Vegan Pumpkin Cookies
Add Preferred SourceSometimes I just want something soft, spiced, and easy to pull together without a lot of effort, and that’s where these Vegan Pumpkin Cookies come in. Pumpkin purée, vegan butter, and brown sugar already make a great base, with a little cinnamon to tie it all together in a cookie that feels like fall. There’s just one simple step before baking that changes everything, and once you try it, you’ll never skip it.
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I love making these Vegan Pumpkin Cookies for family dinners, holiday parties, and even casual get-togethers with friends. They’re easy to prepare ahead, which makes hosting so much smoother. I can keep them in a container on the counter or freeze a batch for later. They’re the kind of treat that feels at home wherever I bring them.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pumpkin Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find making these cookies easy and enjoyable.
Cream the Butter and Sugar
In the bowl of a stand mixer or in a large bowl, beat the vegan butter, white sugar, and brown sugar until the mixture looks light and creamy. I often use a stand mixer when baking a big batch because it comes with a mixing bowl, allowing me to keep things hands-free.
This 6-speed hand mixer works just as well when I want something easy to clean up. I pair it with my stainless-steel mixing bowl since it’s lightweight, sturdy, and doesn’t slide around while I’m working.
Add the Pumpkin Puree and Vanilla
Mix in the pumpkin purée and vanilla extract so everything is smooth and well combined. I love using this non-stick silicone spatula since it hugs the curve of the bowl and helps me scrape every bit of pumpkin out without scratching it.
Stir in the Dry Ingredients
Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to your wet ingredients. I always use a glass mixing bowl for this step, as it prevents flour from getting everywhere when I’m mixing thick dough.
Stir everything by hand until you have a thick, slightly sticky dough that holds its shape but is too soft to roll.
Preheat the Oven
Set your oven to 350°F (180°C) and let it fully preheat while you portion out the dough. Starting with a hot oven helps the cookies bake nicely and stops them from spreading too much.
Portion the Cookie Dough
Scoop the dough into 2-tablespoon portions and place them on a parchment-lined prepared baking sheet. A large cookie scoop like this keeps portions even and saves time during preparation, especially if you don’t like to fuss with a spoon.
Then I put them in baking sheets that bake smoothly without warping. To simplify cleanup and prevent sticking, I always line mine with this pre-cut parchment paper, which fits perfectly.
Flatten each one slightly with a fork so they cook evenly.
Bake the Cookies
Bake the dairy-free pumpkin cookies for 12–15 minutes until they’re set but still soft in the center. They’ll continue to firm up as they cool, so don’t wait for them to look entirely done in the oven.
Cool Before Serving
Let the vegan pumpkin spice cookies sit on the tray for a few minutes so they can firm up. Then transfer them to a wire rack to cool completely, allowing the centers to set and the texture to finish developing.
I use a wire rack to allow air to circulate underneath, avoiding the cookies from becoming soggy on the bottom as they cool.
Serve
Once fully cooled, the cookies are ready to enjoy. They’re best served at room temperature when the centers are soft and the edges are lightly crisp.
If you’re taking a batch to a friend’s place or sharing them at a weekend get-together, I pack them into my portable storage container so they don’t break while I’m heading over. Then slide the container into this insulated casserole carrier to keep the cookies at a steady temperature during the ride.
And if you’re giving them as gifts, I like packing a small stack in a hard-sided giftable kraft box like this; it’s sturdy enough to protect the cookies and looks sweet with a ribbon.
Recipe Notes and Expert Tips
I find these notes helpful whenever I make a batch, and they’ll make the process smoother for you, too.
- Pumpkin Measure: Canned pumpkin purée works best for flavor and texture, while pumpkin pie filling tends to be too sweet and spiced.
- Mixing Method: It’s best to stir the dry ingredients in by hand to avoid overmixing, which can make the cookies tough.
- Sticky Dough: Since the dough will be sticky, a cookie scoop makes it easier to portion evenly and prevent messy hands.
