Pumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe | VeganRicha.com
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4.75 from 12 votes

Soft Pumpkin Ginger Snaps

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
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cookie
Cuisine: Holiday, Vegan
Servings: 12
Calories: 154kcal
Author: Vegan Richa

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. 

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