Vegan Pumpkin Pie Cookies

These vegan pumpkin pie cookies capture all the warm, spiced flavors of traditional pumpkin pie in perfectly soft, cake-like cookies that are completely plant-based yet incredibly satisfying. The combination of pumpkin puree, warming spices, and careful ingredient selection creates cookies that are moist, flavorful, and indistinguishable from their dairy-containing counterparts. If you enjoy this style of spiced, seasonal cookie, you might also like vegan snickerdoodles, chai spice cookies, or other plant-based treats that celebrate autumn flavors.

Why You’ll Love This Recipe

• True pumpkin pie flavor – delivers authentic spiced pumpkin taste that perfectly captures the essence of the beloved pie in convenient cookie form
• Perfectly soft texture – achieves the ideal cake-like consistency that’s tender and moist without being fragile or overly dense
• Completely plant-based – uses simple vegan substitutions that create cookies indistinguishable from traditional versions, perfect for mixed dietary groups
• Make-ahead friendly – flavors actually improve after 24 hours as spices meld, making them perfect for advance baking and gift-giving

Ingredients Breakdown

Pumpkin puree: The star ingredient that provides both flavor and moisture while replacing eggs in this vegan adaptation. Use pure pumpkin puree rather than pumpkin pie filling, which contains added spices and sugar that would throw off the recipe balance. The puree should be thick and smooth without excess water – if it seems watery, drain it in a fine mesh strainer for 30 minutes before using. Pumpkin puree adds natural sweetness, beautiful color, and creates the tender texture that makes these cookies special. It also provides fiber, vitamins, and the authentic pumpkin flavor that defines these treats.

Coconut oil: Replaces butter to provide the fat necessary for tender texture and rich flavor. Use refined coconut oil for neutral taste, or unrefined for subtle coconut notes that complement the pumpkin beautifully. The oil should be solid but soft at room temperature – similar to softened butter consistency. If your kitchen is warm and the oil is liquid, refrigerate briefly until it reaches the proper consistency. Properly prepared coconut oil creams well with sugar and creates the structure needed for cookies that hold their shape.

Brown sugar: Provides sweetness with molasses undertones that enhance the warm spice flavors perfectly. The molasses in brown sugar also contributes moisture that helps create the soft texture these cookies are known for. Pack the brown sugar when measuring for accurate sweetness levels. Light brown sugar offers subtle molasses flavor, while dark brown sugar provides more intense notes – either works well based on preference. The brown sugar also helps the cookies achieve their characteristic golden-brown color.

Pumpkin pie spice blend: The aromatic combination that creates the signature flavor profile. A good blend typically includes cinnamon, nutmeg, ginger, and allspice in balanced proportions. You can buy pre-made blends or create your own for customized flavor – try 3 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice. Fresh spices make a significant difference in flavor intensity and complexity, so replace old spices if they’ve lost their potency.

All-purpose flour: Provides the structure necessary for cookies that hold their shape while maintaining tender texture. Measure flour accurately by spooning into measuring cups rather than scooping directly, which can pack too much flour and create dense cookies. The gluten in all-purpose flour develops just enough during mixing to create structure without making the cookies tough. For gluten-free versions, use a 1:1 gluten-free flour blend designed for baking.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. The moderate temperature ensures even baking without over-browning the delicate cookies. Position racks in the upper and lower thirds of the oven for efficient batch baking. Having everything prepared before mixing ensures smooth workflow.
2. In a large mixing bowl, cream together 1/2 cup softened coconut oil with 3/4 cup packed light brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy. The mixture should be noticeably lighter in color and texture when properly creamed. This step incorporates air that helps create tender texture.
3. Add 3/4 cup pumpkin puree, 1/4 cup unsweetened plant milk (almond, oat, or soy), and 1 teaspoon vanilla extract to the creamed mixture. Beat until smooth and well combined. The mixture should be uniform in color without streaks of unmixed ingredients. The plant milk helps bind everything together while the vanilla enhances the overall flavor profile.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. Whisk thoroughly to ensure even distribution of leavening agents and spices throughout the flour. This prevents pockets of intense spice or uneven rising.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Don’t overmix, which can develop gluten and create tough cookies. The dough should be soft and slightly sticky but hold together well. If it seems too wet, add flour 1 tablespoon at a time; if too dry, add plant milk 1 teaspoon at a time.
6. Cover the bowl and refrigerate the dough for 30 minutes to firm up. This chilling period makes the dough easier to handle and helps the cookies maintain their shape during baking rather than spreading too much. The coconut oil will solidify slightly, creating better texture for scooping and shaping.
7. Using a cookie scoop or rounded tablespoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. The cookies should be uniform in size for even baking. Don’t flatten them – they’ll spread naturally during baking to create the perfect texture.
8. Bake for 12-15 minutes until the edges are set but the centers still look slightly soft. The cookies should spring back lightly when gently touched in the center. Don’t overbake, as they’ll continue cooking on the hot pan after removal from the oven and could become dry rather than maintaining their characteristic soft texture.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This brief cooling period allows them to set properly without breaking when moved. The cookies will firm up to the perfect texture as they cool while retaining their soft, cake-like consistency.
10. Store completely cooled cookies in an airtight container at room temperature for up to 1 week. The flavors actually improve after the first day as the spices meld and develop complexity. Layer between parchment paper if stacking to prevent sticking.

