These vegan pumpkin cookies are soft, chewy, and full of warm autumn flavor, making them the perfect treat for any occasion. With simple plant-based ingredients and minimal prep time, you can whip up a delicious batch of cookies that everyone—even non-vegans—will love. Whether you’re baking for a holiday, a potluck, or just a cozy night in, these cookies are sure to please.
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut oil, melted (or other neutral oil)
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup dairy-free chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix wet ingredients. In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
- Combine dry ingredients. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Add dry to wet. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not over-mix.
- Fold in additions. If using, fold in the dairy-free chocolate chips and nuts.
- Scoop dough. Use a tablespoon or small cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be slightly sticky but should hold its shape.
- Bake. Bake for 10-12 minutes, or until the edges are set and the tops look slightly dry. The cookies will still be soft in the center.
- Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- Substitutions: You can use melted vegan butter or a neutral vegetable oil instead of coconut oil. For a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend.
- Don’t over-mix. Over-mixing the dough can make the cookies dense. Stir just until the flour is incorporated for the best texture.
- Chill for thicker cookies. If you prefer a thicker cookie, chill the dough for 30 minutes before baking. This helps prevent spreading in the oven.
- Storage: Allow cookies to cool completely before storing, as packing them warm can cause them to become soggy.
Serving Suggestions
- Serve these cookies with a mug of hot coffee, chai, or your favorite plant-based milk for a cozy snack.
- Sandwich a little vegan vanilla or cream cheese frosting between two cookies for a decadent pumpkin whoopie pie.
- Pack them into lunchboxes or picnic baskets for a seasonal treat on the go.
- Arrange on a platter with apple slices, roasted nuts, and dried fruit for a festive autumn dessert board.
Variations
- Healthy Pumpkin Cookies: Replace half the flour with oat flour and swap half the sugar for coconut sugar or maple syrup. Add 1/4 cup rolled oats for extra texture.
- Spiced Raisin Pumpkin Cookies: Fold in 1/2 cup raisins and a pinch of allspice for a fruitier, more old-fashioned cookie.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour. Check that your baking powder and chocolate chips are also gluten-free.
- Pumpkin Snickerdoodle: Roll dough balls in a mix of cinnamon and sugar before baking for a snickerdoodle twist.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a single layer, then transfer to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. To thaw, let cookies sit at room temperature for 30-60 minutes. If you prefer warm cookies, reheat in a preheated oven at 300°F (150°C) for 3-5 minutes, or microwave for 10-15 seconds. Avoid storing cookies while still warm, as trapped steam can make them soggy.
Frequently Asked Questions
- Can I use homemade pumpkin puree instead of canned?
- Yes, homemade pumpkin puree works well in this recipe. Just make sure it’s well-drained and not too watery, as excess moisture can make the cookies cakey. If your puree seems very wet, blot it with paper towels or let it drain in a fine mesh sieve for 10-15 minutes before using.
- What can I use instead of coconut oil?
- You can substitute melted vegan butter or a neutral oil such as canola, sunflower, or light olive oil. Each will slightly change the flavor and texture, but all work well for these cookies.
- Do I need to chill the dough?
- Chilling isn’t required, but it helps create a thicker, chewier cookie and makes the dough easier to handle. If you’re in a hurry, you can bake the cookies right away, but for best results, chill the dough for 30 minutes, especially if your kitchen is warm.
- Why are my cookies spreading too much?
- Cookies often spread too much if the dough is too warm or if there’s too much oil or pumpkin puree. Try chilling the dough before baking, and be sure to measure your ingredients carefully. Using parchment or silicone mats also helps prevent excess spreading.
- Can I make these cookies gluten-free?
- Absolutely. Simply replace the all-purpose flour with a gluten-free 1:1 baking blend. Check that your other ingredients (like baking powder and chocolate chips) are certified gluten-free if needed.
- How do I know when the cookies are done?
- The cookies are ready when the edges are set and the tops look dry, though the centers will still be soft. They’ll firm up as they cool, so avoid over-baking to keep them tender and chewy.