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 (2.88 oz) pumpkin puree (pure pumpkin puree, not pumpkin pie filling. Use a well filled 1/3 cup)
- 1/4 cup (56 ml) neutral oil
- 1 tbsp flax seed meal
- 1/2 tsp (0.5 tsp) vanilla
- 2 tbsp molasses
- 1/2 cup (100 g) 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 (125 g) flour (I use a mix of whole wheat and unbleached white), see notes for glutenfree
- 1/2 cup (56 g) almond flour , see note for nutfree
- 3/4 tsp (0.75 tsp) baking soda
- 3/4 tsp (0.75 tsp) baking powder
- 1/4 tsp (0.25 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.
Notes
Nutrition
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
Alisa says
October 25, 2017 at 5:40 pmCan’t wait to try these this weekend! ????
jacquie says
October 25, 2017 at 6:24 pmso sorry about your pup. it is hard when the fur-family members are not feeling well. And no there is unfortunately not much that can be done for a collapsing trachea.
this is probably a stupid question but what is a neutral oil? the cookies look great and i would like to try them but i’m not sure what this is.
thanks.
Richa says
October 25, 2017 at 6:50 pmI use organic safflower or canola.
jacquie says
October 26, 2017 at 5:02 pmthanks.
Roda Mehta says
October 26, 2017 at 2:01 amIn your receipts, could you add a note on how to make it if you do not want to use oil please?
How would these pumpkin ginger snaps be made without it? Could a homemade nut butter be used? If so , quantity?
Richa says
October 26, 2017 at 10:46 amHi Roda, I do mention it in some recipes that I have testes without oil, or know how they will behave without oil. In other recipes where I use a half tsp for saute, or some spray for baking, that can be easily omitted and i don’t mention the oil-free option. In recipes like these, I havent tested the cookies without oil. It might work with nut-butter but i dont know how the texture will turn out (it might be lighter and more muffin like), so its an entirely new recipe that I would have to test out with the adjustment in other quantities of flours, pumpkin etc. Each recipe takes a good amount of time to test out, photograph and edit, write up, so sometimes its not possible to test out each substitute option. Also as i mention, sometimes an entirely new recipe is needed. i’ll test a similar one out as i was hoping to use the leftover pumpkin puree to make nut butter pumpkin bars without oil and you can use that recipe when i post it to make cookies.
You can try this with the same amount of nut butter and let me know how they turned out. the flavor should be great, texture might be different.
Richa says
February 15, 2019 at 10:36 amHeres an oilfree version. https://www.veganricha.com/2018/09/vegan-pumpkin-blondies.html
You can bake the dough into cookies or bars.
Borgratte says
October 26, 2017 at 7:33 amIs there a suitable way to substitute the molasses?
Richa says
October 26, 2017 at 10:49 am1 tbsp maple syrup should work.
Richa says
October 26, 2017 at 10:50 amalso if you want the molassy flavor profile, use brown sugar
Jenn says
October 27, 2017 at 10:44 amMade these. So Fudgy! and perfectly spiced
Richa says
October 27, 2017 at 11:12 amAwesome!
Cassie Autumn Tran says
October 27, 2017 at 2:10 pmWhat a lovely dessert recipe! I love ginger snaps–they are perfect for this season! I really want to make this with hazelnut flour–do you know if hazelnut flour will work in replacement for the almond flour?
Richa says
October 27, 2017 at 2:25 pmit should work.
Melissa says
October 31, 2017 at 4:06 amHello,
I’m making these today and don’t understand your second step in the directions. Am I mixing all the dry ingredients together first and then adding 3/4 of this dry mixture to the wet batter? And then once I mix, I add 1tbsp at a time to make somewhat sticky dough.
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 *
Richa says
October 31, 2017 at 10:21 amMix 3/4 cup of the flour from the 1 cup flour listed, with the almond flour, baking powder etc and use tat mixture. And then if the dough is too wet, add the remaining flour 1 tbsp at a time to incorporate.
Melissa says
October 31, 2017 at 10:51 amGot it! Thanks for clarifying! I’ve made 3 of your recipes and my husband and I enjoy. Will be buying your cookbook soon!
The brown rice lentil soup last night was great!
Richa says
October 31, 2017 at 9:15 pmAwesome! So glad they turned out well!
dara says
November 1, 2017 at 12:46 pmMade ’em. Loved ’em. Everyone else to whom I gave them loved ’em! You’re still batting 100 with your recipes!
Lisa says
November 4, 2017 at 11:04 amThese were ok. I would have used brown sugar and 2 teaspoons of spices. I liked the texture though.
Richa says
November 5, 2017 at 6:07 pmYes use brown sugar. I find my molasses adds a good amount of flavor and spices are flexible to preference. I tend to probably use just slightly less as mine are generally pretty potent.
Linda says
November 7, 2017 at 12:40 pmCookie slam the sheet?
Richa says
November 7, 2017 at 6:56 pmGently slam the sheet on the counter right after baking. this will remove the excess air pockets from the cookies
Betsy Asmus says
November 7, 2017 at 8:43 pmThese 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!
Richa says
November 7, 2017 at 9:08 pmoooh i have to try these with persimmons, fabulous idea!!
Cindy says
November 8, 2017 at 1:52 pmMy 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.
Richa says
November 8, 2017 at 4:59 pmHi 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.
Katrina says
November 8, 2017 at 8:08 pmIs 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.
Richa says
November 8, 2017 at 8:57 pmomit them.
Veba says
November 20, 2019 at 11:20 amI have used chia meal every time with success.
Christa Bond says
November 13, 2017 at 2:16 amPumpkin 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. 🙂
Sue says
November 16, 2017 at 5:56 amThese were just as advertised: chewy, spicy and delicious..
Thanks for another winner. 🙂
Marissa says
November 28, 2017 at 11:39 amI made the gluten free version and needed to cook them 20 minutes longer than on the recipe. Turned out delicious though!
Richa says
November 28, 2017 at 11:44 amthats odd. was the dough too soft?
Ginny says
March 29, 2018 at 2:22 pmLove 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
Richa says
March 29, 2018 at 2:29 pmyes.
gladys tishmack says
October 5, 2018 at 8:47 amGreat cookie recipe. Easy. Fast. Taste great. I adjusted time for my oven.
Stephanie L Murdock says
January 29, 2019 at 1:32 pmThey 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.
Richa says
January 29, 2019 at 4:43 pmbutternut or sweet potato. boil or steam or bake, mash and use
Emily says
February 15, 2019 at 10:38 amThese were amazing!! so fudgy and so spicy! Perfect for the winter
Beth says
September 19, 2019 at 8:27 amThey’re delicious, I used spelt flour. But man were they annoying to form into balls, I’ll definitely allow to chill longer next time. Thanks for the recipe.
Richa says
September 19, 2019 at 11:06 amthe moisture content in the pumpkin puree and flour absorption varies, so try different chillingtime!
Veba says
November 20, 2019 at 11:30 amThis recipe has been personalized and has become a go-to recipe for my family. I am citing your site to anyone I share this recipe with – thank you for creating and sharing!
This recipe is so easy to whip up, I made some before work today to bake later. However, I wonder how long it is good for in the fridge. Also, if I wanted to make a large portion and freeze it just to have on hand, would that work do you think?
Richa says
November 20, 2019 at 12:00 pm3 days in fridge, freeze for a month or so
Veba says
November 20, 2019 at 12:30 pmThank SO much, Richa, for your prompt reply! I can’t wait to try more of your recipes!
Leandré says
December 11, 2019 at 10:35 pmHi Richa, these look amazinggg!! Can’t wait to try them 🙂 Question: I have a gluten allergy. Would it be alright if I didn’t use your gluten option of 3 flours and used almond flour instead for that part of the recipe?
Richa says
December 12, 2019 at 3:18 pmThe gluten-fre option is mentioned in the notes . You can use more almond flour in the mix but you need a bit of starchforbinding
Doris Ward says
September 26, 2020 at 8:55 amHi, could you use unsweetened applesauce for some of the oil as an alternative such as 1/8 cup oil and 1/8 cup applesauce or could you replace all the oil for the applesauce?
Richa says
September 26, 2020 at 10:42 amReduce the oil and don’t sub applesauce. That will make them cakey.
Tina says
October 11, 2020 at 8:45 pmMade a double batch today. These are sooo good!! Thank you for the recipe!!
Richa says
October 11, 2020 at 8:50 pmAwesome
Bridget says
October 16, 2020 at 8:23 amRicha,
You and I had a quick convo on IG about baking these from frozen. I’ve since deleted the app from my phone and can’t be bothered to reinstall, so wanted to let you know that it worked great! I originally baked for 13 minutes and they came out soooo soft and delicate. From frozen I left them sitting on the counter for maybe 15 minutes before baking, and baked for an extra 90 seconds. They came out with a slight crispy edge (still delicious!) so I think they would have been just fine at the original bake time. They spread a tiny bit less, but just barely.
Great recipe. Shared with my roommate and coworkers and everyone was raving about them. Thanks!
Vegan Richa Support says
October 16, 2020 at 10:17 amYay!!!! technology right?? that’s great to hear, thanks for the great feedback