Dairy Free Gingerbread Pumpkin Spice Cookies

Estelle  Chait
by Estelle Chait
20 cookies
18 min

I grew up on gingerbread snaps- they came in a box from the health food store and I could eat an entire thing in one sitting. Little brown snappy cookies with a sugar coating and crunch. This holiday season I decided to recreate those favorites of mine, but when I searched the Internet everything I found had butter, and I was looking for something dairy free! So I set about creating a gingerbread cookie that was totally dairy free, nice and big, soft, and full of flavor. These cookies are everything I was hoping for, and they smell just like the holidays, and my memories-yum!

Dairy Free Gingerbread Pumpkin Spice Cookies
Recipe details
  • 20  cookies
  • Prep time: 10 Minutes Cook time: 8 Minutes Total time: 18 min
Show Nutrition Info
Hide Nutrition Info
Cookie Dough
  • 1 1/2 cup flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice (I use the one from Trader Joes)
  • 1/2 tsp salt
  • 1/2 cup canola Oil
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 Tbs vanilla pudding mix (just the powder, straight from the box)
  • 3 Tbs molasses
Sugar Spice for Rolling
  • 2 Tbs White sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
Cookie Dough
In a medium bowl, whisk together the dry ingredients - flour, baking soda, cinnamon, pumpkin spice spice and salt. Use a whisk, not a spatula!
In the bowl of a stand mixer fitted with the paddle attachment, add oil and brown sugar. Beat until combined.
Add egg, vanilla extract, and pudding mix. Beat to combine. Scrape the bottom of the mixer with a spatula to ensure nothing is stuck to the bottom of the bowl.
Add 3 Tablespoons of black molasses and, with the mixer on medium speed, beat for 1 full minute.
Lastly, add in the dry ingredients, mix and beat until just combined.
Freeze and Preheat
Cover the bowl with the cookie dough in plastic wrap (or a plastic bag), and place in the freezer for 10 minutes. While the cookie dough is chilling, preheat the oven to 375 F/ 190 C.
Roll and Bake
In a small bowl, combine the sugar for rolling, cinnamon, and cardamom spice.
Once the cookies are done chilling, take the bowl from the freezer and line two baking sheets with parchment paper.
Scoop out big balls of cookie dough-each about 1 1/2 Tablespoons in size. Drop them one by one in the rolling sugar/spice mix, coat them evenly, and place them on the baking sheets. Leave room in between because they will spread out!
Using three fingers or the bottom of a small glass cup, press down on the cookie balls to flatten them slightly.
Place the sheets in the oven and set a timer for 8 minutes. Use a timer - if they bake much longer they won't be as soft and chewy!
Store these cookies in an airtight container on the counter. I'm sure you could freeze them fresh but I haven't tried - they soften up even more the next day, and never last longer than that! How I usually freeze-once they cool place them in a ziplock bag with plastic sheets between to stop them from sicking to each other, freeze, and thaw at room temperature.
Estelle  Chait
Want more details about this and other recipes? Check out more here!