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Six Vegan Pumpkin Cookies, some topped with cream and pumpkin seeds, are arranged on parchment paper with crumbs and scattered seeds. A wooden bowl of pumpkin seeds sits in the background.

Vegan Pumpkin Cookies

Vegan Pumpkin Cookies feel right for just about any fall moment, whether it's a holiday table or a relaxed evening in. I like that they come together quickly with simple ingredients and still feel special. The dough holds up well in the fridge, and baked cookies store easily or freeze if needed. They’ve become a reliable go-to whenever something cozy and shareable is on the agenda.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Pumpkin Cookies
Servings: 10
Calories: 198kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="pSKZe5ZH" upload-date="2025-09-25T09:08:34+00:00" name="Soft and Chewy Vegan Pumpkin Cookies" description="Simple vegan pumpkin cookies with warm spices in every bite." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 198kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 210mg | Potassium: 49mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1703IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 1mg
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