These vegan pumpkin cookies are soft, chewy, and packed with fall flavors! Made with real pumpkin, they are perfect for those who want a tasty treat without eggs or dairy.
They’re quick to whip up and smell amazing while baking. I like to enjoy them with a cup of tea—it’s like a hug in cookie form! 🎃☕
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, but fresh pumpkin adds a nice touch. If you can’t find either, mashed sweet potatoes work well too!
Brown Sugar: This lends a deep sweetness to the cookies. If you’re looking for a healthier option, you can replace it with coconut sugar, though the texture might be slightly different.
Vegetable Oil/Coconut Oil: Both oils keep the cookies moist. I like coconut oil for its rich flavor, but any neutral oil will do, including canola or sunflower oil.
Plant Milk: Almond milk is my go-to, but feel free to use soy, oat, or any other plant-based milk you enjoy. Each adds its own unique flavor.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives these cookies their warm taste. If you’re missing one, you can simply increase the others or use a pre-made pumpkin spice blend.
How Do You Mix the Ingredients Smoothly?
Mixing the wet and dry ingredients correctly is key to perfect cookies. It’s important to combine the ingredients without over-mixing. Follow these steps:
- Start with the wet ingredients: pumpkin puree, brown sugar, oil, almond milk, and vanilla. Mix until smooth.
- In a separate bowl, whisk the dry ingredients together. This ensures even distribution of the leavening agents and spices.
- Gradually add the dry mix to the wet, using a spatula. Stir gently until just combined; it’s okay if there are a few lumps.
The dough should be soft but not overly sticky, which is perfect for shaping your cookies!
Vegan Pumpkin Cookies Recipe
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup unsweetened almond milk (or any plant milk)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (can substitute with gluten-free flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Optional topping: sprinkle of granulated sugar or cinnamon sugar
Time Needed:
You will need approximately 10 minutes for preparation and 12-15 minutes for baking. Once baked, allow for a cool-down period of about 5 minutes on the baking sheet. Overall, you can have delicious vegan pumpkin cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly. Meanwhile, line a baking sheet with parchment paper to make clean-up easier and to prevent sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, brown sugar, vegetable oil (or melted coconut oil), almond milk, and vanilla extract. Stir everything together until the mixture is smooth and creamy. It’s important to blend these well for a consistent flavor.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mixing the dry ingredients separately ensures that the leavening agents and spices are evenly distributed throughout the dough.
4. Combine Wet and Dry Ingredients:
Carefully add the dry ingredients to the wet mixture. Stir until just combined, being cautious not to overmix. The dough should be soft, and it’s okay if there are a few lumps; this will give your cookies a delightful texture.
5. Shape the Cookies:
Scoop out rounded tablespoons of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. To achieve a nice shape, flatten each cookie slightly using the palm of your hand or the bottom of a glass.
6. Optional Topping:
If you like a little extra sweetness or a shiny finish, lightly sprinkle granulated sugar or a mix of cinnamon sugar on top of each cookie before baking.
7. Bake the Cookies:
Bake the cookies for 12-15 minutes, or until the edges are set and the tops are slightly cracked. Keep an eye on them as ovens can vary!
8. Cool Them Down:
Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set fully without falling apart.
9. Enjoy:
Now it’s time to enjoy your warm, soft, and chewy vegan pumpkin cookies! They are delightful with a cup of your favorite plant-based milk or even on their own!
Enjoy the cozy flavors that remind you of fall, any time of the year!
Can I Use a Different Sweetener Instead of Brown Sugar?
Absolutely! You can substitute brown sugar with coconut sugar or even maple syrup. If using liquid sweeteners like maple syrup, reduce the almond milk slightly to keep the right dough consistency.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, mashed sweet potatoes or butternut squash work well as alternatives. Just ensure they’re smooth and not too watery.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them! Just wrap them in plastic wrap and then place them in a freezer bag. They’ll last for up to 3 months.
Can I Add Mix-Ins to the Cookies?
Definitely! Feel free to fold in your favorite vegan chocolate chips, nuts, or dried fruit to add more flavor and texture to the cookies. Just be mindful of adjusting the flour slightly if the dough becomes too wet.
