Dessert

Vegan Pumpkin Pie Cookies Recipe

ByLila Prescott September 8, 2026September 8, 2026

Introduction

These vegan pumpkin pie cookies capture the warm flavors of fall in a soft, chewy bite. With a perfect blend of spices and a hint of sweetness, they are an easy and delightful treat for any pumpkin lover.

The image shows a close-up of two vegan pumpkin pie cookies on a white lace-edged plate, placed on a white marbled surface with a red cloth partially visible underneath. Each cookie has two layers; the bottom layer is a golden-brown, chewy cookie base with a slightly rough texture, and the top layer is a smooth, bright orange pumpkin filling that looks soft and gooey. One cookie is whole, while the other is broken, revealing the gooey pumpkin inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree
1/2 cup coconut sugar (or brown sugar)

1/3 cup vegetable oil (or melted coconut oil)
1/4 cup almond milk (or any plant-based milk)

1 teaspoon vanilla extract
2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

1/4 teaspoon salt
Optional: 1/2 cup chocolate chips or walnuts

Instructions

Step 1: Preheat oven to 350°F (175°C).

Step 2: In a large bowl, mix pumpkin puree, coconut sugar, vegetable oil, almond milk, and vanilla extract until smooth.
Step 3: In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture and stir gently until just combined.

Step 5: Fold in optional chocolate chips or walnuts if using.
Step 6: Scoop the cookie dough onto a lined baking sheet, spacing them evenly.
Step 7: Bake for 12-15 minutes or until cookies are slightly golden around the edges.

Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, sprinkle a bit of cinnamon sugar on top before baking.
Swap almond milk with oat or soy milk according to what you have on hand.

Add a pinch of sea salt on top of cookies before baking for a sweet and salty contrast.
Use vegan chocolate chips to keep the recipe fully plant-based.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months; thaw at room temperature before enjoying. If desired, warm in the oven or microwave briefly for a soft, freshly baked feel.

How to Serve

The image shows a close-up of a white ceramic plate holding several pumpkin pie cookies. The cookies have a thick, crinkled golden-brown crust surrounding a smooth, deep orange pumpkin filling in the center. One cookie in the center is torn open slightly to reveal the soft and gooey texture of the pumpkin filling inside. A woman's hand is holding one cookie gently from the bottom left corner of the plate. The plate sits on a white marbled surface with warm, soft lighting highlighting the rich colors and textures of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option.

Are these cookies gluten-free?

This recipe uses all-purpose flour by default, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend that measures cup-for-cup.