If you adore the warm spices and comforting flavors of fall, you are in for a treat with this Vegan Pumpkin Pie Cookies Recipe. These cookies capture all the cozy goodness of classic pumpkin pie but in a deliciously chewy, hand-held form that’s perfect for any time of day. Crafted with simple, wholesome ingredients, each bite provides a delightful blend of pumpkin’s subtle sweetness and that iconic pumpkin pie spice mix, balanced perfectly with the occasional surprise of vegan chocolate chips or crunchy nuts. Whether you’re vegan, looking to try something new, or just craving a unique twist on a holiday favorite, these cookies offer a joyful way to celebrate pumpkin season all year long.
Ingredients You’ll Need
The beauty of this Vegan Pumpkin Pie Cookies Recipe lies in its straightforward ingredients. Each plays a crucial role: from the creamy pumpkin puree that adds moisture and flavor to the coconut oil which keeps things tender while adding subtle richness. The brown sugar and maple syrup combine to sweeten naturally, and the mix of spices creates that unmistakable pumpkin pie aroma and warmth. Here’s what you’ll gather for these delicious cookies:
- 1 cup canned pumpkin puree: The star of the show, delivering moist texture and authentic pumpkin flavor.
- 1/2 cup coconut oil, melted: A plant-based fat that ensures chewy softness with a hint of tropical nuance.
- 3/4 cup packed brown sugar: Adds deep caramel sweetness and helps with the chewy texture.
- 1/4 cup maple syrup: Enhances sweetness naturally while adding complexity to the flavor.
- 1 teaspoon vanilla extract: Brings a warm, fragrant note that complements the pumpkin perfectly.
- 2 cups all-purpose flour: Provides structure and helps these cookies hold their shape.
- 1/2 teaspoon baking soda: Leavens the dough gently, ensuring a light texture.
- 1 teaspoon baking powder: Works along with baking soda for optimal rise and fluffiness.
- 1/2 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 teaspoon ground cinnamon: The signature spice that fills these cookies with warmth.
- 1/2 teaspoon ground ginger: Adds a subtle spicy kick to round out the flavor profile.
- 1/4 teaspoon ground nutmeg: Provides a nutty, slightly sweet spice that’s essential in pumpkin recipes.
- 1/4 teaspoon ground cloves: Contributes depth and an aromatic sharpness that’s simply irresistible.
- 1/2 cup vegan chocolate chips (optional): For a melty, rich contrast that’s pure indulgence.
- 1/4 cup chopped pecans or walnuts (optional): Adds crunch and a toasty flavor that complements the soft cookie.
How to Make Vegan Pumpkin Pie Cookies Recipe
Step 1: Prepare Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and develop that perfect golden-brown edge. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup a breeze.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. This combination blends creamy sweetness with rich, velvety moisture that’s the foundation of your cookie dough.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices—cinnamon, ginger, nutmeg, and cloves. This spice medley is the heart of what makes this Vegan Pumpkin Pie Cookies Recipe taste so special, giving every bite that classic fall character.
Step 4: Bring the Dough Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookie texture tender and soft rather than tough or dense.
Step 5: Add Optional Mix-ins
If you like a little extra indulgence, fold in vegan chocolate chips and chopped nuts now. These additions create bursts of melted chocolate and satisfying crunch throughout each cookie, elevating them to the next level.
Step 6: Shape Your Cookies
Drop heaping tablespoons of the dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives the cookies enough room to spread without merging into each other, so each cookie bakes perfectly round and thick.
Step 7: Bake and Cool
Bake for 12 to 15 minutes, or until the edges turn golden brown and the centers look set. Once out of the oven, let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack—this step helps them firm up without losing that chewy center texture.
How to Serve Vegan Pumpkin Pie Cookies Recipe
Garnishes
These cookies shine on their own, but why not add a dusting of powdered sugar or a drizzle of vegan caramel sauce for extra swag? Chopped pecans or a light sprinkle of cinnamon sugar on top just before serving can make your presentation pop.
Side Dishes
Pair these cookies with a warm cup of chai tea or your favorite dairy-free latte to enhance their spicy notes. They also go beautifully alongside a scoop of vegan vanilla ice cream for an irresistible dessert plate.
Creative Ways to Present
For gatherings, arrange your Vegan Pumpkin Pie Cookies Recipe on a rustic wooden platter with fresh pumpkin slices and cinnamon sticks for that seasonal feel. You can also sandwich them with vegan cream cheese frosting for a festive twist that doubles as a fun treat.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature to keep them soft and chewy for up to one week. Adding a slice of apple or a piece of bread to the container helps maintain moisture and freshness.
Freezing
If you want to stock up, freeze the cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They stay delicious for up to three months and thaw quickly at room temperature when you’re ready for a cozy snack.
Reheating
To warm the cookies, pop them in a preheated oven at 300°F for a few minutes or microwave briefly for 15 to 20 seconds. This refreshes their soft texture and brings out the fragrant pumpkin-pie spices beautifully.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to cook, puree, and strain the fresh pumpkin to achieve the same smooth texture as canned pumpkin. This helps keep the cookie dough consistency just right for baking.
Is there a substitute for coconut oil in this recipe?
Sure! You can replace melted coconut oil with other neutral vegetable oils like canola or avocado oil. Keep in mind the flavor and texture might vary slightly but will still be deliciously moist.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend, ensuring it includes xanthan gum for structure. This adjustment keeps your Vegan Pumpkin Pie Cookies Recipe accessible to those avoiding gluten.
What if I don’t want to add nuts or chocolate chips?
Feel free to omit the optional mix-ins for a more straightforward cookie. The pumpkin and spices alone create plenty of flavor and satisfaction without extras.
How long do these cookies stay fresh?
Stored properly at room temperature, these cookies are best enjoyed within a week. Beyond that, their texture might change, but you can always refresh them with brief reheating.
Final Thoughts
There’s something truly heartwarming about baking your own batch of Vegan Pumpkin Pie Cookies Recipe, especially when the kitchen fills with the scent of cinnamon and spice. These cookies are an unbeatable way to enjoy pumpkin pie flavors anytime without fuss or animal products. Once you try this recipe, it just might become your go-to for cozy mornings, afternoon treats, or sharing with friends during festive occasions. So grab your ingredients and get ready to make some magic happen—your taste buds will thank you!
Print
Vegan Pumpkin Pie Cookies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pumpkin Pie Cookies are soft, spiced, and packed with warm fall flavors. Made with pumpkin puree and fragrant spices like cinnamon, ginger, nutmeg, and cloves, these cookies offer a delicious dairy-free and egg-free treat perfect for the autumn season. Optional vegan chocolate chips and nuts add delightful texture and richness, making these cookies a cozy snack or dessert for anyone following a plant-based lifestyle.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 3/4 cup packed brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup vegan chocolate chips
- 1/4 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until the mixture is smooth and well combined, ensuring even sweetness and moisture.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Blend Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Incorporate Optional Add-ins: Fold in the vegan chocolate chips and chopped nuts, if using, to add texture and bursts of flavor throughout the cookie dough.
- Shape Cookies: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake and Cool: Bake for 12-15 minutes until the cookie edges are golden brown and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the pumpkin puree is well drained if very watery to avoid soggy cookies.
- For a nuttier flavor, toast the nuts lightly before adding them to the dough.
- Substitute gluten-free flour blend to make this recipe gluten free if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use vegan chocolate chips to keep this recipe completely plant-based and dairy-free.
