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    Home > Recipes > Desserts

    The Best Vegan Pumpkin Cookies

    Published: Jun 21, 2022 · Modified: Sep 15, 2023 by Iosune · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    Three vegan pumpkin cookies, one atop another, the upper one frosted and partially nibbled.
    Vegan pumpkin cookies with vegan cream cheese frosting.

    Enjoy The Best Vegan Pumpkin Cookies: soft, chewy, and ready in 30 minutes. Plus, they're topped with vegan cream cheese frosting, and perfectly spiced for a delicious fall dessert.

    Vegan pumpkin cookies topped with vegan cream cheese frosting.

    They satisfy your autumn cravings and make every bite a warm, comforting delight. With their delightful blend of spices and a touch of sweetness, they embody the cozy charm of fall.

    Making them the perfect companion for fireside evenings or gatherings with loved ones. Share this delicious treats, and let the rich flavors and inviting aroma create lasting memories of this season.

    Craving more autumn goodness? Try my Vegan Apple Crisp, Vegan Pumpkin Bread, and Vegan Pumpkin Muffins. They're packed with the taste of fall in every bite!

    Jump to:
    • 🌟 Why you'll love this recipe
    • 🧾 Ingredient notes
    • 📋 Variations
    • 🔪 Instructions
    • 💭 Expert tips
    • ❓Recipe FAQs
    • 🍪 Other delicious vegan cookies
    • 📖 Recipe

    🌟 Why you'll love this recipe

    1. Autumn Flavor: These cookies capture the essence of the fall season with their spice blend and pumpkin flavor.
    2. Perfect Texture: They're soft and chewy, making them the perfect bite.
    3. Quick Preparation: In just 30 minutes, you can enjoy these freshly baked treats.
    4. Delicious Topping: They're topped with a vegan cream cheese frosting that adds an extra touch of flavor and sweetness.
    5. Share the Joy: Ideal for sharing with friends and family, these cookies will create lasting memories in the autumn season.

    🧾 Ingredient notes

    Ingredients needed to make vegan pumpkin cookies.

    Vegan Butter: You can opt for unrefined coconut oil as an alternative, but vegan butter is more convenient to work with.

    Granulated and Brown Sugar: Feel free to use other types of sugar, but ensure it's vegan-friendly.

    Pumpkin Puree: You have the option to make your own from scratch or use store-bought puree.

    If you choose to make it from scratch, aim for a texture that matches what's shown in the photos for the best cookie results.

    All-Purpose Flour: While I primarily recommend all-purpose flour for this recipe, you can experiment with other types of flour.

    However, please note that you may need to adjust the quantity accordingly. If you prefer a gluten-free version, consider trying my Gluten-free Flour Blend.

    Baking Powder & Baking Soda: I use a combination of both for a good rise and a soft final product. It's important not to substitute one for the other.

    See the recipe card below for a full list of ingredients and measurements.

    📋 Variations

    Explore five delicious twists on these classic vegan pumpkin cookies:

    • Vegan Chocolate Chip Pumpkin Cookies: Add 1 cup (180 grams) of vegan chocolate chips to the cookie dough for a delightful chocolatey twist.
    • Pumpkin Walnut Cookies: Incorporate ½ cup (60 grams) of chopped walnuts into the dough for a delightful crunch and nutty flavor.
    • Spiced Pumpkin Raisin Cookies: Mix in ½ cup (75 grams) of raisins and ¼ teaspoon of extra spices like cloves and allspice for a spicier, fruitier version.
    • Pumpkin Oatmeal Cookies: Replace ½ cup (60 grams) of all-purpose flour with ½ cup (40 grams) of rolled oats for a heartier texture and added fiber.
    • Vegan Pumpkin Spice Latte Cookies: Add 1 tablespoon of instant coffee to the dough for a coffee boost. You can also mix 1 tablespoon into the vegan cream cheese frosting.

    🔪 Instructions

    Baking sheet lined with parchment paper.

