These Vegan Pumpkin Cookies are soft, chewy, and ready in just 30 minutes. Topped with vegan cream cheese frosting and perfectly spiced, they make for a delightful fall dessert.
They satisfy your autumn cravings and turn every bite into a warm treat. With their wonderful blend of spices and a touch of sweetness, they embody the cozy charm of fall.
Making them the perfect companion for snug evenings or gatherings. Share these delicious treats and let their rich flavors and inviting aroma create lasting memories this season.
Craving more autumn goodness? Try my Vegan Apple Crisp, Vegan Pumpkin Bread, and Vegan Pumpkin Muffins. They're packed with the taste of fall in every bite!
Jump to:
🌟 Why you'll love this recipe
- Autumn flavor: These cookies capture the essence of the fall season with their spice blend and pumpkin flavor.
- Perfect texture: They're soft and chewy, making them the perfect bite.
- Quick preparation: In just 30 minutes, you can enjoy these freshly baked treats.
- Delicious topping: They're topped with a Vegan Cream Cheese Frosting that adds an extra touch of flavor and sweetness.
- Share the joy: Ideal for sharing with friends and family, these cookies will create lasting memories in the autumn season.
🧾 Ingredient notes
Vegan Butter: You can opt for unrefined coconut oil in its solid form as an alternative, but vegan butter is more convenient to work with.
Granulated and brown sugar: Feel free to use other types of sugar, just make sure they're vegan-friendly.
Pumpkin puree: You have the option to make your own from scratch or use store-bought puree.
If you choose to make it from scratch, aim for a texture that matches what's shown in the photos for the best cookie results.
All-purpose flour: While I primarily recommend all-purpose flour for this recipe, you can experiment with other types of flour.
However, please note that you may need to adjust the quantity accordingly.
If you prefer a gluten-free version, consider trying a gluten-free flour blend.
Baking powder & baking soda: I use a combination of both for a good rise and a soft final product. It's important not to substitute one for the other.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Vegan chocolate chip pumpkin cookies: Add 1 cup (180 grams) of vegan chocolate chips to the cookie dough for a delightful chocolatey twist.
- Pumpkin walnut cookies: Incorporate ½ cup (60 grams) of chopped walnuts into the dough for a delightful crunch and nutty flavor.
- Spiced pumpkin raisin cookies: Mix in ½ cup (75 grams) of raisins and ¼ teaspoon of extra spices like cloves and allspice for a spicier, fruitier version.
- Pumpkin oatmeal cookies: Replace ½ cup (60 grams) of all-purpose flour with ½ cup (40 grams) of rolled oats for a heartier texture and added fiber.
- Vegan pumpkin spice latte cookies: Add 1 tablespoon of instant coffee to the dough. You can also mix 1 tablespoon into the vegan cream cheese frosting.
🔪 Instructions
Step 1: Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
Step 2: Combine vegan butter, granulated sugar, and brown sugar in the bowl of an electric mixer. Beat until light and fluffy. Alternatively, use a large bowl with a hand mixer or a wooden spoon.
Step 3: Add the pumpkin puree and vanilla extract, then beat again until well combined.
Step 4: Mix in all the remaining ingredients until well combined. The dough will be wetter than typical cookie dough, but that's perfectly fine.
Step 5: Use a cookie scoop, regular spoon, or your hands to portion the dough. Fill the scoop, press, and release onto the lined baking sheet, spacing them about 2 inches (5 cm) apart.
Step 6: Bake for 12-15 minutes until lightly golden brown. They will be soft when hot but will firm up as they cool.
Step 7: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Once the cookies have cooled completely, frost generously and sprinkle with a little cinnamon or nutmeg if desired.
💭 Expert tips
- Accurate measuring: Use dry measuring cups for precise measurements and level off ingredients for consistency.
- Room temperature ingredients: Soften butter and let pumpkin puree sit out for smoother mixing and better texture.
- Don't over-mix: Mix the dough until the ingredients are just combined to prevent over-mixing, which can result in tougher cookies.
