These Vegan Pumpkin Cookies feature the perfect blend of sweet, savory, and spicy flavors. Made with canned pumpkin puree and warm spices, these cookies have a soft, chewy texture that is simply irresistible. The pumpkin puree gives a moist and dense texture, while the cinnamon and sugar create a sweet and slightly spicy flavor profile. They’re perfect for fall baking!
These Vegan Pumpkin Cookies are more than just a dessert. They are a celebration of the fall season, bringing together the comforting flavors of pumpkin, cinnamon, and sugar in a delicious cookie.
They are perfect for a cozy evening at home or for sharing at a holiday gathering. Plus, they are easy to make, with straightforward instructions and common baking ingredients.
Read on to learn exactly how to make this delicious vegan pumpkin cookie recipe today!
Jump to:
- What are Vegan Pumpkin Cookies?
- Why This Is The Best Vegan Pumpkin Cookies Recipe
- What You Need to Make Vegan Pumpkin Cookies At Home
- How to Make Vegan Pumpkin Cookies Step by Step
- Tips For Making the Best Vegan Pumpkin Cookies
- Serving Suggestions
- Recipe Variation Ideas for Vegan Pumpkin Cookies
- Frequently Asked Questions
- How to Store Leftover Vegan Pumpkin Cookies
- Similar Recipes
- Recipe
What are Vegan Pumpkin Cookies?
Vegan pumpkin cookies are the vegan versions of fall pumpkin cookies that are an absolute classic! They feature commonly used fall ingredients such as canned pumpkin puree and warm spices for delicious crinkle cookies that you’re definitely going to fall in love with!
Making these vegan pumpkin cookies at home is a great idea for several reasons. Firstly, they are dairy-free and hence lower in calories, making them a healthier alternative to traditional cookies. Moreover, the aroma of baking cookies, filled with pumpkin spice and everything nice, is sure to make your home smell like fall.
Lastly, the taste is absolutely divine! The sweetness of the brown sugar, the warmth of the spices, and the rich, buttery flavor of the pumpkin puree make these cookies a delicious treat that you'll want to make over and over again.
They’re seriously perfect for Thanksgiving, Halloween, or when you’re looking for the perfect vegan pumpkin recipes!
Why This Is The Best Vegan Pumpkin Cookies Recipe
Easy to Make: One of the best things about this Vegan Pumpkin Cookies recipe is how easy it is to prepare. With straightforward instructions and ingredients you likely have on hand, whipping up a batch of these cookies is a breeze. Plus, the dough is easy to handle, and kids can help too, making it a fun family activity.
Dairy-Free and Egg-Free: This recipe is a fantastic option for those following a vegan or dairy-free diet. It's made without any eggs or butter but still achieves a wonderful texture and flavor. If you're on the hunt for vegan cookie recipes, this is a must-try.
Versatile: This cookie recipe is incredibly versatile. You can easily use leftover pumpkin puree, or even prepare the cookie dough a few days in advance. This flexibility makes it a great choice for busy weeks or impromptu dessert cravings.
Delicious: Let's not forget about taste! These cookies are packed with the warm flavors of cinnamon and pumpkin, making them a delicious treat that's sure to please the whole family. The powdered sugar coating adds an extra level of sweetness that takes these cookies to the next level.
Crowd Pleaser: Whether you're hosting a party, attending a potluck, or simply treating your family, these Vegan Pumpkin Cookies are a guaranteed hit. They're not only tasty, but also have a beautiful crinkle appearance that will make a stunning addition to any dessert table.
What You Need to Make Vegan Pumpkin Cookies At Home
All you need are some incredibly simple, pantry-staple ingredients to make these delicious vegan pumpkin cookies at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Pumpkin Puree: This is the star of the show, giving our cookies a distinctive pumpkin flavor. Make sure to use canned pumpkin puree and not pumpkin pie filling as it already contains spices. If you do use pumpkin pie filling, skip the cinnamon in the recipe.
All-Purpose Flour: This is the main dry ingredient that gives structure to our cookies.
Baking Powder: This is what helps our cookies rise and become fluffy.
Baking Soda: In combination with the baking powder, it gives our cookies a nice lift and aids in browning.
Organic Cane Sugar: This sweetens our cookies. Make sure to use organic cane sugar as conventional cane sugar is not vegan. I talked about it more in my Vegan Grocery List post.
Banana: A great egg substitute in vegan baking. The cookies might have a slight banana flavor, but in my opinion, this makes them even more delicious. Make sure to pick the ripest banana.
Olive Oil: This adds fat for texture and mouthfeel. Use cooking olive oil to avoid any unwanted aroma, we only want the pumpkin and cinnamon to shine through. It's great for high cooking temperatures and most importantly - it doesn't have aroma. In this recipe, we only want to smell pumpkin and cinnamon.