    Step 1: Preheat the oven to 350ºF or 180ºC and line a baking sheet with parchment paper.

    Vegan butter, granulated sugar, and brown sugar beaten in a stand mixer bowl.

    Step 2: Combine vegan butter, granulated sugar, and brown sugar in an electric mixer bowl. Beat until light and fluffy. You can also use a large bowl with a hand mixer or even a wooden spoon.

    Vegan butter, granulated sugar, brown sugar, pumpkin puree and vanilla extract beaten in a bowl.

    Step 3: Add the pumpkin puree and vanilla extract and beat again until combined.

    Vegan pumpkin cookie dough in a stand mixer bowl.

    Step 4: Mix in all the remaining ingredients until well combined. Note that the dough will be wetter than typical cookie dough, but that's perfectly fine.

    Vegan pumpkin cookies onto a lined baking sheet before baking.

    Step 5: I used a cookie scoop, but a regular spoon or your hands are fine. Fill the scoop with dough, press, and release it onto a lined baking sheet, spacing them about 2 inches (5 cm) apart.

    Baked vegan pumpkin cookies onto a lined baking sheet.

    Step 6: Bake for 12-15 minutes until lightly golden brown. They'll be soft when hot but will firm up as they cool.

    Baked vegan pumpkin cookies onto a cooling rack.

    Step 7: Let them cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. 

    Baked vegan pumpkin cookies onto a cooling rack, some with frosting.

    Step 8: Once the cookies have cooled completely, frost generously and sprinkle with a little bit of cinnamon or nutmeg if desired.

    💭 Expert tips

    1. Accurate Measuring: Ensure precise measurements, especially for flour and spices, using dry measuring cups and leveling off ingredients for consistent results.
    2. Room Temperature Ingredients: Allow vegan butter to soften and pumpkin puree to come to room temperature for smoother mixing and a better cookie texture.
    3. Don't Overmix: Mix the dough until the ingredients are just combined to prevent overmixing, which can result in tougher cookies.
    4. Proper Spacing: Space cookie dough evenly on the baking sheet to allow for spreading during baking. Approximately 2 inches (5 cm) apart works well.
    5. Cooling Time: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack. This helps them set and develop their ideal texture.

    ❓Recipe FAQs

    How should I store leftover vegan pumpkin cookies?

    For storing leftover vegan pumpkin cookies at room temperature, ensure they've cooled completely and place them in an airtight container. They will stay fresh for a couple of days.

    For longer storage, refrigerate the cookies in an airtight container, where they can remain fresh for up to a week.

    Can I freeze vegan pumpkin cookies?

    Certainly! To freeze your vegan pumpkin cookies, make sure they're fully cooled, then wrap each cookie individually in plastic wrap or foil.

    Place the wrapped cookies in an airtight container or freezer bag, label it with the date, and store it in the freezer for up to three months.

    When you're ready to enjoy them, thaw at room temperature for a few hours or overnight.

    Can I make this recipe in advance?

    Of course! You can prepare the cookie dough in advance and store it in the refrigerator for up to 2-3 days before baking. When ready to bake, simply scoop and bake the cookies as usual.

    Keep in mind that due to the chilled batter, the cookies may take a slightly longer time to bake.

    You can also freeze the cookie dough. Shape it into portions, wrap it, and store it in the freezer for up to three months. Thaw in the fridge before baking for fresh cookies on demand.

    Can I make these gluten-free?

    Substitute all-purpose flour with either my Gluten-free Flour Blend or any store-bought gluten-free flour blend in a 1:1 ratio.

    Can I use homemade pumpkin puree, or is store-bought better for vegan pumpkin cookies?

    You have the flexibility to use either homemade or store-bought pumpkin puree for this recipe.

    Homemade puree can provide a fresh flavor but may slightly alter the cookie's texture and taste, while store-bought puree is convenient and consistent.

    Ensure that the canned puree you choose is plain without added spices or sweeteners, as those are already included in the recipe.

