These vegan pumpkin cookies are healthy, gluten-free and make a delicious breakfast or treat! Lightly spiced and full of chocolate chips, pumpkin seeds and dried cherries.

For more vegan cookie recipes try these Banana Breakfast Cookies or this Vegan Biscotti.

close up shot of 3 pumpkin cookies on white plate with plaid red and orange napkin

I like to call these cookies Pumpkin Power Cookies! They are like magic. The flavor and texture is so delicious nobody will guess these cookies are gluten-free, vegan, grain-free and naturally-sweetened.

They’re also loaded with delicious mix-ins like chocolate chips, pumpkin seeds and dried cherries. I love these cookies because they will make your house smell like fall – but from a healthy treat.

overhead shot of ingredients needed to make the cookies set out in bowls

Key Ingredients

The trick for these cookies is in the ingredients. A combination of a few ingredients is what lends a delicious texture, but keeps them totally vegan.

  • Almond Butter: Provides the base for these cookies. It also makes these cookies nutritious and full of healthy fats.
  • Ground Flaxseed: To make a flax slurry (hot water + flaxseed) to act as a binder. No need for eggs!
  • Pumpkin: The star of the show! Pumpkin also gives the cookies stability.
  • Arrowroot Powder: I use this instead of flour for texture and to keep these cookies gluten-free.
step by step photos of how to make the cookies

How to Make Vegan Pumpkin Cookies

  1. Place all the ingredients (except the flaxseed/water and mix-ins) and mix until totally smooth.
  2. Add hot water to the flaxseed and let sit for 30 seconds.
  3. Add the flaxseed and the mix-ins to the bowl.
  4. Mix to evenly combine.
  5. Scoop the cookies onto a pan.
  6. Smooth the tops of the cookies with water if desired for an even shape. Bake!
stacked pumpkin cookie on white plate with marble background

Flaxseed for Egg

Like these Carrot Cake Power Cookies, these vegan cookies get their good texture from a flaxseed slurry (ground flaxseed mixed with warm water). The flaxseed/water mixture acts as an egg-replacement, binder and healthy superfood in these cookies.

Ground flaxseed is anti-inflammatory and contains omega-3s, antioxidants, and fiber. I also love it’s nutty flavor. These cookies are also full of healthy fats from the almond butter and more nutrients from the vitamin-rich pumpkin. But you will mostly love these because they are delicious!

3 pumpkin cookies on white plate with plaid red and orange napkin

Tip: Be sure to use dairy-free chocolate chips to keep these vegan. The combination of chocolate chips, dried cherries and pumpkin seeds is spot on.

I love an excuse to have cookies for breakfast, but my husband and boys would also gladly eat these for a treat. They are that good! Happy Fall Baking!