These soft and chewy vegan pumpkin cookies are perfect for fall! Made with pure pumpkin and warm spices, they are sweet, creamy, and super cozy.
Every bite feels like a hug in cookie form! I love making a big batch to share, but let’s be honest, I usually eat most of them myself! 😋
They’re easy to whip up, and my friends always ask for the recipe. Enjoy with a warm drink for a delightful treat anytime!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience. If you prefer fresh, just roast and puree a pumpkin. Both give the same delicious flavor. Make sure to choose 100% pumpkin, not pumpkin pie filling, which has added sugars and spices!
Coconut Oil: I love melted coconut oil for its subtle sweetness. If you’re not a fan, you can replace it with vegetable oil or vegan butter. Just ensure it’s melted for a smooth mix.
All-Purpose Flour: Regular flour works well, but for a gluten-free version, try a 1:1 gluten-free flour blend. This ensures the cookies still hold together nicely. I often use Bob’s Red Mill gluten-free flour with great success!
Spices: The combination of cinnamon, ginger, cloves, and nutmeg is a warm hug in cookie form. Feel free to adjust the spices based on your preference or use pumpkin pie spice as a shortcut!
How Do You Achieve the Perfect Cookie Texture?
Getting the right texture for your vegan pumpkin cookies is all about balancing ingredients and baking time. Here are some tips to help you:
- Don’t overmix the dough; mix until just combined for a softer cookie.
- When scooping the dough, remember that they will spread a bit, so leave space on the tray.
- Keep an eye on them while baking. You want the edges set but the center soft, as they’ll firm up while cooling.
- Let them cool on the baking sheet first before transferring to a wire rack. This helps them retain moisture.
With these tips, your vegan pumpkin cookies will turn out deliciously every time!
Vegan Pumpkin Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup organic cane sugar (plus extra for rolling)
- 1/4 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Spices:
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 10-12 minutes of baking time. Overall, you’ll have delicious cookies ready in under 30 minutes, plus a little cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make clean-up a breeze!
2. Combine Wet Ingredients:
In a large mixing bowl, mix together the pumpkin puree, organic cane sugar, melted coconut oil, and pure vanilla extract. Stir until the mixture is smooth and creamy—this is where the magic begins!
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Make sure everything is well combined to evenly distribute those lovely spices.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Mix them together gently until just combined, creating a thick, slightly sticky dough. Remember, don’t overmix; we want soft and fluffy cookies!
5. Shape the Cookies:
Using a tablespoon, scoop portions of cookie dough and roll them into balls with your hands. Roll each ball in extra sugar for a lovely sparkly touch!
6. Prepare for Baking:
Place the sugar-coated dough balls on your prepared baking sheet about 2 inches apart. Lightly flatten each ball using the palm of your hand or the bottom of a glass for that classic cookie shape.
7. Bake the Cookies:
Bake the cookies in your preheated oven for 10-12 minutes. Look for edges that are set and a slightly cracked surface. They should still be soft but not gooey.
8. Cool Down:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Enjoy:
These vegan pumpkin cookies are best enjoyed warm! Store any leftovers in an airtight container for up to a week (if they last that long!).
Perfect for cozy evenings, these cookies are soft, chewy, and bursting with warm fall spices. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin works great. Just roast your pumpkin, scoop out the flesh, and blend it until smooth before measuring. Make sure to use the same amount as you would canned pumpkin.
Can I Substitute Coconut Oil With Something Else?
Yes! If you’re not a fan of coconut oil, you can substitute it with vegetable oil, melted vegan butter, or applesauce for a lower-fat option. Just ensure that whatever you use is melted (if applicable) for a smooth dough.
How Do I Make These Cookies Gluten-Free?
Switch out the all-purpose flour for a 1:1 gluten-free flour blend. Brands like Bob’s Red Mill or King Arthur Flour work well, ensuring that your cookies still turn out soft and chewy.
How Should I Store the Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them! Just place them in a freezer bag, and they’ll keep for up to 3 months. Thaw at room temperature before enjoying!