Maple Pumpkin Vegan Gingerbread Cookies

As the crisp autumn air rolls in and the leaves begin to change colors, it’s the perfect time to embrace the flavors of the season. One delightful way to do this is by baking a batch of Maple Pumpkin Vegan Gingerbread Cookies. These cookies blend the warmth of gingerbread with the sweet, earthy flavors of maple syrup and pumpkin, creating a treat that’s both comforting and indulgent.

Why Maple Pumpkin Vegan Gingerbread Cookies?

1. Seasonal Ingredients

Using seasonal ingredients like pumpkin and maple syrup ensures that your cookies are packed with fresh, natural flavors. Pumpkins are abundant in the fall, making it an ideal time to incorporate them into your baking. Maple syrup, harvested in the spring, is a wonderful complement to the rich flavors of gingerbread and pumpkin.

2. Vegan-Friendly

These cookies are entirely vegan, which means they contain no animal products. This makes them suitable for a wide range of dietary preferences and ethical choices. Whether you’re vegan or simply looking to reduce your animal product consumption, these cookies are a delicious and satisfying option.

3. Health Benefits

Pumpkin is a nutritional powerhouse, rich in vitamins A and C, fiber, and antioxidants. Maple syrup, while a sweetener, contains minerals like manganese and zinc. By using these ingredients, you’re not only enhancing the flavor of your cookies but also adding some nutritional benefits.

Recipe: Maple Pumpkin Vegan Gingerbread Cookies


  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup pumpkin puree
  • ½ cup maple syrup
  • ½ cup coconut oil, melted
  • ¼ cup molasses
  • 1 teaspoon vanilla extract


Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, maple syrup, melted coconut oil, molasses, and vanilla extract until well combined.

Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If the dough is too sticky, you can add a bit more flour until it reaches a workable consistency.

Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This helps to firm up the dough, making it easier to handle and shape.

Shape the Cookies: Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake for 10-12 minutes, or until the edges are set and the cookies are slightly firm to the touch. They will continue to firm up as they cool.

Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Glaze: For an extra touch of sweetness, you can drizzle the cooled cookies with a simple glaze made from powdered sugar and a bit of maple syrup.

Final Thoughts

Maple Pumpkin Vegan Gingerbread Cookies are a delightful and versatile treat that captures the essence of fall. Their warm spices, sweet maple syrup, and rich pumpkin flavor make them a favorite for the season.

Whether you enjoy them with a cup of tea, share them at a holiday gathering, or give them as a homemade gift, these cookies are sure to bring a touch of autumnal joy to anyone who tries them.

Frequently Asked Questions (FAQ)

1. Can I substitute the flour for a gluten-free option?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend contains xanthan gum or a similar binding agent to help the cookies hold together.

2. Is there an alternative to coconut oil?

If you’re not a fan of coconut oil, you can substitute it with another neutral oil, such as canola or vegetable oil. You could also use melted vegan butter for a richer flavor.

3. Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Fresh pumpkin puree can be used in place of canned. Simply roast or steam your pumpkin, then puree it until smooth. Make sure to drain any excess liquid to avoid making the dough too wet.

4. How should I store these cookies?

Store your Maple Pumpkin Vegan Gingerbread Cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months. Be sure to let them cool completely before freezing.

5. Can I add mix-ins to the dough?

Yes, you can customize your cookies by adding mix-ins such as chopped nuts, dried fruit, or vegan chocolate chips. Fold these into the dough before chilling.

6. Are these cookies suitable for people with nut allergies?

The recipe as written is nut-free, making it suitable for those with nut allergies. However, if you add any nut-based mix-ins, it would no longer be safe for those with nut allergies.

7. Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Store it in the refrigerator until you’re ready to bake. If the dough becomes too firm, let it sit at room temperature for a few minutes before shaping.

8. What can I use instead of molasses?

If you don’t have molasses on hand, you can substitute it with an equal amount of dark corn syrup or additional maple syrup. Keep in mind that this may slightly alter the flavor and texture of the cookies.

9. Do I need to chill the dough?

Chilling the dough helps to firm it up, making it easier to handle and shape. It also helps the flavors meld together. If you’re in a hurry, you can skip this step, but the cookies may spread more during baking.

10. Can I make these cookies into a different shape?

Yes, you can use cookie cutters to shape the dough into festive shapes. Roll the dough out on a floured surface to about ¼-inch thickness and use your favorite cookie cutters. Adjust the baking time as needed, depending on the size and thickness of the cookies.