These vegan pumpkin cookies are soft, chewy, and full of warm spice! They are made with pumpkin puree and oatmeal for a tasty treat that’s also plant-based.
I love how easy they are to whip up, plus the smell while baking is just heavenly. Perfect for sharing, or just keeping all to yourself—no judgment here! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree for the best flavor. If you don’t have any, you can substitute with sweet potato puree. It’s also a great option for a similar texture and taste.
Brown Sugar: I love using brown sugar for its rich sweetness. If you’re out, coconut sugar works well too. It has a similar flavor and is slightly less sweet.
Maple Syrup: Maple syrup adds a lovely depth. If you’re looking for a less expensive option, agave nectar or even a light corn syrup can do the trick!
Vegetable Oil: For a different flavor, try melted coconut oil. You can also use applesauce for a lighter and healthier alternative, just remember it may affect the texture a bit.
Spices: The classic blend of spices really makes these cookies shine! If you don’t have all the specific spices, pumpkin pie spice will work in a pinch.
How Do You Get the Cookies to Bake Perfectly?
Getting the right baking time and texture is crucial. Here are some personal tips:
- Keep an eye on the cookies as they bake. They should be slightly firm around the edges but soft in the middle.
- Don’t overmix the dough; just combine until it’s a soft dough to keep the cookies tender.
- Cool on the baking sheet for a few minutes to help them set before transferring them to a wire rack, as they’ll continue to firm up a little as they cool.
These small details can help you achieve the most delicious pumpkin cookies every time you bake! Enjoy your baking adventure! 🎃
Vegan Pumpkin Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 1/4 cup maple syrup or agave nectar
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons plant-based milk (such as almond or oat)
- 1/4 teaspoon vanilla extract
For Sprinkling:
- Coarse sugar or sea salt flakes (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 12-15 minutes to bake. Don’t forget to allow some time for the cookies to cool down before glazing. All in all, plan for about 30-40 minutes total, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This helps your cookies bake evenly! Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, maple syrup (or agave), vegetable oil (or melted coconut oil), and vanilla extract. Make sure everything is well combined and smooth.
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, salt, and all the delicious spices: cinnamon, ginger, nutmeg, and cloves. This step ensures your cookies will be light and fluffy.
4. Make the Dough:
Gradually fold the dry ingredients into the wet mixture, mixing just until everything is combined into a soft dough. Be careful not to overmix, as that can make the cookies tough!
5. Scoop the Dough:
Using a rounded tablespoon or a cookie scoop, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Feel free to slightly flatten each cookie with your hand or a spoon for an even bake!
6. Add Optional Toppings:
If you’d like, sprinkle coarse sugar or sea salt flakes on top of each cookie for a bit of extra texture and flavor. It looks pretty too!
7. Bake:
Pop the cookies in your preheated oven and bake for 12–15 minutes. They should be slightly firm to the touch around the edges, but still soft in the middle.
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here!
9. Make the Glaze (Optional):
If you’d like to drizzle your cookies with a sweet glaze, mix the powdered sugar with 1 tablespoon of plant-based milk and the vanilla extract in a small bowl. Add more milk if needed until you reach a nice drizzle consistency. Then, drizzle it over the cooled cookies.
10. Enjoy!
Allow the glaze to set for about 10-15 minutes before digging in. These cookies are soft, chewy, and bursting with pumpkin spice flavor. Perfect for sharing or keeping all to yourself!
Happy baking! Enjoy your cozy treat! 🎃
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them by placing them in a freezer-safe bag or container for up to 3 months.
Can I Substitute the Oil?
Yes! You can replace the vegetable oil with applesauce for a lower-fat option. Alternatively, melted coconut oil will add a hint of coconut flavor and a different texture!
What Can I Use Instead of All-Purpose Flour?
If you prefer gluten-free cookies, you can use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best results as it helps with the texture and structure of the cookies.
