Low Fat Vegan Pumpkin Cookies


  • Pumpkin, boiled and mashed, 250 grams
  • Canola Oil, 6 tablespoons
  • White Sugar, 50 grams
  • Cinnamon Powder, 1/8 teaspoon
  • All-purpose Flour, 100 grams
  • Gluten-free Baking Powder, 1 teaspoon
  • Salt, iodized, 1 pinch
  • Barry Callebaut Dark Chocolate Callets


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

  1. Combine flour, cinnamon powder, baking powder, and salt together in medium bowl. Set aside.
  2. Whisk mashed pumpkin, oil and sugar in a bowl until emulsified. Gently fold in dry ingredients into wet mixture until smooth.
  3. Using pastry bag with star tip nozzle, pipe batter to a drop flower shape onto prepared sheets, spacing them about 1 inch apart. Put 1 piece Chocolate Callet in the center.
  4. Bake cookies, 10 to 12 minutes, until sides are firm. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.