Name: Vegan Pumpkin Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18
Cuisine: American
Ingredients: ⅓ cup vegan butter (75 g); ½ cup granulated sugar (100 g); ½ cup brown sugar (100 g); 1 tsp vanilla extract; ¾ cup pumpkin puree (170 g); 2 cups all-purpose flour (250 g); 1 tsp pumpkin pie spice; 1 tsp baking soda; 1 tsp baking powder; ¼ tsp salt; ½ tsp ground cinnamon; Vegan cream cheese frosting (optional)

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!

Photo of two halved vegan pumpkin cookies

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!

Contents show

Photo of the ingredients needed to make this recipe

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.

Step-by-step photos of how to make this recipe

How to make vegan pumpkin cookies

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.

How to store the cookies

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.

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