There’s something magical about pulling a tray of cookies from the oven on a crisp autumn afternoon. As the warm sweetness of pumpkin mingles with a cozy blend of cinnamon, ginger, nutmeg, and cloves, you know you’ve captured the essence of fall in a single bite. These Sweet, Spiced, and Perfectly Chunky Vegan Pumpkin Pie Cookies are soft yet sturdy enough to hold a surprise of chocolate chips or crunchy nuts. From the very first chew, you’ll taste that rich, earthy pumpkin balanced by the deep caramel notes of brown sugar and maple syrup, all elevated by a hint of vanilla. It’s like enjoying a slice of your favorite pumpkin pie… in cookie form!
As a beginner-friendly dessert, this recipe takes just 15 minutes to prepare, 15 minutes to bake, and a brief 5-minute rest time before you dive in. You’ll end up with about 24 delightful cookies, each around 120 calories, making it easy to share or savor sensibly. Whether you’re planning a cozy afternoon tea, a festive potluck, or simply craving a plant-based sweet treat, these cookies deliver all the warmth and joy of fall baking without any dairy or eggs. So grab a mug of your favorite dairy-free milk, dust off that mixing bowl, and let’s turn humble pantry staples into something truly unforgettable.
KEY INGREDIENTS IN VEGAN PUMPKIN PIE COOKIES
Before we dive into the baking fun, let’s talk about the magic makers behind these cookies. Each ingredient plays its part to create that perfect balance of moistness, spice, and structure—so you know exactly why you’re using what you’re using.
- Pumpkin puree
Brings moisture, natural sweetness, and that classic fall flavor while keeping the cookie texture tender and soft.
- Coconut oil
Acts as a dairy-free fat source, lending a subtle tropical note and ensuring a melt-in-your-mouth crumb.
- Brown sugar
Infuses deep caramel undertones and helps the cookies stay chewy around the edges and soft in the center.
- Maple syrup
Adds an extra layer of sweetness with a distinct maple character, plus it helps bind the dough.
- Vanilla extract
Rounds out all the warm spices and highlights the pumpkin’s natural sweetness with its floral, aromatic kick.
- All-purpose flour
Provides structure and heft, creating a sturdy base that still yields a tender bite.
- Baking soda
Gives just enough lift to prevent these cookies from feeling dense, contributing to a light texture.
- Baking powder
Works alongside the baking soda for a gentle rise and perfectly springy center.
- Salt
Balances the sweetness and enhances the flavor of the spices, making each cookie taste more complex.
- Ground cinnamon
The star spice that delivers warm, woody notes reminiscent of freshly baked pumpkin pie.
- Ground ginger
Adds a mild heat and zesty brightness that complements the sweeter spices.
- Ground nutmeg
Offers a nutty, slightly sweet aroma that deepens the overall spice blend.
- Ground cloves
Provides a bold, earthy warmth that ties all the spices together for that authentic pumpkin pie experience.
- Vegan chocolate chips (optional)
Introduce bursts of creamy, rich chocolate that contrast beautifully with the spiced dough.
- Chopped pecans or walnuts (optional)
Deliver a crunchy texture and nutty flavor that elevates each bite with extra dimension.
HOW TO MAKE VEGAN PUMPKIN PIE COOKIES
Let’s walk through the steps to transform these simple ingredients into soft, spiced cookies worthy of your next cozy gathering. Follow each instruction carefully for best results, and don’t be afraid to get a little hands-on with textures and techniques!
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. 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 uniform in color.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until all the dry ingredients are evenly distributed.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as that can lead to tough cookies.
5. Fold in the vegan chocolate chips and chopped nuts (if using) until they’re evenly distributed throughout the dough, ensuring every bite has a hint of sweetness or crunch.
6. Using a spoon or small cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake for 12–15 minutes, or until the edges are golden brown and the centers are just 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.
SERVING SUGGESTIONS FOR VEGAN PUMPKIN PIE COOKIES
Once your cookies have cooled and are ready for their debut, serving them creatively can elevate the experience even more. Whether you’re hosting a fall brunch, surprising a loved one, or simply treating yourself, these suggestions will make every bite feel like a warm hug.
- Serve them fresh alongside a frothy mug of almond milk latte or spiced chai tea, letting the drink’s warmth highlight the cozy spices.
- Create sandwich cookies by spreading a layer of vegan cream cheese frosting between two cookies for a delightful sweet-and-tangy bite.
- Drizzle with dairy-free caramel sauce and finish with a pinch of flaky sea salt for a sophisticated dessert that’s both sweet and savory.
- Warm the cookies for a few seconds in the microwave or oven, then pair with a scoop of vegan vanilla ice cream and a sprinkle of crushed pecans for an indulgent dessert sundae.
HOW TO STORE VEGAN PUMPKIN PIE COOKIES
Keeping your cookies fresh and flavorful means storing them properly. With a few simple tips, you can ensure they stay soft, spiced, and ready to enjoy whenever you’re craving a taste of fall.
- Store at room temperature in an airtight container layered with parchment paper. This method keeps cookies soft and can last up to 5 days without losing moisture.
- For slightly firmer edges and a longer shelf life, place cookies in a sealed container in the refrigerator, where they’ll stay fresh for up to 10 days.
- To keep a batch on hand for months, freeze the cooled cookies in a freezer-safe bag or container, with layers separated by parchment paper. They’ll retain their flavor and texture for up to 2 months.
- When you’re ready to enjoy frozen cookies, thaw at room temperature for about 30 minutes, or warm them in a 300°F (150°C) oven for 5 minutes to recapture that just-baked softness.
CONCLUSION
Bringing together the rich flavors of canned pumpkin, warming spices, and a hint of sweetness from brown sugar and maple syrup, these vegan pumpkin pie cookies are a must for anyone looking to celebrate autumn in the coziest way possible. With beginner-friendly instructions, a manageable prep time of 15 minutes, a quick bake of 15 minutes, and just 5 minutes of resting, you’ll find yourself marveling at how simple ingredients can deliver such comfort and joy. Whether you choose to add chocolate chips for a touch of decadence or chopped nuts for extra crunch, this recipe is versatile enough to accommodate your personal tastes and pantry supplies.
Go ahead and print this article or save it in your favorite recipe binder—you’ll want to come back to these cookies again and again. Below, you’ll find a handy FAQ section to address any questions you might have about substitutions, storage hacks, or allergy-friendly swaps. If you give this recipe a try, I’d love to hear how it turned out! Drop a comment below with your baking stories, any tweaks you made, or questions about technique. Your feedback and experiences help our community grow, so please share your thoughts, ask for tips, or let me know how these spiced, pumpkin-packed delights became a new favorite in your kitchen. Happy baking!
Vegan Pumpkin Pie Cookies
Description
Experience the warm flavors of fall in every bite! These soft vegan cookies blend pumpkin, warm spices, and optional chocolate chips for a delightful treat.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth and well combined.
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In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
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Fold in the vegan chocolate chips and chopped nuts, if using, until evenly distributed throughout the dough.
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Drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
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Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Note
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, substitute part of the all-purpose flour with whole wheat flour.
- The recipe can be easily doubled for a larger batch of cookies.
- If you prefer a softer texture, add an extra couple of tablespoons of pumpkin puree.
- Enjoy them as is, or sandwich vegan cream cheese frosting between two cookies for a delightful treat.
