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Vegan chickpea flour pumpkin cookies will rock your Autumn world! Tender and packed with flavor, they are oil-free, grain-free, and gluten-free. The cookies are only 32 calories each!
Pumpkin Cookies Made with Chickpea Flour
Good morning everyone! I’ve been remiss in posting anything very seasonal, particularly baked goods, largely due to the persisting 90+ degree heat. It’s challenging to wax poetic about cozy cookies, cakes, stews, and soups while typing in a tank top and gym shorts.
But literally overnight, the temperature dropped more than twenty degrees; autumn has arrived in East Texas. I’m ready!
First up, vegan pumpkin cookies, made with chickpea flour!
Highlights of Vegan Pumpkin Chickpea Flour Cookies
They are:
- Vegan
- Grain-free
- Gluten-free
- Oil-free
- 32 calories each
- Refined sugar-free
Ingredients for the Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
You do not need many ingredients to make these cookies:
- chickpea flour
- flaxseed meal
- pumpkin pie spice
- baking powder
- salt
- unsweetened pumpkin puree
- coconut sugar
How to Make the Cookies
Note that the complete directions are also in the recipe card below.
These are such easy cookies to mix up and bake! You need just one bowl for mixing the dough.
- Preheat oven to 350°F (180C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the chickpea flour, flaxseed meal, pumpkin pie spice, baking powder, and salt. Add the pumpkin, sugar and water, stirring until blended and smooth.
- Drop the dough by tablespoons (I use a small cookie scoop) onto prepared cookie sheet, spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies.
- Bake the cookies in a preheated 350F oven for 11 to 15 minutes until golden brown.
- Transfer cookies to a wire rack and let cool. Repeat with remaining dough.
These cookies are soft, sweet, and equally perfect for breakfasts, snacks and desserts!
Happy baking!
FAQ
- How should I store the chickpea flour pumpkin cookies? Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months
- What can I use in place of coconut sugar? You can use an equal amount of brown sugar or other granulated sweetener of choice in place of the coconut sugar.
- How can I make my own pumpkin pie spice blend? For your own pumpkin pie spice blend, combine 3/4 teaspoon ground cinnamon, 1/2 tsp ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg or cloves.
Related Posts:
- Pumpkin Almond Flour Cookies {Vegan, Grain-Free, Oil-Free}
- 3-Ingredient Pumpkin Oat Cookies {vegan, oil-free, GF}
- Chickpea Flour Pumpkin Muffins {Vegan, Grain-Free, Oil-Free}
- Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}
- Thai Pumpkin Coconut Soup (vegan, oil-free, 5 ingredients)
Vegan Chickpea Flour Pumpkin Cookies (oil-free)
Vegan chickpea flour pumpkin cookies will rock your Autumn world! Tender and packed with flavor, they are oil-free, grain-free, and gluten-free.
Ingredients
- 3/4 cup 90 g chickpea flour (sifted if lumpy)
- 1/3 cup flaxseed meal
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup canned unsweetened pumpkin puree
- 1/3 cup coconut sugar, see notes for options
- 2 tablespoons water
- Optional: 1/2 cup chopped nuts or seeds, e.g., pecans, walnuts, pepitas
Instructions
- Preheat oven to 350°F (180C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the chickpea flour, flaxseed meal, pumpkin pie spice, baking powder, and salt. Add the pumpkin, sugar and water, stirring until blended and smooth.
- Drop the dough by tablespoons (I use a small cookie scoop) onto prepared cookie sheet, spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies.
- Bake 11 to 15 minutes until lightly browned. Transfer cookies to a wire rack and let cool. Repeat with remaining dough.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.
Sweetener Options: Feel free to use an equal amount of brown sugar or other granulated sweetener of choice in place of the coconut sugar.
Pumpkin Pie Spice: For your own pumpkin pie spice blend, combine 3/4 teaspoon ground cinnamon, 1/2 tsp ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg or cloves.
Nutrition
Serving: 1cookie | Calories: 31kcal | Carbohydrates: 5.5g | Protein: 1.1g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 51.8mg | Fiber: 1.1g | Sugar: 3.3g
Like this recipe? Rate and comment below!
Vegan Chickpea Flour Pumpkin Cookies (oil-free)
Vegan chickpea flour pumpkin cookies will rock your Autumn world! Tender and packed with flavor, they are oil-free, grain-free, and gluten-free.
Ingredients
- 3/4 cup 90 g chickpea flour (sifted if lumpy)
- 1/3 cup flaxseed meal
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup canned unsweetened pumpkin puree
- 1/3 cup coconut sugar, see notes for options
- 2 tablespoons water
- Optional: 1/2 cup chopped nuts or seeds, e.g., pecans, walnuts, pepitas
Instructions
- Preheat oven to 350°F (180C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the chickpea flour, flaxseed meal, pumpkin pie spice, baking powder, and salt. Add the pumpkin, sugar and water, stirring until blended and smooth.
- Drop the dough by tablespoons (I use a small cookie scoop) onto prepared cookie sheet, spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies.
- Bake 11 to 15 minutes until lightly browned. Transfer cookies to a wire rack and let cool. Repeat with remaining dough.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.
Sweetener Options: Feel free to use an equal amount of brown sugar or other granulated sweetener of choice in place of the coconut sugar.
Pumpkin Pie Spice: For your own pumpkin pie spice blend, combine 3/4 teaspoon ground cinnamon, 1/2 tsp ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg or cloves.
Nutrition
Serving: 1cookie | Calories: 31kcal | Carbohydrates: 5.5g | Protein: 1.1g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 51.8mg | Fiber: 1.1g | Sugar: 3.3g
Like this recipe? Rate and comment below!
I was skeptical when I didn’t see any fat in the ingredients, then again when the cookies didn’t spread at all. These are soooooo good! I may make them again right away, but you have so many chickpea flour recipes I want to try! I received a gift of two gallons of steamed, very finely ground, chickpea flour to try. I think that is partially why these turned out so incredible, too.
That’s excellent, Erin, I am so glad they exceeded your expectations! 🙂 I am envious of your chickpea flour stash–2 gallons! Wowza. I am curious about the steamed part. I am going to look into that, I am intrigued!
Yummy cookies! I used monk fruit made into brown sugar with a bit of molasses and added 1 tsp vanilla to the batter. In place of nuts, I topped them with Lilly’s chocolate chips made with stevia. So pleased with these gems. Thanks for the recipe, Camilla!
Yum, yum, and yum, Jill!!! That sounds so darn good 🙂
Hi, i just found your website & love it!!! We don’t have pureed pumpkin in a tin in Australia, can I use fresh pumpkin and are the quantity the same? What about using another type of flour in this recipe, any suggestions?? Love the vegan recipes and substitute flours, will be cooking up a storm very soon. Keep them coming.
Blessings 🙂
I just made these and everyone loved them. I substituted applesauce for the yogurt to make them dairy free.
I think applesauce would be a great sub! Camilla 😉
Do you think I could substitue applesauce for the pumpkin? I would really love to know so I can make these soon!!