These Vegan Pumpkin Cookies are full of pumpkin spice flavor! The perfect vegan cookie recipe for fall, and easily made gluten free!
Why you will LOVE These Cookies
Once fall rolls around and summer comes to a close, I’m all heart eyes for anything pumpkin and BAKING with pumpkin has to be my all time favorite! Whether I’m baking up a pan of pumpkin spice caramel slice or a few dozen pumpkin sugar cookies, I always find a way to incorporate pumpkin and some cozy fall spices into my recipes! Today’s recipe is a vegan pumpkin cookie recipe that makes the most soft, flavorful cookies ever! They have all those warm notes that we all love about pumpkin spice AND the recipe is vegan friendly as well. You definitely won’t regret baking up a batch of these!
For this recipe, you will need to round up a bunch of typical baking ingredients that you have in the pantry as well as some cozy pumpkin pie spice, perfect for fall! Here’s the full list of ingredients you will need to make vegan pumpkin spice cookies:
- Vegan Butter
- Brown Sugar
- Pumpkin Puree
- Avocado Oil
- All Purpose or GF 1:1 Flour
- Pumpkin Pie Spice
- Baking Soda
- Apple Cider Vinegar
How to make Vegan Pumpkin Cookies
Preheat your oven so that it can heat up while you work. Line a cookie sheet with parchment paper and set aside.
Add the butter and sugars and beat with an electric hand mixer until fluffy and smooth. Add in the pumpkin, oil and vanilla and beat again. Add all remaining ingredients to the bowl and stir until everything in the cookie dough is well incorporated.
Cover and refrigerate for a bit. In a shallow dish, mix together the pumpkin pie spice and sugar and roll the cookie dough into balls. Roll each ball to coat, then place them on the cookie sheet, pressing them down slightly.
Place the pan in your oven and bake until the cookies are lightly golden brown.
Cool on the pan COMPLETELY, then serve and DEVOUR!
I’m always encouraging my readers to tweak my recipes to suit their needs and preferences, and this recipe is no different! Feel free to swap out regular flour for your favorite gluten-free 1:1 blend to make these vegan gluten free pumpkin cookies or throw in your favorite add-ins. I suggest some chopped walnuts or pecans and/or some chocolate chips. Dried craisins would be delicious in these pumpkin cookies as well! Also, you can skip the sugar roll and drizzle some cream cheese glaze over baked cookies instead if you wish!
Vegan Pumpkin Cookies Storage
Now that you’ve baked up a batch of tasty cookies, it’s important that you store them correctly so that they last as long as possible! These cookies will last in an airtight container in the fridge for up to a week. In the freezer, they will last three months if stored in a freezer safe airtight container or wrapped up individually, then tossed into a freezer style ziploc bag.
more vegan desserts
- creamy vegan butternut squash pie
- gluten free vegan coffee cake with blackberry swirl
- gluten free vegan snickerdoodles
Vegan Pumpkin Cookies
- 1/2 Cup Vegan butter, softened to room temperature
- 1/3 Cup Sugar
- 1/3 Cup Brown sugar, packed
- 2/3 Cup Pumpkin puree
- 2 Tbsp Avocado oil (or any neutral flavored oil)
- 1 tsp Vanilla
- 1 1/2 Cups All purpose or GF 1:1 flour (225g)
- 2 tsp Pumpkin pie spice
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 tsp Apple cider vinegar
- 3 Tbsp Sugar
- 3/4 tsp Pumpkin pie spice
Heat your oven to 350 degrees and line a pan with parchment paper.
In a large bowl, use an electric hand mixer to beat the butter and sugars until well mixed.
Add in the pumpkin, oil and vanilla and beat again.
Add all the remaining ingredients into the bowl (try to pour the vinegar over the baking soda to activate it) and stir until well mixed.
Cover and refrigerate 30 minutes (I like to spread the dough out evenly in the bowl so it chills evenly)
Once chilled, mix the sugar and spice and place into a shallow, rimmed plate.
Roll the dough into heaping 1 Tbsp sized balls and then roll them in the sugar. Place on the pan and press out to about 1/2 inch thick.
Bake until the edges are golden brown, about 18-20 minutes. Cool on the pan completely.
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