These vegan pumpkin cookies are soft, chewy, and packed with cozy fall flavors. Made with pumpkin puree and warm spices, they bring a smile to every bite!
Plus, who can resist that sweet and spicy aroma wafting through the kitchen? I bake a batch every October and end up sharing… or not! 😉
Making these cookies is so easy that I often whip them up for a quick treat. Just mix, scoop, and bake—perfect for when pumpkin cravings hit!
Key Ingredients & Substitutions
Pumpkin puree: This is the star of the show! You can use canned pumpkin puree for convenience, or you can make your own by roasting fresh pumpkin and blending it until smooth. Both options work wonderfully!
Flaxseed: Used as an egg substitute, ground flaxseed creates a fantastic binding effect. You could swap it for chia seeds if that’s what you have on hand. Just remember to grind them first!
Oil: I like using coconut oil for a subtle flavor, but vegetable oil works too. You could also try applesauce for a lower-fat option, although it might make the cookies a bit softer.
Spices: The combination of spices gives these cookies their warm flavors. If you don’t have one or two, feel free to adjust as per your taste. For example, pumpkin pie spice can replace the individual spices if you’re in a hurry.
How Do You Get the Perfect Cookie Texture?
The key to achieving that soft and chewy texture is all in the mixing and baking time. Make sure not to overmix when combining the dry and wet ingredients. Overmixing will develop the gluten in the flour and lead to a tougher cookie.
- Be mindful of your oven’s temperature. If it runs hot, check the cookies a couple of minutes early.
- Cookies are done when they have puffed up and the edges are set, even if the centers look a little soft—they will continue to firm up as they cool.
- Let them cool on the baking sheet for a few minutes before moving them to a wire rack; this helps maintain their shape.
How to Make Delicious Vegan Pumpkin Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax “egg”)
- 2 teaspoons vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour (can substitute gluten-free flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Optional Additions:
- 1/2 cup vegan chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Including cooling time, you’ll want to let them set for about 5 minutes on the baking sheets, meaning you can enjoy your cozy cookies in about 30 minutes total!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it’s heating up, line two baking sheets with parchment paper to make cleanup a breeze later on!
2. Make the Flax Egg
In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Stir it and let it sit for about 5 minutes. This will turn it into a gel-like consistency—your vegan egg substitute!
3. Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, oil, the prepared flax egg, and vanilla extract. Use a whisk or spatula to mix everything together until it’s smooth and creamy.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This helps distribute the baking soda and spices evenly.
5. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the pumpkin mixture. Stir gently until everything is mixed well. If you’d like, fold in the vegan chocolate chips for a sweet touch!
6. Shape the Cookies
Scoop out the dough by the tablespoon and roll it into balls. Roll each ball in granulated sugar to give them a nice sparkle. Place them on the lined baking sheets with about 2 inches between them.
7. Flatten the Dough Balls
Gently press each dough ball down with your fingers or the bottom of a glass to flatten them slightly. This will help them bake evenly.
8. Bake the Cookies
Pop the baking sheets into the preheated oven and bake for 12-15 minutes. The edges should be set and lightly browned while the centers may look a bit soft—don’t worry, they’ll firm up as they cool!
9. Cool the Cookies
Once baked, remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Serve and Enjoy!
Your cozy vegan pumpkin cookies are ready to be enjoyed! Pair them with a cup of tea or coffee and savor the delicious flavors. Perfect for sharing or keeping all to yourself!
This recipe yields about 18-20 soft and chewy pumpkin cookies, bursting with warm spices and a delightful hint of chocolate if you choose. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, just roast it until soft and blend it until smooth to create your puree. It’s a great way to add freshness to your cookies!
What Can I Substitute for Flaxseed?
If you don’t have flaxseed, you can replace it with chia seeds in the same amount. Alternatively, you can use 1/4 cup of unsweetened applesauce or a mashed ripe banana to bind the cookies, but this may slightly alter the flavor.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top bag for up to 3 months.
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative by adding chopped nuts, dried cranberries, or raisins for added texture and flavor. Just be mindful not to overload the dough to ensure proper baking!
