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Vegan Pumpkin Pie Cookies

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Soft vegan cookies flavored with pumpkin pie spices and moist pumpkin puree, perfect for autumn gatherings or year-round snacking.

Ingredients

Units Scale
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup coconut oil, melted (or vegetable oil)
  • 1/2 cup brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all‑purpose flour (or gluten‑free blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Optional: 1/2 cup dairy‑free chocolate chips or chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, and vanilla until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Gradually add dry ingredients to wet, mixing until a soft dough forms.
  5. If desired, fold in dairy‑free chocolate chips or chopped pecans.
  6. Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets about 2 inches apart.
  7. Bake for 12–14 minutes, until edges are set and centers are slightly soft.
  8. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use gluten‑free all‑purpose flour to make cookies gluten‑free.
  • Spice levels can be adjusted—add more cinnamon or a pinch of cardamom for extra warmth.
  • For a sweeter touch, drizzle with vegan vanilla icing (powdered sugar + plant‑milk + vanilla).
  • Store in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  • Freeze baked cookies in a sealed bag for up to 3 months; thaw before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/vegan-pumpkin-pie-cookies/