If you adore the cozy flavors of fall desserts and want to enjoy them in a fun, handheld form, this Vegan Pumpkin Pie Cookies Recipe is an absolute must-try. These cookies capture the rich, spiced essence of pumpkin pie with a soft, chewy texture that melts in your mouth. Plus, they are completely plant-based, making them a delightful treat for anyone avoiding animal products but still craving that classic pumpkin spice goodness. Whether you’re baking for a holiday gathering or a casual snack, these cookies bring warmth, sweetness, and a touch of autumn magic to your kitchen.
Ingredients You’ll Need
The magic behind these cookies lies in their simple, wholesome ingredients. Each component plays a vital role—whether it’s creating moistness, adding sweetness, or infusing those signature pumpkin pie spices that make the flavor so unforgettable.
- 1 cup canned pumpkin puree: The star ingredient, delivering natural moisture and that iconic pumpkin flavor.
- 1/2 cup coconut oil, melted: Adds richness and helps keep the cookies tender with a subtle tropical hint.
- 3/4 cup packed brown sugar: Introduces caramel notes and the essential sweetness that balances the spices.
- 1/4 cup maple syrup: Provides natural sweetness plus a luscious depth of flavor that works beautifully with pumpkin.
- 1 teaspoon vanilla extract: Enhances all the other ingredients, tying everything together with warmth.
- 2 cups all-purpose flour: The base that gives the cookies structure and a pleasant chew.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough, creating a soft texture.
- 1 teaspoon baking powder: Works alongside baking soda to ensure the perfect lift.
- 1/2 teaspoon salt: Balances the sweetness and enhances the pumpkin spice notes.
- 1 teaspoon ground cinnamon: A must-have spice that defines the pumpkin pie flavor.
- 1/2 teaspoon ground ginger: Adds a gentle zing that complements the cinnamon perfectly.
- 1/4 teaspoon ground nutmeg: Provides warmth and depth typical of traditional pumpkin pie.
- 1/4 teaspoon ground cloves: A little goes a long way in adding complexity to the spice blend.
- 1/2 cup vegan chocolate chips (optional): For those who love a melty, chocolaty twist in their cookies.
- 1/4 cup chopped pecans or walnuts (optional): Adds a satisfying crunch and earthy flavor contrast.
How to Make Vegan Pumpkin Pie Cookies Recipe
Step 1: Prep Your Oven and Baking Surface
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup. This simple step sets the stage for perfectly baked cookies every time.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. This blend is the flavor powerhouse, combining moistness, sweetness, and aromatic notes that make these cookies so irresistible.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Sifting or whisking these together helps distribute the spices evenly throughout the dough for consistent flavor in every bite.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix. Overworking the dough can make your cookies tough, but a gentle hand keeps them soft and tender.
Step 5: Add Optional Mix-Ins
Now is the time to fold in your vegan chocolate chips and chopped nuts if you’re using them. These ingredients add delightful bursts of texture and richness, turning each cookie into a little piece of joy.
Step 6: Shape Your Cookies
Drop heaping tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread during baking without merging into one another, resulting in perfectly shaped cookies.
Step 7: Bake Until Golden
Bake for 12 to 15 minutes until the edges turn a beautiful golden brown and the centers look set. Let the cookies rest on the baking sheet for five minutes after removing them from the oven—this allows them to firm up and prevents breakage when you transfer them to a wire rack to cool completely.
How to Serve Vegan Pumpkin Pie Cookies Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of vegan icing adds a lovely finishing touch and makes your pumpkin pie cookies look even more irresistible. For the holidays, a sprinkle of finely chopped toasted pecans not only lends texture but also amplifies the warm, nutty flavor.
Side Dishes
Pair these cookies with a mug of spiced almond milk latte or hot cocoa for an indulgent treat, especially on chilly autumn evenings. They also complement a scoop of vegan vanilla ice cream beautifully, elevating your dessert experience to new heights.
Creative Ways to Present
For a festive tabletop, arrange these cookies on a plate lined with autumn leaves or a rustic linen napkin. Wrap a few in cellophane tied with twine and a cinnamon stick for charming homemade gifts. You can even sandwich vegan cream cheese frosting between two cookies for a delightful twist on the classic cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Keep your leftover vegan pumpkin pie cookies fresh by storing them in an airtight container at room temperature. They will stay tender and flavorful for up to five days, making them a perfect grab-and-go snack throughout the week.
Freezing
If you want to make a big batch ahead of time, these cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag. They will keep for up to three months without losing taste or texture.
Reheating
To enjoy frozen cookies, simply thaw at room temperature or warm slightly in a preheated oven at 300°F for about 5 minutes. This revives their soft, chewy texture and enhances the cozy pumpkin spice aroma.
FAQs
Can I substitute the coconut oil with another oil?
Absolutely! You can use melted vegan butter or another neutral oil like canola or avocado oil. Coconut oil contributes a subtle flavor and firmness, so keep that in mind when choosing your substitute.
Are these cookies gluten-free?
This particular recipe uses all-purpose flour, which contains gluten. To make them gluten-free, substitute with a gluten-free flour blend, keeping the same measurements, and ensure it includes a binding agent for best results.
Can I omit the chocolate chips and nuts?
Definitely. The chocolate chips and nuts are optional additions for extra texture and richness, but the cookies are delicious on their own with just the pumpkin spice flavors shining through.
How spicy are these cookies?
The spice blend is warm and cozy but not overpowering. If you prefer a more pronounced spice kick, feel free to increase the cinnamon or ginger slightly to suit your taste.
Is the recipe suitable for kids?
Yes! These cookies are naturally sweet and packed with gentle spices that most kids enjoy. They are free of eggs and dairy, which makes them great for children with common allergies or dietary restrictions.
Final Thoughts
You really can’t go wrong with this Vegan Pumpkin Pie Cookies Recipe. It’s a straightforward, joyful way to bring the tastes of fall right into your home without any fuss or complicated ingredients. Whether you bake them for yourself or share with loved ones, these cookies promise a little moment of warmth and delicious comfort. So, pull out your mixing bowl and get ready to make some magic happen in your kitchen!
Print
Vegan Pumpkin Pie Cookies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pumpkin Pie Cookies are a delightful fall treat combining the warm spices of pumpkin pie with the chewy texture of soft cookies. Made with canned pumpkin puree, aromatic spices, and optional vegan chocolate chips and nuts, these cookies are perfect for a cozy snack or dessert during the pumpkin season. They are easy to prepare and baked to golden perfection, delivering classic autumn flavors with a vegan twist.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 3/4 cup packed brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup vegan chocolate chips
- 1/4 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Stir them together to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid over mixing to maintain a tender cookie texture.
- Add Optional Mix-ins: Fold in the vegan chocolate chips and chopped nuts if using, ensuring they are evenly dispersed throughout the dough.
- Form Cookies: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to give the cookies room to spread during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn golden brown and the centers are set but still soft.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a nuttier texture, substitute pecans with walnuts or omit nuts if allergic.
- Using room temperature coconut oil makes it easier to mix with pumpkin puree.
- Make sure not to overmix the dough to keep cookies tender and soft.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Optional vegan chocolate chips enhance flavor but can be left out for a nut-spice focused cookie.