    Three vegan pumpkin cookies in a stack, with the top one frosted and a bite missing.

    🍪 Other delicious vegan cookies

    • Lots of vegan chocolate chip cookies on a marble slab.
      BEST Vegan Chocolate Chip Cookies
    • Lots of vegan oatmeal cookies on a marble slab.
      Easy Vegan Oatmeal Cookies
    • Lots of vegan peanut butter cookies on a marble slab.
      Easy Vegan Peanut Butter Cookies
    • Photo of a pile of vegan snickerdoodles
      Vegan Snickerdoodles

    ⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!

    📖 Recipe

    Stack of 3 vegan pumpkin cookies, top one frosted with a bite taken.

    The Best Vegan Pumpkin Cookies

    Enjoy The Best Vegan Pumpkin Cookies: soft, chewy, and ready in 30 minutes. Plus, they're topped with vegan cream cheese frosting, and perfectly spiced for a delicious fall dessert.
    5 from 2 votes
    PRINT PIN RATE
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 24 cookies
    Author: Iosune


    Ingredients 

    US Customary - Metric

    For the cookies:

    • ½ cup vegan butter
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ¾ cup pumpkin puree
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon pumpkin pie spice, or a blend of ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ½ batch vegan cream cheese frosting, optional
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350ºF or 180ºC and line a baking sheet with parchment paper.
    • Combine vegan butter, granulated sugar, and brown sugar in an electric mixer bowl. Beat until light and fluffy. You can also use a large bowl with a hand mixer or even a wooden spoon.
    • Add the pumpkin puree and vanilla extract and beat again until combined.
    • Mix in all the remaining ingredients until well combined. Note that the dough will be wetter than typical cookie dough, but that's perfectly fine.
    • I used a cookie scoop, but a regular spoon or your hands are fine. Fill the scoop with dough, press, and release it onto a lined baking sheet, spacing them about 2 inches (5 cm) apart.
    • Bake the cookies for 12-15 minutes until lightly golden brown. They will be soft when hot but will firm up as they cool.
    • Let them cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
    • Once the cookies have cooled completely, frost generously and sprinkle with a little bit of cinnamon or nutmeg if desired.

    Notes

    • Accurate Measuring: Ensure precise measurements, especially for flour and spices, using dry measuring cups and leveling off ingredients for consistent results.
    • Room Temperature Ingredients: Allow vegan butter to soften and pumpkin puree to come to room temperature for smoother mixing and a better cookie texture.
    • Don't Overmix: Mix the dough until the ingredients are just combined to prevent overmixing, which can result in tougher cookies.
    • Proper Spacing: Space cookie dough evenly on the baking sheet to allow for spreading during baking. Approximately 2 inches (5 cm) apart works well.
    • Cooling Time: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack. This helps them set and develop their ideal texture.

    Nutrition

    Serving: 1cookie (without the frosting) | Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 118mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1192IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg
    Tried this recipe?Let us know how it was!

    More Vegan Dessert Recipes

    • Stacked vegan pumpkin muffins with more muffins in the background.
      Easy Vegan Pumpkin Muffins
    • Plate of vegan apple crisp, vegan vanilla ice cream, and spoon.
      Easy Vegan Apple Crisp
    • Photo of a dish with vegan no bake cookies
      Vegan No Bake Cookies
    • Close-up photo of a dish with a slice of vegan lemon cake and a fork
      Vegan Lemon Cake

    Reader Interactions

    Comments

    1. Janice says

      October 11, 2022 at 9:07 pm

      5 stars
      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!

      Reply
      • Adriana @ Simple Vegan Blog says

        October 19, 2022 at 2:27 pm

        So glad you liked it Janice 🙂

        Reply

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    Hi, I'm Iosune! Welcome to Simple Vegan Blog, your go-to source for tasty and hassle-free plant-based recipes that everyone can enjoy, whether you're vegan or not. Explore a variety of easy-to-make dishes perfect for everyday cooking.

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