These vegan pumpkin cookies are soft, chewy, and bursting with fall flavor! Made with real pumpkin puree and warm spices, they are perfect for snack time or dessert.
They smell amazing while baking, and I can’t resist having a few hot out of the oven! 🥰 Best enjoy them with a cup of tea or coffee—it’s a cozy treat any time!
Key Ingredients & Substitutions
Pumpkin Puree: Use real pumpkin puree to ensure a rich flavor and moist texture. If you can’t find it, homemade puree from roasted pumpkin works beautifully too. Just make sure it’s pure pumpkin, not pie filling!
Sugar: Regular granulated sugar works fine, but I love using coconut sugar for a deeper flavor. If you’re avoiding sugar, try agave syrup, but adjust the liquid in the recipe.
Vegetable Oil: You can substitute with melted coconut oil for a slight coconut flavor. Applesauce also works if you’re looking for a lower-fat option, just remember it may alter the texture a bit.
Flour: All-purpose flour is standard, but you could replace part of it with whole wheat flour for added nutrition. Gluten-free flour blends also work well if you’re avoiding gluten.
Spices: Feel free to adjust spices according to your taste! Add more cinnamon or a pinch of allspice for a little twist. You could also use premixed pumpkin spice if you have it on hand!
How Do I Achieve Perfectly Soft Vegan Pumpkin Cookies?
To ensure your cookies come out soft and chewy, follow these key techniques:
- Don’t overmix! When combining wet and dry ingredients, mix just until everything is combined to keep your cookies tender.
- Use a cookie scoop for even-sized cookies. This helps ensure they bake evenly and look uniform.
- Watch baking time closely! Remove from the oven when they’re slightly cracked on top but still look soft. They’ll firm up as they cool.
- Let them cool on the sheet for a bit before transferring to a wire rack. This helps them set without becoming too hard.
Trust these tips, and you’ll have the perfect vegan pumpkin cookies every time! Enjoy the warm, inviting flavors of fall in each bite!
Vegan Pumpkin Cookies
Ingredients You’ll Need:
- For the Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (can use organic or coconut sugar)
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Optional: 1/2 cup vegan chocolate chips or chopped nuts
- For Coating:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Plus, allow a few minutes for the cookies to cool before enjoying them. In total, you should be ready to devour these tasty treats in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, oil, and vanilla extract until the mixture is smooth and well combined. This is where the magic of flavor happens!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This helps to ensure even distribution of the leavening agents and spices.
4. Bring It All Together:
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is fully combined. If you’re using chocolate chips or nuts, fold them into the dough at this stage for extra deliciousness!
5. Prepare the Cinnamon-Sugar Coating:
In a small bowl, mix together the granulated sugar and cinnamon for rolling the cookie dough. This will give your cookies a sweet, spiced finish.
6. Shape the Cookies:
Scoop tablespoon-sized portions of the cookie dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until evenly coated. This will add a delightful crunch to your cookies!
7. Bake the Cookies:
Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Pop them in the oven and bake for 12-15 minutes, or until they are set and slightly cracked on top but still soft inside.
8. Cool and Enjoy!
Once baked, allow the cookies to cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your soft, chewy, and warmly spiced vegan pumpkin cookies with a cup of tea or coffee!
Can I Use Canned Pumpkin?
Absolutely! Canned pumpkin puree is a convenient option and works perfectly in this recipe. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge where they can last about a week. You can also freeze them for up to 2 months—just make sure to wrap them tightly!
Can I Substitute Coconut Oil with Another Oil?
Yes, you can substitute coconut oil with any neutral oil such as canola or vegetable oil. Just keep in mind that using olive oil may impart a slight flavor to the cookies.
What’s the Best Way to Make These Cookies Gluten-Free?
To make these cookies gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture!