Vegan Pumpkin Buttons Recipe | Fit Pregnancy

Vegan Pumpkin Buttons

A cup of cream cheese frosting will turn these wholesome toddler cookies into mini whoopie pies!

Vegan Pumpkin Buttons
This Recipe:
5 dozen
Start to Finish
27 min
15 minutes
12 minutes

½ cup pureed pumpkin or winter squash

6 tablespoons raw sugar

¼ cup vegetable oil, such as grapeseed or canola

1 tablespoon maple syrup

½ teaspoon vanilla

1 cup all-purpose flour

½ teaspoon each baking powder and soda

Pinch salt

½ teaspoon pumpkin pie spice or pinch each cinnamon, nutmeg and ginger


1.  Preheat the oven to 350˚. Line baking sheets with parchment paper or nonstick liners, or grease them well.

2.  In a large bowl, beat together the pumpkin, sugar, maple syrup, oil, and vanilla. In a medium bowl whisk together the remaining ingredients. Stir the ingredients together until just combined.

3.  Drop the dough by rounded half-teaspoons 1 ½ inches apart on the baking sheets. Bake until firm to the touch and golden on the bottom, about 12 minutes. Let cool on the cookie sheets for 2 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days.

Find out more about this recipe on Mom Appetit's blog.



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