Vegan Maple & Pumpkin Gingerbread Cookies Recipe

Name: Vegan Maple & Pumpkin Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pure maple syrup; 1/3 cup pure pumpkin puree; 1/4 cup blackstrap molasses; 1/4 cup unsweetened almond milk; 2 3/4 cups whole grain spelt flour; 1/4 cup (1 1/2 ounces) crystallized ginger, roughly chopped; 1 1/2 teaspoons ground ginger; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg

Servings: persons

1/2 cup pure maple syrup
1/3 cup pure pumpkin puree
1/4 cup blackstrap molasses
1/4 cup unsweetened almond milk
2 3/4 cups whole grain spelt flour
1/4 cup (1 1/2 ounces) crystallized ginger, roughly chopped
1 1/2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

1
In a large bowl or electric mixer, whisk together maple syrup and pumpkin until well combined. Add molasses and almond milk.
2
Gradually sift in remaining dry ingredients and continue mixing until a stiff dough is formed. Flatten dough into a disk, wrap in plastic wrap and chill in refrigerator for up to 60 minutes.
3
Preheat oven to 350 degrees F, rack in the middle.
4
On a lightly (spelt) floured surface, roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your favorite cookie cutters (I tend to go with gingerbread men) and use a thin spatula to gently place each on a parchment linked nonstick cookie sheet. Place in oven and bake for 10-12 minutes. Allow cookies to completely cool before icing.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup pure maple syrup, 1/3 cup pure pumpkin puree, 1/4 cup blackstrap molasses, 1/4 cup unsweetened almond milk, and more.

Yes, Vegan Maple & Pumpkin Gingerbread 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.

Vegan Maple & Pumpkin Gingerbread Cookies

How did you like this recipe?

Frequently Asked Questions