Pumpkin Gingersnap Cookies

Pumpkin Gingersnap Cookies- Naturally sweetened and VEGAN!

I’ve been really big into making my own Pumpkin Purée lately. It’s not too terribly difficult and you get such great flavor. Plus!! It’s always nice to not eat something that comes out of an aluminum can when you can help it… somehow it just makes the purée feel so much healthier. Go figure.

It’s only partway through November and I think I have roasted off like 5 pumpkins already, haha. It’s become a sort of addiction.

Pumpkin Gingersnap Cookies- Naturally sweetened and VEGAN!

Not only have I been baking with pumpkin purée regularly (which to do so you need to drain the fresh purée over cheesecloth- or even a nut milk bag- in a strainer set over a bowl), but I put a good sized spoonful in my afternoon smoothies.  Lately, I have been addicted to this Chocolate Smoothie, but I’ve been adding a scoop of Sunwarrior Warrior Blend RAW Vegan Vanilla Protein powder, a 1/2 cup chopped carrot, 2-4 tablespoons pumpkin purée, and a teaspoon of pumpkin pie spice. I also swap the banana for 1/4 cup dried mulberries and add like 6 coconut water ice cubes. TO. DIE. FOR.

Pumpkin Gingersnap Cookies- Naturally sweetened and VEGAN!

Pumpkin is beyond good for you. Chocked full of sooooo many nutrients!! It is easily one of my favorite smoothie add-ins. And sneaking it into baked goods is another great way to reap its health benefits.

Not as though I am trying to sell these cookies as health food… haha. But they ARE vegan and they do contain 1/2 cup of beautiful pumpkin purée. Not too shabby.

Pumpkin Gingersnap Cookies- Naturally sweetened and VEGAN!

Make them with coconut oil, unrefined sugar such as coconut sugar or sucanat (I usually add some NuNaturals stevia if I do this), and whole wheat pastry/light spelt flour to real bump up the nutrition!Oh and did I mention that they contain a whooping heap of molasses too? Molasses is great for you too- loads of iron for your blood, along with some copper, calcium, magnesium, and other trace minerals.

Pumpkin Gingersnap Cookies- Naturally sweetened and VEGAN!

But enough talk about health benefits! Wanna know how these bad boys taste!? Well, unlike most pumpkin cookies which are cakey, these baked up beautifully CHEWY!! Almost like the consistency of a brownie really. I think we have the molasses to thank for that one. And the spices are just perfect. I like a really spicy ginger cookie so I used 1 tablespoon (or 3 teaspoons ground ginger), but if you are not so much a fan of that ginger ‘bite‘ then back things down to 2 teaspoons.

Pumpkin Gingersnap Cookies- Naturally sweetened and VEGAN!

Add some chopped nuts or crystalized ginger to really get the party started ;)

5.0 from 1 reviews
Pumpkin Gingersnap Cookies
Author: 
Serves: 2 dozen
 
Ingredients
  • ½ cup Earth Balance vegan butter or coconut oil, room temperature*
  • 1 cup sugar, plus more for rolling the cookies (regular granulated or unrefined)
  • ½ cup pumpkin purée
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all-purpose flour (or part/all light spelt flour)
  • 1 tablespoon tapioca starch (or cornstarch)
  • 2 teaspoons baking soda
  • 2-3 teaspoons ground ginger (depending on how spicy you like your ginger cookies!)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon fine grain sea salt
Instructions
  1. In the bowl of a stand mixer, beat the earth balance or coconut oil and sugar together until creamy and smooth. Add the pumpkin, molasses, and vanilla extract, mix until well combined.
  2. In a medium bowl, whisk together flour, starch, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour (or up to 2 days).
  3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Notes
*If your coconut oil is very hard and isn't the right temperature to cream, which is more than likely, you will have to melt the oil and the proceed with the recipe. The sugar and oil won't fluff up, but it will be able to combine into a smooth mixture before adding the dry ingredients. The cookies MAY spread more because of the melted oil.

 

 

3 Responses to “Pumpkin Gingersnap Cookies”

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  • Claudia @Breakfast Drama Queen November 13, 2014, 11:26 am

    I totally agree – homemade pumpkin puree is the best! And these cookies look fantastic!

  • Julia November 13, 2014, 6:08 pm

    Thank you for this! Just processed a huge pumpkin yesterday, made pumpkin bread, froze a bunch of puree, and basically ran out of freezer containers. I was planning to make gingersnaps, so I wondered if I could make them with pumpkin, but wanted a vegan version. This is perfect! My son’s karate class will enjoy his birthday treats tonight :) (I know, because I just had a cookie barely cooled from the oven – yummy!)

  • Barbara November 15, 2014, 11:16 pm

    Ooh, I love molasses cookies. With the pumpkin, these sound even better. Yum. Can’t wait to try them for Thanksgiving company.