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Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe. Gluten-free option, oilfree option
These Ginger Cookies are soft, fudgy, blondie like with flavors from the Pumpkin, Ginger bread spices and molasses. They come together very quickly, are almost one bowl if you use a sifter. Even with 2 bowls used, you need to wash only 1.
Pumpkin adds a softness to the cookies which bakes up to a fudgy cookie texture compared to the snappy crisp molasses cookies. Bake them longer for a more cookie like crumb and less for fudgier. Use spices of choice like ginger bread, pumpkin pie spice or chai spice. Add some candied ginger or orange, or chocolate chips or nuts for variation.
I was hoping to edit an amazing roasted squash post for today, but the easier post won. We’ve all be sleep deprived because of Chewie’s cough. It seems to be letting up a little, so keeping our fingers crossed for our resident adopted fluffster.
Dang these are so good. Make a double batch! Crackly cookies also perfect for halloween!
More Cookies from the blog
- Lemon Chia Cookies . GF option
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Oatmeal Walnut chocolate Chunk Cookies
- GF Ginger Molasses cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies
- Chocolate Chip Cookies with coconut oil
More about Chewie’s coughing issue. He has a collapsed trachea and is susceptible to infections and inflammation very easily, causing cough flare ups which are often hard to control. Collapsing trachea is a common problem in smaller breeds partly because of the breeding choices and methods, and demands for certain features in the dogs of certain breeds. There arent any solutions to it except meds to control the coughing and inflammation, which don’t always work. We are trying a couple of things and hoping he gets to sleep at night.
One thing I’ve noticed with the vets though is that everyone checks up on him often. The vets, nurses, specialists. Which is very sweet and interesting as my docs dont check ever :). I am guessing this is because he doesnt have siblings and extended family to check up on him. I can tell you that he is being treated like a king coz of Dad’s head shaking every so often when we would be trying to get him to eat food and eat his meds or giving him his nasal spray.
And in Book news, Everyday Kitchen is on Mercy for animals top 5 cookbooks! and on Vegnews Nov Issue, Veg Picks List! Get a copy!
My book is finally in stock on Amazon UK and is shipping! Order a copy right in time for the holidays. Also, when you do get to cook from it, please do leave a review on amazon uk. Other UK and surrounding area shipping is available through Book Depository which had a big price drop. Also available through Wordery and Hive UK.
Soft Pumpkin Ginger Snaps
Ingredients
Wet
- 1/3 cup pumpkin puree, (pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup)
- 1/4 cup neutral oil
- 1 tbsp flax seed meal
- 1/2 tsp vanilla
- 2 tbsp molasses
- 1/2 cup sugar, ( I usually use a mix of coconut and raw sugar)
- 1.5 to 2 tsp ginger bread spice blend, or 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves. Or use Pumpkin pie spice blend
Dry
- 1 cup flour, (I use a mix of whole wheat and unbleached white), see notes for glutenfree
- 1/2 cup almond flour , , see note for nutfree
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
Instructions
- In a bowl mix all the wet ingredients until well combined. The sugar should mix in.
- In another bowl add 3/4 cup of flour and rest of the dry ingredients and and mix well. Or use a sifter and add to that and sift everything into the wet bowl. Add rest of the flour 1 tbsp at a time to make a somewhat sticky dough. See Note *
- Let sit for 10 to 15 minutes on the counter if cool (its pretty cold these days) or chill in the refrigerator. The dough will become easier to handle.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Flour or oil your hands. Make balls (about 1 inch balls) of the dough and lightly press on the baking sheet to flatten.
- Bake at 350 degrees F for 11 to 13 minutes. For crispier, bake 1 to 2 mins longer. The cookies will be soft when just baked. Cookie slam the sheet for better crackling and texture. Let them cool for 5 minutes on the sheet, then transfer to a plate. Store on t he counter covered for the day and refrigerate for upto 5 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, please consider rating it and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veganricha
These were amazing!! so fudgy and so spicy! Perfect for the winter
They are all out of pumpkin it’s out of season and I am making them for our niece . What else can I use to replace the pumpkin.
butternut or sweet potato. boil or steam or bake, mash and use
Great cookie recipe. Easy. Fast. Taste great. I adjusted time for my oven.
Love these cookies. I want to make them again today and I’m out of ALmond Flour – can I ground almonds to sub? IF not, what else? Thanks
yes.
I made the gluten free version and needed to cook them 20 minutes longer than on the recipe. Turned out delicious though!
thats odd. was the dough too soft?
These were just as advertised: chewy, spicy and delicious..
Thanks for another winner. 🙂
Pumpkin is just one of my fav. Before 10 days ago I went to port http://www.pourt.com and I found pumpkin snacks. I thought I thought if I could make that pumpkin recipe. So Thank you Richa for sharing this pumpkin snack and making this so easier. I can try this in my home and let you know. 🙂
Is it possible to replace the flax in this recipe? The recipe looks great, but I’m making them for a friend who can’t have flax or other seeds. Thank you! Just got your cookbook and it looks great.
omit them.
I have used chia meal every time with success.
My batch is burnt even at 10 minutes I keep turning the temperature down now to 300 degrees and watching carefully. I’ve never been good at watching cookies! I substitute Truvia baking blend for the sugar and it tastes fine.
Hi Cindy, Maybe the truvia does that? Mine never burn, even after 14 minutes. 10 minutes is too short a time for burning so much, maybe your oven is running hot? Sometimes that happens and can be upto a 50 degree difference than what it says.
These are the best gingersnaps! I love your recipe, so much so that I have “personalized” your recipe when I suddenly had an abundance of ripe Hichaya persimmons. I substituted very ripe persimmon for the pumpkin and BAM!!!!!! I had the best vegan cookie I’ve EVER tasted. Thank you, thank you, thank you for your on-going contribution to the vegan world with your fine recipes VEGAN RICHA. Thank you!
oooh i have to try these with persimmons, fabulous idea!!