Vegan Pumpkin Pie Cookies

Why You’ll Love This Recipe

Vegan Pumpkin Pie Cookies combine the cozy flavors of traditional pumpkin pie in a soft, chewy cookie format—completely dairy-free and egg-free. With warming spices and a creamy pumpkin center, these cookies are perfect for fall gatherings or as a festive snack any time of year. They deliver all the nostalgia of pumpkin pie in a convenient handheld treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourpumpkin pureecoconut oil (solid, not melted)brown sugargranulated sugarsaltbaking sodaalmond milkmolassescinnamonnutmegclovesgingervanilla extract

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the solid coconut oil, brown sugar, and granulated sugar until smooth.

Add in the pumpkin puree, molasses, vanilla extract, and almond milk, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Gradually incorporate the dry ingredients into the wet mixture until a dough forms.

Scoop out tablespoon-sized portions of dough and roll into balls. Slightly flatten and place on the prepared baking sheet.

Optional: Use your thumb or a spoon to gently indent the center of each cookie for a pie-like appearance.

Bake for 10-12 minutes or until the edges are slightly golden and the centers are set.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.Preparation time: 15 minutesBaking time: 10-12 minutesCooling time: 10 minutesTotal time: 35-40 minutes

Variations

Add a pecan or walnut piece in the center for extra crunch.

Drizzle with a vegan glaze made of powdered sugar and almond milk.

Mix in mini vegan chocolate chips for a twist on the classic flavor.

Use pumpkin pie spice in place of individual spices for convenience.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.Refrigerate for up to 10 days or freeze for up to 2 months.To reheat, microwave for 5-8 seconds or warm in a low oven for 2-3 minutes.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not watery to maintain the right dough texture.

Are these cookies soft or crispy?

They are soft and slightly chewy with a cake-like texture, similar to pumpkin bread.

Can I make them gluten-free?

Yes, substitute a 1:1 gluten-free flour blend to keep them gluten-free.

Is molasses necessary?

It adds depth and richness, but you can omit or replace it with maple syrup for a lighter flavor.

Do these spread in the oven?

They spread slightly, so leave about 2 inches between cookies.

Can I add frosting?

Yes, a vegan cream cheese frosting makes a delicious topping.

Are these cookies nut-free?

Yes, as written they are nut-free, but always check ingredient labels to ensure safety.

Can I double the recipe?

Absolutely, just make sure to chill the dough slightly if it gets too soft when scaling up.

Conclusion

Vegan Pumpkin Pie Cookies are the perfect blend of warm spices, comforting pumpkin flavor, and soft-baked texture—all without any animal products. Whether for a holiday dessert or a cozy fall treat, these cookies are sure to become a seasonal favorite.

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