These vegan pumpkin cookies are soft and spiced just right! With the goodness of pumpkin and warm spices, they’re perfect for any fall day—or anytime you crave something sweet.
With a hint of cinnamon and nutmeg, it feels like autumn in every bite. I love enjoying them with a cup of tea, but honestly, they’re so tasty, they might disappear before I even get to brew my drink! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree gives these cookies their signature flavor and moisture. If canned isn’t available, you can use homemade roasted pumpkin puree—just make sure it’s smooth!
Coconut Sugar: Coconut sugar is great for a caramel-like taste and to give the cookies a nice brown color. If you’re looking for a substitute, brown sugar works well too and is widely available.
Coconut Oil: It’s perfect for vegan recipes! You can swap coconut oil with any neutral oil like vegetable or canola oil, but I personally love the subtle coconut flavor it adds.
Maple Syrup: For sweetness, maple syrup adds a delicious flavor. Honey can be used if not strictly vegan, but keep in mind it will change the consistency a bit.
Flour: All-purpose flour is the standard, but if you need it gluten-free, try a gluten-free flour blend, just ensure it has xanthan gum for texture.
How Do You Get the Right Texture with Your Cookies?
To achieve soft and chewy vegan pumpkin cookies, there are a few key techniques to follow:
- Mix wet and dry ingredients separately to ensure even distribution before combining them.
- Avoid over-mixing the dough after adding dry ingredients; this helps maintain a tender cookie.
- Don’t skip flattening the dough balls; this allows for even baking and a nice presentation.
- Keep an eye on baking time—12-15 minutes is typically perfect. Slightly underbaking will result in softer cookies.
Letting them cool on the pan for a few minutes helps them firm up without becoming overly dry. Enjoy baking these wonderful cookies! 🌟
How to Make Vegan Pumpkin Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup coconut sugar (plus extra for rolling)
- 1/4 cup melted coconut oil or vegetable oil
- 1/4 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the Drizzle (Optional):
- 1/2 cup powdered sugar (vegan-friendly)
- 1 tbsp plant-based milk
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 12-15 minutes for baking. Don’t forget to let the cookies cool for about 5 minutes after baking. If you choose to add the glaze, factor in an additional 5 minutes for preparation.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to help prevent sticking and for easy cleanup later.
2. Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, coconut sugar, melted coconut oil, maple syrup, and vanilla extract. Use a whisk or fork to mix until everything is smooth and well-blended.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). This ensures that the leavening agents and spices are evenly distributed in the dough.
4. Form the Dough:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined and a dough forms. Be careful not to over-mix; this helps keep the cookies soft.
5. Shape the Cookies:
Scoop out tablespoon-sized portions of the dough and roll them into balls. Then roll each ball in extra coconut sugar for a bit of sparkle and sweetness.
6. Bake the Cookies:
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Press down slightly to flatten each ball. Bake them in the preheated oven for 12-15 minutes, or until the edges are set and the tops look cracked.
7. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
8. Drizzle (Optional):
If you’d like to add a sweet drizzle, simply whisk together the powdered sugar, plant-based milk, and vanilla extract in a small bowl until smooth. Drizzle it over the cooled cookies using a spoon or piping bag, and let it set before serving.
9. Enjoy!
These soft and flavorful vegan pumpkin cookies are sure to be a hit! Pair them with your favorite warm beverage and enjoy their delightful taste any time of year!
Can I Use Different Sweeteners in This Recipe?
Absolutely! If you prefer to use brown sugar instead of coconut sugar, it will work just as well. You can also substitute the maple syrup with agave nectar if you prefer a different flavor profile.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum for the best texture. Just be mindful, as different blends can yield varying results.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week!
Can I Freeze These Cookies?
Yes, you can freeze the baked cookies! Place them in a single layer in an airtight container or freezer bag, separating layers with parchment paper if stacking. They’ll be good for up to 3 months—just thaw at room temperature before enjoying!