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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

Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. #Vegan #Recipe #glutenfreeoption #veganricha | VeganRicha.com

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!

Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe #veganricha | VeganRicha.com

More Cookies from the blog

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. 

Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe | VeganRicha.comPumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe | VeganRicha.com

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. 

Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe | VeganRicha.com

Soft Pumpkin Ginger Snaps

4.86 from 21 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 12
Course: Cookie
Cuisine: Holiday, Vegan
Soft Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and Pumpkin. Fudgy Vegan Ginger Snaps. Vegan Recipe. Gluten-free option. Makes 12 to 14 cookies
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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

To make these gluten-free: Mix of equal amounts (1/3 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Use 3/4 cup of this mix and add more as needed. 
 
* Dryer dough makes less crinkles and wetter makes more crackly tops. Add the flour to preferred consistency and crinkles. I usually use a tbsp less than 1 cup.
 
Nut-flour: You can use any nut flour in the recipe. To make it blend the nuts in a blender with 1-2 tbsp cornstarch or flour until a not very coarse meal. 
 
To make it nut-free, you can use more flour. start with a 1/4 cup more. I haven't made these without the almond flour. The cookies will be lighter in texture without.
 
To sub molasses: Use 1 tbsp maple syrup and use all brown sugar.
 
Oilfree: try these Pumpkin blondies as blondie bars or cookies. 
Nutrition is 1 of 12 cookies 

Nutrition

Calories: 154kcal, Carbohydrates: 20g, Protein: 2g, Fat: 7g, Sodium: 129mg, Potassium: 112mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1060IU, Vitamin C: 0.2mg, Calcium: 38mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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

Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe #veganricha | VeganRicha.com

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.86 from 21 votes (1 rating without comment)

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68 Comments

  1. Claire says:

    Seems like a lot of baking soda and powder. Curious, also, why no egg. I tried a modified version, using sugar substitute (allulose, sucralose) instead of sugar (more diabetic); kept molasses though; and used safflower oil. I also like little bits of candied ginger, and a little extra spice. They came out … “ok”.

    1. Richa says:

      I think the subs prob changed the texture. Molasses cookies benefit from more Baking soda to get the crinkles. You can use 1/4 tsp.

  2. Laura Schroeder says:

    5 stars
    These are my most favorite cookies ever! And I have baked a lot of cookies over the years. They are tender and perfectly spiced 😋

    1. Vegan Richa Support says:

      So glad you liked them!

  3. Maria Eduarda Varandas says:

    5 stars
    Mt bons. Boas Festas e um excelente Ano Novo. Adoro Suas receitas, gratidão.