Name: Vegan Pumpkin Pie Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 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; 1/2 cup organic cane sugar; 1/4 cup light brown sugar, packed; 1/3 cup canned pumpkin puree; 1/3 cup neutral oil (such as grapeseed, avocado, or light olive oil); 2 tablespoons non-dairy milk; 1 teaspoon vanilla extract; 1/4 cup organic cane sugar; 1/2 teaspoon ground cinnamon; 1 pinch ground nutmeg; 1/4 cup finely chopped pecans or walnuts; 1/4 cup mini dairy-free chocolate chips

Vegan Pumpkin Pie Cookies Recipe tastes like a bite-size slice of pumpkin pie with chewy centers, crisp edges, and cozy fall spices in every crumb. This recipe works great for busy bakers who want a festive dessert in about 35 minutes start to finish, including baking time. I test pumpkin recipes year-round in my tiny apartment kitchen, and my neighbors never complain when these cookies show up at their door.

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 complicated steps. The cookies bake soft and tender, with a slightly fudgy middle and a spiced sugar coating that tastes like a snickerdoodle met a pumpkin pie.

You mix everything in one bowl, so cleanup stays easy on a weeknight. The dough does not need a long chill, so you can satisfy a pumpkin craving fast, even on a random Tuesday in June.

“Soft, chewy, perfectly spiced, and nobody guessed they were vegan until I told them after the third cookie. ★★★★★”

Ingredients You’ll Need

Dry ingredients

1 ¾ cups (220 g) all-purpose flour
- Use a standard unbleached flour; King Arthur or Bob’s Red Mill both work great.
- You can swap up to ½ cup with whole wheat pastry flour for a slightly heartier cookie.
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
- Use pumpkin pie spice (2 teaspoons) if you want a shortcut and skip the individual spices.

Wet ingredients

½ cup (100 g) organic cane sugar
¼ cup (50 g) light brown sugar, packed
- Coconut sugar works in place of brown sugar for a deeper caramel flavor.
⅓ cup (75 g) canned pumpkin puree
- Use plain pumpkin puree, not pumpkin pie filling.
- Libby’s or Whole Foods 365 both give consistent texture.
⅓ cup (80 ml) neutral oil
- Use grapeseed, avocado, or light olive oil; avoid strong flavored oils.
2 tablespoons non-dairy milk
- Oat, soy, or almond milk all work; choose unsweetened to control sugar.
1 teaspoon vanilla extract

Spiced sugar coating

¼ cup (50 g) organic cane sugar
½ teaspoon ground cinnamon
Pinch of nutmeg

Optional mix-ins

¼ cup finely chopped pecans or walnuts
¼ cup mini dairy-free chocolate chips
- I like Enjoy Life or Trader Joe’s vegan chips.

Equipment

Large mixing bowl
Medium 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
Cooling rack

Tips & Tricks

Use room temperature pumpkin and non-dairy milk so the oil blends smoothly and the dough stays uniform.
Blot pumpkin puree with a paper towel if it looks watery; drier pumpkin keeps cookies from spreading too much.
Spoon and level the flour or weigh it; too much flour makes cakey, dry cookies.
Chill the dough for 15 minutes if your kitchen runs warm; slightly cool dough holds shape better.
Roll dough balls generously in spiced sugar for that pumpkin pie crust vibe on the outside.
Bake one test cookie first to check spread; adjust by adding a tablespoon of flour if it spreads too thin.
Pull cookies when edges look set and centers still look soft; they firm up on the pan as they cool.
Line pans with parchment so cookies release easily and clean up stays quick.

How to Make Vegan Pumpkin Pie Cookies Recipe

Step 1: Preheat and prep the pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Set it aside while you mix the dough.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Break up any spice clumps so the flavor spreads evenly through the dough. Set the bowl aside.

Step 3: Whisk the wet ingredients

In a large mixing bowl, add cane sugar, brown sugar, pumpkin puree, oil, non-dairy milk, and vanilla. Whisk until the mixture looks smooth and glossy and the sugar starts to dissolve. Scrape the sides of the bowl so everything blends evenly.

Step 4: Combine wet and dry

Add the dry ingredients to the wet ingredients about half at a time. Stir with a spatula until the flour almost disappears, then add the rest and mix again. Stop mixing as soon as no dry streaks remain so the cookies stay tender, not tough.

Step 5: Add mix-ins if you want them

Fold in chopped nuts or mini chocolate chips if you use them. Distribute them evenly so every cookie gets a little crunch or chocolate. The dough should feel soft and slightly sticky but not runny.

Step 6: Mix the spiced sugar

In a small bowl, stir together cane sugar, cinnamon, and a pinch of nutmeg. This mixture gives the cookies that pumpkin pie crust sweetness on the outside. Keep it near your baking sheet.

Step 7: Scoop and coat the dough

Use a cookie scoop or tablespoon to portion about 1 ½ tablespoons of dough per cookie. Roll each portion into a ball between your palms, then roll it generously in the spiced sugar. Place the coated dough balls on the prepared baking sheet with about 2 inches of space between them.

Step 8: Bake the cookies

Place the baking sheet in the oven and bake for 10 to 12 minutes. Watch for edges that look set and slightly golden while the centers still look soft and puffed. Rotate the pan halfway through baking if your oven heats unevenly.

Step 9: Cool for best texture

Remove the baking sheet from the oven and leave the cookies on the pan for 5 minutes. They finish setting during this time and stay chewy in the middle. Transfer cookies to a cooling rack and let them cool completely if you want the flavors to deepen and the texture to firm up.

Step 10: Taste test and adjust next batch

Try one cookie once it cools enough to handle. If you want a thicker cookie, add 1 to 2 tablespoons more flour to the remaining dough. If you want a thinner, chewier cookie, press the dough balls slightly flat before baking the next tray.

What to Serve with Vegan Pumpkin Pie Cookies Recipe

These vegan pumpkin pie cookies pair beautifully with a mug of hot coffee, chai, or your favorite non-dairy latte. Kids love them with a cold glass of oat or almond milk. You can serve them on a dessert board with sliced apples, grapes, and a small bowl of vegan caramel dip. They also shine on a holiday cookie platter next to gingerbread, sugar cookies, and chocolate crinkle cookies.

Storage Options

Store cooled cookies in an airtight container at room temperature for 3 to 4 days; add a small piece of bread in the container to keep them soft.
Keep them in the fridge for up to 1 week if your kitchen runs warm; let them sit at room temperature for 10 to 15 minutes before serving.
Freeze baked cookies in a single layer on a tray, then move them to a freezer bag for up to 2 months; squeeze out extra air to prevent freezer burn.
Reheat cookies from room temperature or frozen in a 300°F (150°C) oven for 4 to 6 minutes until just warm, or microwave one cookie at a time for about 10 to 15 seconds.