vegan pumpkin spice cookies

Good afternoon.  Henry and I baked you all cookies.

Photo1And yes, you should be scared.

I am not a baker. I am a cook.

Baking is a science.  I failed every science class I ever took.

IMG_1191I am not a huge fan of measuring cups. This is probably why I get very stressed out when I bake. However, a good friend of mine is going through a tough time and I will stop at nothing to make sure she gets something delicious to eat during this period. If I could overnight her some “cream” of mushroom soup I would. But I don’t think that travels well.

So back to the cookies.

I didn’t follow the recipe for these cookies to a T.  AND I am going to credit that fact to why they turned out so GOOD and why I can’t stop eating them! My high school chemistry teacher would be proud.

These cookies are a healthier version of these cookies a made right before Taylor and I got married.  We looked so young back then!

If you are looking for a crispy cookie these are not the ones for you.  These cookies taste more like a pumpkin scone.  I love scones so naturally I loved the way these turned out.

IMG_1199Between Taylor and I we have eaten almost the whole batch of these puppies.  I am getting ready to make a second batch so my girlfriend actually gets more than two cookies in her package!


Recipe slightly adapted from


1 cup all purpose flour

1/2 cup old fashioned rolled oats

1 tsp ground cinnamon

dash of ground nutmeg

dash of ground ginger

1/2 tsp baking soda

1/2 tsp salt

3/4 cup pumpkin puree

1/2 cup sugar

1/2 cup brown sugar

1/4 cup extra virgin coconut oil (slightly melted)

1/2 tsp ground flaxseed

1 tsp pure vanilla extract

Preheat the oven to 350:

1. Stir together dry ingredients (flour, oats, sugar, spices, salt, flaxseeds and baking soda) in a mixing bowl.

2. Stir together the wet ingredients (pumpkin, coconut oil, and vanilla)

3. Combine wet and dry ingredients.  Mix well until everything is evenly incorporated.

4. Drop rounded tablespoons of dough onto a greased baking sheet. Lightly press balls with the back of the spoon to slightly flatten. Space cookies about 1 inch apart on the baking sheet. Bake in the oven for 15-17 minutes.

Remove and let cool slightly before diving in. These taste great dunked into a cup of black coffee!


My baking partner is experiencing a major sugar crash!


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3 Responses to vegan pumpkin spice cookies

  1. Oh yum! I saw a similar recipe on Giada a few weeks ago except she used canola oil and added raisins…they didnt look as good as yours. So I’m going to make your version (your recipes always turn out great) and maybe even add some chocolate chips 😉

  2. Joanne says:

    you’re right, these cookies likely travel a lot better than soup 🙂 And they look like sheer pumpkin perfection to me!

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