Vegan Pumpkin Pie Cookies Recipe tastes like a bite-size slice of pumpkin pie with chewy edges, soft centers, and warm fall spices in every crumb. It works perfectly for busy bakers who want a cozy dessert in about 35 minutes from start to finish. I tested these on my very picky neighbors, and they now “forget” to return my cookie containers.
Why You Should Try This Vegan Pumpkin Pie Cookies Recipe
These vegan pumpkin pie cookies deliver all the flavor of classic pumpkin pie without dairy, eggs, or a fussy crust. You get soft, tender cookies with a creamy pumpkin center and a hint of cinnamon, nutmeg, and vanilla in every bite.
They travel well, bake quickly, and use simple pantry ingredients. Kids, vegans, and “I only eat butter” relatives all devour them, so they work great for potlucks and holiday dessert tables.
“These Vegan Pumpkin Pie Cookies taste like mini bakery pies in cookie form, and no one guessed they were vegan. ★★★★★”
Ingredients You’ll Need
Dry ingredients
- 1 ¾ cups all-purpose flour
- Use a kitchen scale if you own one for the most consistent texture.
- Swap with a 1:1 gluten free baking blend if you need gluten free cookies.
- 2 teaspoons cornstarch
- Helps keep the cookies soft and tender.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves or allspice
Wet ingredients
- ½ cup canned pumpkin puree
- Use plain pumpkin puree, not pumpkin pie filling.
- I like Libby’s or Whole Foods 365 because they taste consistent and not watery.
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup neutral oil (such as avocado, grapeseed, or light olive oil)
- 3 tablespoons non dairy milk (oat, almond, or soy)
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon maple syrup or agave for extra moisture and flavor
Pumpkin pie cookie filling
This part gives the cookies that “mini pie” vibe.
- ⅓ cup canned pumpkin puree
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon coconut cream or thick full fat coconut milk
- ½ teaspoon cinnamon
- Pinch of nutmeg and salt
Optional toppings
- ¼ cup coconut sugar or granulated sugar for rolling
- Extra cinnamon for a light sprinkle on top
- Vegan whipped topping or coconut whipped cream for serving
- Crushed pecans or walnuts for crunch
Pantry shortcuts and substitutions
- Use pumpkin pie spice blend instead of individual spices
- Replace the cinnamon, ginger, nutmeg, and cloves with 2 teaspoons pumpkin pie spice.
- Use coconut oil instead of neutral oil
- Melt it and cool slightly before mixing so it does not seize.
- Use coconut sugar instead of brown sugar
- The cookies will taste slightly less chewy and a bit more caramel-like.
Equipment list
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
Tips & Tricks
- Pat the pumpkin puree with a paper towel if it looks watery so the dough stays thick and not cakey.
- Chill the dough for 20 to 30 minutes if your kitchen feels warm so the cookies hold their shape.
- Use a cookie scoop so all cookies bake evenly and finish at the same time.
- Do not overmix the dough after you add the flour so the cookies stay soft and tender.
- Pull the cookies from the oven when the edges set but the centers still look slightly soft so they stay chewy.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a rack so they do not break.
- Bake one test cookie first to check spread and adjust with 1 to 2 extra tablespoons flour if it spreads too much.
- Store the pumpkin pie filling in the fridge while you prep the dough so it thickens slightly and scoops easily.
How to Make Vegan Pumpkin Pie Cookies Recipe
Step 1: Mix the pumpkin pie cookie filling
Add ⅓ cup pumpkin puree, 2 tablespoons brown sugar, 1 tablespoon maple syrup, 1 tablespoon coconut cream, ½ teaspoon cinnamon, nutmeg, and a pinch of salt to a small bowl. Whisk until the mixture turns smooth and creamy. Taste and adjust sweetness or spice to your liking. Set the bowl in the fridge while you mix the cookie dough.
Step 2: Combine the dry ingredients
In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Break up any clumps of brown sugar or spices with the whisk. Keep this bowl nearby so you can add it to the wet mixture in one go.
Step 3: Whisk the wet ingredients
In a large mixing bowl, add ½ cup pumpkin puree, brown sugar, granulated sugar, oil, non dairy milk, vanilla, and maple syrup. Whisk until the mixture looks smooth and glossy and the sugar starts to dissolve. Scrape the sides and bottom of the bowl with a spatula so no sugar hides in the corners.
Step 4: Bring the dough together
Pour the dry ingredients into the wet ingredients. Stir gently with a spatula until no streaks of flour remain and the dough looks thick and soft. Stop mixing as soon as everything combines so the cookies stay tender and not tough.
If the dough looks very sticky and loose, place it in the fridge for 20 minutes. You want a scoopable dough that holds a mound shape on the spoon.
