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Pumpkin Ginger Cookies (25 minutes)

Super sweet, simply made and with a slightly spicy note from ginger

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Pumpkin Ginger Cookies (25 minutes)

Let’s get back to an all-around talent that each of us wanted in the kitchen. Not all year round, but at least in the Autumn . We are talking about Pumpkin puree and I have already philosophized long and wide in one of my last blog posts about how excited I am about it. It’s just so versatile, for Cookies , cakes, soups and many vegan main dishes . Today I opted for a sweet version that you can always treat yourself to in between (yes I know, these things have calories, but they are just so damn good). These vegan Cookies are soft, sweet, spicy and a really great contrast to the classic chocolate-nut variants that usually smile at you from the supermarket shelves.

Vegan pumpkin ginger cookies, sounds delicious right?

Pumpkin Ginger Cookies (25 minutes)
Pumpkin Ginger Cookies (25 minutes)

Let’s get to the ingredients. Pumpkin puree , neutral baking oil, flaxseed flour, fine spelt flour or gluten-free flour mixture , almond flour, baking soda, baking powder, molasses, raw cane sugar, cinnamon, ginger, cloves and a pinch of sea salt.

Molasses, what is that supposed to be? Molasses, or more precisely sugar cane molasses carries the nickname “black miracle” and is characterized by its strong, aromatic flavor. The viscous syrup tastes a little bitter and licorice. Molasses is a very high-quality by-product that is produced during the manufacture of sugar. Just in the autumnal , christmas Kitchen, the strong syrup is very popular.

It’s vegan cookie time baby!

Pumpkin Ginger Cookies (25 minutes)

Yummy Yummy! I will admit that I’ve been a little careful about what I eat lately. Not because of the quality, but I am now every day in the kitchen and test various dishes, which usually taste damn delicious. This can then quickly get out of hand if there is no other taker (husband, friends, family, dog) nearby to help out. Anyway, I don’t need a size zero and I want to feel healthy and fit. Phuu, then such a small cookie in the afternoon may be already times.

Perfect with a simple vegan hot chocolate or who has to fight with a small infection, the ultimate Cold tonic . By the way, it also tastes so great.

If you are in the mood for other cookies, I recommend you my Bear paw cookies , Cinnamon cookies or the Christmas gingerbread cookies .

Are you ready? With a tray, oven and a handful of ingredients, you’re ready to go.

Pumpkin Ginger Cookies (25 minutes)

Are you ready for these awesome cookies with pumpkin puree and ginger? You are

  • Quickly made
  • sweet
  • Crispy
  • simple
  • Spicy
  • Autumnal

Let’s go with these incredibly delicious vegan Cookies I hope you enjoy baking them and of course you can rate them at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Pumpkin Ginger Cookies (25 minutes)

Pumpkin Ginger Cookies (25 minutes)

Vegan pumpkin ginger cookies made with fine spelt flour, naturally sweetened and nice and spicy thanks to the molasses. A crispy-sweet long-lasting cookie, perfect together with a delicious hot drink and a nice change from classic cookies.
Keine Bewertung
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Calories 118


14 Cookies



  • Preheat oven to 175 degrees, line baking sheet with parchment paper.
  • FOR THE DYING Add pumpkin puree, cooking and baking oil, molasses, almond flour, fine spelt flour, flaxseed flour, raw cane sugar, baking powder, baking soda, bourbon vanilla, cinnamon, ginger, cloves, and sea salt all to a food processor or one at a time in a large bowl and process until smooth.
    82 g Pumpkin puree homemade or bought, 56 ml Frying and baking oil or other heat-resistant oil, 30 g Molasses, 56 g Almond flour, 125 g fine spelt flour or gluten-free flour mix, 1 EL Flaxseed meal, 100 g Raw cane sugar, 2 tbspn Baking powder, ½ tbspn Baking soda, ½ tbspn Bourbon vanilla, ½ tbspn Cinnamon, ½ tbspn Ginger, A pinch of ground cloves, A pinch of sea salt
    Kürbis Ingwer Cookies (25 Minuten)
  • Put the dough in the refrigerator for 5-10 minutes and let it rest. This step is important for the flaxseed meal to develop its swelling and binding properties.
  • Dust hands with a little flour and shape into 14 even balls. Go onto the baking sheet and flatten.
    Kürbis Ingwer Cookies (25 Minuten)
  • Put in the oven and bake for 12 minutes. At this baking time they become nice and soft. If they want to get drier, increase baking time to 15 minutes.
  • Remove from the oven and allow to cool completely. enjoy!
    Kürbis Ingwer Cookies (25 Minuten)



Serving: 1PieceCalories: 118kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 10mgPotassium: 26mgFiber: 1gSugar: 7gVitamin A: 910IUVitamin C: 0,2mgCalcium: 16mgIron: 0,7mg

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