Desserts

September 5, 2019

Molasses Pumpkin Walnut Cookies

Molasses Pumpkin Walnut Cookies are soft on the inside, crisp on the outside, and filled with fall spices and flavors. An easy, healthy, plant-based treat!

Molasses Pumpkin Walnut Cookies

What is your favorite fall flavor? Pumpkin? Coffee? Apple? Spices? Maple? Pear? Caramel? Pecans? There are so many delicious foods and flavors that work so well with fall weather. My goal this fall is to make something for everyone!

I'm not sure that I'll get through all the fall flavors, but if you have a particular fall craving, hopefully you'll find something delicious here. First up: Molasses Pumpkin Walnut Cookies.

These cookies have several of those yummy fall flavors all wrapped inside.

Molasses Pumpkin Walnut Cookies

Ingredients

Molasses: Molasses has such a unique tang and sweetness. It's an amazing fall flavor that pairs well with spices!

Pumpkin: Of course, one of the most popular fall ingredients makes an appearance here. The pumpkin gives these cookies moisture and that subtly sweet squash flavor.

Walnut: I argue that nuts are great any time of the year, but there's something about fall that makes nuts seem even more amazing. Walnuts give these cookies a bit of a crunch. They get nice and toasty in the oven and  add such a nice flavor. Delicious!

These Molasses Pumpkin Walnut Cookies have a couple other ingredients worth noting.

  • Buckwheat Flour: buckwheat is a gluten-free grain that I've been loving in my baking recipes. It creates more of a cakey texture than oat flour and keeps baked goods from becoming too dense.
  • Canned Coconut Milk: Different from the coconut milk you will find in a carton, canned coconut milk is more rich. It is a nice fat source for these cookies.
  • Date Syrup and Date Sugar: These are staples in my kitchen and they give these cookies a sweetness that the molasses can't do.
  • Cinnamon and Nutmeg: Some amazing fall spices that give these cookies a large dose of fall.

Molasses Pumpkin Walnut Cookies

How to make Molasses Pumpkin Walnut Cookies

Step 1. To make these cookies, start by mixing up a flax egg. Actually, it's half a flax egg. That's one of the reasons why I love vegan baking! Need half an egg? Slightly tricky. Need half a flax egg? No problem, just half the ingredients! Either way you'll mix ground flaxseed with water and let it sit in the fridge while you mix the rest of the batter.

Step 2. Next mix pumpkin, buckwheat flour, coconut milk, walnuts, date sugar, molasses, date syrup, cinnamon, nutmeg, baking powder, vanilla extract, and salt. This will make a pretty wet batter.

Step 3. Stir in the flax egg. Then scoop the batter into tablespoon-sized balls and arrange them 1 inch apart on a parchment-lined baking sheet.

Step 4. Bake these cookies for 30 minutes, until they are nice and crispy on the outside. They will still be incredibly cakey on the inside!

Step 5. Let them cool for 5-10 minutes. Then enjoy!

Recipe Prayer

Thank you God for healthy desserts. Let us fuel our body with clean, nourishing ingredients. Amen.

Molasses Pumpkin Walnut Cookies

Related Recipes

Want more tasty cookies? Check out some of my favorites:

Tried this recipe?

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Molasses Pumpkin Walnut Cookies

Molasses Pumpkin Walnut Cookies are soft on the inside, crisp on the outside, and filled with fall spices and flavors. An easy, healthy, plant-based treat!

Author:

Elizabeth

Serves:

16

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

  • 1 1/2 Teaspoons Ground Flaxseed
  • 1/2 Cup Pumpkin Puree
  • 1/2 Cup Buckwheat Flour
  • 1/4 Cup Cream from Canned Coconut Milk
  • 1/4 Cup Coarsely Chopped Walnuts
  • 3 Tablespoons Date Sugar
  • 2 Tablespoons Molasses
  • 2 Tablespoons Date Syrup
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Salt

Instructions

  1. Preheat the oven to 375. Line a baking sheet with parchment paper.
  2. Make a flax egg. Combine the flaxseed with 1.5 Tablespoons of water. Set in the fridge while you make the batter.
  3. Combine the rest of the ingredients in a medium mixing bowl. Mix well. Stir in the flax egg.
  4. Scoop into tablespoon-sized balls and arrange 1 inch apart on the baking sheet.
  5. Bake for 30 minutes, until the cookies are crisp on the outside and soft on the inside.
  6. Remove from the oven and let cool for 5-10 minutes. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography