Vegan Pumpkin Pie Cookies
These tender Vegan Pumpkin Pie Cookies capture all the warm spices and flavors of traditional pumpkin pie in handheld cookie form. With their crisp edges and soft centers, they’re perfect for fall gatherings or seasonal treat boxes.
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.