These soft and chewy vegan pumpkin cookies are bursting with warm spices and the cozy flavor of pumpkin. They’re perfect for a fall treat or any time you crave something sweet!
Trust me, I can’t resist sneaking a cookie (or two) right from the oven! They make the house smell amazing, and they’re just so easy to share with friends and family.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistency and flavor. If you don’t have any, you can make your own by roasting sugar pumpkins and mashing the flesh. Just make sure it’s plain pumpkin, not pie filling!
Sugar: I recommend using granulated sugar for its sweetness and texture. If looking for a healthier option, try coconut sugar or maple syrup. If using maple syrup, you’ll need to reduce other liquids slightly.
Oil: You can use vegetable oil for a neutral flavor or melted coconut oil for a hint of coconut. Applesauce is also a great substitute if you’d like to lower the fat content.
Almond Milk: Any plant-based milk will work, like oat or soy milk. I prefer almond milk for its creamy texture, but choose what you love!
Flour: For a gluten-free version, you can substitute with a gluten-free all-purpose flour blend, but check for xanthan gum in the mix to help with texture.
How Do I Get My Cookies to Have the Perfect Texture?
Achieving that soft and chewy texture is all about mixing and baking properly. Here are my tips to help you succeed:
- Don’t overmix the dough after adding the dry ingredients; stop as soon as it’s combined. This keeps the cookies tender!
- When scooping the dough, use a tablespoon to ensure even size, resulting in uniform baking.
- Gently flatten the cookie balls before baking to help them spread a bit, giving that nice look and texture.
- Keep an eye on the bake time! They’ll look slightly underdone when you take them out; they firm up as they cool, ensuring chewy bites.
With these tips, your vegan pumpkin cookies will turn out wonderfully every time!
Vegan Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (plus extra for rolling)
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup almond milk (or any plant-based milk)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 12-15 minutes for baking, so you’ll have fresh cookies in about 30 minutes! Make sure to let them cool a bit before enjoying. Perfect for when you want a quick, delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent sticking and make cleanup easy!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, almond milk, and vanilla extract. Whisk everything together until it’s smooth and all blended nicely. It should look creamy and delicious!
3. Prepare the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This helps to remove any lumps and ensures even mixing with the wet ingredients.
4. Combine Mixtures:
Slowly add the dry ingredient mixture into the wet ingredients. Stir gently until everything is just combined. Be careful not to overmix; you want those cookies to stay nice and soft!
5. Shape the Cookies:
Scoop out about a tablespoon of the cookie dough and roll it into a ball. Roll each ball in a bit of extra granulated sugar and place them on your prepared baking sheet, spacing them about 2 inches apart.
6. Flatten the Cookies:
Gently flatten each cookie ball with the palm of your hand or the bottom of a glass. This helps them spread and bake evenly.
7. Bake to Perfection:
Pop the baking sheet in the oven and bake for 12-15 minutes. Keep an eye on them—the edges should be set, and you might see a few cracks on top when they’re done.
8. Cooling Time:
Once baked, remove the sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Enjoy!
These vegan pumpkin cookies are best enjoyed fresh! Pair them with a warm cup of tea or your favorite plant-based milk. Enjoy the soft, chewy goodness!
This recipe makes approximately 18-24 cookies, perfect for sharing or keeping all to yourself!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, roast a sugar pumpkin to get the flesh, then mash it until smooth. Just make sure to measure out one cup of the puree for the recipe.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them! Place the cookies in a freezer-safe bag or container, and they’ll keep for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy.
Can I Make These Cookies Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure that the blend contains xanthan gum to help with the texture.
Can I Add Mix-Ins to the Dough?
Of course! Feel free to add vegan chocolate chips, nuts, or dried fruit to the dough for some extra flavor and texture. About 1/2 to 1 cup of mix-ins should do the trick!
