This healthy easy single serve pumpkin cookie is gluten free, vegan, refined sugar free, plant based, paleo friendly. pumpkin cookie cut in half to show the inside texture. it's a golden brown color with slight orange tint. there is creamy white frosting on top and dripping on the sides. topped with extra pumpkin spice. the inside of the cookie looks soft, pillowy, and moist. the background is a cream color plate that matches the frosting perfectly.

This Single-Serve Pumpkin Cookie is gluten free, vegan, and low in sugar. Made of simple ingredients, this giant cookie is a balanced and satisfying treat that’s ready in minutes. With a perfectly soft, chewy texture, firm edges, and a mouth-watering dairy free cream cheese frosting, you’ll want to make this a nightly treat!

I love all things pumpkin spice (it’s not just a fall flavor!) and pumpkin cookies with cream cheese frosting are one of my favorites. But what’s better than a regular-sized cookie? A GIANT one! Another bonus is that this cookie is made for one and is ready in less than fifteen minutes! Perfect to throw together when you want a quick treat after a meal and still want something that’s healthier and going to satisfy any craving 🙌

Single-serving recipes are some of my favorite because they’re super easy to make and require so much less time than making an entire batch of something while still satisfying my sweet tooth. I’ve turned so many of my favorite desserts or sweet cravings into single-serving recipes like my Single-Serve Brownie Cookie, Single-Serve Pumpkin Chocolate Chip Baked Oatmeal, and S’mores Cookie! All are so delicious and ones I make often but this is one cookie I probably make the most 🙈

See my video tutorial HERE.

Why You’ll Love This

Single-serving – Single-serving desserts are amazing for when you have a sweet tooth and want something baked to satisfy but don’t want to make an entire batch!
Unbelievable texture – To me, the perfect cookie is soft, chewy, with slightly crisp edges and this is a giant version with THE perfect texture. It has the best of both worlds – melts in your mouth and has a little crunch.
Customizable – You can leave this cookie plain, but I HIGHLY recommend adding cream cheese frosting and some extra pumpkin spice. To keep things easy, I just mix a couple spoonfuls of vegan cream cheese with powdered monkfruit until it thickens to form a frosting! Optional, but I think it makes this even better! You could even add a little maple syrup in place of the monkfruit for a maple cream cheese frosting 🤤
Dietary friendly – This is gluten free, dairy free, vegan, and refined sugar free!

What You’ll Need

Gluten-free flour – I used Bob Red Mill 1:1 GF baking flour (the blue bag!) but any 1:1 gluten free flour will work. I haven’t tried this with any other flour but regular flour, oat flour, and almond flour might work – the consistency just might be a little different!
Cashew Butter – I love how neutral the flavor is and it helps give the soft consistency. You can use any nut/seed butter, the runnier the better and easier it will be to mix.
Coconut Sugar – You can use any granulated sweetener (monkfruit, raw cane sugar, etc).
Pumpkin puree – You’ll want to make sure it’s 100% pumpkin, not pumpkin pie filling. The only ingredient should be pumpkin.
Pumpkin pie spice
Baking soda
Sea salt – Especially with baking, I make sure to use a high-quality salt like this one from Redmonds!

For Optional Frosting

Vegan cream cheese – I love this one from Miyoko’s because it’s made with simple ingredients and tastes SO good! If you don’t need this to be dairy free, you can use regular cream cheese.
Powdered monkfruit – This is a great lower sugar option, you can use regular powdered sugar, honey, or maple syrup.

How To Make

Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium-sized bowl, mix together all ingredients except vegan cream cheese and sweetener for the frosting. Mix until a slightly thick dough forms.
Roll the dough into a ball, place on the lined baking sheet, and slightly flatten into a cookie shape.
Bake for twelve to fourteen minutes until slightly golden and firm.
Let it cool completely and if you’re making your own frosting, do that while you wait.
To make the frosting, start with two to three tablespoons of vegan cream cheese and slowly add your sweetener until you reach your desired consistency. (Tip: The less you use, the thicker the frosting will be!)
Top the cookie with frosting and more pumpkin spice or enjoy plain!

Recommended Tools

Mixing bowls
Baking sheet
Parchment paper
Stainless steel measuring cups and spoons

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Easy, Healthy Pumpkin Brownies (Gluten Free, Vegan)

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