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: