Vegan pumpkin cookies, so soft and chewy. Ready in just 30 minutes, they're so absolutely delicious you won't get over them. Truly the best!
You've just come across the best vegan pumpkin cookies you'll ever try. Simply fantastic! They're so nice, soft, chewy, and deep in flavor that I still can't believe how GOOD they are.
The best part is that they're ready in just 30 minutes and smell so so so good while baking. Everyone will absolutely love these wonderful treats - your family, your kids, and even your friends and coworkers!
Ingredient notes
- Vegan butter: I do suggest you easily make your healthier vegan butter at home, but the store-bought version will also work.
- Granulated and brown sugar: feel free to use other types of sugar. Make sure the sugar you’re using is vegan.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but store-bought is also a good choice.
- Pumpkin puree: make your own puree following our recipe or use it store-bought.
- All-purpose flour: I’ve only made this recipe using all-purpose flour, but you could probably use a different type of flour. However, you may need to adjust the amount of it.
- Pumpkin pie spice: super easy to make! Feel free to use the one that you can find at the grocery store.
- Vegan cream cheese frosting: this ingredient is optional, the cookies alone are already fantastic!
Dietary variations
- Make it gluten-free: use our gluten-free flour blend for a gluten-free version of this recipe. Keep in mind that you may need to change the amount you're going to be using.
- Make it soy-free: use soy-free vegan butter and frosting.
- Preheat the oven to 350ºF or 180ºC.
- Add the vegan butter, granulated sugar, brown sugar, and vanilla extract to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer, but in my opinion, an electric mixer bowl is easier to use and more convenient.
- Add the pumpkin puree and beat again until combined.
- Incorporate all the remaining ingredients and mix until well combined.
- To make the cookies, I find a cookie scoop to be the best tool, as it is specifically designed for this purpose, but you could also use a regular spoon or even your hands. Fill the scoop with cookie dough and just press and release onto a baking sheet lined with parchment paper.
- Bake for about 12 to 15 minutes.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Serve your vegan pumpkin cookies immediately.
- Fridge: store them in an airtight container in the fridge for about 1 week.
- Freezer: to freeze your vegan pumpkin cookies, transfer them to an airtight container and keep them in the freezer for up to 3 months. After baking, allow the cookies to cool completely, then place them in a single layer onto a lined baking sheet to freeze them, and lastly store them in a freezer-safe bag. Squeeze out any extra air and place it flat in your freezer. Most cookies thaw nicely just by being left out.
- Reheat: if you want to enjoy your cookies warm, you can warm them up in the oven at 325ºF or 160ºC for 5 to 10 minutes.
- Vegan Chocolate Chip Cookies
- Vegan Oatmeal Cookies
- Vegan Peanut Butter Cookies
- Vegan Sugar Cookies
- Vegan Gingerbread Cookies
Please leave a comment and rate it below. We’d love to hear from you!
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Vegan Pumpkin Cookies
Vegan pumpkin cookies, so soft and chewy. Ready in just 30 minutes, they're so absolutely delicious you won't get over them. Truly the best!
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Servings: 18 cookies
Ingredients
- â…“ cup vegan butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Vegan cream cheese frosting, optional
Instructions
- Preheat the oven to 350ºF or 180ºC.Â
- Add the vegan butter, granulated sugar, brown sugar, and vanilla extract to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer, but in my opinion, an electric mixer bowl is easier to use and more convenient.Â
- Add the pumpkin puree and beat again until combined.
- Incorporate all the remaining ingredients (except the vegan cream cheese frosting) and mix until well combined. The dough will be wetter than most cookies, but it’s okay.
- Now it’s time to make the cookies! I find a cookie scoop to be the best tool to make these cookies, as it is specifically designed for this purpose, but you could also use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto a lined baking sheet. Place them evenly onto the baking sheet, about 2 inches apart from each other (about 5 cm).Â
- Bake for about 12 to 15 minutes or until the cookies are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Once the cookies have cooled completely, frost generously and sprinkle with a little bit of cinnamon or nutmeg if desired, and serve with your favorite vegan drink.
- Store them in an airtight container in the fridge for about 1 week or in the freezer for up to 3 months. Most cookies thaw nicely just by being left out. If you want to enjoy your cookies warm, you can warm them up in the oven at 325ºF or 160ºC for 5 to 10 minutes.
Notes
- Make sure the sugar you’re using is vegan. I've never tried to make these with a liquid sweetener like maple syrup, but if you do, please let me know in the comments!
- I’ve only made this recipe using all-purpose flour, but you could probably use a different type of flour, such as our gluten-free flour blend for a gluten-free version of this recipe. However, keep in mind that you may need to adjust the amount of it.
- Feel free to use a different type of salt.
- The frosting is optional, the cookies alone are already fantastic!
- Nutritional info has been calculated without the frosting.
Nutrition
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 21.2g | Protein: 1.6g | Fat: 3.5g | Saturated Fat: 1.1g | Sodium: 140mg | Fiber: 0.7g | Sugar: 9.9g
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 🙂