These vegan pumpkin cookies are soft, chewy, and full of cozy fall flavors! Made with pumpkin puree and warm spices, they are perfect for a sweet treat anytime.
Whenever I bake these, my kitchen smells like autumn! Plus, they’re so easy to whip up—it feels like I can have a little pumpkin party every day! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. If you don’t have pumpkin puree on hand, you can swap it with unsweetened applesauce for a slightly different flavor.
Coconut Sugar: This adds a nice caramel-like flavor. If you prefer something different, brown sugar works well too. You can even use maple syrup, but reduce the amount of liquid in the recipe slightly.
Coconut Oil: This gives the cookies a delightful richness. You could use vegetable oil, or for a taste twist, try melted vegan butter instead.
All-Purpose Flour: For a gluten-free version, use a 1:1 gluten-free flour blend. I find that these blends work surprisingly well in cookies, giving them great texture!
What’s the Best Way to Mix the Ingredients?
One important step in making these vegan pumpkin cookies is effectively mixing the wet and dry ingredients. To get it right, use a whisk to combine wet ingredients like pumpkin, sugar, coconut oil, and vanilla. This creates a smooth base.
- In a separate bowl, whisk together the flour and spices to evenly distribute them.
- When adding dry to wet, do this gradually while stirring. This helps avoid clumps and ensures everything is well combined without over-mixing the dough.
Remember, a gentle mix is key! Over-mixing can lead to tough cookies. You’re aiming for a soft dough that’s easy to scoop!
How Do I Know When the Cookies Are Done Baking?
Baking is an art, and knowing when your cookies are ready is essential. You’ll want to bake these cookies until the edges are set, and the tops look slightly shiny and firm. If you press them lightly, they should spring back.
- Start checking at the 12-minute mark. Every oven is a little different, so keep an eye on them!
- Let them cool on the baking sheet for a few minutes. This step helps them firm up a bit before transferring them to a rack.
These little tips will help your cookie game soar this fall—enjoy your baking!
How to Make Vegan Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup coconut sugar or brown sugar
- 1/3 cup melted coconut oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (you can substitute with a gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: pinch of sea salt for sprinkling on top
How Much Time Will You Need?
This delicious vegan pumpkin cookie recipe takes about 15 minutes to prepare, and then you will need an additional 12 to 15 minutes for baking. After that, allow 5 minutes for cooling on the baking sheet. In total, you’ll spend about 30-35 minutes before enjoying yummy cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, and vanilla extract. Mix until everything is smooth and creamy, and you can’t see any lumps.
3. Combine Dry Ingredients:
In a separate bowl, blend together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Make sure everything is well mixed so the spices distribute evenly throughout the dough.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture. Stir until just combined. The dough will be soft—it’s okay if it’s a little sticky!
5. Scoop the Dough:
Using a spoon or cookie scoop, take about 1 to 1.5 tablespoons of dough and place it on the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie. Lightly flatten each ball with your hand or the back of a fork, as these cookies will not spread much during baking.
6. Add the Finishing Touch:
If you like, sprinkle a tiny pinch of sea salt on top of each cookie. This will enhance the flavor and give a nice touch!
7. Bake Your Cookies:
Put your baking sheet in the preheated oven. Bake for 12 to 15 minutes. You’ll know they’re ready when the edges are set, and when you gently touch them, they spring back lightly.
8. Cool Down:
Take the cookies out of the oven, and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
9. Enjoy!
Now it’s time to dig in! Enjoy your soft, chewy vegan pumpkin cookies with a warm cup of tea or a glass of your favorite plant-based milk. Perfect for cozy snacking any time of day!
These cookies are rich in warm spices and have a lovely tender crumb thanks to the pumpkin. A little piece of fall in every bite!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, make sure to cook it first—steaming or roasting works well. Once soft, blend it until smooth, and make sure to drain any excess water before measuring out 1 cup for the recipe.
What Can I Substitute for Coconut Oil?
You can use vegetable oil, melted vegan butter, or even applesauce for a lighter option! Just keep in mind that using applesauce may slightly change the texture, making the cookies a bit softer.
Can I Add Mix-Ins to the Cookies?
Definitely! You can add vegan chocolate chips, walnuts, or pecans for some extra flavor and texture. Just fold them in gently after mixing the wet and dry ingredients.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can also freeze the cookies! Just place them in a freezer-safe bag or container, and they can last up to 2-3 months. Thaw at room temperature when you’re ready to enjoy one!
