Nbirz

Plant-based, gluten-free cooking.

Vegan Chickpea Flour Pumpkin Cookies (oil-free)

Breakfast

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. The cookies are only 32 calories each!

cooling rack covered with pumpkin chickpea flour cookies

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!

a vegan pumpkin chickpea flour cookie on a piece of parchment

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 betweenUS Customary(volume) andMetric(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 instructions are also in the recipe card below.

These are such straightforward 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.
glass bowl full of chickpea flour pumpkin cookie dough
  • 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.
a vegan pumpkin chickpea flour cookie dough on a cookie sheet
  • 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.

pumpkin chickpea flour cookies on a parchment lined baking sheetThese cookies are soft, sweet, and equally reliable 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.
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  • Thai Pumpkin Coconut Soup (vegan, oil-free, 5 ingredients)

Vegan Chickpea Flour Pumpkin Cookies (oil-free)

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Servings: 24 cookies

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

Method

  1. Preheat oven to 350°F (180C). Line a large baking sheet with parchment paper .
  2. 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.
  3. 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.
  4. 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.

Vegan Chickpea Flour Pumpkin Cookies (oil-free)

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Servings: 24 cookies

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

Method

  1. Preheat oven to 350°F (180C). Line a large baking sheet with parchment paper .
  2. 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.
  3. 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.
  4. 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.

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