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Square photos of some vegan pumpkin cookies

Vegan Pumpkin Cookies

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 15 mins
  • Total: 30 mins
  • 18 1x
  • Snack, Dessert
  • American
  • Vegan

Servings 18 1x

Scale Tap or hover over number to scale servings

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!



  1. 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. 
  2. Add the pumpkin puree and beat again until combined.
  3. 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.
  4. 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). 
  5. 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.
  6. 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.
  7. Serve your vegan pumpkin cookies warm or at room temperature with your favorite vegan drink.
  8. 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.


  • 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.


  • Serving Size: 1 cookie out of 18
  • Calories: 121
  • Sugar: 9.9 g
  • Sodium: 140 mg
  • Fat: 3.5 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 21.2 g
  • Fiber: 0.7 g
  • Protein: 1.6 g