These vegan pumpkin cookies are warm and spicy, perfect for fall! With soft, chewy centers and a hint of cinnamon, they feel like a cozy hug in every bite.
I love how easy they are to whip up—I just mix, scoop, and bake. Plus, my friends always ask for seconds. Who knew pumpkin could be this delicious? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for a quick option, but make sure it’s not pumpkin pie filling. If you prefer homemade, roast or steam fresh pumpkin until soft, then puree it.
Brown Sugar: Brown sugar gives a rich flavor. If you’re out, use white sugar mixed with a bit of molasses for a similar taste. Coconut sugar is a nice alternative if you’re looking for something less processed.
Oil: I typically use vegetable oil for its neutral flavor, but melted coconut oil adds a nice hint of sweetness. If you’re avoiding oil, you can try unsweetened applesauce in the same amount.
Non-Dairy Milk: Almond, soy, or oat milk all work well! If you have other non-dairy options, go for it. Make sure it’s unsweetened to avoid messing with the cookie’s overall sweetness.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves is classic, but feel free to adjust based on your taste. Add a pinch of allspice or cardamom for extra warmth.
How Do I Ensure My Cookies Are Perfectly Soft and Chewy?
The key to achieving those soft and chewy vegan pumpkin cookies lies in the mixing and baking process. Here’s how to nail it:
- Mix wet ingredients until just combined—overmixing can make the cookies tough.
- When folding in the flour, stop as soon as no dry flour is visible; some lumps are okay.
- For even baking, space the cookies 2 inches apart on the baking sheet.
- Don’t overbake! Pull them out when the edges are set, and the centers look slightly underbaked—they’ll continue cooking as they cool.
With these tips, you’ll have wonderfully textured cookies every time! Enjoy baking! 🍪
How to Make Delicious Vegan Pumpkin Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/4 cup vegetable oil (or melted coconut oil)
- 1/4 cup non-dairy milk (almond, soy, oat, etc.)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Extras:
- 1/2 cup vegan chocolate chips
- Granulated sugar (for sprinkling on top)
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and 12-15 minutes to bake, plus a quick 5-minute cool-down on the baking sheet. In total, plan for about 40 minutes before you can enjoy these tasty cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, brown sugar, vegetable oil, non-dairy milk, and vanilla extract. Stir well until everything is smooth and mixed nicely. This mixture will be your cookie base!
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and all your spices (cinnamon, ginger, nutmeg, cloves). This helps ensure even distribution of the leavening agents and spices.
4. Mix It All Together:
Gradually add the dry ingredient mix into the wet mixture, stirring gently until just combined. Be careful not to overmix; lumps are okay! This will keep your cookies soft and chewy.
5. Add the Chocolate Chips:
Fold in the vegan chocolate chips, making sure they are evenly distributed throughout the dough.
6. Scoop the Cookies:
Use a cookie scoop or a tablespoon to scoop dough portions onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading as they bake.
7. Sprinkle with Sugar:
Lightly sprinkle granulated sugar on top of each cookie dough ball for a sweet finish.
8. Bake the Cookies:
Pop them in your preheated oven and bake for 12-15 minutes. You’ll know they’re done when the edges look set, and the tops are slightly crackled.
9. Cool Before Enjoying:
Once finished, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This resting time helps them firm up a little more.
10. Serve and Enjoy!
Transfer the cookies to a wire rack to cool completely. These cookies are best enjoyed with a cup of tea or coffee. They’re perfect for cozying up on a fall day!
These vegan pumpkin cookies are not only delicious with their warm spice flavor but also moist from the pumpkin and packed with sweet chocolatey goodness. Bake up a batch and enjoy!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Just make sure to roast or steam the pumpkin until it’s soft, then blend it into a smooth puree. This will give you the same consistency as canned pumpkin puree, minus the added sugars and preservatives.
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar on hand, you can use white sugar mixed with a bit of molasses to replicate the flavor. Alternatively, coconut sugar is a great substitute for a less processed option!
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Absolutely! To make these cookies gluten-free, use a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum, which helps give the cookies the proper texture. You may need to experiment a little with the baking time!
