Fluffy Pumpkin Cookies

Yum, the house smells so good when you make these vegan pumpkin cookies. They turn out soft and fluffy with just the right amount of chocolate.


10 dried dates
1/2 cup hot water

1 cup wholewheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant pinch of salt (optional)
1 Tablespoon ground chia seeds
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon allspice

1/2 cup pumpkin puree
2 Tablespoons vegetable oil
1 teaspoon vanilla

2 Tablespoons chocolate chips

pumpkin coconut cookies

To do:

Preheat oven to 350 F

Place dates in a heatproof container. Boil a kettle of water, make yourself some tea. Then measure 1/2 cup water and pour over the dates. Let sit as you prepare the dry ingredients.

In a large bowl, measure out the dry ingredients and mix with a spoon. Stir in the pumpkin, oil and vanilla.

Using a blender or immersion blender, puree the dates. Pour this into the rest of the cookie dough, and mix well. It should be a fairly stiff dough but everything will mix in. Fold in the chocolate chips.

Drop large spoonfuls of dough on a cookie sheet. I always use a big cast iron pan.

Bake 350 F for 12-15 minutes, depending on your oven. I use the convection setting on my oven because it makes things cook faster. Give yourself some more time if you don’t bake with a convection oven, 20-22 minutes.

Makes 16-18 cookies.

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