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Pumpkin Gingerbread Cookies

These healthy Pumpkin Gingerbread Cookies are the perfect way to celebrate Fall! It's like a pumkin, a gingerbread man, and a Biscoff cookie had a baby.
Course Dessert, Sweet Thangs
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 20 cookies
Author Brewing Happiness


  • 2 cups whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup vegan buttery spread, room temperature
  • 1/2 cup pumpkin butter*
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350.
  2. Combine your whole wheat flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder in a medium sized bowl.
  3. Add buttery spread, pumpkin butter, coconut sugar and vanilla extract to a large bowl and beat on low using a standing or hand mixer until creamy.
  4. Add in your dry ingredients little by little and beat on medium-low until fully combined.
  5. Roll your batter into a ball and lay flat onto a piece of parchment paper. Flour a rolling pin, or lay a separate piece of parchment paper on top of the dough. Roll the dough into a 1/8" - 1/4" thick round.
  6. Use a cookie cutter (I used a cute little pumpkin cutter) to cut your dough into shapes. Lay flat onto a parchment paper lined baking sheet.
  7. Bake for 15-18 minutes.
  8. Let cool on baking sheet.
  9. EAT UP.

Recipe Notes

Recipe adapted from Cupcake Project.

*I bought my pumpkin butter from Trader Joes, but you can also make your own at home.