- Proper spacing: Space cookie dough evenly on the baking sheet, about 2 inches (5 cm) apart, to allow for spreading during baking.
- Cooling time: Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to set and develop their ideal texture.
❓Recipe FAQs
To store leftover vegan pumpkin cookies at room temperature, ensure they’ve cooled completely and place them in an airtight container.
They’ll stay fresh for a few days.
For longer storage, refrigerate the cookies in an airtight container, where they’ll stay fresh for up to a week.
Certainly! To freeze your vegan pumpkin cookies, make sure they're fully cooled, then wrap each cookie individually in plastic wrap or foil.
Place the wrapped cookies in an airtight container or freezer bag, label it with the date, and store it in the freezer for up to 3 months.
When you're ready to enjoy them, thaw at room temperature for a few hours or overnight.
Of course! You can prepare the cookie dough in advance and store it in the refrigerator for up to 2-3 days before baking.
When ready to bake, simply scoop and bake the cookies as usual.
Keep in mind that due to the chilled batter, the cookies may take a slightly longer time to bake.
You can also freeze the cookie dough. Shape it into portions, wrap it, and store it in the freezer for up to 3 months.
Thaw in the fridge before baking for fresh cookies on demand.
Substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio.
You have the flexibility to use either homemade or store-bought pumpkin puree for this recipe.
Homemade puree offers fresh flavor but may slightly change the cookie's texture and taste, while store-bought puree is convenient and consistent.
Ensure that the canned puree you choose is plain without added spices or sweeteners, as those are already included in the recipe.
🍪 More vegan cookie recipes
Did you like this recipe? Please leave a rating and comment below!
Vegan Pumpkin Cookies
Ingredients
For the cookies:
- ½ cup vegan butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice, or a blend of ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ batch vegan cream cheese frosting, optional
Instructions
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Combine vegan butter, granulated sugar, and brown sugar in the bowl of an electric mixer. Beat until light and fluffy. Alternatively, use a large bowl with a hand mixer or a wooden spoon.
- Add the pumpkin puree and vanilla extract, then beat again until well combined.
- Mix in all the remaining ingredients until well combined. The dough will be wetter than typical cookie dough, but that's perfectly fine.
- Use a cookie scoop, regular spoon, or your hands to portion the dough. Fill the scoop, press, and release onto the lined baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for 12-15 minutes until lightly golden brown. They will be soft when hot but will firm up as they cool.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once the cookies have cooled completely, frost generously and sprinkle with a little cinnamon or nutmeg if desired.
Notes
- Accurate measuring: Use dry measuring cups for precise measurements and level off ingredients for consistency.
- Room temperature ingredients: Soften butter and let pumpkin puree sit out for smoother mixing and better texture.
- Don't over-mix: Mix the dough until the ingredients are just combined to prevent over-mixing, which can result in tougher cookies.
- Proper spacing: Space cookie dough evenly on the baking sheet, about 2 inches (5 cm) apart, to allow for spreading during baking.
- Cooling time: Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to set and develop their ideal texture.
Joanna Rigby says
I made these (without the topping) for our Viva! Outreach in Liverpool, England yesterday. Everyone loved them and I told them about your recipe.
I made a double batch to use up the pumpkin puree I had defrosted. Can I freeze the remaining cookies?
(Viva! is the biggest animal charity here in the UK.)
Iosune says
Hi Joanna! Thank you so much for sharing my recipe at your Viva! Outreach event—it’s amazing to hear that everyone loved the cookies! And yes, you can definitely freeze the remaining cookies. Just make sure to store them in an airtight container or freezer bag, and they should keep well for up to 3 months. Warm them up a bit before serving for the best texture. Thanks again for spreading the word about my recipe!
Janice says
I was craving some fall dessert and this recipe came out. It was like magic! So glad I found it, the cookies were absolutely delicious!
Adriana @ Simple Vegan Blog says
So glad you liked it Janice 🙂