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5 from 7 votes

Pumpkin Cookies

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Vegan
Servings: 15 cookies
Calories: 109kcal
Author: Susan Voisin


  • 1/2 cup whole wheat flour I used white whole wheat flour
  • 1/2 cup unbleached flour
  • 1/4 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/3 cup Earth Balance Margarine softened
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1/3 cup okara or 4 ounces firm tofu, blended in a food processor until smooth
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract


  • Preheat oven to 375F.
  • Mix the dry ingredients (flour through salt) in a medium bowl. In a large bowl, cream together the margarine and sugar. Beat in the okara, pumpkin, and vanilla extract, until well-blended.
  • Add the flour mixture a little at a time to the wet ingredients, stirring well after each addition. Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10-14 minutes. 
  • Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.


Serving: 1cookie | Calories: 109kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Sodium: 122mg | Fiber: 1g