It’s time for a party…a pumpkin party! My dear friend Sara put together a roster of amazing bloggers and we are all sharing pumpkin recipes today. From sweet to savory, it’s all about the pumpkin today. I always kind of hesitate to get into pumpkin baking season, since it seems like it starts just a little too early (why are we starting it before Labor Day people?!) and goes a little too long. I’m more of a chocolate/peppermint/all things Christmas flavored myself, but, I think I finally found a vegan gingersnaps pumpkin recipe that is making me into more of a pumpkin season lover, especially since it involves dark chocolate chunks and crispy gingersnaps.
I really wanted to include all the flavors of a gingersnap in these vegan gingersnaps, along with a hint of dark chocolate (because DUH). It only took me a couple trials to get these right and it was worth all the extra pumpkin gingersnaps I’ll be passing out to everyone I know. I used all brown sugar in these pumpkin cookies, since I wanted to go for more of a caramel-y and fall-like flavor profile, so don’t think they are burned when you go to take them out of the oven. Typically, a combo of granulated and brown sugar is used, but since this is all brown sugar, the gingersnaps are going to brown much more quickly. Don’t skip the fresh ginger in these, they add a little extra kick and make the pumpkin flavors shine just a little bit more. I love the combo in these gingersnaps of the bold pumpkin flavors, with lots of spice from the cinnamon and nutmeg and they still have that always coveted crispy outside and chewy inside.
As far as the coconut oil goes, make sure it’s still solid, like it would be at room temperature. We are trying to mimic the texture of softened butter here, so it will still be a little chunky with coconut oil, but not have huge pieces of coconut oil or anything. Make sure you beat the coconut oil and sugar together until they are smooth!
HUGE thank you to Sara for putting this all together! If you want more pumpkin goodness, here are the recipes from all my virtual internet friends to#virtualpumpkinparty it up:
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
Farmette • “Tis Different” Pumpkin Pie
Dark Chocolate Pumpkin Gingersnaps
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 1x
- Category: Cookies
Description
Pumpkin gingersnap cookies with a generous helping of dark chocolate and lots of fall spice! (Vegan)
Ingredients
- 3/4 cup whole wheat flour
- 1/3 cup all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fine grain sea salt
- 1 tablespoon cornstarch
- 1/2 cup coconut oil (solid, room temperature)
- 3/4 cup brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated ginger
- 3/4 cup chopped dark chocolate
Instructions
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In a small bowl, whisk together the flours, baking powder, baking soda, ginger, cinnamon, nutmeg, salt and cornstarch. Set aside.
- In a bowl with either a stand mixer fitted with a paddle or with a handheld mixer., beat together the coconut oil and brown sugar. The mixture should be fairly smooth and there should be very few chunks of coconut oil. Beat in the pumpkin and vanilla extract. Beat on low to medium until everything comes together and looks fairly smooth. Add in the dry mixture with the flours and just mix until no flour streaks remain. Don’t overmix! If you do, you will get tough cookies.
- Fold in the grated ginger and dark chocolate. Scoop the dough onto the lined cookie sheets, about 1-2 tablespoons per cookie.
- Bake for 10-12 minutes, or until cookies are a light brown. Allow to cool a bit before serving.
Julia says
Hi! Thanks for such a great recipe! My daughter is allergic to eggs & you’ve helped me learn how to bake again 🙂
However, my other daughter is allergic to coconut; do you know what could I use to replace the solid coconut oil in this recipe? Thanks a bunch!
The Frosted Vegan says
Hi Julia! You could use a vegan butter, or if they are ok with regular butter, you can use that too!
Kelsey @ Appeasing a Food Geek says
Yay it’s pumpkin day! Love these gingersnaps. Oh and give me all of the pumpkin and dark chocolate please! xoxo
The Frosted Vegan says
Best day ever, pumpkin dayyyyy!! xoxo
Erica says
I love a good gingersnap, and I even more love your twist on it. These look so perfect! I just had a major cookie fail yesterday (think rocks with cinnamon sugar on top), but you’ve given me new motivation to bake cookies today! These look great Abby 🙂
The Frosted Vegan says
I hope your cake works out Erica, those fails are so disheartening! Here’s to success with your recipe!
Rachel & Sabrina says
Who doesn’t love a good vegan cookie? These look and sound great — pumpkin and chocolate is one of my favorite combos!
