Soft and Pillowy Pumpkin Snacking Cookies

Servings: Makes: 11 cookies

Nutritional Information:

Per 100g

Calories 363 Fat 14g Saturates 11g Sugars 19g Salt 0.51g Protein 5.4g





Preheat the oven 350°F 180°C (Gas Mark 4, 350°F). Line a large baking tray with baking paper.


In a large bowl using an electric mixer, beat together the coconut oil, sugar, pumpkin and vanilla until smooth.


Add the cinnamon, linseed, ginger, baking soda, nutmeg, cloves, cardamom and salt. Beat until combined. Add the flour and beat again until combined. The dough should be moist and easy to roll into balls.


Shape the dough into large balls, about 2 packed tablespoons each. Place the balls 5-8cm (2-4in) apart on the prepared baking sheet. Do not flatten the balls, or the cookies will not be as fluffy.


Bake for 12-14 minutes, until the cookies have puffed up. Some might be lightly cracked on the surface.


Let cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.


Pipe icing onto cookies, if desired (make sure they are completely cool or it will melt). Store the cooled cookies in an airtight container in the fridge for 2-3 days or freeze them for up to 2 weeks. I like to wrap them individually in foil and then place them in a freezer-safe zip-top bag or airtight container.


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