Irresistible Vegan Pumpkin Pie Cookies

These vegan pumpkin pie cookies are soft, sweet, and spiced just right.

They taste like tiny pumpkin pies with a chewy cookie vibe—warm cinnamon, cozy pumpkin, and a melt-in-your-mouth texture that’s hard to beat.

Perfect for fall, holidays, or honestly any day you want something that feels like a hug in cookie form.

What You’ll Need

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/3 cup canned pumpkin purée
• 1/2 cup brown sugar (packed)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 2 tbsp non-dairy milk (like oat or almond)

Why I Love This Recipe

I made these cookies for the first time when I had leftover pumpkin purée and didn’t want to make another loaf of pumpkin bread. I threw a few things together, crossed my fingers, and WOW—they were soft, gooey, and full of spice. They’ve been a favorite ever since.

• No mixer needed—just a bowl and a spoon
• Sweetened with maple syrup and brown sugar
• Coconut oil keeps them soft and chewy
• Totally plant-based but no one can tell
• Smells like fall while they bake

Servings: 10–12 cookies
Total time: 30 minutes

Macros (Per Cookie, based on 12 cookies)

• Calories: 135
• Protein: 1.6g
• Carbs: 19g
• Fat: 6g
• Sugar: 9g
• Fiber: 1g

Why This Recipe Works (Quick Science)

Pumpkin acts as a natural egg replacer in vegan baking—it adds moisture and helps bind everything together. Coconut oil creates that perfect chewy center without butter. Brown sugar adds extra softness because it pulls moisture from the air.

Common Mistakes

• Using too much flour—scoop it gently, don’t pack
• Overbaking—these cookies stay soft when done
• Not cooling the dough slightly—warm coconut oil can make the dough greasy
• Skipping the salt—it balances the sweetness

What to Serve With

• A warm cup of chai or spiced latte
• A drizzle of almond butter or vegan cream cheese on top
• Crushed pecans for a crunchy topping
• Enjoy cold from the fridge or slightly warm

FAQ

Can I freeze the dough?
Yes! Scoop it into balls and freeze. Bake straight from frozen—just add 1–2 extra minutes.

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s blended smooth and not watery.

What if I don’t have coconut oil?
You can use vegan butter or even neutral oil like avocado.

Do I need to chill the dough?
Nope! It’s ready to scoop and bake right away.

Recipe + Instructions

Step 1: Mix the Dry Ingredients

In a mixing bowl, whisk together:

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together:

• 1/3 cup canned pumpkin purée
• 1/2 cup packed brown sugar
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 2 tbsp non-dairy milk

Step 3: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and stir until just combined. The dough should be soft and slightly sticky.

Step 4: Scoop and Bake

Scoop about 1.5 tbsp of dough per cookie onto a parchment-lined baking sheet. Leave space between each one. Bake at 350°F (175°C) for 10–12 minutes until the edges are set and the tops look puffed.

Step 5: Cool and Serve

Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.

Final Thoughts

These vegan pumpkin pie cookies are the kind of recipe you’ll want to save and make again and again. They’re simple, cozy, and absolutely packed with fall flavor. Whether you’re baking for a crowd or just want something sweet after dinner, this one hits the spot every time.