The Frosted Vegan says
Same here, so so good! Thanks for visiting!
Kathryn @ The Scratch Artist says
These look amazingly delicious! We have your dark chocolate version and Sara’s vanilla glaze version! All of our bases covered!
The Frosted Vegan says
Yes! We could just have a giant pumpkin cookie party, which sounds pretty amazing, right?
Julia says
Pumpkin partaaaaaaaay! I love it! Now all I want to do is click through to all of the recipes and daydream about making each and every one of them! These pumpkin gingersnaps are perfection. ‘Nuff said!
The Frosted Vegan says
They all look so good! I just want to stare at all of them all day long.
Beard + Bonnet says
Why hello there gorgeous little dark chocolate pumpkin gingersnap cookies!!! Awwww man, gingersnaps are my favorite. I know I would be obsessed with these.
The Frosted Vegan says
You would! I’ll trade you for some of those beautiful cookies you made!
Warm Vanilla Sugar says
Such a delicious looking cookie!! I love it!
The Frosted Vegan says
Thank you Katrina!
Grace says
Ok, chocolate, ginger AND pumpkin?! That’s like all my favorite things! These look amazing! Happy pumpkin party day!
The Frosted Vegan says
Allll the goodness! Happy happy day!
whiskandshout says
ABBY omg! These look amazing! Love the chocolate/pumpkin spice flavor together and I love it with ginger even more 🙂 Pinning!
The Frosted Vegan says
It’s my favorite fall dessert so far, I have to admit!
Sophie | The Green Life says
These look delicious Abby!! I love the combination of pumpkin and dark chocolate! Wish I could have one right now. <3
The Frosted Vegan says
I have plenty to share!
Liz @ Floating Kitchen says
Girl. You know I was resisting the pumpkin too for a while. But now I’ve officially given in. And I’m super excited to be able to paaaarty with you, Sara and the rest of the gang. We have officially broken the interwebs with massive amounts of pumpkin recipes!
The Frosted Vegan says
YEASSSS!! I’m going to need ALL the emojis to express my excitement 🙂
Heartbeet Kitchen (@amanda_paa) says
i have been waiting for this recipe! gingersnaps are my favorite. my mom always makes them around christmas, and i’m going to show her this recipe. if i get my act together, i’m going to try and convert this to gluten-free! xo
The Frosted Vegan says
I’ve never been a huge ginger girl until recently and now I LOVE it! I hope you totally use it this year, that would make me so happy! xo
cindy says
Chocolate + ginger and pumpkin + chocolate are some of my favorite combos, and this smashes them all together. LOVE!
The Frosted Vegan says
All the things in alllll the cookies! Your cake looks AMAZING Cindy 🙂 xo
Blogging Over Thyme says
I’ll take two dozen, please!!! 🙂 I’m a big gingersnap fan and can only imagine how much tastier they are with the addition of pumpkin (AND dark chocolate). Love this.
The Frosted Vegan says
They are SO good! Thanks Laura!
Brandon @ Kitchen Konfidence says
What a wonderful treat to bring to the Pumpkin Party 🙂 I love ginger, pumpkin and chocolate, and the marriage of the 3 sounds like pure deliciousness. I must make!!
The Frosted Vegan says
You must! I’ve already made 2 batches annnnd it might be time for more 🙂 Thanks for stopping by Brandon!
aida mollenkamp says
Such an awesome addition to the mix! The thought of pumpkin-flavored gingersnaps has me swooning!
The Frosted Vegan says
Thank you Aida! xoxo
Kathryn says
Total cookie perfection right here.
The Frosted Vegan says
Yes yes!
Jeanne says
Thought this sounded good, but there is too much baking soda in this recipe. I can’t taste anything else. I sifted all the dry to make sure it was mixed well. The cookies came out soft, cake like. Threw them out. Do you think 1/2 t. Bkg. soda would be better? It’s only 1c. flour.
The Frosted Vegan says
Hi Jeanne, I’m so sorry they didn’t work out! I’ve tested the recipe multiple times and had them turn out for other people as well. Was there anything else you did differently with the recipe?
Heidi Kokborg says
These look so good! Can’t wait to try them 🙂
The Frosted Vegan says
I hope you enjoy!
athleticavocado says
i haven’t have gingersnaps in sooooooo long! i love this chocolate pumpkin version! Pinned 🙂
The Frosted Vegan says
They are so so good!
Sherrie Castellano (@withfoodandlove) says
I want allllll the gingersnaps, xx!!!!!
The Frosted Vegan says
SO good! Thanks for stopping by Sherrie! xoxo
Sara @ Cake Over Steak says
Hey girl heeeyyyyyy! I love that we both did ginger cookies with our pumpkin. These sound awesome and I’m so glad you were a part of this shindig. And I had a super fun time hanging out with you and Liz this weekend!!! xoxo
The Frosted Vegan says
We are totally on the same wavelength with the ginger vibes! Miss you girls already and let’s start planning the next one, ok?! xoxo
thespeckledpalate says
These cookies look INCREDIBLE, Abby! Seriously. Gingersnaps are a semi-new-ish favorite of mine, and I love that you added both pumpkin and dark chocolate — two of my favorite things — and I cannot wait to give these a go! Nice work for the pumpkin partay!
The Frosted Vegan says
Thanks love! They just came to me one day and BAM, they ended up being SO good!
Sarah says
Speaking of allergies…. Can you recommend a dark chocolate brand? I have a child that can’t have dairy, and I struggle to find dairy free chocolate. Also, any idea how this would work w gluten free flour? That may be too much to hope for. 🙂 Thanks!!!
The Frosted Vegan says
Hi Sarah! I don’t know what stores you have around, but I have a few favorite vegan chocolates that your little can have 🙂 Trader Joe’s has a dark chocolate Pound Plus bar that doesn’t contain milk, but it my be processed in a facility that does (they have chocolate chips too!). GFS has a HUGE bag of chocolate chips that, at last check, were dairy free, so those are a go-to for me as well. Gharadelli (a little more expensive) has chocolate chips that don’t contain milk, but you have to check the back to make sure. Last but not least, if you want to order online, Chocoley has a wonderful dark chocolate and I love their company as well, here’s the link: http://www.chocoley.com/p/v125-indulgence-couverture-chocolate-semi-sweet-dark
Now that I’ve written you a novel, I haven’t experimented with gluten free flours in this cookie, but I’ve heard wonderful things about Bob’s Red Mill Gluten Free mix: http://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html
I hope this helps, please let me know if you have any other questions, I’m happy to help! xo
traci | vanilla and bean says
Gingery pumpkin chocolate goodness, Abby! What a fabulous recipe you’ve developed.. and tested, and retested. And with all these other recipes, I can see how the pumpkin party will go on and on and on! Love it! Thank you my dear!
Jeanne says
It may have had a Tbsp extra of pumpkin, but followed it to the letter. I took my time with it, making sure it was measured out correctly. Thank you for your reply! Maybe I should try a cheese ball for the holidays instead. : )
The Frosted Vegan says
Hi Jeanne! Sorry it still didn’t work out! I made them several times, right to the letter and they worked, so who knows what went wrong 🙂
Lisa says
I’m loving all the flavors of these cookies! I bet the pumpkin and the ginger flavors go so well together. I’m sure you were everyone’s best friend when you were passing these around!
Dawn Johnson says
Try some ground cloves next time you make these about 1/2 a tsp adds the most amazing flavour.
Dawn Johnson says
Try adding ground cloves to this recipe it will take them to a higher level.
Manuela Almeida says
Just made them: delicious! Thank you! 🙂
The Frosted Vegan says
I’m so glad you liked them!
catherine says
could it be possible that the baking powder and baking soda amounts are reversed? I have never made cookies where there is more baking soda than baking powder??? I have not tried yet, so I can’t be sure, but I am planning on trying to make these tonight and just wanted to check to be sure???? They look delicious!
The Frosted Vegan says
Hi Catherine! I double checked and the measurements are what I have written down and tested, so they should turn out perfectly! Please let me know if you don’t get good results and I will retest them 🙂
catherine says
I made them last night and they are great! Thanks!!!
Kath says
Made these for a Christmas party a few weeks ago and they were SO GOOD. I followed the recipe exactly and they came out perfect! A nice sturdy cookie, but with a good chew to it. The only thing I didn’t have was fresh ginger, so next time I’ll make sure I have that for an extra gingery kick that my powdered ginger just didn’t give!