Step 5: Prep the baking sheet and sugar coating
Line a baking sheet with parchment paper or a silicone baking mat. Add ¼ cup sugar and a pinch of cinnamon to a small shallow bowl and stir. This coating gives the vegan pumpkin pie cookies a sparkly, slightly crisp exterior.
Step 6: Shape the cookie dough balls
Use a cookie scoop or tablespoon to portion the dough into balls about 1 ½ tablespoons each. Roll each portion between your palms to smooth the surface. Roll each ball lightly in the cinnamon sugar mixture and place it on the baking sheet with at least 2 inches of space between cookies.
Step 7: Add the pumpkin pie centers
Use your thumb, the back of a teaspoon, or the end of a wooden spoon to press a shallow well in the center of each dough ball. The cookie should look like a tiny nest. Spoon about ½ teaspoon of the chilled pumpkin pie filling into each well, just enough to fill the indentation without overflowing.
Step 8: Bake the vegan pumpkin pie cookies
Heat your oven to 350°F (175°C). Once hot, place the baking sheet on the center rack. Bake the cookies for 10 to 12 minutes, until the edges look set and the pumpkin filling looks slightly glossy but not wet.
The cookies will still feel soft when you touch them lightly in the center. Pull the tray out and let the cookies sit on the sheet for 5 minutes. Move them carefully to a cooling rack and let them cool fully so the centers firm up.
Step 9: Add toppings and serve
Once the vegan pumpkin pie cookies cool, top them with a small swirl of vegan whipped cream if you like. Sprinkle with a pinch of cinnamon or crushed pecans. Serve them at room temperature so the texture stays soft and the spices shine.
What to Serve with Vegan Pumpkin Pie Cookies Recipe
Serve these vegan pumpkin pie cookies with hot coffee, chai, or a cozy mug of hot chocolate. They also taste great with cold oat milk or vanilla almond milk for a dessert that feels like childhood in the best way. Pair them with a simple fruit salad, sliced apples, or fresh berries to balance the sweetness. I also like to tuck one cookie next to a scoop of dairy free vanilla ice cream for a quick dessert plate that looks fancy with almost no effort.
Storage Options
- Store cooled vegan pumpkin pie cookies in an airtight container at room temperature for up to 3 days.
- Keep them in the fridge for 5 to 6 days if your kitchen feels warm or humid.
- Freeze the baked cookies in a single layer on a tray, then move them to a freezer bag for up to 2 months.
- Reheat from room temperature in a 300°F oven for 4 to 6 minutes or in the air fryer for 2 to 3 minutes so they taste freshly baked again.
Vegan Pumpkin Pie Cookies Recipe
Ingredients
Instructions
- In a small bowl, whisk together 1/3 cup pumpkin puree, 2 tablespoons brown sugar, 1 tablespoon maple syrup, 1 tablespoon coconut cream, 1/2 teaspoon cinnamon, a pinch of nutmeg, and a pinch of salt until smooth and creamy. Taste and adjust sweetness or spice as desired, then refrigerate while you prepare the cookie dough.
- In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves or allspice until well combined and no clumps remain.
- In a large mixing bowl, combine 1/2 cup pumpkin puree, brown sugar, granulated sugar, neutral oil, non dairy milk, vanilla, and maple syrup. Whisk until the mixture looks smooth and glossy and the sugar begins to dissolve, scraping down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the wet ingredients. Stir gently with a spatula just until no streaks of flour remain and the dough looks thick and soft. If the dough seems very sticky and loose, refrigerate it for about 20 minutes until scoopable.
- Line a baking sheet with parchment paper or a silicone baking mat. In a small shallow bowl, combine about 1/4 cup sugar with a pinch of cinnamon for rolling the cookie dough balls.
- Use a cookie scoop or tablespoon to portion the dough into balls of about 1 1/2 tablespoons each. Roll each portion between your palms until smooth, then roll lightly in the cinnamon sugar mixture. Place on the prepared baking sheet, leaving at least 2 inches between cookies.
- Use your thumb, the back of a teaspoon, or the end of a wooden spoon to press a shallow well into the center of each dough ball, forming a small nest. Spoon about 1/2 teaspoon of the chilled pumpkin pie filling into each indentation, filling it without overflowing.
- Preheat the oven to 350°F (175°C). Once heated, place the baking sheet on the center rack and bake for 10 to 12 minutes, or until the edges of the cookies look set and the pumpkin filling appears slightly glossy but not wet. The centers will still feel soft.
- Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer carefully to a cooling rack to cool completely so the centers set.
- Once cooled, top the cookies with a small swirl of vegan whipped cream if desired, then sprinkle with a pinch of cinnamon or crushed pecans. Serve at room temperature.
Notes
Approximate per cookie (1 of 24): 120 calories; fat 5 g; saturated fat 1 g; carbohydrates 18 g; fiber 1 g; sugars 10 g; protein 2 g; sodium 95 mg. Values are estimates and will vary based on specific brands, toppings, and portion size.
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