Vegan Pumpkin Pie Cookies

The Perfect Fall Treat You Didn’t Know You Needed

Imagine biting into a warm cookie that captures the essence of fall — sweet pumpkin, cozy spices, and maybe even a hint of chocolate. Vegan Pumpkin Pie Cookies are the dessert that conjures up images of crisp leaves and candlelit evenings. Not only do these cookies taste like a slice of pumpkin pie, but they’re also a quick, one-bowl wonder that will have your friends begging for the recipe!

Why Make This Recipe

Are you ready to step up your baking game without all the fuss? Here’s why you’ll love these cookies:

• Easy Cleanup: Only one bowl needed! Less mess means more time to enjoy.
• Healthy Indulgence: Pumpkin is not just for lattes — it’s healthy and delicious too!
• Family-Friendly: Even the little ones can help stir, drop, and enjoy the aroma without making a royal mess. What’s not to love?

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup dairy-free chocolate chips (optional)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together pumpkin puree, brown sugar, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. If desired, fold in the dairy-free chocolate chips.
6. Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Make Vegan Pumpkin Pie Cookies (Overview)

Let’s keep it simple, shall we? Start by mixing all your wet ingredients until well-combined. Then, whisk those dry ingredients separately to make sure they mingle nicely. Fold them together, add your chocolate chips if you’re feeling naughty, and scoop them onto a baking sheet. Oh, and keep an eye on the oven; a few minutes can make all the difference between soft cookies and hard rocks! 🍪

How to Serve Vegan Pumpkin Pie Cookies

These cookies are delightful on their own, but let’s amp up the experience! Serve them warm, drizzled with a touch of maple syrup, or with a dollop of coconut whipped cream on the side. Imagine the soft, chewy texture paired with a hot cup of chai or coffee—the aroma will wrap around you like a cozy blanket on a chilly day. 😍

How to Store Vegan Pumpkin Pie Cookies

Want to save some cookies for later? They keep well in an airtight container at room temperature for about 5 days. If you want to extend their life, pop them in the fridge for up to a week or freeze them for up to three months. Just thaw and give them a quick 10-second zap in the microwave; they’ll be just as delicious!

Tips to Make Vegan Pumpkin Pie Cookies

1. Use fresh pumpkin puree for the best flavor — it seriously elevates the cookies.
2. Don’t overmix once you add the dry ingredients. Over-mixing can lead to tough cookies!
3. Experiment with your spices! A pinch of cinnamon or nutmeg can bring a new depth of flavor.
4. For extra crunch, sprinkle some walnuts or pecans into the dough.
5. Ensure your cookies are fully cooled before storing for the best texture!

Variation

Want to shake things up? Try adding a handful of oats for a chewier texture, or swap out the chocolate chips for raisins for an unexpected twist. You could even sprinkle some sea salt on top before baking for a sweet-and-salty kick. The world is your cookie — go wild!

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?
Yes, but watch out for added sugars and spices — you might not need to add those separately!

Can I make these gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend.

How do I know when they’re done baking?
Look for set edges and a soft, slightly golden top. A toothpick inserted should come out clean (or mostly clean for soft cookies).

📌 Pin this recipe for your next cozy dinner night!

Vegan Pumpkin Pie Cookies

Delicious cookies that capture the essence of fall with sweet pumpkin and cozy spices. These one-bowl wonders are easy to make and perfect for the whole family!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Vegan

Calories: 120

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup pumpkin puree Use fresh pumpkin puree for best flavor.
• 1 cup brown sugar
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice Experiment with other spices like cinnamon or nutmeg.
• 1/2 teaspoon salt

Optional Ingredients

• 1/4 cup dairy-free chocolate chips Optional for added sweetness.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together pumpkin puree, brown sugar, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. If desired, fold in the dairy-free chocolate chips.

Baking

1. Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are set.
3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about 5 days. For longer storage, refrigerate for up to a week or freeze for up to three months.