Vegan Pumpkin Cookies

Liana Werner-Gray

by | Updated: September 12th, 2018

When it comes to health and wellness, you’re a smart cookie. That means you deserve a cookie recipe that’s as smart as you are, like this one. How is it smarter than others? For starters, in place of conventional white flour and sugar, this recipe uses gluten-free, organic and non-GMO ingredients. Plus, you won’t find any eggs in these cookies, so feel free to enjoy a spoonful of raw dough before you start baking. Put on your smarty pants and take a bite!

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Pumpkin Cookies

Makes 20 cookies


1/2 cup organic vegetable shortening
1/2 cup organic pumpkin puree
1 cup Bob’s Red Mill Gluten-Free Flour
1 cup Organic Gemini TigerNut Flour
1/3 cup organic powdered sugar
1/3 cup Nutiva Coconut Sugar
1/8 tsp. Redmond Real Salt
1/4 cup pumpkin seeds


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. In large mixing bowl, use a hand mixer to beat shortening and pumpkin puree until creamy. Add sugars and continue beating until well-blended.
  3. Gradually mix in flours and salt until a soft, thick dough forms.
  4. Shape dough into 1-inch balls and arrange on baking sheet. Use fingers to flatten dough to ¼-inch thickness. (Note: You can also roll out the dough and use cookie cutters to cut into shapes.)
  5. Add 3 pumpkin seeds and press down on each cookie. Seeds can also be crushed and sprinkled over top.
  6. Bake cookies for 13 to 15 minutes, until golden brown.

If you’re hungry for more, download our pumpkin recipe book.