There’s something irresistible about settling into a cozy evening with a plate of soft, chewy vegan pumpkin sugar cookies that taste like fall on your tongue. These delightful treats marry the warm, earthy sweetness of pumpkin puree with the familiar comfort of a classic sugar cookie, all while keeping things entirely plant-based. Each bite brings a sprinkle of cinnamon, a hint of nutmeg, and just enough ginger to make your taste buds tingle—in other words, it’s dessert and seasonal celebration wrapped up in one little round package. Whether you’re a seasoned baker or someone who’s just discovering vegan sweets, you’ll find these cookies bring out the joy of baking without the fuss. They’re perfect for sprinkling sugar on top and rolling them into perfectly round rustic orbs, ready to pop into the oven in under 15 minutes of prep time.
These copycat cookies are impressively simple yet deeply flavorful, so you don’t need to be a pro in the kitchen to get bakery-quality results at home. With a total cooking time of just 12 minutes and a brief five-minute rest on the baking sheet, you’ll have cozy, fall-inspired treats in no time. Every cookie clocks in at around 150 calories, making them a friendly indulgence when your sweet tooth calls. If you’re hosting a family gathering, gifting friends, or simply craving an afternoon pick-me-up alongside a hot cup of tea or dairy-free latte, these cookies won’t disappoint. The recipe is flexible too: feel free to stir in chocolate chips or chopped nuts for extra texture, or roll them in vegan sugar for that classic sparkle. Trust me, once you pull these golden beauties from the oven, you’ll be reaching for more than one!
KEY INGREDIENTS IN COPYCAT VEGAN PUMPKIN SUGAR COOKIES
Every great cookie starts with high-quality ingredients that work in harmony to deliver flavor, texture, and just the right amount of sweetness. Here’s a closer look at what you’ll need and why each component plays a starring role in our vegan pumpkin sugar cookies:
- Vegan butter
Provides rich, creamy fat that helps the cookies spread slightly and gives them that tender, melt-in-your-mouth texture.
- Granulated sugar
Sweetens the dough and helps create those beautiful golden edges through caramelization during baking.
- Canned pumpkin puree
Adds moisture, natural sweetness, and that lovely autumnal color—make sure it’s pure pumpkin and not pie filling.
- Vanilla extract
Enhances overall flavor and deepens sweetness, rounding out the spice notes in every bite.
- All-purpose flour
Forms the structural base of the cookie dough, giving these treats their classic chewiness.
- Baking powder
Works as a gentle leavening agent, creating a light crumb and ensuring your cookies aren’t too dense.
- Baking soda
Reacts with the acidic pumpkin to give a slight rise and tender crumb, plus helps with browning.
- Salt
Balances sweetness and intensifies all the warm spice flavors.
- Ground cinnamon
Brings that quintessential fall warmth and pairs beautifully with pumpkin.
- Ground nutmeg
Offers a subtly sweet, nutty edge that complements the cinnamon’s earthiness.
- Ground ginger
Adds a faint zing, lifting the cookie’s flavor profile and giving a cozy, spicy kick.
- Vegan sugar (optional for rolling)
Sprinkles of extra sweetness on the exterior, creating a delicate crunch and pretty sparkle.
HOW TO MAKE COPYCAT VEGAN PUMPKIN SUGAR COOKIES
Baking these cookies is a breeze, and the process is perfect for home cooks of all skill levels. You’ll mix, roll, and bake in just a few simple stages, and soon your kitchen will smell like the coziest fall festival in town.
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. In a large mixing bowl, cream the softened vegan butter and granulated sugar together until the mixture is pale, fluffy, and well combined—about 2-3 minutes of vigorous mixing.
3. Stir in the canned pumpkin puree and vanilla extract until you have a smooth, velvety batter that’s evenly colored.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until the spices are fully distributed.
5. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms—avoid overmixing to keep the cookies tender.
6. If you’d like extra sparkle, pour the vegan sugar into a small bowl. Roll generous tablespoons of dough into balls, then coat each ball in the sugar for a sweet, crunchy exterior.
7. Place the sugared dough balls onto your prepared baking sheet, spacing them about 2 inches apart so they have room to spread.
8. Slightly flatten each dough ball with the bottom of a glass or the palm of your hand to achieve that perfect cookie shape.
9. Bake for 10-12 minutes, or until the edges turn a delicate golden brown while the centers remain soft.
10. Allow the cookies to rest on the baking sheet for 5 minutes before gently transferring them to a wire rack to cool completely.
