These vegan pumpkin cookies are soft, chewy, and full of cozy autumn flavors! Made with pumpkin puree and warm spices, they are a treat everyone can enjoy!
I love how simple they are to whip up—just mix and bake! Plus, the smell of these cookies baking is like a warm hug in your kitchen. You might want to save some for later! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: The star of these cookies! You can use canned puree for convenience or make your own from fresh pumpkins. If you’re out of pumpkin, apple sauce works as a substitute, though the flavor will be different.
Brown Sugar: This adds moisture and a rich sweetness. If you prefer, you can use coconut sugar or equal parts white sugar mixed with a tablespoon of molasses for a similar result.
Coconut Oil: I love using coconut oil for its subtle flavor and moisture. If you don’t have it, any neutral oil like vegetable or canola oil will work just fine.
Flour: All-purpose flour is classic, but whole wheat pastry flour gives a nice nutty flavor and extra nutrients. For gluten-free options, try a 1:1 gluten-free baking blend.
Spices: This is where you can make it your own! Adjust the spices according to your taste. For example, if you love cinnamon, feel free to add more!
How Do You Get the Right Texture for Your Cookies?
The texture is key for great pumpkin cookies! Start by making sure your wet ingredients are well blended. The pumpkin puree and coconut oil should be mixed thoroughly with sugars before adding the dry ingredients.
- Make sure not to overmix the dough. Just combine until the flour disappears.
- Each cookie should be flattened slightly before baking so they spread correctly. This ensures they bake evenly.
- Keep an eye on the baking time. Cookies are done when they’re set at the edges but slightly soft in the center; they will firm up as they cool.
With these tips, your cookies will turn out wonderfully soft and chewy! Enjoy baking!
Vegan Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted (or other neutral oil)
- 1 1/2 cups all-purpose flour (or whole wheat pastry flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
- 1/2 cup vegan chocolate chips or chopped dark chocolate
- Turbinado sugar (for sprinkling on top, optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and another 12-15 minutes to bake. After baking, let the cookies cool for around 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely. In total, you’re looking at about 30-40 minutes to enjoy these yummy vegan pumpkin cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, packed brown sugar, maple syrup (or agave nectar), melted coconut oil, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
3. Prepare the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This helps to evenly distribute the baking powder and spices throughout the dough.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the bowl of wet ingredients. Gently mix until everything is combined and a soft dough forms. Be careful not to overmix; just mix until the flour disappears!
5. Fold in Chocolate Chips:
Now it’s time to add the fun part! Fold in the vegan chocolate chips or chopped dark chocolate into the dough gently. This ensures they get evenly dispersed without breaking up.
6. Shape the Cookies:
Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Place the dough balls on the prepared baking sheet, making sure to leave about 2 inches of space between each cookie.
7. Flatten the Cookies:
Using the palm of your hand or the back of a spoon, gently flatten each cookie ball. This helps them spread nicely as they bake.
8. Add a Sparkly Touch:
If you wish, sprinkle a little turbinado sugar on top of each cookie for a sparkly finish before baking!
9. Bake the Cookies:
Bake the cookies in your preheated oven for about 12-15 minutes. The edges should look set and slightly cracked on top but the center may still look soft.
10. Cool and Enjoy:
Once they’re done baking, remove them from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes. After that, transfer them to a wire rack to cool completely. Now they’re ready to enjoy!
11. Serve:
Serve your soft, chewy vegan pumpkin cookies with a warm cup of tea or coffee. Enjoy every bite of this delightful autumn treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast or steam your fresh pumpkin and puree it until smooth. This will give your cookies a delicious homemade flavor.
What Can I Substitute for Coconut Oil?
If you don’t have coconut oil, feel free to use another neutral oil like vegetable, canola, or even melted vegan butter. Each will work well and maintain the necessary moisture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze well for up to 3 months. Just thaw at room temperature before enjoying!
Can I Omit the Chocolate Chips?
Yes! You can omit the chocolate chips if you prefer or replace them with nuts, raisins, or even more spices for a different flavor profile. Get creative!