Easy Vegan Pumpkin Cookies

Have you ever wanted an easy fall treat that tastes amazing? These simple vegan pumpkin cookies are just what you need!

They’re soft, full of warm spices, and perfect for sharing or keeping all to yourself. The best part? They’re completely plant-based. Let me show you how to make these delicious pumpkin cookies in your own kitchen.

Why Make Vegan Pumpkin Cookies?

Pumpkin cookies are the perfect treat for fall. They have a warm, spiced flavor that makes you think of cool weather, cozy sweaters, and colorful leaves.

Plus, they’re really easy to make, and since they’re vegan, they’re great for everyone—even people who can’t have dairy or eggs. I love that they’re soft, a little chewy, and packed with pumpkin flavor.

They make the house smell amazing while baking, and they taste even better. Whether you’re making them for a party or just for yourself, these cookies will definitely bring some extra warmth and comfort to your day.

Another thing I love about these cookies is that you can change them up. You can add chocolate chips, nuts, or even drizzle some icing on top.

The options are endless, and that means you can make them a little different each time.

They’re also the perfect size for snacking without feeling too guilty. You can even pack them in a lunchbox or take them on a picnic. Pumpkin cookies make any fall day better.

Ingredients You’ll Need

The ingredients for these cookies are easy to find. Here’s what you need:

• All-purpose flour – This is the base of the cookies and makes them soft.
• Baking soda – Helps the cookies rise and stay fluffy.
• Pumpkin pie spice – This spice mix gives the cookies their classic fall flavor. You can also make your own mix with cinnamon, nutmeg, ginger, and cloves.
• Salt – Just a pinch to balance the sweetness.
• Pumpkin puree – The star of the recipe! It makes the cookies moist and gives them their pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Brown sugar – Adds sweetness and keeps the cookies soft and chewy.
• Coconut oil – Keeps the cookies moist and adds a slight coconut taste. You can use another oil if you prefer.
• Vanilla extract – Adds a warm, sweet flavor that makes the cookies taste even better.

These ingredients are probably already in your pantry, which makes this recipe even easier.

If you don’t have pumpkin pie spice, you can easily make your own by mixing equal parts cinnamon, nutmeg, ginger, and a pinch of cloves. These spices are what make the cookies taste so comforting and perfect for fall.

How to Make Them

1. Mix the Dry Ingredients

First, mix together the dry ingredients. In a medium bowl, whisk the flour, baking soda, pumpkin pie spice, and salt until everything is combined.

This makes sure the spices are spread evenly, so every bite is flavorful. Whisking well helps give your cookies the best texture, making sure all the spices are mixed in.

2. Make the Wet Mixture

In a separate bowl, mix the wet ingredients. Combine the pumpkin puree, brown sugar, melted coconut oil, and vanilla extract. Stir until everything is smooth and well mixed. The pumpkin and brown sugar smell so good already—it’s hard not to taste it!

Make sure the coconut oil is fully melted and mixed in so the dough comes together smoothly. This step is where all the moisture comes from, so it’s important that everything is mixed well.

3. Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Stir until just combined—you don’t want to overmix, or the cookies might end up tough. The dough will be soft and a bit sticky, and that’s perfect.

If you want to add extras like chocolate chips or chopped nuts, now is the time to fold them in. Stir just until there are no streaks of flour left. The dough should be thick and easy to scoop.

4. Shaping and Baking

Use a spoon or cookie scoop to drop spoonfuls of dough onto a baking sheet lined with parchment paper. I like to make them about the size of a tablespoon. Leave some space between each cookie because they will spread a little while baking.

Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the edges are just starting to turn golden. You want them to stay soft in the middle, so don’t overbake them. The cookies might look a little underdone when you take them out, but they will firm up as they cool.

If you like your cookies crispier, you can bake them for an extra minute or two, but I prefer them soft and chewy. The smell of pumpkin and spices will fill your kitchen and make it feel like fall. Once they’re done, let them cool for a few minutes on the baking sheet before moving them to a wire rack.

5. Cooling and Enjoying

Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. They will be soft when they first come out of the oven but will firm up as they cool. Once they’re cool enough to handle, it’s time to enjoy!

These cookies are so good on their own, but I also love having them with a warm cup of tea or hot chocolate. If you want to make them even better, you can drizzle some icing made from powdered sugar and a bit of almond milk on top. It adds a little extra sweetness that makes these cookies even more irresistible.

These cookies are also great for sharing. Wrap them up in a cute box or bag and give them to friends or family—they make a lovely homemade gift. You could also bring them to a fall party or gathering. Trust me, they’ll be a big hit, and no one will even guess they’re vegan.

Tips for the Perfect Pumpkin Cookies

• Don’t overmix the dough: Mixing too much can make the cookies tough. Just stir until everything is combined, then stop. Overmixing activates the gluten in the flour, which can make the cookies less soft.
• Use parchment paper: This helps keep the cookies from sticking and makes cleanup easy. Parchment paper also helps the cookies bake evenly.
• Customize your cookies: You can add chocolate chips, nuts, or even dried cranberries to make these cookies extra special. If you like a bit of crunch, try adding some chopped pecans or walnuts. You could also sprinkle a little sea salt on top before baking for a sweet and salty combo.
• Chill the dough: If the dough is too sticky, you can chill it in the fridge for 20-30 minutes. This makes it easier to scoop and helps the cookies hold their shape better.

Why You Should Try This Recipe

These easy vegan pumpkin cookies are the perfect fall treat. They’re soft, sweet, and full of warm spices that make you feel cozy with every bite.

They’re also really easy to make, so you can whip them up anytime you’re craving something sweet. Plus, they’re vegan, so they’re great for sharing with friends and family who might have dietary restrictions.

Another reason to try this recipe is how versatile it is. You can add mix-ins like chocolate chips or dried fruit to make the cookies your own.

They also store well, so you can keep them in an airtight container for a few days and enjoy them whenever you want. The comforting flavors of pumpkin, cinnamon, and vanilla make these cookies the perfect treat for a chilly fall day.

If you’re looking for a simple and delicious cookie recipe to make this fall, these vegan pumpkin cookies are definitely worth trying. I’d love to hear how they turn out for you—feel free to share your experience or any fun additions you made!

Maybe try adding some chocolate chips or a sprinkle of sea salt on top for a twist. You could even sandwich two cookies together with a layer of vegan cream cheese frosting in between for an extra special treat. Whatever you do, these cookies are sure to be a hit and make your fall days cozier!