These vegan pumpkin cookies are soft, chewy, and full of warm spices like cinnamon and nutmeg. With pumpkin puree in the mix, they’re moist and naturally sweet!
We all know pumpkin makes everything better! I love how these cookies are perfect for cozy fall days or whenever I need a little treat. Grab a cup of tea and enjoy! ☕🍪
Key Ingredients & Substitutions
Pumpkin Puree: Always opt for pure pumpkin puree, not the pie filling, which has added sugars and spices. If you don’t have any, you can substitute with unsweetened applesauce for a different twist!
Sugar: While granulated sugar works well, I often use brown sugar for its deeper flavor and moisture. Coconut sugar is another great alternative—plus, it’s less processed!
Oil: Vegetable or melted coconut oil can be used for moisture. For a healthier alternative, consider applesauce or unsweetened yogurt to cut down on fat while keeping the cookies soft.
Spices: Feel free to adjust spice levels based on your taste! If you don’t have ground cloves, you can skip it or use allspice for a similar profile.
What’s the Best Way to Mix the Ingredients for These Cookies?
The mixing method is key to achieving soft, chewy cookies. Start by whisking the wet ingredients together until smooth. This ensures that the oil mixes evenly and the sugar dissolves well.
- Mix the dry ingredients separately to avoid clumps of baking powder or spices.
- When adding dry to wet ingredients, do it gradually and fold gently. Overmixing leads to tough cookies.
- A soft, slightly sticky dough is what you’re aiming for; if it’s too dry, a little more pumpkin puree or oil can help!
How to Make Vegan Pumpkin Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (can use brown sugar for extra moisture)
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For Rolling (optional):
- Sugar for rolling
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking, plus 5 minutes for cooling on the sheet. In total, plan for about 30-40 minutes to enjoy fresh Vegan Pumpkin Cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating, line a baking sheet with parchment paper to prevent sticking. This will make clean-up much easier!
2. Mix Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil (or melted coconut oil), and vanilla extract. Keep whisking until everything is smooth and well combined—this helps to incorporate air into the mix, making your cookies lovely and fluffy.
3. Prepare the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves). Sifting makes sure there are no lumps and that everything is evenly mixed.
4. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to mix just until everything is combined. The dough will be soft and a bit sticky, which is perfect! Don’t overmix, or your cookies may turn out tough.
5. Scoop and Roll the Dough:
Using a tablespoon, scoop out portions of dough and roll them into balls with your hands. If you like a little extra sweetness on the outside, roll each ball in sugar to create a sparkly crust.
6. Arrange on Baking Sheet:
Place the dough balls on your prepared baking sheet, making sure to leave about 2 inches of space between each one. They will spread out a bit as they bake.
7. Bake Your Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops look cracked. Keep an eye on them towards the end to avoid overbaking!
8. Cooling Time:
Once baked, let your cookies cool on the baking sheet for about 5 minutes. This allows them to firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Enjoy with your favorite hot drink!
These Vegan Pumpkin Cookies are soft, chewy, and filled with cozy fall flavors—perfect for sharing or keeping all to yourself!
Can I Use Different Types of Flour?
Yes! If you want a gluten-free option, try using a 1:1 gluten-free baking flour blend. Just keep in mind that the texture might vary slightly from traditional all-purpose flour.
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 5 days. You can also freeze them by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe bag or container for up to 3 months.
Can I Adjust the Sweetness?
Absolutely! If you prefer less sweetness, you can reduce the sugar by 1/4 cup. Alternatively, you can substitute some or all of the sugar with a natural sweetener like maple syrup, adjusting the liquid ingredients accordingly.
What If I Don’t Have All the Spices?
No problem! You can use pumpkin pie spice as a substitute for the spices listed in the recipe. About 2 to 3 teaspoons should work perfectly for a flavorful cookie!
