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Nat's Nutty Pumpkin Pie Cookies

The nuts are optional in this delicious cookie recipe that is gluten, dairy and egg-free. The wonderful aroma and flavor of these cookies will remind you of pumpkin pie.



  • ½ cup vegan margarine

  • 1 cup brown or white sugar

  • 1 cup pumpkin puree

  • 1 tsp vanilla

  • 2 cups gluten-free 1-to-1 flour blend

  • 1 tsp baking soda

  • 2 tsp ground cinnamon

  • 1 tsp each ground ginger and nutmeg

  • ½ to 2/3 cup of chopped nuts &/0r baking chips &/or dried fruit (optional)


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a cookie sheet or line with parchment paper.

In a large bowl, cream together the vegan margarine and sugar. Add pumpkin puree and vanilla and mix well.

In another bowl, mix together the flour, baking soda, cinnamon, ginger and nutmeg.

Add the dry ingredients to the wet ingredients and mix well. Add optional extras to dough and mix well. Alternatively, leave the cookie dough plain.

Drop the dough by heaping teaspoonfuls onto the cookie sheet. Leave a little distance between the mounds of cookie dough to allow for any spreading as they bake.

Bake for about 12 minutes. Let cookies cool on the baking sheet for 1-2 minutes before transferring to a cooling rack.

Makes about 30 cookies. This recipe can be easily doubled to make a double batch.

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