Soft and Chewy Vegan Pumpkin Cookies Recipe | Easy Fall Treat
Vegan pumpkin cookies recipe are a delicious and wholesome treat that captures the essence of fall with every bite. Made without any animal products, these cookies typically feature ingredients like pumpkin puree, flour, sugar, and a blend of warm spices such as cinnamon, nutmeg, and cloves.
Plant-based alternatives like coconut oil or vegan butter are used instead of traditional butter, and flaxseed meal or applesauce often replaces eggs to provide the necessary binding and moisture. The result is a soft, chewy cookie with a rich pumpkin flavor and aromatic spice profile. Vegan pumpkin cookies are perfect for those who follow a vegan diet or anyone looking to enjoy a delectable and cruelty-free dessert. These cookies are especially popular during the autumn months and holidays, offering a comforting and festive treat that pairs wonderfully with a hot cup of tea or coffee.
Vegan Pumpkin Cookies Recipe: Soft, Chewy, and Irresistibly Delicious
Vegan pumpkin cookies are a delightful fall treat that perfectly capture the warm, cozy essence of the season. These cookies are soft, chewy, and lightly spiced with cinnamon, nutmeg, and cloves, making them a perfect pairing for a cup of tea or coffee on a crisp autumn afternoon. The recipe is straightforward, easy to follow, and uses simple plant-based ingredients, ensuring everyone, including vegans, can indulge. Here’s a step-by-step guide to creating these flavorful cookies.
Vegan Pumpkin Cookies Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup coconut oil, melted and cooled slightly
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tbsp ground flaxseed mixed with 2.5 tablespoons water (flax egg)
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Prepare Wet Ingredients: In a medium mixing bowl, whisk together the melted coconut oil, granulated sugar, and brown sugar until well combined. Add the pumpkin puree, vanilla extract, and prepared flax egg, and mix until smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dairy-free chocolate chips if using.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
Tips
- Flax Egg: To make a flax egg, mix 1 tablespoon ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes to thicken.
- Coconut Oil: Ensure the coconut oil is melted but not hot, as it can affect the consistency of the dough.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
If you’re on the hunt for a guilt-free treat this fall, these vegan pumpkin cookies are the ultimate choice. Packed with the warm flavors of pumpkin spice, these cookies are soft, chewy, and perfect for satisfying your sweet tooth. The best part? They’re made entirely plant-based, making them a healthier and eco-friendly alternative to traditional cookies. Whether you’re vegan or simply love experimenting with seasonal recipes, this one is sure to become a favorite.
These cookies are also easy to customize—add in some vegan chocolate chips, nuts, or even a drizzle of glaze for an extra touch of indulgence. Let’s dive into the recipe and make your kitchen smell like autumn bliss!
Nutrition Information (per cookie, approximate):
- Calories: 120
- Carbohydrates: 18g
- Protein: 2g
- Fat: 4g
- Sugar: 10g
- Fiber: 1.5g
(These values will vary slightly based on the ingredients you use.)
Ingredients
- Dry Ingredients:
- 1 ¾ cups all-purpose flour (or gluten-free flour blend)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- Wet Ingredients:
- ½ cup pumpkin puree (unsweetened)
- ½ cup coconut sugar (or brown sugar)
- ¼ cup maple syrup
- ¼ cup melted coconut oil (or vegan butter)
- 1 tsp vanilla extract
- Optional Mix-ins:
- ½ cup vegan chocolate chips or raisins
- ¼ cup chopped walnuts or pecans
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth and well-combined.
Step 4: Form the Dough
Gradually fold the dry ingredients into the wet ingredients. Mix until a dough forms, but avoid overmixing. If adding mix-ins, gently fold them in at this stage.
Step 5: Shape and Bake
Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Lightly flatten the tops with the back of a spoon.
Bake for 10-12 minutes, or until the edges are set and slightly golden. The centers will remain soft, but they firm up as they cool.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm with a glass of almond milk or store in an airtight container for up to 5 days.
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.
