Vegan Pumpkin Cookies Recipe with Natural Sweeteners and Spices

Why You’ll Love This Vegan Pumpkin Cookies

If you’re looking for a fun way to enjoy baking without the fuss, these vegan pumpkin cookies are a great choice. They come together quickly with simple steps that take just one bowl and about 20 to 25 minutes of active time, plus 10 to 12 minutes in the oven. This makes them perfect for busy days or if you’re new to baking, as there’s no need for a lot of prep or special tools.

Health-wise, these cookies use pure pumpkin puree and options like whole-grain flour to deliver fiber, beta-carotene, and complex carbs. By swapping out butter and eggs for plant-based alternatives, you cut down on saturated fat and cholesterol, making these a smart pick for heart health and digestion. You can even add nuts or seeds to boost protein and healthy fats for more balanced snacking.

The best part is how easy they are to tweak for different needs. For instance, swap in gluten-free flour or use coconut sugar instead of regular sugar, and you can still get that delicious texture and flavor. These changes keep the cookies adaptable whether you’re eating low-sugar or nut-free.

The flavor stands out with warm spices like cinnamon, ginger, and nutmeg, plus a touch of vanilla that highlights the pumpkin’s natural sweetness. Things like brown sugar or toasted pecans add even more depth, giving you a moist, comforting treat that feels like fall in every bite.

Essential Ingredients for Vegan Pumpkin Cookies

To make these vegan pumpkin cookies, gather high-quality ingredients that bring out the best in flavor and texture. Here’s a complete list based on the recipe, ensuring every item is measured accurately for success.

• 1 cup pumpkin puree (canned or homemade, not pumpkin pie filling)
• 1 cup light brown sugar (or more, to taste)
• ½ cup granulated sugar (or more, to taste)
• ¾ cup vegan butter, at room temperature
• 1 teaspoon vanilla extract (optional)
• 2 ½ cups all-purpose flour (spooned and leveled)
• 2 teaspoons pumpkin pie spice (a blend of ground cinnamon, nutmeg, ginger, and cloves)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• A pinch of salt
• ½ cup granulated sugar (for coating)

These ingredients create a sticky dough that bakes into soft, chewy cookies. For special options like gluten-free or low-calorie, you can swap in alternatives as needed while keeping the core recipe intact. To learn more about pumpkin’s benefits, check out this guide.

How to Prepare the Perfect Vegan Pumpkin Cookies: Step-by-Step Guide

Getting Started

First, start by reducing the pumpkin puree to remove excess moisture, which helps your cookies turn out chewy. Spread it on paper towels or cook it in a saucepan over medium heat until it thickens to about ¾ cup, then let it cool. Preheat your oven to 350°F and line baking sheets with parchment paper for easy cleanup.

Mixing the Dough

Next, in a large bowl, beat 1 cup light brown sugar and ½ cup granulated sugar with ¾ cup vegan butter until the mix is light and fluffy. Add the cooled pumpkin puree and 1 teaspoon vanilla extract, then beat until everything combines smoothly. Stir in 2 ½ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt just until mixed the dough will feel sticky and soft. For a similar twist, try our lemon oatmeal cookies for another easy recipe.

Shaping and Baking

Use a large cookie scoop to form dough balls, then gently toss them in ½ cup granulated sugar to coat. Place the balls on your prepared sheets with about 2 inches between each, and flatten them slightly with your fingers. Bake for 12 to 15 minutes until the edges are set and the cookies puff up; they will flatten and crack as they cool. Let them rest on the sheets for 15 minutes before moving to wire racks and enjoy the prep time of 30 minutes and cook time of 12 minutes for a total of about 42 minutes.

Dietary Substitutions to Customize Your Vegan Pumpkin Cookies Protein and Main Component Alternatives

One way to make these vegan pumpkin cookies your own is through smart swaps for protein and other key parts. For a binder, try 1 tablespoon ground flaxseed mixed with 3 tablespoons water as a flax ‘egg’ for omega-3s, or use 3 tablespoons aquafaba for a low-fat option that adds chew.

You can also mix in 2 to 3 tablespoons of almond or peanut butter to boost protein and healthy fats, but cut back on other oils by 1 tablespoon to keep the texture right. For added moisture and protein, blend in ¼ cup silken tofu, or add ¼ to ⅓ cup plant protein powder and reduce flour by the same amount while adding a bit of plant-based milk to adjust the dough.

When changing things up for vegetables, try bumping up the pumpkin puree to 1 ¼ cups or mixing in ¼ cup grated carrot or zucchini for extra fiber. For sauces, swap brown sugar with coconut sugar or ⅔ cup maple syrup, and use date paste for natural sweetness. Seasonings like an extra ½ teaspoon allspice or 1 teaspoon ground ginger can add warmth, and a pinch more salt or 1 teaspoon lemon zest can brighten the flavors if you’re adding chocolate chips.

Mastering Vegan Pumpkin Cookies: Advanced Tips and Variations

To get the chewiest vegan pumpkin cookies, use more brown sugar and bake just until the edges are done don’t overdo it. Chilling the dough for 20 to 30 minutes helps it hold shape and boosts flavors, while toasting mix-ins like pecans for 5 to 7 minutes at 350°F adds a nice nutty touch. Weigh your dough or use a scoop for even sizes every time. For variety, try a maple-pecan version with 2 tablespoons maple syrup and ½ cup pecans, or go for pumpkin-chocolate with ½ cup dairy-free chocolate chunks and a pinch of espresso powder.

Other ideas include spiced orange cookies with orange zest and ground cardamom, or a tropical mix with ⅓ cup shredded coconut and half oats swapped for coconut flour. When presenting, dust with cinnamon sugar or add a simple glaze from powdered sugar and plant milk. For make-ahead, freeze baked cookies for up to 3 months or shape dough balls and freeze them to bake later with an extra minute or two. To see more cookie ideas, explore our churro cheesecake cookies for inspiration on fun variations.

How to Store Vegan Pumpkin Cookies: Best Practices

Keep your vegan pumpkin cookies fresh by storing them in an airtight container with parchment layers to avoid sticking, and they’ll last 3 to 7 days in the fridge. For longer hold, freeze baked cookies on a sheet until solid, then bag them for up to 3 months, or freeze dough balls the same way and bake from frozen with extra time. When you’re ready to eat, warm refrigerated cookies in a 325°F oven for 5 to 8 minutes or microwave for 10 to 15 seconds. For meal prep, freeze in portions for easy snacks and use dry and wet mixes separately for fresh batches.

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FAQs: Frequently Asked Questions About Vegan Pumpkin Cookies

Vegan Pumpkin Cookies

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• Author: Brandi Oshea
• Total Time: 42 minutes
• Yield: 24 cookies
• Diet: Vegan

Print Recipe

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Description

🎃 These Vegan Pumpkin Cookies are naturally sweetened and spiced, offering a soft, chewy texture that’s perfect for the season.
🍪 They provide a wholesome, plant-based treat that satisfies cookie cravings without compromising dietary preferences.

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Ingredients

– 1 cup pumpkin puree (canned or homemade, not pumpkin pie filling)

– 1 cup light brown sugar (or more, to taste)

– ½ cup granulated sugar (or more, to taste)

– ¾ cup vegan butter, at room temperature

– 1 teaspoon vanilla extract (optional)

– 2 ½ cups all-purpose flour (spooned and leveled)

– 2 teaspoons pumpkin pie spice (a blend of ground cinnamon, nutmeg, ginger, and cloves)

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– A pinch of salt

– ½ cup granulated sugar (for coating)

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Instructions

1-Getting Started: First, start by reducing the pumpkin puree to remove excess moisture, which helps your cookies turn out chewy. Spread it on paper towels or cook it in a saucepan over medium heat until it thickens to about ¾ cup, then let it cool. Preheat your oven to 350°F and line baking sheets with parchment paper for easy cleanup.

2-Mixing the Dough: Next, in a large bowl, beat 1 cup light brown sugar and ½ cup granulated sugar with ¾ cup vegan butter until the mix is light and fluffy. Add the cooled pumpkin puree and 1 teaspoon vanilla extract, then beat until everything combines smoothly. Stir in 2 ½ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt just until mixed the dough will feel sticky and soft. For a similar twist, try our lemon oatmeal cookies for another easy recipe.

3-Shaping and Baking: Use a large cookie scoop to form dough balls, then gently toss them in ½ cup granulated sugar to coat. Place the balls on your prepared sheets with about 2 inches between each, and flatten them slightly with your fingers. Bake for 12 to 15 minutes until the edges are set and the cookies puff up; they will flatten and crack as they cool. Let them rest on the sheets for 15 minutes before moving to wire racks and enjoy the prep time of 30 minutes and cook time of 12 minutes for a total of about 42 minutes.

Notes

🍽 Measure flour accurately using spoon and level or kitchen scale to avoid cakey cookies.
⏳ Let reduced pumpkin puree cool before mixing to maintain dough consistency.
🎯 Avoid adding extra flour if dough is sticky; instead, let dough rest for 30 minutes for better texture.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie

Keywords: vegan pumpkin cookies,natural sweeteners,pumpkin spice cookies,plant-based dessert