Vegan Cherry Pumpkin Pecan Cookies Recipe

Name: Vegan Cherry Pumpkin Pecan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup AP Flour; 1 cup Whole Wheat Flour; 2 teaspoons cinnamon; 1/4 teaspoon ginger; 1/2 teaspoon nutmeg; 1/2 teaspoon allspice; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups Whole Oats; 15 ounces can pumpkin puree; 1/2 cup whole cane sugar (also called sucanat or rapadura); 3/4 cup organic sugar; 2/3 cup vegetable oil; 2 tablespoons maple syrup; 2 teaspoons vanilla extract; 1 cup dried cherries; 1/2 cup pecans

Servings: persons

1 cup AP Flour
1 cup Whole Wheat Flour
2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups Whole Oats
15 ounces can pumpkin puree
1/2 cup whole cane sugar (also called sucanat or rapadura)
3/4 cup organic sugar
2/3 cup vegetable oil
2 tablespoons maple syrup
2 teaspoons vanilla extract
1 cup dried cherries
1/2 cup pecans

1
-Position rack in the center of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper or silpat.
2
-In a sifter placed over a large bowl, sift the flours, cinnamon, ginger, nutmeg, allspice, baking soda, and salt. Add in oats. Stir to blend well.
3
-In a medium bowl, combine the pumpkin puree, sugars, oil, maple syrup and vanilla. Whisk to blend. Stir in the cherries and pecans, then stir the wet ingredients into the dry ingredients and mix until there are no dry spots left.
4
-For each cookie, drop 1 rounded tablespoon of dough onto the prepared baking sheet, about 1 inch apart. Flatten slightly with your hand or a spatula sprayed with a little oil to prevent sticking. Bake cookies until the bottoms are lightly browned and the cookies are a bit firm to the touch, 15-17 minutes.
5
-Cool 5 minutes on the pan and then transfer to a rack to cool completely.

1065

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup AP Flour, 1 cup Whole Wheat Flour, 2 teaspoons cinnamon, 1/4 teaspoon ginger, and more.

Yes, Vegan Cherry Pumpkin Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Cherry Pumpkin Pecan Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions