes with lots of gluten and dairy free recipes. We have over a dozen vegan cookie recipes that you can find when you click on ourbest vegan cookie recipes roundup. *See post for notes about Top 8 Allergy Free variation. Fold in the chocolate chips. Is there a replacement for the cashew nuts, we are allergic to them? You can use the coconut-based frosting recipe instead: This income will go towards the running of this blog – thank you. Yes, you can add 1/4 tsp and the rest vanilla or if you want even more pumpkin flavor, you can replace all the vanilla with pumpkin pie extract. Have a great week. Combine flour, pumpkin, sugar, almond milk, vegetable oil, baking soda, cinnamon, vanilla extract, … pumpkin recipes; dairy free pumpkin recipes. The fall brings out all the pumpkin recipes and whether you like sweet or savory pumpkin recipes, we think you are going to love these vegan pumpkin cookies. Never miss another recipe! And don’t worry, unlike traditional cookies, these ones won’t spread as they bake. If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Your email address will not be published. Thank you. Add remaining tablespoon of milk if needed for consistency. Plus, enjoy behind the scenes, giveaways, and other exclusive content!Sign up for our newsletter HERE!! Be the first to see what we’re doing, behind the scenes, and more! The two most common reasons deal with the vegan butter and flour. Softened butter for be pliable but still be slightly firm. Spiced just right with hints of chocolate and that pumpkin flavor we all know and love! They will be slightly soft when you remove them from the oven – leave to cool completely to let them harden before applying the frosting, Sprinkle over ground cinnamon and/or pumpkin seeds to decorate, if desired. As far as flour, mismeasuring flour can completely alter the recipe. These vegan pumpkin cookies are supposed to be round and thick. It also makes these pumpkin cookies moist, fluffy and taste like fall! You just need the same amount of butternut squash as the recipes calls for pumpkin.