Vegan Pumpkin Pie Cookies Recipe kicks off the season with all the cozy vibes and none of the guilt. If you love pumpkin pie but want something a bit more portable (and less slice-y), these cookies will become your new obsession. I’ve been baking these for years, and every batch disappears faster than I can say “pumpkin spice.” Ready to get your hands a little messy and your kitchen smelling like autumn?
Why You Should Try Vegan Pumpkin Pie Cookies Recipe
Ever craved pumpkin pie but didn’t want to deal with the whole pie situation? These cookies pack all the pumpkin pie flavor in a bite-sized treat. Plus, they’re vegan, so no eggs or dairy to worry about. I love how they’re soft, chewy, and just the right amount of spicy. They’re perfect for sharing or sneaking a few when no one’s looking.
Variations and Substitutions
Feel like switching things up? No problem. Try adding some chopped pecans or walnuts for a bit of crunch. If you’re not a fan of maple syrup, agave or brown rice syrup work just as well. For a gluten-free version, swap the all-purpose flour for a gluten-free blend. And hey, if you want to jazz them up, a drizzle of vegan white chocolate on top never hurt anyone.
Ingredients You’ll Need
Here’s a quick rundown of what you’ll want to gather before the fun begins:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup coconut oil, melted
- ¾ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
How I Make Vegan Pumpkin Pie Cookies
I like to keep things simple but effective. Here’s my go-to method:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until smooth.
- In another bowl, mix the flour, baking soda, spices, and salt.
- Slowly add the dry ingredients to the wet, stirring just until combined. Don’t overmix or your cookies might get tough.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the back of a spoon or your fingers.
- Bake for 12-15 minutes until the edges are set but the centers still look soft.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips for Vegan Pumpkin Pie Cookies
Want to nail these every time? Here’s what I’ve learned:
- Use canned pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
- Melt your coconut oil gently so it mixes smoothly without cooking the pumpkin.
- Don’t skip the spices—they’re what make these cookies sing.
- Keep an eye on baking time; overbaking dries them out.
- For extra softness, store cookies in an airtight container with a slice of bread.
Leftovers
If any cookies survive the initial attack (big if), store them in an airtight container at room temperature for up to 4 days. They also freeze well—just pop them in a freezer bag and thaw at room temperature when you want a quick snack.
Common Mistakes to Avoid
Here are a few pitfalls I’ve stumbled over:
- Using pumpkin pie filling instead of puree can make your cookies too sweet or mushy.
- Overmixing the dough leads to tough cookies.
- Baking too long dries them out; they should stay a bit soft in the middle.
- Forgetting the spices makes these taste like plain pumpkin mush. Don’t do that.
Nutrition Information
- Calories: 150 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 7 g
- Fiber: 2 g
- Sugar: 10 g
These vegan pumpkin pie cookies bring a cozy, spiced treat that’s perfect for snack time or dessert. They’re simple, tasty, and bring a little autumn magic to your day without any fuss. Who knew pumpkin pie could be this portable?
Vegan Pumpkin Pie Cookies
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, brown sugar, and melted coconut oil until smooth.
- In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Combine the wet and dry ingredients until just mixed.
- Drop tablespoon-sized balls of dough onto a lined baking sheet.
- Bake for 10-12 minutes or until edges are golden.
- Allow cookies to cool on a wire rack before serving.