Vegan Pumpkin Cookie Recipe That’s Easy and Delicious

As the crisp autumn air settles in and pumpkin patches bloom with vibrant orange hues, nothing quite captures the essence of the season like a warm, freshly baked pumpkin cookie. But what if you could enjoy this cozy treat while keeping it entirely plant-based?

This vegan pumpkin cookie recipe is a delightful twist on a classic favorite, offering soft, moist, and flavorful cookies that anyone can enjoy, regardless of dietary preferences. With wholesome ingredients and a burst of autumn spices, these cookies are perfect for holiday gatherings, afternoon snacks, or any time you crave a little seasonal sweetness.

Whether you’re a seasoned vegan or simply looking to try something new, this recipe is approachable and rewarding. Plus, it’s free from dairy and eggs, making it accessible and allergy-friendly.

Read on for an easy-to-follow guide to baking these scrumptious vegan pumpkin cookies, alongside tips for customization, nutrition information, and delicious serving ideas.

Why You’ll Love This Recipe

This recipe stands out for many reasons. First, it uses simple, pantry-friendly ingredients that come together quickly, making it perfect for a spontaneous baking session or an organized holiday treat prep.

The cookies are delightfully soft and chewy, thanks to the magic of pumpkin puree and a touch of coconut oil, which keeps them moist without any animal products.

The warm blend of cinnamon, nutmeg, and ginger adds just the right amount of autumnal spice, creating a comforting aroma that fills your kitchen. Plus, these cookies are naturally sweetened with brown sugar and a hint of maple syrup, striking a perfect balance without being overly sugary.

Lastly, this vegan pumpkin cookie recipe is versatile. You can easily tweak it to include your favorite mix-ins like vegan chocolate chips, chopped nuts, or dried cranberries to suit your taste.

It’s a fantastic way to enjoy a healthier dessert without sacrificing flavor or texture.

Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar, packed
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Optional mix-ins: 1/2 cup vegan chocolate chips, chopped walnuts, or dried cranberries

Equipment

• Mixing bowls (one large, one medium)
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Optional: Cookie scoop for uniform cookies

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Combine wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth and well blended.
3. Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. Gradually add dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep your cookies tender.
5. Fold in optional mix-ins such as vegan chocolate chips, chopped walnuts, or dried cranberries if desired.
6. Scoop the dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are set and the tops are lightly golden.
8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
9. Enjoy! Serve these delightful vegan pumpkin cookies with a cup of your favorite plant-based milk or tea.

Tips & Variations

Tip: For extra soft cookies, slightly underbake them by a minute or two. They will continue to firm up as they cool.

Variation: Swap out all-purpose flour for a gluten-free blend if you want a gluten-free version. You may need to add a tablespoon or two of plant-based milk to adjust the dough consistency.

Tip: To enhance the pumpkin flavor, add 1/2 teaspoon of pumpkin pie spice or increase the cinnamon to 2 teaspoons.

Variation: For a nutty crunch, sprinkle chopped pecans on top of the cookies before baking.

Feel free to experiment with sweeteners too. Coconut sugar or date syrup can be great alternatives to brown sugar and maple syrup.

Nutrition Facts

Serving Suggestions

These vegan pumpkin cookies are fantastic enjoyed warm or at room temperature. Pair them with a steaming mug of chai tea or your favorite plant-based latte for a cozy autumn treat.

For a festive holiday presentation, serve them alongside a vegan cream cheese frosting or a drizzle of melted vegan white chocolate. You can also sandwich two cookies together with vegan pumpkin spice buttercream for an indulgent twist.

If you’re looking for more wholesome vegan treats, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore hearty meals like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

For a deliciously soft baked good, our Vegan Bread Machine Recipe for Soft, Delicious Loaves is a must-try!

Conclusion

Making vegan pumpkin cookies from scratch is a rewarding experience that brings the best of autumn flavors right into your kitchen. This recipe strikes the perfect balance between ease and indulgence, offering a soft, chewy cookie enriched with warm spices and wholesome ingredients.

Whether you’re baking for yourself, family, or friends, these cookies are sure to become a seasonal favorite.

Not only do they satisfy your sweet tooth, but they also align with a plant-based lifestyle, showing that vegan baking can be both delicious and simple. So gather your ingredients, preheat that oven, and enjoy the comforting aroma of pumpkin spice cookies filling your home.

Happy baking and happy autumn!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Pumpkin Cookies”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Soft and chewy vegan pumpkin cookies with warm spices. Perfect for a cozy fall treat.”, “prepTime”: “PT15M”, “cookTime”: “PT12M”, “totalTime”: “PT27M”, “recipeYield”: “24 cookies”, “recipeIngredient”: [“1 cup pumpkin puree”, “1/2 cup coconut oil, melted”, “3/4 cup brown sugar”, “1/4 cup maple syrup”, “1 tsp vanilla extract”, “2 cups all-purpose flour”, “1 tsp baking soda”, “1/2 tsp baking powder”, “1/2 tsp salt”, “1 tsp ground cinnamon”, “1/2 tsp ground nutmeg”, “1/4 tsp ground cloves”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “In another bowl, whisk together flour, baking soda, baking powder, salt, and spices.”}, {“@type”: “HowToStep”, “text”: “Gradually add dry ingredients to wet ingredients and mix until combined.”}, {“@type”: “HowToStep”, “text”: “Drop spoonfuls of dough onto a baking sheet lined with parchment paper.”}, {“@type”: “HowToStep”, “text”: “Bake for 10-12 minutes or until edges are lightly golden.”}, {“@type”: “HowToStep”, “text”: “Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “2 g”, “fatContent”: “5 g”, “carbohydrateContent”: “18 g”}}