Vanilla Extract: This enhances the flavor of our cookies, giving them a deeper, more complex taste.
Salt: A pinch of this enhances all the other flavors in our cookies.
Cinnamon: This spice adds a warm and comforting flavor, a classic pairing with pumpkin.
Powdered Sugar: Used for rolling the cookies, it gives them a sweet, white coating. Work quickly as the dough tends to absorb sugar fast. The more sugar you use, the more prominent the crinkles on your cookies will be.
How to Make Vegan Pumpkin Cookies Step by Step
Making these incredible vegan pumpkin cookies at home is super easy and will give you great results every single time. Here's how to make it step by step:
- Mash the banana. In a small bowl mash the banana. You can either use a fork or a cocktail muddler.
- Combine dry ingredients. In another bigger bowl whisk flour, sugar, baking soda, baking powder, cinnamon and salt.
- Add liquid ingredients. Add canned pumpkin puree, mashed banana, oil and vanilla extract.
- Combine all ingredients. Mix the dough with a spoon until all ingredients are combined.
- Chill the cookie dough in the refrigerator. Right now the dough is really sticky and you won't be able to roll it into balls. Chilling the dough for at least 3 hours or even overnight is necessary.
- Roll the cookie dough into balls. Roll the dough into balls, about 1 ½ tablespoons of dough per cookie. You can also use a small cookie scoop to scoop out the dough. Now, I recommend to chill the dough balls once again. Just place them on a parchment lined sheet and chill for 30 minutes. This will ensure that when you start dropping the dough balls into powdered sugar, the sugar on cookies won't melt so fast.
- Cover the cookies in powdered sugar. Drop dough balls into powdered sugar and generously coat each ball in sugar. Place each cookie ball on a parchment lined baking dish and bake at 375 F for 12 to 14 minutes.
- Remove baked cookies from the oven and let them cool for 5 minutes before transferring to a wire rack. Enjoy.
Tips For Making the Best Vegan Pumpkin Cookies
Choose the right pumpkin puree: Opt for canned pumpkin puree instead of pumpkin pie filling for this recipe. Pumpkin pie filling comes with added spices which could overpower the flavor. However, if you only have pumpkin pie filling, skip adding the cinnamon from the recipe.
Use organic cane sugar: For vegan cookies, organic cane sugar is the best choice as conventional cane sugar is not vegan. This will help make sure your cookies stay true to their vegan nature.
Select the right olive oil: Use cooking Olive Oil for this recipe. It is lighter than Extra Virgin Olive Oil and doesn't have a strong aroma. This way, the pumpkin and cinnamon scents will shine through.
Roll the cookies efficiently: Work quickly when rolling the cookies in powdered sugar as the dough tends to absorb the sugar fast. For prominent crinkles, make sure that all the cookies are generously coated.
Serving Suggestions
- Kick start your morning with these vegan pumpkin cookies paired with your favorite dairy-free latte. The subtle pumpkin spice flavor of the cookies will beautifully compliment the creamy coffee.
- These vegan pumpkin cookies can also be a fantastic dessert option. Serve them warm with a scoop of dairy-free vanilla ice cream for a heavenly combination of textures and flavors.
- Want to make your holiday table more festive? Add these vegan pumpkin cookies to your dessert spread. Their unique flavor and chewy texture will be a hit with your guests.
- If you are a chocolate lover, try dipping these cookies in melted vegan chocolate. The chocolate will harden as it cools, adding an extra layer of flavor and texture to your cookies.
- For a fun and healthy dessert, create a cookie sandwich using these vegan pumpkin cookies and almond butter. The creamy almond butter compliments the cookies' pumpkin flavor and adds a boost of protein.
Recipe Variation Ideas for Vegan Pumpkin Cookies
These delicious vegan pumpkin cookies are so flavorful and easy to make you'll want to try out some of these delicious variations! Here are some great ideas:
Try it with chocolate: If you're a fan of chocolate, this variation is for you. Simply add a cup of dairy-free chocolate chips into the cookie dough before chilling. The chocolate chips will melt slightly while baking, adding a delicious, gooey texture to for some vegan pumpkin chocolate chip cookies.
Make it nutty: For nut lovers, this variation is a must-try. Add a handful of chopped pecans or almonds to the dough. The nuts will add a nice crunch and enhance the overall flavor of the cookies.
Add more spices: If you love the warm flavors of fall, you can intensify the flavor by adding an additional half teaspoon each of ginger, nutmeg, allspice, and cloves to the dry ingredients. This will give your vegan pumpkin cookies a rich, aromatic spice flavor that pairs perfectly with a cup of hot tea or coffee.
