Pumpkin Spice CookiesHappy Sunday! I’ve now baked a full weeks worth of cookies and I’m not tired of sugar yet. I decided to still participate in #SundaySupper while I’m vegan MoFo’ing (Vegan Month Of Food) so it’s not really a surprise that when the theme “Squash Fest” came up that I would choose pumpkin. I’ve made so many pumpkin cookies in the past, I just wanted something plain that was fluffy like a cloud.

 Pumpkin Spice Cookies-2Pumpkin Spice Cookies like these are rarely crispy because of the pumpkin, and in order to keep their shape I store them back in the fridge for a bit before baking. I actually don’t get a lot of spreading with my cookies and margarine choice (Earth Balance) so yours might spread a bit, and that’s okay! They still have the same great pumpkin flavour. It’s all about the spices.

Pumpkin Spice Cookies-3

Vegan Pumpkin Spice Cookies


  • 1 Stick of margarine 8 Tbsp  
  • 1/2 Cup  sugar 
  • 2 Tbsp Flax Seeds
  • 1/4 Cup Water
  • 1/4 Cup canned pumpkin
  • 1 Tsp vanilla extract
  • 1 3/4 Cup all-purpose flour
  • 1/4 Tsp salt
  • 1/2 Tsp baking powder
  • 1/2 Tsp ground cinnamon
  • 1/4 Tsp ground mace
  • 1/8 Tsp ground ginger
  • 1/4 Tsp ground cloves


  • Cream margarine with mixer at high speed for 2 minutes until creamy. Continue to beat and add sugar. Beat until light and sugar is not 
  • grainy.
  • Mix the flax seed with the water and add to the mixture. Add pumpkin and vanilla extract. Beat well.
  • At lower speed, add remaining ingredients. Mix only until incorporated. Put cookie dough onto the fridge and refrigerate until a bit more firm.
  • Preheat oven to 350°F. Scoop a piece of dough and place onto a cookie sheet. 
  • Bake 15 - 18 minutes at 350°F. until edges are light brown. 


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