SERVING SUGGESTIONS FOR COPYCAT VEGAN PUMPKIN SUGAR COOKIES
These vegan pumpkin sugar cookies taste fantastic on their own, but pairing them thoughtfully can turn a simple cookie platter into an unforgettable treat table. Below are some ideas to bring out their flavors and create a show-stopping presentation.
- With Spiced Tea
Pair these cookies with a steaming mug of chai or cinnamon-infused black tea. The spices in the drink will harmonize beautifully with the warm flavors in the cookies, creating a cozy teatime experience.
- Drizzled with Icing
Whisk up a simple glaze of powdered sugar, plant-based milk, and a touch of vanilla. Drizzle it artfully over cooled cookies for an extra pop of sweetness and an elegant look.
- Stacked on a Dessert Tower
Arrange cookies on a multi-tiered dessert stand for brunches or holiday gatherings. Interleave with small bowls of vegan caramel sauce or dairy-free whipped cream for dipping to add color and flair.
- With Dairy-Free Ice Cream
Serve slightly warmed cookies alongside a scoop of pumpkin spice or vanilla almond ice cream. The contrast of warm cookie and cold ice cream is a delight your guests will rave about.
HOW TO STORE COPYCAT VEGAN PUMPKIN SUGAR COOKIES
Whether you’re meal-prepping for a busy week or saving extras for later, proper storage keeps these cookies tasting as if they were freshly baked. Here are tips to maintain their soft chew and fragrant spices:
- Store in an airtight container at room temperature for up to one week. Place a slice of bread inside to help preserve moisture—change the bread every other day.
- For longer storage, freeze the cooled cookies in a single layer on a baking sheet, then transfer to a zip-top bag or container. They’ll keep for up to three months. Thaw at room temperature or warm gently in the oven.
- If you’d like to freeze the dough, shape it into a log, wrap tightly in plastic wrap and foil, then freeze. Slice off discs and bake directly from frozen, adding an extra minute or two to the baking time.
- Avoid refrigerating for long periods, as the cold can dry out the cookies and dull their spices. If you do refrigerate, bring them to room temperature before serving to reawaken the flavors.
CONCLUSION
Baking these Copycat Vegan Pumpkin Sugar Cookies is a celebration of simple ingredients joined by autumnal spices that instantly transport you to a cozy kitchen moment. From the first scoop of fluffy dough to the last bite of a warm cookie fresh from the oven, each step offers joy to both seasoned home bakers and beginners alike. You’ve learned how the soft texture comes from creaming vegan butter and sugar, how spices infuse every mouthful with warmth, and how minimal hands-on time results in a crowd-pleasing dessert. Don’t forget that this recipe only demands 15 minutes of prep, 12 minutes of baking, and 5 minutes of rest before you can savor the results—perfect for last-minute company or spontaneous cozy nights in.
Feel free to print this article and tuck it into your recipe binder, or bookmark it for the next time you want to delight friends and family with dairy-free, fall-inspired treats. Remember, this recipe is beginner-friendly and fully customizable: add chocolate chips, chopped nuts, or a drizzle of simple icing to make it your own. Below you’ll find a FAQ section to answer more of your questions. If you give these cookies a try, I’d love to hear how they turned out—any tips you discovered, favorite serving pairings, or questions that popped up while baking. Share your feedback, ask for help, or leave a comment so we can chat about all things cookie-related!
Copycat Vegan Pumpkin Sugar Cookies
Description
These soft and chewy vegan pumpkin sugar cookies bring together the warm flavors of cinnamon and nutmeg, making every bite a cozy treat. Perfect for any occasion!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, cream the softened vegan butter and sugar together until fluffy and well combined.
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Stir in the canned pumpkin puree and vanilla extract until smooth.
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In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
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If desired, place the additional vegan sugar in a small bowl. Roll tablespoons of dough into balls, then roll each in the sugar to coat.
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Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Slightly flatten the dough balls with the bottom of a glass or your hand.
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Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden on the edges.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Note
- These cookies can be stored in an airtight container at room temperature for up to a week.
- You can add 1/2 cup of vegan chocolate chips or chopped nuts for variation.
- Ensure that the pumpkin puree used is not pumpkin pie filling for the correct flavor and texture.
- The spices can be adjusted slightly according to your taste preferences.
