These cookies will be soft and tender, almost cake-like. Pumpkin takes the place of eggs, so they’re easier than most to convert to vegan by substituting coconut oil for the butter, if desired. Made with whole wheat flour, pumpkin, and pumpkin seeds (or nuts), these are a relatively healthful cookie. (We have used white flour or a combination of white and whole wheat for those people who are, well, you know–not ready for healthier options!)
We’ve also made them with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, which can be substituted for the wheat flour in both regular or vegan versions. However, you will probably want to cook them an extra minute or two. Compare: regular recipe on the left, vegan and gluten-free on the right.
Want to save even more time? Make drop cookies instead of rolling each one:
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| Prep Time | |
| 15 minutes |
| Cook Time | Passive Time |
| 10-12 minutes per batch | 1 hour (preferably) |
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- 1-1/2 cups whole wheat flour (pastry flour recommended)
- 2 tablespoons whole wheat flour (pastry flour recommended)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1/2 cup butter (1 stick)
- 3/4 cup granulated sugar *
- 1/2 cup pumpkin purée
- 1 teaspoon vanilla (optional)
- 1/2 cup dark chocolate chips or chunks
- 1/4 cup pumpkin seeds or 1/2 cup chopped nuts
- Combine dry ingredients in a medium bowl. Stir gently with a spoon.
- Melt butter in a large saucepan over low heat, then remove from heat. Stir in sugar to dissolve. Add pumpkin and vanilla. Stir until smooth.
- Add dry ingredients to pumpkin mixture and stir until flour mixture is incorporated. Cool to room temperature (or speed up the process and place in the refrigerator until cool enough) before stirring in the chocolate chips, so they won't melt. This is especially important if using the mini-chip varieties.
- Stir in chocolate chips and pumpkin seeds (or nuts).
- Preheat oven to 350°F. Spray or rub oil onto a baking sheet, unless it’s non-stick.
- For drop cookies, you can chill the dough or not. For rolled cookies, chill dough about 1 hour, or until firm and ready to cook.
- For drop cookies, scoop out 1 heaping tablespoon per cookie and drop onto cookie sheet. For rolled cookies, roll each heaping tablespoon into a ball (about 1-1/2 inch in diameter), place on the baking sheet, and flatten slightly with the palm of your hand.
- Bake 12 minutes. Cool slightly, then transfer to cooling rack. If you don’t have a rack, place on a plate, paper towel, or piece of waxed or parchment paper. Store in an airtight container once they have cooled completely.
*Tip: Make these more healthful by using coconut sugar, date sugar, Sucanat, or similar natural sugar. Do not use moist brown sugar, since these cookies are moist enough already.
VARIATIONS:
- Vegan: Substitute coconut oil for butter.
- Gluten-free: Substitute all-purpose gluten-free flour for whole wheat flour.
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