Name: Vegan Pumpkin Pie Cookies Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 35 min
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves or allspice; 1/2 cup canned pumpkin puree (not pumpkin pie filling); 1/2 cup packed brown sugar (light or dark); 1/4 cup granulated sugar or coconut sugar; 1/3 cup neutral oil (melted coconut oil, avocado oil, or light olive oil); 2 tablespoons plant milk (oat, almond, soy, or cashew); 1 teaspoon vanilla extract; 1/2 cup dairy free chocolate chips or chunks; 1/3 cup chopped pecans or walnuts; 2 tablespoons coarse sugar for sprinkling; vegan whipped topping or coconut whipped cream for serving

Vegan Pumpkin Pie Cookies Recipe tastes like a bite-size slice of pumpkin pie with chewy edges, soft centers, and cozy fall spices in every crumb. This small batch dessert works great for busy bakers who want a quick treat in about 35 minutes from start to finish. I tested these on my very picky neighbors, and they disappeared faster than my morning coffee.

Why Make This Vegan Pumpkin Pie Cookies Recipe at Home

You control the ingredients, so these vegan pumpkin cookies stay dairy free, egg free, and not overly sweet. You skip weird additives and still get a bakery-style texture with simple pantry staples.

You also avoid soggy crust issues that sometimes happen with full pies. These cookies travel easily, pack in lunch boxes, and freeze better than a whole pumpkin pie.

“Soft, spiced, and shockingly good for a vegan cookie recipe, these pumpkin pie cookies taste like fall in every bite.” ★★★★★

Ingredients You Need

Dry ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves or allspice

Use any good unbleached all-purpose flour; King Arthur and Bob’s Red Mill both work great. If you need gluten free, use a 1:1 baking blend and add 1 extra tablespoon plant milk if the dough feels dry.

Wet ingredients

1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup packed brown sugar (light or dark)
1/4 cup granulated sugar or coconut sugar
1/3 cup neutral oil (melted coconut oil, avocado oil, or light olive oil)
2 tablespoons plant milk (oat, almond, soy, or cashew)
1 teaspoon vanilla extract

Use pure pumpkin puree; Libby’s or store brand both work. If your pumpkin looks watery, blot it with paper towels to avoid cakey cookies.

Optional mix-ins and toppings

1/2 cup dairy free chocolate chips or chunks
1/3 cup chopped pecans or walnuts
2 tablespoons coarse sugar for sprinkling
Vegan whipped topping or coconut whipped cream for serving

Choose dairy free chocolate chips such as Enjoy Life or Trader Joe’s vegan chips. Toast nuts in a dry skillet for 3 to 4 minutes for deeper flavor.

Equipment

Mixing bowls (one large, one medium)
Whisk and silicone spatula
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or tablespoon
Cooling rack

Tips & Mistakes

Chill the dough 20 to 30 minutes if it feels sticky; this helps cookies hold shape and stay chewy.
Blot watery pumpkin with paper towels so the dough does not turn gummy or cakey.
Use pumpkin puree, not pumpkin pie filling, since pie filling contains sugar and spices that throw off the recipe.
Do not overmix once you add flour; stir just until no dry streaks remain to keep cookies tender.
Space cookies at least 2 inches apart so they bake evenly and do not merge into one giant cookie pancake.
Pull cookies when edges look set and centers still look slightly soft; they finish cooking on the pan.
Cool on the baking sheet 5 minutes before moving to a rack so they do not break.
Taste the dough and adjust spices if you want extra cinnamon or ginger, since pumpkin flavor can mute spices.
Use parchment or a silicone mat so cookies release easily and clean up stays painless.
Store cooled cookies only after they reach room temperature so condensation does not make them soggy.

How to Make Vegan Pumpkin Pie Cookies Recipe

Mix the dry ingredients

Add flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to a medium bowl. Whisk until the spices look evenly distributed and no clumps remain. Set the bowl aside.

Whisk the wet ingredients

In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, plant milk, and vanilla until the mixture looks smooth and glossy. Scrape the sides and bottom of the bowl so no sugar pockets hide. Taste a tiny bit and adjust spices later if you want stronger flavor.

Combine wet and dry

Pour the dry mixture into the wet mixture. Use a spatula to fold gently until no dry flour streaks remain and the dough looks thick and soft. If you use chocolate chips or nuts, fold them in now.

Chill the dough

Cover the bowl and place it in the fridge for 20 to 30 minutes. This step helps the flour hydrate and gives the cookies better structure. If your kitchen feels cool and the dough already looks firm, shorten the chill to 10 to 15 minutes.

Scoop and shape

Line a baking sheet with parchment or a silicone mat. Use a cookie scoop or tablespoon to portion 1 1/2 to 2 tablespoon mounds of dough. Roll gently into balls, then slightly flatten the tops with your fingers or the bottom of a glass.

Bake the cookies

Heat the oven to 350°F (175°C). Place the baking sheet on the center rack and bake 10 to 13 minutes, depending on size and your oven. Pull the cookies when edges look set and the centers still look soft and slightly puffy.

Cool and finish

Leave the cookies on the baking sheet for 5 minutes so they firm up. Transfer them to a cooling rack and cool to room temperature. Sprinkle with coarse sugar or a light dusting of cinnamon sugar if you want extra pie-like vibes.

Variations I've Tried

I swap half the flour with oat flour for a slightly heartier, breakfast-style cookie that still tastes like dessert. I add chopped pecans and a pinch of extra salt for a sweet-salty version that pairs nicely with black coffee or hot tea. I also stir in mini dairy free chocolate chips and a spoon of espresso powder for a mocha pumpkin cookie that disappears at parties.

Sometimes I pipe a tiny swirl of vegan cream cheese frosting on top to mimic pumpkin pie with whipped topping. I also roll the dough balls in cinnamon sugar before baking for a pumpkin snickerdoodle twist. When I crave more spice, I double the ginger and add a pinch of black pepper for a chai-inspired batch.

How to Serve Vegan Pumpkin Pie Cookies Recipe

Serve these vegan pumpkin pie cookies slightly warm with a glass of cold oat milk or almond milk. Add a spoon of coconut whipped cream on top of each cookie for a mini pumpkin pie moment. Pack them in lunch boxes, stack them on a dessert platter, or bring them to fall potlucks and watch them vanish. Enjoy them at breakfast with coffee or tea when you want dessert energy before noon.

How to store

Store cooled cookies in an airtight container at room temperature for 2 to 3 days.
Keep them in the fridge up to 6 days; place parchment between layers to avoid sticking.
Freeze baked cookies in a freezer bag up to 2 months; squeeze out extra air to prevent freezer burn.
Reheat from room temperature in a 300°F oven or toaster oven for 4 to 6 minutes until warm and slightly crisp at the edges.
Warm frozen cookies in the microwave for 15 to 20 seconds or in a 300°F oven for 8 to 10 minutes until soft and fragrant.