These vegan pumpkin cookies are soft, chewy, and packed with that warm pumpkin spice flavor we all love! They are perfect for fall and super easy to whip up.
Plus, they make your kitchen smell amazing while they bake. I can’t help but munch on a few right out of the oven! 🍪😋
What I love about these cookies is how you can enjoy them with a cup of tea or coffee. They are a sweet treat that feels good and guilt-free! Perfect for sharing—or not! 😉
Key Ingredients & Substitutions
Pumpkin Puree: Use canned or homemade pumpkin puree, but steer clear of pumpkin pie filling, as it includes additional spices and sugar. If fresh pumpkin is available, you can roast and puree it for an even fresher flavor!
Coconut Oil: I love coconut oil for its slight hint of sweetness and healthy fats. If you’re not a fan, you can replace it with any neutral oil, like vegetable or canola oil, to keep the cookies moist.
Flour: All-purpose flour works great, but for a gluten-free version, try using a 1:1 gluten-free flour blend. Just check if it contains xanthan gum for the right texture.
Sweeteners: The mix of granulated and brown sugars adds depth. You can substitute with coconut sugar or maple syrup—just keep in mind that it might alter the texture slightly.
Spices: The blend of spices like cinnamon, nutmeg, and ginger is what makes these cookies taste like fall! If you have pumpkin pie spice, you can use that instead—about 2 teaspoons should work well.
How Do I Get My Cookies to Turn Out Chewy?
Achieving that perfect chewy texture is all about the mixing and baking times. Here are some tips:
- Don’t overmix the dough—mix just until combined to keep the cookies soft.
- Flatten the dough balls slightly before baking; this helps them spread out and get that chewy edge.
- Keep an eye on baking time! Remove them from the oven when the edges are set but the center still looks a bit soft, as they will firm up while cooling.
Following these steps will give you deliciously chewy vegan pumpkin cookies that everyone will love!
Vegan Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup coconut oil, melted (or any neutral vegetable oil)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup vegan chocolate chips (optional)
- Additional sugar for rolling (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 12-15 minutes of baking. Just give yourself a little extra time if you want to let the cookies cool, as they’ll need about 5 minutes on the baking sheet before transferring them to a cooling rack.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. While the oven is heating, line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted coconut oil, and vanilla extract. Use a whisk to mix everything together until the mixture is smooth and well blended. This is what makes your cookies moist and flavorful!
3. Blend Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This step ensures there are no lumps and that the ingredients are well mixed. Plus, it helps add air to your cookie dough, making them fluffy!
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Be careful not to overmix, as this can make the cookies tough instead of soft. If you’re using vegan chocolate chips, fold them in now!
5. Shape the Cookies:
Scoop about 1.5 tablespoons of dough and roll it into a ball. If you love a little extra sweetness and sparkle, roll the dough ball in sugar before placing it on the baking sheet. Repeat this process, placing the dough balls about 2 inches apart and gently flattening each ball slightly.
6. Bake:
Pop the baking sheet into the oven and bake for 12-15 minutes. Keep an eye on them! You’ll know they’re done when the edges are set, and the tops have a few small cracks. The centers may still look a little soft, but they will firm up as they cool.
7. Cool and Enjoy:
Once baked, take the cookies out of the oven and allow them to cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This is the hardest part—waiting to munch on those delicious cookies!
Enjoy your soft, flavorful vegan pumpkin cookies, perfect for the fall season or any time you need a cozy treat! 🍪
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree rather than pumpkin pie filling. The filling contains added sugars and spices that can change the flavor and texture of your cookies!
What Are Some Good Substitutes for Coconut Oil?
If coconut oil isn’t your favorite, you can substitute it with any neutral vegetable oil, like canola or grapeseed oil. You can also use melted vegan butter for a similar flavor and texture.
How Do I Store Leftover Cookies?
Once your cookies are completely cool, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months—just make sure to place parchment paper between layers to prevent sticking!
Can I Make These Cookies Gluten-Free?
Yes! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just ensure that your blend contains xanthan gum or another binding agent for the best texture.
