Vegan Pumpkin Gingerbread – Made with whole wheat flour and pumpkin puree, this gingerbread is incredibly moist and rich in seasonal spices. Perfect for sharing over the holidays!
If you’ve made my healthy no-flour gingerbread muffins, then you know the wonders pumpkin puree can do for gingerbread. I actually had a request from a reader (who loves these muffins) to create a similar recipe in loaf form, so here we are.
This recipe has a similar taste but is very different in a few other respects. For one, it’s made with whole wheat flour (instead of oatmeal) and requires no eggs. It also contains a whole cup of pumpkin puree compared to just 1/2 cup in the muffins. So the texture is a little less fluffy, but much more moist.
Ingredients for vegan pumpkin gingerbread
- whole wheat flour When baking vegan breads, I prefer to use wholemeal flour because the consistency is usually much better. Although I haven’t tested it that way, you should be able to equally swap out the wheat flour for a GF option with gluten-free all-purpose flour.
- Ground Ginger and Cinnamon- I’ve stuck with ginger and cinnamon to keep things simple, but feel free to add cloves, nutmeg, or any other spice you like in gingerbread cookies.
- baking powder, baking soda and salt I know using baking soda and baking soda might seem like overkill, but using both gives the extra boost needed to replace the lift that eggs provide. Salt is included to balance the sweetness. I use 1/2 teaspoon because I love salt, but feel free to reduce it to 1/4 teaspoon if you’re used to being easy on the salt.
- Pumpkin puree- Using pumpkin puree makes this gingerbread extra moist without increasing the need for butter or oil. Make sure it’s pumpkin puree and NOT pumpkin pie mix.
- coconut sugar If you don’t like coconut sugar, don’t worry. Replace with equal amounts of cane sugar or brown sugar.
- unsulphured molasses This type of molasses is best for baking as it is the purest form and leaves no aftertaste.
- vanilla extract As much as I love vanilla (and usually always add it to baking), you can omit it if you don’t have it.
- Warm water- Using warm water is key to ensure the melted coconut oil doesn’t set. It also just helps blend everything together better.
- coconut oil If you’re worried about tasting coconut in this recipe, don’t be! I promise it’s undetectable. As for using a different type of oil, I would go with olive oil, although it might impart a slightly heartier flavor.
you might be wondering “What’s that white stuff on top?”. I didn’t include it in the recipe because honestly this gingerbread is perfectly fine on its own. I just wanted it to look pretty for the pictures. 🙂
If you want to make it look pretty too, you can easily make a vegan cream cheese frosting by combining 4 ounces of cream cheese with 1/2 to 3/4 cup of powdered sugar and beating until smooth.
You can also sprinkle it with a pinch of powdered sugar for a “snow” effect.
How to store leftovers
Since I always bake with organic flour, my baked goods don’t last long at room temperature. I usually store them in an airtight container in the fridge for up to 1 week with good results.
I haven’t tried freezing this gingerbread cookie, but I suspect it would work just fine as long as you skip the frosting.
More holiday treats
Vegan Pumpkin Gingerbread
Made with whole wheat flour and pumpkin puree, this gingerbread cookie is incredibly moist and rich in seasonal spices. Perfect for sharing over the holidays!
Servings: 8th slices
- 1½ cups Wholemeal or spelled flour, sub GF All Purpose for Gluten Free
- 2 teaspoon ground ginger
- 1½ teaspoon Cinammon
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 Cup pumpkin puree
- ½ Cup coconut sugar, You can also use cane sugar or brown sugar
- ⅓ Cup unsulphured molasses
- ¼ Cup warm water
- 1 teaspoon vanilla extract
- ½ Cup melted coconut oil
Preheat the oven to 350°F, then lightly grease a 9×5 inch loaf pan.
Mix the flour, ginger, cinnamon, baking powder, baking soda, and salt in a large bowl. Sieve together and set aside.
In a separate large bowl, combine the pumpkin puree, coconut sugar, molasses, warm water, vanilla extract, and melted coconut oil. Stir until everything is well mixed.
Add the dry ingredients to the wet in the bowl and stir until evenly incorporated. Pour the batter into the greased loaf pan. Place the loaf pan in the oven and bake for about 55 minutes or until the center is set (a fork should come out clean when you pierce the center).
Let cool for at least 15 minutes before serving. Allow to cool completely before frosting. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
To make vegan cream cheese frosting: Combine 4 ounces of cream cheese with 1/2 cup of powdered sugar. Stir vigorously until a smooth glaze forms. You may need to add a few more tablespoons of sugar to allow it to thin out further.
Calories: 279kcal, Carbohydrates: 39G, Protein: 3G, Fat: 14G, Saturated Fatty Acids: 11G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 1G, Sodium: 242mg, Potassium: 460mg, Fiber: 4G, Sugar: 18G, Vitamin A: 4769ie, Vitamin C: 1mg, Calcium: 92mg, Iron: 2mg