Perfect Texture: What to Look For

Ideally executed vegan pumpkin pie cookies should have a soft, cake-like texture that’s tender and moist without being fragile or falling apart. The cookies should hold their shape well while offering a slight give when gently pressed. The edges should be set and lightly golden while the centers remain soft and slightly underbaked-looking when they come out of the oven. As they cool, they should firm up to a perfect tender consistency that’s neither dense nor crumbly. The color should be a beautiful golden-brown that showcases the pumpkin, and each bite should deliver the warm, spiced flavors that make pumpkin pie so beloved.

Customization Options

This versatile base recipe welcomes numerous delicious variations while maintaining its essential pumpkin pie character. For extra richness, fold in 1/2 cup vegan chocolate chips or chopped pecans before baking. Create a glaze by whisking powdered sugar with plant milk and vanilla for drizzling over cooled cookies. Add 1 tablespoon orange zest to the dough for bright citrus notes that complement the pumpkin beautifully. For more intense spice flavor, increase the pumpkin pie spice by 1/2 teaspoon or add a pinch of cardamom for complexity. Mini marshmallows can be pressed into the tops before baking for a fun twist.

Practical Tips

Coconut oil consistency: The texture of coconut oil significantly affects the final cookie texture. It should be soft like room temperature butter – not liquid but not hard. If it’s too soft in a warm kitchen, refrigerate briefly; if too hard, let it sit at room temperature until workable. Proper consistency ensures good creaming with the sugar.

Pumpkin puree preparation: If your pumpkin puree seems particularly wet, drain it in a fine mesh strainer for 30 minutes before using to prevent overly soft cookies. Different brands have varying water content, so this step ensures consistency regardless of your puree choice.

Preventing overspreading: The chilled dough is crucial for maintaining cookie shape. If your kitchen is very warm, chill the formed cookies on the baking sheet for 15 minutes before baking. This extra step helps them hold their shape better during baking.

Storage: These cookies actually improve after a day as flavors meld. Store in airtight containers with parchment between layers. They can also be frozen for up to 3 months – thaw at room temperature before serving.

Common Questions

Can I use oil instead of coconut oil? While coconut oil provides the best texture and flavor, you can substitute with vegetable oil or melted vegan butter. The texture will be slightly different – less rich and possibly more tender. Use 3/4 the amount of liquid oil compared to solid coconut oil.

Why are my cookies too soft or falling apart? This usually indicates too much liquid or insufficient flour. Ensure your pumpkin puree isn’t too watery, and measure flour accurately. The dough should be soft but not wet. If needed, add flour 1 tablespoon at a time until the dough holds together properly.

Can I make these gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different but still delicious. Ensure all other ingredients are certified gluten-free if you have celiac disease.

How do I know when they’re done baking? The edges should be set and lightly golden while the centers still look slightly soft and underbaked. They’ll continue cooking on the hot pan and firm up as they cool. Overbaking makes them dry rather than maintaining the desired soft texture.

Serving Suggestions

These delightful cookies work beautifully for various occasions and serving styles. Arrange them on platters for autumn gatherings, potluck desserts, or casual afternoon treats with coffee or tea. Their soft texture makes them perfect for children and elderly family members who might have difficulty with crunchier cookies. For special presentations, dust with powdered sugar or drizzle with simple glaze made from powdered sugar and plant milk.

The cookies also make wonderful gifts when packaged in decorative tins or cellophane bags tied with autumn-colored ribbons. They travel well and maintain their texture, making them ideal for care packages or bake sales. For holiday entertaining, serve them alongside other seasonal treats or as part of a dessert spread that accommodates various dietary needs without compromising on flavor or satisfaction.

Nutritional Benefits

These vegan cookies provide several nutritional advantages over traditional versions while maintaining exceptional taste and texture. Pumpkin puree contributes beta-carotene, fiber, and potassium while being naturally low in calories. The plant-based ingredients eliminate cholesterol and reduce saturated fat compared to butter-based cookies. Coconut oil provides medium-chain triglycerides that may support metabolism.

The spices used in pumpkin pie spice, particularly cinnamon and ginger, offer potential anti-inflammatory benefits and may help regulate blood sugar levels. By making them at home, you control sugar content and avoid the preservatives and artificial ingredients found in many commercial baked goods. While still treats to be enjoyed in moderation, these cookies offer a more wholesome way to satisfy autumn cravings while providing genuine nutrition alongside comfort food satisfaction.