The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Pumpkin Pie Cookies
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Pumpkin Pie Cookies

Prep Time: 10 minutes

Cook Time: 18-20 minutes

As my mom and I continue to clean out our pantry by using our canned goods, we keep finding pumpkin. Although pumpkin bread is delicious, we have grown very tired of making it. On the other hand, we could make pumpkin pie, but we have yet to experiment enough to create a vegan recipe that doesn't turn out like pudding. As a result, I decided to combine the idea of pumpkin bread and pumpkin pie and create the best of both worlds: pumpkin pie cookies. They're just different enough to add a little spice to our lives.

I love using rolled oats in my recipes. I've begun to substitute flour with it so much lately because I love adding texture to my creations. I also do this because I've come to the realization that my body can't tolerate any kind of oil, so butter substitutes like Earth Balance are out of the question as well. I'll typically substitute the oil with applesauce, but for this particular recipe, I omitted it altogether.

I will admit, I was a little skeptical about leaving out oil, since it usually gives cookies their texture, but I was pleased with the addition of the oats. They seemed to give the cookie the texture it needed. Anyway, I wrote down the recipe as I went along and I must say my family was very happy with the end result.


  • 1 2/3 cups flour
  • 1 1/3 cups rolled oats
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 15oz can pumpkin puree
  • 1 2/3 cups sugar
  • 1 tbsp ENERG Egg Replacer
  • 1/4 cup warm water
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 c. vegan white chocolate chips or chunks (optional)


  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease two baking sheets.
  2. Mix flour, oats, salt, and baking powder in large bowl until well-combined.
  3. Prepare ENERG Egg Replacer by mixing it with warm water. Don't leave any lumps. In a separate small bowl, mix pumpkin and sugar. Add egg replacer to pumpkin mixture and stir until uniform.
  4. Add pumpkin mixture to flour and stir until just combined. Add spices and vanilla extract and stir. If using, add white chocolate and incorporate.
  5. Spoon onto greased baking sheets and bake for 18-20 minutes. Makes 24.


  • The cookies will be shiny, so do not determine their doneness based on how they look. They bake somewhat like bread so press a toothpick into one and see if it comes out clean.

*Image credit.

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