Switch up the sweet: If you're looking to reduce the calories, you can replace the cane sugar with a natural sweetener like stevia or monk fruit. Just make sure to check the conversion instructions as these sweeteners can be much sweeter than regular sugar.
Frequently Asked Questions
Absolutely, you can substitute organic cane sugar with either brown sugar or coconut sugar. However, keep in mind that these sugars have a higher moisture content, which can make your cookie dough softer. If your dough turns out too soft, just add an extra tablespoon or two of flour until you reach the right consistency.
Yes, you can definitely prepare the cookie dough ahead of time. It can be made two to three days in advance and stored in the refrigerator until you're ready to roll it into balls and bake.
Absolutely, this cookie dough freezes beautifully. Once you've rolled the dough into balls, spread them out on a baking sheet lined with parchment paper and freeze until firm. Then, transfer the firm cookie dough balls into freezer-friendly bags and store in the freezer. When you're ready to bake, simply let the dough balls thaw at room temperature for a few minutes, roll in powdered sugar, and bake as per the instructions.
To get those beautiful crinkles on your cookies, make sure to generously coat each dough ball in powdered sugar. The dough tends to absorb sugar fast, so work quickly and don't hesitate to roll the dough balls in sugar more than once. The more sugar coating, the more prominent the crinkles.
How to Store Leftover Vegan Pumpkin Cookies
Storage. You can easily store any leftovers you may have! To start with allow your cookies to cool on a cooling rack. Then, place your leftover cookies in an airtight container, separating layers with parchment paper to prevent them from sticking together. They can be stored in the fridge for up to a week. Before eating, let them come to room temperature to guarantee the best texture and flavor.
Freezing. These cookies freeze well. Scoop the cookie dough onto a baking sheet lined with parchment paper, then place the baking sheet in the freezer.
Once the scoops of cookie dough are frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to three months. When you're ready to enjoy them, bake the frozen cookie dough following the instructions, adding a few extra minutes to the total time.
Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Vegan Pumpkin Crinkle Cookies
Ingredients
- 1 c canned pumpkin puree
- 2 ½ c all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 c organic cane sugar
- 1 banana
- ¼ cup + 3 tbsp olive oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ c powdered sugar
Instructions
- In a small bowl mash the banana. You can either use a fork or a cocktail muddler.
- In another bigger bowl whisk flour, sugar, baking powder, baking soda, cinnamon and salt.
- Add canned pumpkin puree, mashed banana, oil and vanilla extract.
- Mix the dough with a spoon until all ingredients are combined.
- Chill the cookie dough in the refrigerator for 3 hours or overnight.
- 15 minutes before you take the dough out the fridge, preheat the oven to 375 F and line a large baking sheet with a parchment paper.
- Roll the dough into balls, about 1 ½ tablespoons of dough per cookie. You can also use a small cookie scoop to scoop out the dough. Now, I recommend to chill the dough balls once again. Just place them on a parchment lined sheet and chill for 30 minutes. This will ensure that when you start dropping the dough balls into powdered sugar, the sugar on cookies won't melt so fast.
- Add powdered sugar to a shallow bowl and drop dough balls into a sugar. Generously coat each ball in sugar. Place each cookie ball on a baking sheet and bake for 12 to 14 minutes.
- Remove baked crinkle cookies from the oven and let them cool for 5 minutes before transferring to a wire rack. Enjoy.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
good recipe
Nina Kulish says
I'm not a big fan of pumpkin. But these cookies look really yummy, and I'd like to try them. Thanks for the recipe.
Leah says
I have a question, how many ounces of pumpkin are needed? Canned pumpkin comes in 15 oz. and 29 oz. cans. Which one is used in this recipe?
Iryna says
Hi Leah, I used 1 cup from a 15-oz can of pumpkin puree.
Kulia says
I like it. I made this yesterday, very tasty. Thank you.
Mo says
I made this today, follow all the instructions. It seems that even after being in the fridge overnight they still turn very soft. The powdered sugar won’t even stay, the dough keeps melting it away no matter how fast I went. So they didn’t have this whitish crack look. Taste is ok.
Iryna says
Hi Mo! I'm sorry your cookies didn't turn out the way you expected. As for the crinkles, they indeed can be tricky to make because the sugar melts very fast. What you can do next time is to scoop the cookies dough balls on a baking sheet and chill them for another 30 minutes (given that the dough has already been chilled) and then all you have to do is quickly cover the dough balls with the powdered sugar and bake. In addition, you can apply the additional layer of powdered sugar to the already covered balls. I hope this helps!