Imagine a crisp autumn day, the scent of pumpkin spice filling your kitchen, and a batch of freshly baked cookies that capture all the nostalgic flavors of pumpkin pie—but in a convenient, handheld form. That’s exactly what these Vegan Pumpkin Pie Cookies deliver! They’re the perfect treat to enjoy with a steaming cup of coffee or to share with friends who won’t believe they’re plant-based.
Why This Recipe is Awesome
These Vegan Pumpkin Pie Cookies are truly special because they transform a beloved seasonal dessert into delightful bite-sized treats without any animal products.
The texture is what makes these cookies extraordinary—crisp edges with soft, almost custard-like centers that genuinely evoke the experience of eating pumpkin pie. What I love most about this recipe is how it captures complex flavors while remaining surprisingly simple to make. The warm spice blend works harmoniously with real pumpkin puree, creating authentic fall flavor in every bite.
Plus, these cookies stay moist for days (though they rarely last that long in my house!). Non-vegans won’t even detect the absence of butter or eggs—the plant-based ingredients actually enhance the pumpkin flavor rather than competing with it. These cookies have converted many skeptics in my life to the delicious possibilities of vegan baking.
Equipment needed: Mixing bowls, electric mixer, baking sheets, parchment paper, cookie scoop, cooling rack
Vegan Pumpkin Pie Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon extra for enhanced flavor
- 1/2 cup vegan butter softened (I recommend Earth Balance sticks)
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch mixed with 3 tablespoons water acts as egg replacer
- 1/2 cup vegan white chocolate chips optional but delicious
- 3 tablespoons turbinado sugar for rolling gives a lovely crunch
Instructions
- Prepare your workspace. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and extra cinnamon until well combined and no lumps remain.
- Cream the butter and sugars. In a large bowl, use an electric mixer to beat the vegan butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. Don’t rush this step—proper creaming creates the perfect cookie texture.
- Add the wet ingredients. Mix in the pumpkin puree, vanilla extract, and cornstarch mixture to the butter-sugar mixture. Beat until completely incorporated, stopping to scrape down the sides of the bowl as needed.
- Combine wet and dry mixtures. Add the dry ingredients to the wet ingredients in two batches, mixing on low speed just until combined. Avoid overmixing, which can make the cookies tough.
- Fold in chips. If using, gently fold in the vegan white chocolate chips with a spatula until evenly distributed throughout the dough.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps prevent spreading and intensifies the flavors.
- Form the cookies. Using a cookie scoop, form 1.5-inch balls of dough and roll them in turbinado sugar for a sparkly, crunchy exterior.
- Bake to perfection. Place the cookies on the prepared baking sheets about 2 inches apart and bake for 12-14 minutes, until the edges are set but the centers still look slightly soft.
- Cool properly. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. They’ll continue to firm up as they cool.
Notes
- For softer, more cake-like cookies, add an additional 2 tablespoons of pumpkin puree.
- The cookies will appear slightly underdone in the center when you remove them from the oven—this is perfect and ensures they stay soft.
- For a more intense pumpkin flavor, use homemade pumpkin puree rather than canned.
- These cookies stay fresh in an airtight container at room temperature for up to 4 days.
- The dough can be frozen for up to 3 months—just add 1-2 minutes to the baking time when baking from frozen.
Calories & Nutritional Info
- Calories: Approximately 120 calories per cookie
- Protein: 1g per cookie
- Carbohydrates: 18g per cookie
- Fat: 5g per cookie
- Allergens: Contains wheat, may contain soy (check vegan butter ingredients)
- Dietary suitability: Vegan, dairy-free, egg-free
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree. They’re not interchangeable! Pie filling contains added sugars and spices that will throw off the recipe balance.
- Skipping the chilling step. This crucial step prevents the cookies from spreading too thin during baking.
- Overmixing the dough. This develops gluten and results in tough cookies instead of tender ones.
- Overbaking. These cookies should come out of the oven while still looking slightly underdone in the center—they’ll firm up as they cool.
- Using cold vegan butter. It must be properly softened for correct creaming with the sugars.
Alternatives & Substitutions
- Gluten-free option: Substitute a 1:1 gluten-free flour blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Lower sugar version: Reduce both sugars by 2 tablespoons each without significantly affecting texture.
- No vegan butter? Coconut oil (solid, not melted) can work, though the flavor profile will shift slightly.
- Spice alternatives: Don’t have pumpkin pie spice? Mix 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
- Add-in options: Try vegan butterscotch chips, chopped pecans, or dried cranberries instead of white chocolate chips.
FAQs
Can I make these cookies without refined sugar?
Yes! You can substitute coconut sugar for both the brown and granulated sugars. The cookies will be slightly less sweet with a deeper caramel flavor. For rolling, use coconut sugar instead of turbinado.
Why did my cookies spread too much during baking?
This usually happens if the dough wasn’t chilled long enough or if your oven runs hot. Make sure to refrigerate the dough for at least 30 minutes, and consider using an oven thermometer to verify temperature accuracy.
Can I use something other than cornstarch as an egg replacer?
Absolutely! A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes) works beautifully. You could also use a commercial egg replacer following package directions.
How can I make these cookies more like actual pumpkin pie?
For an even more authentic pumpkin pie experience, press a small indent in the center of each cookie before baking and fill with a dollop of vegan cream cheese mixed with maple syrup and cinnamon.
Can I make the dough ahead of time?
Definitely! The dough can be refrigerated for up to 3 days before baking, or rolled into balls and frozen for up to 3 months. Just let frozen dough balls thaw in the refrigerator before rolling in sugar and baking.
Final Thoughts
These Vegan Pumpkin Pie Cookies bring together the best of two beloved desserts—cookies and pumpkin pie—in one irresistible treat that happens to be plant-based. There’s something magical about the way they fill your kitchen with the scent of autumn while baking. Whether you’re vegan or simply curious about plant-based baking, these cookies are sure to become a seasonal favorite in your recipe collection.