- Simple Finishing Touch: Once cooled, a light dusting of vegan powdered sugar adds a nice bakery-style finish without overpowering the natural pumpkin flavor. A flour sifter makes it easy to dust evenly without clumps.
- Texture and Mix-Ins: Letting the dough rest for 10 minutes before baking gives the cookies a softer texture, especially if you’re folding in chopped walnuts or topping with a vegan cream cheese frosting.
- Sweetener Substitution: Maple syrup or coconut sugar can replace white sugar, but reducing the pumpkin purée slightly helps if you’re using a liquid sweetener. These options change the level and depth of sweetness without affecting the structure of the cookie.
- Ginger and Fiber Add-Ins: A pinch of ground ginger or cloves paired with ground flaxseed or oat flour adds more fall warmth and a little extra texture without changing how the cookies bake.
How to Store Leftover Vegan Pumpkin Cookies
Store your cookies in an airtight container at room temperature for up to 4 days. I like using this glass cookie jar for the counter because it looks nice and keeps the cookies soft. If I want something that stacks better in the pantry, I go for my locking storage container to seal in freshness.
If you’d like to keep them longer, you can freeze them in a sealed container or freezer bag for up to 2 months. I always grab these freezer-safe containers with locking lids to protect the cookies against freezer burn. If I’m short on space, I use gallon-sized freezer bags instead and gently press out the air before sealing; they’re just as effective for freezing.
Thaw at room temperature before serving.
What to Serve With Vegan Pumpkin Cookies
These cookies pair well with a hot cup of coffee or tea, and they’re great alongside other fall treats like apple crisp or spiced lattes. I also like packing them into lunchboxes as a seasonal snack.
More Easy Recipes for You to Try at Home
I’ve got more simple vegan cookie recipes that fit perfectly into your baking rotation.
- Vegan Chocolate Chip Cookies
- Vegan Almond Flour Chocolate Chip Cookies
- Vegan Gluten-Free Chocolate Cookies
- Vegan Apple Cookies
- Vegan Sugar Cookies
Equipment
Ingredients
- ½ cup vegan butter
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup pumpkin purée
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Video
Instructions
- In a stand mixer bowl (or large mixing bowl), beat together the vegan butter, white sugar, and brown sugar until light and creamy. Mix in the vanilla extract and pumpkin purée until well combined.½ cup vegan butter, ½ cup white sugar, ¼ cup brown sugar, 1 teaspoon vanilla extract, ⅓ cup pumpkin purée
- Stir in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt by hand. (The dough will be thick and slightly sticky—too soft to roll.)1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt
- Preheat the oven to 350°F (180°C). Scoop the dough into 2-tablespoon portions and place on a parchment-lined baking sheet (about 10 cookies total). Flatten each cookie slightly with a fork.
- Bake for 12–15 minutes, until set. The cookies will be very soft at first.
- Let them cool on the tray before transferring to a rack.
Notes
- Pumpkin Measure: Canned pumpkin purée works best for flavor and texture, while pumpkin pie filling tends to be too sweet and spiced.
- Mixing Method: It’s best to stir the dry ingredients in by hand to avoid overmixing, which can make the cookies tough.
- Sticky Dough: Since the dough will be sticky, a cookie scoop makes it easier to portion evenly and prevent messy hands.
- Simple Finishing Touch: Once cooled, a light dusting of powdered sugar adds a nice bakery-style finish without overpowering the natural pumpkin flavor.
- Texture and Mix-Ins: Letting the dough rest for 10 minutes before baking gives the cookies a softer, cakey texture, especially if you’re folding in chopped walnuts or topping with a vegan cream cheese frosting.
- Sweetener Substitution: Maple syrup or coconut sugar can replace white sugar, but reducing the pumpkin purée slightly helps if you’re using a liquid sweetener. These options change the level and depth of sweetness without affecting the structure of the cookie.
- Ginger and Fiber Add-Ins: A pinch of ground ginger or cloves paired with ground flaxseed or oat flour adds more fall warmth and a little extra texture without changing how the cookies bake.
