As the leaves turn golden and the air grows crisp, there’s nothing more comforting than the aroma of freshly baked cookies wafting through the kitchen. These Vegan Pumpkin Cookies are a celebration of autumn, combining the earthy sweetness of pumpkin with warm spices to create a treat that’s as delightful as a cozy sweater. Whether you’re baking for a family gathering, prepping for a festive potluck, or simply indulging in some self-care, these cookies are the perfect companion.

This recipe brings together traditional fall flavors in a soft, chewy cookie that feels like a warm hug. Pumpkin puree not only infuses the cookies with a rich flavor but also ensures they stay moist. Perfect with a cup of tea or coffee, these cookies are easy to make and sure to impress!

Why You’ll Love This Recipe:

Perfectly Moist and Chewy: The pumpkin puree adds natural moisture and softness.
Fall-Inspired Flavors: Cinnamon, nutmeg, and ginger make these cookies irresistibly cozy.
Easy to Make: No complicated techniques or hard-to-find ingredients required.
Great for Sharing: A crowd-pleaser for all, whether vegan or not.

Ingredients You’ll Need:

Pumpkin Puree: ½ cup
Brown Sugar: ¾ cup
Granulated Sugar: ¼ cup
Neutral Oil (like vegetable or coconut): ⅓ cup
Vanilla Extract: 1 tsp
All-Purpose Flour: 1 ½ cups
Baking Powder: 1 tsp
Baking Soda: ½ tsp
Cinnamon: 1 tsp
Nutmeg: ¼ tsp
Ginger Powder: ¼ tsp
Salt: ¼ tsp
Vegan Chocolate Chips (optional): ½ cup

How to Make Vegan Pumpkin Cookies:

Step-by-Step Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, and vanilla extract. The mixture should be smooth and slightly glossy.
Combine the Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This step ensures the spices are evenly distributed for a consistent flavor.
Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense. If using chocolate chips, fold them in now.
Shape the Cookies: Scoop out tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, leaving space for them to spread slightly.
Bake to Perfection: Bake the cookies for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Helpful Tips:

Measuring Pumpkin Puree: Be sure to use a level measure for the pumpkin puree to avoid overly wet dough.
Customize the Add-Ins: Try adding chopped nuts, dried cranberries, or raisins for extra texture and flavor.
Storage Tip: These cookies stay soft and delicious for days when stored in an airtight container. You can even freeze the dough for later!

Details:

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 18 cookies
Category: Dessert
Method: Baking
Cuisine: Vegan
Diet: Plant-based

Notes:

If your dough feels sticky, chill it for 15-20 minutes before baking.
For extra spice, increase the cinnamon to 1 ½ teaspoons.
Adjust sweetness to your liking by reducing the granulated sugar slightly.

Nutritional Information (Per Cookie):

Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 1g
Fiber: 1g

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree fresh pumpkin for a more intense flavor. Just ensure it’s well-drained to avoid excess moisture.

How do I make these gluten-free?
Substitute the all-purpose flour with a gluten-free 1:1 baking mix. Check that the other ingredients are certified gluten-free as well.

Can I freeze the cookies?
Yes! You can freeze both the baked cookies and the raw dough. To bake from frozen, add an extra minute or two to the baking time.

Storage Instructions:

At Room Temperature: Store in an airtight container for up to 5 days.
In the Freezer: Freeze the cookies in a single layer before transferring to a bag or container. They’ll keep for up to 3 months.

Related Recipes:

If you liked these cookies, you’ll definitely enjoy these other fall-inspired treats:

Conclusion:

There’s something magical about baking cookies, especially when they fill your home with the inviting scent of pumpkin and spice. These Vegan Pumpkin Cookies are more than a dessert—they’re a celebration of fall, a chance to create lasting memories with loved ones, and a reminder that the best moments are often the simplest. So grab your mixing bowl and whip up a batch. You’ll be glad you did!

Cozy Vegan Pumpkin Cookies: A Fall Delight

Author: Diane M

Print Recipe

Description

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, and vanilla extract. The mixture should be smooth and slightly glossy.
Combine the Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This step ensures the spices are evenly distributed for a consistent flavor.
Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense. If using chocolate chips, fold them in now.
Shape the Cookies: Scoop out tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, leaving space for them to spread slightly.
Bake to Perfection: Bake the cookies for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

If your dough feels sticky, chill it for 15-20 minutes before baking.
For extra spice, increase the cinnamon to 1 ½ teaspoons.
Adjust sweetness to your liking by reducing the granulated sugar slightly.