These vegan pumpkin cookies are soft, chewy, and full of fall flavors! With warm spices like cinnamon and nutmeg, they make your home smell amazing.
What’s great is that these cookies are super easy to whip up, and they’re perfect for sharing. I can’t decide if I love them more warm from the oven or with a cup of tea later. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling, since it has added sugars and spices. If you don’t have pumpkin puree, you can substitute it with applesauce or mashed bananas, though it will change the flavor slightly.
Flour: All-purpose flour works great, but you can easily switch to a gluten-free blend if you need. Just make sure your gluten-free flour has a binding agent like xanthan gum.
Sugars: The combination of granulated and brown sugar adds depth to the cookies. If you’re looking for a healthier option, coconut sugar can be a good substitute, although it might alter the color slightly.
Non-Dairy Milk: I love using almond or oat milk for their creaminess. However, soy or hemp milk will also work well. Choose your favorite, but avoid sweetened versions to keep the cookie’s sweetness balanced.
How Do You Achieve the Perfect Soft Texture?
Achieving that soft, chewy texture in vegan cookies is all about balance and avoiding overmixing. Here are some tips to get it just right:
- Start with room temperature ingredients. This helps everything blend smoothly.
- Mix the wet ingredients well, but when adding in the dry ingredients, stir just until combined. Overmixing can lead to tough cookies.
- Consider slightly under-baking them; they’ll continue to firm up as they cool.
With these tips, you’ll have delightful vegan pumpkin cookies that everyone will enjoy, regardless of their dietary preferences!
Vegan Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup non-dairy milk (almond, soy, oat, etc.)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (can substitute with gluten-free flour if needed)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup vegan chocolate chips or chopped nuts (optional)
- Additional sugar for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. You’ll want to allow for a little bit of cooling time afterward, so plan for about 45 minutes total before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take a baking sheet and line it with parchment paper or a silicone baking mat. This will help the cookies not stick!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, non-dairy milk, and vanilla extract. Stir everything together until it’s smooth and well-blended. Don’t rush; this is where all the yummy flavors mix together!
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps to evenly distribute the leavening agents and spices throughout the dough.
4. Mix the Wet and Dry Ingredients:
Now, slowly add the dry mixture to the wet mixture. Stir gently until just combined—don’t overmix! This will keep your cookies soft and chewy.
5. Add the Extras:
If you want to include vegan chocolate chips or chopped nuts, fold them in gently now!
6. Scoop the Cookies:
Using a tablespoon or a cookie scoop, drop the dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie. With your fingers or the back of a spoon, you can slightly flatten each one.
7. Sprinkle Some Sugar (Optional):
If you want a bit of extra sweetness and crunch, lightly sprinkle the tops of the cookies with sugar.
8. Bake Those Cookies:
Pop them in the oven and bake for 12-15 minutes. You’ll know they’re done when the edges are set, and the tops spring back when you gently press them.
9. Cooling Time:
Let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up. Then, carefully transfer them to a wire rack to cool completely.
10. Dig In!
Enjoy your delicious, soft vegan pumpkin cookies with a warm drink or save some to share with friends. They’re perfect for any occasion but especially enjoyable in the fall!
These cookies are not just a treat; they’re a warm hug in cookie form, packed with cozy pumpkin spice flavors! Enjoy!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is a convenient option and works perfectly in this recipe. Just make sure to choose 100% pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
What Happens If I Overmix the Dough?
If you overmix the dough, your cookies may turn out tougher and less chewy. It’s best to mix the ingredients just until combined for the softest results.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure your blend contains a binding agent like xanthan gum for the best texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just thaw them at room temperature when you’re ready to enjoy!