Healthy Pumpkin Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20
These healthy pumpkin cookies are the perfect treat for fall. No added sugar, vegan, wheat free.
  • ½ cup pumpkin puree
  • ¼ cup coconut oil, melted
  • 1 large banana
  • 2 tsp pumpkin spice
  • 2¼ cups wholemeal spelt flour
  • 2 tbs cacao butter
  • 1 tbs coconut sugar
  • ¼ tsp tropical flavoured spirulina
  1. Preheat the oven to 180C/350F.
  2. Combine the pumpkin and coconut oil in a bowl.
  3. Mash the banana and add to the pumpkin mixture.
  4. In a large mixing bowl, combine the spice and flour.
  5. Add the pumpkin mixture and stir well to combine (you might need to add more flour or add a little liquid to get a dough that's not sticky to touch).
  6. Place the dough between 2 sheets of baking paper to roll to about 3mm thin.
  7. OPTIONAL STEP: place the rolled dough in the fridge for 20 minutes to firm up, if the room temperature is warm.
  8. Use a pumpkin shaped cookie cutter (or other shape as desired) to cut the cookies.
  9. Place on a baking tray and bake for 20 minutes or until golden brown.
  10. Let the cookies cool completely before icing.
  1. To prepare the icing, melt the cacao butter over a bowl of hot water.
  2. Stir in the sugar and spirulina.
  3. Place the icing in the fridge for about 5-10 minutes to thicken (but not completely harden).
  4. Spread the icing on the stalks of the pumpkin cookies.
  5. Leave the icing to set (transfer to the fridge to hasten the process).
  6. Keep the cookies in an airtight container in a cool place.
Recipe by Vie De La Vegan at