These Vegan Pumpkin Cookies are a soft, sweet, cozy fall treat!
We get a little pumpkin crazy in Wisconsin. When the temps hit the 60s and the leaves start turning, it seems like every porch is dressed with America’s favorite gourd. The only thing that annoys me is that so many fall fanatics carve their pumpkins and chuck the seeds and flesh right into the trash. Why not make a pumpkin pie or turn those seeds into creamy butter? Another option is to make a batch of vegan pumpkin cookies. And before my fellow omnivores grimace at the thought of a vegan cookie, let me tell you, folks—you’re gonna like this.
Pumpkin cookies are a seasonal favorite around here, but I have vegan friends who are missing out. This vegan twist allows everyone to enjoy a cookie or three—or five. Honestly, I don’t miss the eggs and dairy that much. These cookies still give me the taste and cozy vibes I want from my fall-themed treats.
One thing I like about these cookies is the tender, cake-like texture, thanks to the pumpkin purée and just the right amount of pumpkin pie spice. They’re sweet, but not too sweet, with a light and fluffy texture. They’re almost cake-like and taste especially good with a vegan frosting. These vegan pumpkin cookies will be a hit this fall!
Are Vegan Pumpkin Cookies Healthy?
These cookies are certainly a lighter dessert option. They’re free of dairy and eggs, so excess saturated fats won’t be an issue. While there is a decent amount of sugar, it’s not excessive. If you want to make them gluten-free, a 1:1 gluten-free flour blend should work well for this recipe.
Why Use Pumpkin in Cookies?
Pumpkin purée not only adds a natural sweetness to the cookies, but also acts as a worthy egg substitute. It’s a common trick in vegan baking. The purée binds all the ingredients together and keeps the cookies moist, just like an egg would. I love it because of the flavor pumpkin gives cookies—and who can resist that classic fall ingredient?
How to Make Ahead And store
I like to prep my dough ahead of time if the recipe permits, and this one does! You can store the dough for up to 2 days before baking.
Once baked, store the cookies in an airtight container at room temperature for 3 to 5 days. However, for the best taste and texture, I’d try to eat them within the first few days. For longer storage, pack them in a freezer-safe bag. They should last in your fridge for 2 to 4 months.
Serving Suggestions
Serve these cookies warm with a cozy drink like apple cider or Vegan Hot Chocolate. A chai tea or even a Hot Toddy would be a great pairing, too! I also think they make a great addition to your fall dessert spread. Serve the cookies with other seasonal favorites like a simple pumpkin pie or Apple Crisp. And if you’re not strictly vegan, this creamy Greek Yogurt Frosting is a delightful contrast to the cookie’s warm pumpkin spices.
Ingredients
- 1/2 cup vegan butter softened to room temperature
- 1/3 cup sugar
- 1/3 cup brown sugar packed
- 2/3 cup pumpkin purée
- 2 tablespoons avocado oil (or any neutral-flavored oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose, or GF 1:1 flour (225g)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar
For rolling:
- 3 tablespoons sugar
- 3/4 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, use an electric hand mixer to beat the butter and sugars until well mixed.
- Add the pumpkin, oil, and vanilla extract, and beat again.
- Add all the remaining ingredients into the bowl (try to pour the vinegar over the baking soda to activate it) and stir until well mixed.
- Cover and refrigerate 30 minutes (I like to spread the dough out evenly in the bowl so it chills evenly).
- Once chilled, mix the sugar and spice on a shallow, rimmed plate.
- Roll the dough into heaping 1-tablespoon sized balls, and then roll them in the sugar. Place on the pan and press out to about 1/2-inch thick.
- Bake until the edges are golden brown, about 18-20 minutes. Cool on the pan completely.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment