Name: Vegan Pumpkin Pie Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Ingredients: 1 1/3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 2 tablespoons cornstarch; 1/2 cup canned pumpkin puree; 1/2 cup organic cane sugar; 1/4 cup packed light brown sugar; 1/3 cup neutral oil; 2 tablespoons pure maple syrup; 1 teaspoon vanilla extract; 1 teaspoon apple cider vinegar; 1/3 cup mini vegan chocolate chips; 1/3 cup chopped toasted pecans or walnuts; 2 tablespoons coarse sugar, for sprinkling; vegan whipped cream or coconut whipped cream, for serving; extra cinnamon, for dusting

Vegan Pumpkin Pie Cookies Recipe tastes like a bite-sized slice of pumpkin pie with chewy edges, soft centers, and cozy fall spice in every crumb. This small-batch friendly recipe works well for busy bakers who want a holiday dessert in under 45 minutes, start to finish. I tested these while my dog stared at the cooling rack like it was his life’s purpose, so you know they smell incredible.

Why You Should Try This Vegan Pumpkin Pie Cookies Recipe

These vegan pumpkin pie cookies pack all the flavor of classic pumpkin pie without dairy, eggs, or a fussy crust. The cookies bake soft and tender, with crisp edges, warm cinnamon spice, and a subtle maple note that tastes like autumn in cookie form.

You mix the dough in one bowl, so cleanup stays easy and weeknight friendly. The recipe uses simple pantry ingredients, so you skip specialty store runs and still serve a dessert that feels bakery-level.

“These Vegan Pumpkin Pie Cookies taste like someone shrunk a pumpkin pie into a soft, chewy cookie, and I immediately hid a few from my family. ★★★★★”

Ingredients You’ll Need

Dry ingredients

1 ⅓ cups (160 g) all-purpose flour
- Use unbleached flour for the best texture. You can swap up to half with whole wheat pastry flour for a slightly heartier cookie.
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 tablespoons cornstarch
- Cornstarch keeps the cookies soft and tender. Arrowroot starch also works.

Wet ingredients

½ cup (110 g) canned pumpkin puree
- Use plain pumpkin puree, not pumpkin pie filling. I like Libby’s or Whole Foods 365 for consistent thickness.
½ cup (100 g) organic cane sugar
¼ cup (55 g) packed light brown sugar
- Coconut sugar works in place of brown sugar for a deeper caramel note.
⅓ cup (80 ml) neutral oil
- Use avocado, grapeseed, or light olive oil. Melted refined coconut oil also works; just cool it slightly.
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
- Vinegar reacts with baking soda and helps the cookies puff slightly.

Optional mix-ins and toppings

⅓ cup mini vegan chocolate chips
- I like Enjoy Life or Trader Joe’s vegan chips.
⅓ cup chopped toasted pecans or walnuts
2 tablespoons coarse sugar for sprinkling
Vegan whipped cream or coconut whipped cream for serving
Extra cinnamon for dusting

Pantry shortcuts and substitutions

Pumpkin pie spice: Replace the cinnamon, ginger, nutmeg, and cloves with 2 teaspoons pumpkin pie spice if you keep that in your pantry.
Gluten free: Use a 1:1 gluten free baking blend that includes xanthan gum. The cookies turn out slightly more delicate but still tasty.
Oil free: Swap the oil with ⅓ cup very creamy almond butter or cashew butter and add 1 tablespoon extra pumpkin puree. The cookies bake a bit denser but still soft.

Equipment list

Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula or wooden spoon
Measuring cups and spoons or a kitchen scale
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or tablespoon
Wire cooling rack

Tips & Tricks

Blot the pumpkin puree with paper towels if it looks watery so the dough stays thick and the cookies keep their shape.
Chill the dough for 20 to 30 minutes if your kitchen runs warm or if the dough feels very soft.
Use a cookie scoop for evenly sized cookies that bake at the same rate.
Slightly underbake the cookies; pull them when the edges look set and the centers still look soft, then let them finish on the hot pan.
Sprinkle coarse sugar or cinnamon sugar on top before baking for a bakery-style sparkle and light crunch.
Toast nuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then cool before adding to the dough.
Line the baking sheet with parchment so the cookies do not stick and cleanup stays easy.
Cool the cookies completely before storing so condensation does not make them soggy.

How to Make Vegan Pumpkin Pie Cookies Recipe

Step 1: Mix the dry ingredients

Add the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and cornstarch to a medium bowl. Whisk until the spices look evenly distributed and no streaks of cornstarch remain. Set the bowl aside.

Step 2: Whisk the wet ingredients

In a large mixing bowl, add the pumpkin puree, cane sugar, brown sugar, oil, maple syrup, vanilla, and apple cider vinegar. Whisk until the mixture looks smooth, glossy, and slightly lighter in color. Scrape the sides and bottom of the bowl so no sugar pockets hide.

Step 3: Combine wet and dry

Pour the dry mixture into the wet mixture. Use a spatula or wooden spoon and fold gently until no dry flour streaks remain. Add chocolate chips and nuts if you use them and fold just until they spread through the dough.

Step 4: Chill and preheat

Cover the bowl and place it in the fridge for 20 to 30 minutes while you preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This short chill helps the dough firm up and gives the cookies thicker, softer centers.

Step 5: Scoop and shape

Use a cookie scoop or tablespoon to scoop 1 ½ tablespoon portions of dough onto the prepared baking sheet. Space them about 2 inches apart since they spread a bit. Gently flatten the tops with your fingers for a more “pumpkin pie” look and sprinkle with coarse sugar if you like.

Step 6: Bake the cookies

Place the baking sheet in the oven and bake for 10 to 12 minutes. Watch for set edges and soft, slightly puffy centers that still look a bit underdone. The cookies continue to firm up as they cool on the pan.

Step 7: Cool and serve

Remove the baking sheet from the oven and leave the cookies on the pan for 5 minutes. Transfer them to a wire rack to cool completely. Serve them plain, with a dollop of vegan whipped cream, or dusted lightly with cinnamon for extra pumpkin pie vibes.

What to Serve with Vegan Pumpkin Pie Cookies Recipe

These vegan pumpkin pie cookies pair nicely with hot coffee, chai, or a mug of spiced herbal tea. I also like them with a cold glass of oat milk for a nostalgic cookie-and-milk moment. Serve them on a dessert board with sliced apples, fresh berries, and a small bowl of vegan whipped cream for dipping. They also work well as an ice cream sandwich base with a scoop of dairy free vanilla or cinnamon ice cream in the middle.

Storage Options

Store cooled cookies in an airtight container at room temperature for 2 to 3 days.
Keep them in the fridge for up to 5 days if your kitchen runs warm; let them come to room temperature before serving.
Freeze baked cookies in a single layer, then move them to a freezer bag for up to 2 months.
Reheat cookies from room temperature or fridge in a 300°F (150°C) oven for 4 to 6 minutes or in the air fryer for 2 to 3 minutes to bring back the soft, just-baked texture.