Pumpkin-Walnut Cookies {Dairy-Free}

A soft, cake-like pumpkin cookie recipe with cinnamon, walnuts, and a touch of vanilla. Dairy free!

Adapted from Big Fat Cookies, by Elinor Klivans


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts


  1. Heat oven to 325°F and adjust rack to the middle. Line two baking sheets with parchment and oil parchment. 
  2. Combine flour, baking powder, baking soda, salt, and  cinnamon in a medium bowl and whisk to break up any lumps and incorporate ingredients. 
  3. Beat eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment until lightened in color, about 2 minutes. Mix in oil, pumpkin and vanilla until blended. Add flour mixture, and mix on low until incorporated. Mix in walnuts. 
  4. Scoop tablespoon-sized mounds of dough onto the baking sheet, about an inch apart and bake until firm on top and just starting to brown on the bottom, about 15 minutes.