Ingredients
1/2 cup whole wheat flour I used white whole wheat flour
1/2 cup unbleached flour
1/4 cup rolled oats
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup agave nectar
1/2 cup canned pumpkin
2/3 cup okara or 8 ounces firm tofu, blended in a food processor until smooth
1 teaspoon vanilla extract
1 tablespoon turbinado sugar -- or icing below
Instructions
Preheat oven to 375F.
Mix the flours, oats, baking soda, spices, and salt in a mixing bowl. Mix the agave nectar, pumpkin, okara (tofu), and vanilla in another bowl. Add the wet ingredients to the dry and stir just until well-blended. Do not over-stir.
Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Sprinkle with turbinado sugar, if desired. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Allow to cool completely before serving.

Recipe Notes
Optional icing:
1 cup confectioners' sugar
2 teaspoons agave nectar
2 teaspoons non-dairy milk
1/4 teaspoon vanilla extract or other extract (I used pecan)
food coloring (optional)

In a small mixing bowl, add the agave nectar, milk, and extract to the confectioners' sugar. Add additional milk a half-teaspoon at a time, stirring constantly, until the icing is smooth and spreadable but not so thin that it runs off. If you add too much milk, add a little more sugar to balance it out. Add food coloring a drop at a time until the right color is achieved. Spread over cooled cookies and allow to dry.

Nutritional info below is for cookies without icing. With icing: 110 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 27g Carbohydrate; 0mg Cholesterol; 78mg Sodium; 1g Fiber.

Nutrition Facts
Fat-Free Pumpkin Cookies
Amount Per Serving (1 g)
Calories 76
% Daily Value*
Total Fat 0g 0%
Sodium 78mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.


Fat-free pumpkin cookies are fine for here at home, but I’m always afraid they’re a little too rubbery to serve to people who aren’t used to fat-free baking. When I’m entertaining or bringing food to a party, I like to avoid serving anything that tastes too “healthy” because people will get the (wrong) idea that it tastes that way because it’s vegan when, in fact, it’s the lack of fat that makes it heavier and chewier.

So while I had the oven hot and my counters all covered with flour and pumpkin, I made a second, not fat-free version using 1/3 cup of Earth Balance margarine instead of half of the okara. The results were amazing–light, tender cookies that melt in your mouth. And since I added extra sugar to the batter, they don’t need any icing or sugar on top, though a little orange icing would make them perfect at any Halloween party. But please don’t present them as health food!

Vegan Pumpkin Cookies

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5 from 3 votes
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Pumpkin Cookies
Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 cookies
Calories 109 kcal
Author Susan Voisin
Ingredients
1/2 cup whole wheat flour I used white whole wheat flour
1/2 cup unbleached flour
1/4 cup rolled oats
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1/3 cup Earth Balance Margarine softened
1/4 cup brown sugar
1/2 cup sugar
1/3 cup okara or 4 ounces firm tofu, blended in a food processor until smooth
1/2 cup canned pumpkin
1 teaspoon vanilla extract
Instructions
Preheat oven to 375F.
Mix the dry ingredients (flour through salt) in a medium bowl. In a large bowl, cream together the margarine and sugar. Beat in the okara, pumpkin, and vanilla extract, until well-blended.
Add the flour mixture a little at a time to the wet ingredients, stirring well after each addition. Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10-14 minutes.

Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts
Pumpkin Cookies
Amount Per Serving (1 cookie)
Calories 109 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 122mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet