Vegan Pumpkin Cookies Recipe
Introduction
These vegan pumpkin cookies are soft, flavorful, and perfect for fall or any time you crave a cozy treat. With a blend of pumpkin puree and warm spices, they offer a delightful balance of cakey and chewy textures. Easy to make and satisfyingly sweet, they’re great for sharing or enjoying with a cup of tea.
Ingredients
- 1 cup (225g) pumpkin puree (canned or homemade, not pumpkin pie filling)
- 1 cup (200g) granulated sugar (or more light brown sugar)
- 1/2 cup (95g) packed light brown sugar (or more granulated sugar)
- 3/4 cup (170g) vegan butter (room temperature)
- 1 teaspoon vanilla extract (optional)
- 2 1/2 cups (315g) all-purpose plain flour (spoon and leveled)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup (100g) granulated sugar (or as needed for rolling)
Instructions
- Step 1: Reduce the pumpkin puree by spreading it on paper towels to blot out excess moisture, or cook it gently in a saucepan over medium heat until thickened. Cool the puree. You should have about 3/4 cup (170g) of reduced pumpkin for best cookie texture.
- Step 2: Preheat your oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper.
- Step 3: In a large bowl, beat together the granulated sugar, brown sugar, and vegan butter until light and fluffy. Add the reduced pumpkin puree and vanilla extract, then beat until smooth and combined.
- Step 4: In a separate bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined. The dough will be sticky and soft.
- Step 5: If the dough feels too sticky to handle, let it rest at room temperature for 30 minutes. This is optional as the dough can be shaped while sticky.
- Step 6: Pour the 1/2 cup granulated sugar into a small bowl. Using a large cookie scoop (about 3 tablespoons or 60g), scoop dough balls and gently roll each one in the sugar. Reshape if necessary.
- Step 7: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches (5cm) apart. Lightly flatten each ball with your fingers.
- Step 8: Bake for 12-15 minutes until the edges are set and cookies have puffed up. Centers will still look soft. Remove from oven; cookies will deflate and crack on top as they cool.
- Step 9: Let cookies cool on the baking sheets for about 15 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a spicier kick, increase pumpkin pie spice or add a pinch of cinnamon and nutmeg to the dough.
- You can substitute light brown sugar entirely for a richer, deeper flavor.
- Try mixing in chopped nuts or vegan chocolate chips for extra texture and taste.
- If you prefer cakier cookies, use a bit more pumpkin puree; for chewier cookies, use less.
Storage
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks or freeze for up to 2 months. When ready to enjoy, bring to room temperature or warm slightly for a fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugars and spices that can affect the texture and flavor of the cookies. It’s best to use plain pumpkin puree.
How do I make homemade pumpkin puree?
To make homemade pumpkin puree, roast a small pumpkin cut in half at 375°F (190°C) for about 45 minutes or until soft. Scoop out the flesh and puree it in a blender or food processor until smooth.
PrintVegan Pumpkin Cookies Recipe
These Vegan Pumpkin Cookies are soft, chewy, and packed with autumnal flavors. Made with pumpkin puree, warm pumpkin pie spice, and vegan butter, they deliver a perfect balance of sweetness and spice. The cookies have a delightfully crackled surface and are rolled in sugar for an extra touch of crunch. Ideal for a cozy fall treat, these cookies are entirely plant-based and easy to prepare in just 42 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 42 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 cup (225g) pumpkin puree (canned or homemade, not pumpkin pie filling)
- 1 cup (200g) granulated sugar (or light brown sugar)
- 1/2 cup (95g) packed light brown sugar (or granulated sugar)
- 3/4 cup (170g) vegan butter (room temperature)
- 1 teaspoon vanilla extract (optional)
- 2 1/2 cups (315g) all-purpose plain flour (spoon and leveled)
- 2 teaspoons pumpkin pie spice (see notes for homemade blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup (100g) granulated sugar (for rolling)
Instructions
- Reduce the pumpkin puree: Place a few sheets of paper towels on a plate or bowl. Spread the pumpkin puree on top and blot with extra paper towels to remove excess moisture. Alternatively, cook the pumpkin puree in a large saucepan over medium heat until thickened. Allow it to cool. This will yield about 3/4 cup (170g) of pumpkin puree. More puree produces cakier cookies, less makes them chewier.
- Prepare the oven and pans: Preheat the oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper to prevent sticking.
- Cream sugars and butter: In a large bowl, using a hand mixer or stand mixer with paddle attachment, beat the granulated sugar, brown sugar, and vegan butter together until light and fluffy. This aeration is important for the right cookie texture.
- Add pumpkin and vanilla: Beat in the reduced pumpkin puree and optional vanilla extract until well combined, creating a smooth, moist batter.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mix and stir until just combined. The dough will be very sticky and soft.
- Rest dough if needed: If the dough feels too sticky to handle, let it rest at room temperature for 30 minutes to firm up slightly, although this step is optional.
- Prepare sugar for rolling: Pour the 1/2 cup granulated sugar into a small bowl for coating the cookie dough balls.
- Shape the cookies: Using a large cookie scoop, portion out about 3 tablespoons (60g) of dough per cookie. Roll each ball gently in the sugar to coat fully. Reshape the balls if needed after rolling in sugar.
- Arrange on baking sheets: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches (5cm) apart. Gently flatten each ball with your fingers to help them spread evenly while baking.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the edges look set and the cookies puff up. The centers may look soft but will firm up as they cool.
- Cool the cookies: Remove from oven and allow cookies to cool on the baking sheets for 15 minutes before transferring to a wire rack to cool completely. They will deflate slightly and develop crackled tops.
- Storage instructions: Store leftover cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or freeze for up to 2 months. Warm to room temperature before serving for best texture.
Notes
- To make your own pumpkin puree, roast fresh pumpkin flesh in the oven until soft, then blend or mash until smooth.
- Homemade pumpkin pie spice blend typically includes cinnamon, ginger, nutmeg, cloves, and allspice.
- The process of reducing the pumpkin puree helps prevent overly moist cookie dough and ensures the desired texture.
- If you prefer cakier cookies, use slightly more pumpkin puree; for chewier cookies, use less.
- The sugar coating adds a subtle crunch and sparkle to the cookie surface.
- Make sure vegan butter is at room temperature for easy creaming and better texture.
Keywords: vegan pumpkin cookies, pumpkin spice cookies, dairy-free cookies, fall cookies, easy vegan baking
