These vegan pumpkin cookies are the perfect Fall treat! They’re packed with flavor from pumpkin and brown sugar, easy to whip up in 30 minutes, and they’re completely vegan.
Ah - it's that time of year again. You know the season.
Pumpkin spice season, that is.
Yep, Fall is the time to indulge in all your favorite pumpkin-inspired treats. And why not start with these plant-based pumpkin cookies?
These super simple cookies are packed with Fall flavors like pumpkin and brown sugar, then baked to golden perfection. Yum!
This vegan pumpkin cookies recipe is:
- 100% plant based
- Ready in 30 minutes!
This is a quick and easy cookie recipe that is just perfect for Fall. And if you love these cookies, be sure to check out my other favorite vegan cookie recipes.
If you love vegan baking, make sure you grab a copy of my free vegan baking cheat sheet while you're here. It's packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Vegan Pumpkin Cookies
- Mix vegan butter and brown sugar together.
- Add pumpkin purée and vanilla extract. Mix.
- Add flour, baking soda, baking powder, and salt. Mix with your hands.
- Roll cookie dough into balls and arrange on a baking sheet.
- Bake for 8-10 minutes at 350F.
Scroll down for the full recipe with measurements and detailed instructions.
Tips, Tricks, and Variations
Storing the Cookies
You can store these vegan pumpkin cookies at room temperature in a sealed container for 3-4 days.
Alternatively, you can keep them in the fridge for 4-6 days or freeze for up to 3 months. Make sure the container is airtight so the cookies retain their moisture. Otherwise, they will dry out and harden.
Add Chocolate Chips
If you’re a chocolate lover, try adding some dark chocolate chips to your cookie dough - and now you have vegan pumpkin chocolate chip cookies! These are absolutely scrumptious. Bake them for slightly less time so the chocolate doesn’t completely melt.
Use Applesauce Instead of Vegan Butter
If you're not a fan of vegan butter, or just don’t have any on hand, it’s no problem! You can substitute plain unsweetened applesauce for the butter in this recipe. You could also use half butter and half applesauce.
Vegan cookies made with applesauce will come out a bit denser, but they’ll also be more moist. And they'll be a tad healthier—with fewer calories and less fat.
Ice with Vegan Buttercream Frosting
If you want to make your cookies just a little sweeter, you can frost them with a vegan buttercream frosting.
To make a simple vegan frosting: beat together 1 cup of vegan butter and 1 ½ cup of powdered sugar. Then add 1 tbsp non-dairy milk and a small amount of vanilla extract and whisk until the frosting is nice and creamy. (Or see this vegan buttercream frosting recipe.)
Next, put the frosting in a plastic bag and pipe it onto the top of the cookies after they’ve cooled. Start in the middle of the cookie and spiral the frosting around the cookie until it reaches the edges. If you need a demonstration - check out this video.
For an even more festive treat, try topping your iced cookies with these Fall colored sprinkles. Now they're perfect for a party too.
More Vegan Cookie Recipes
If you love these vegan pumpkin cookies, be sure to check out these other vegan cookie recipes:
- Pre heat the oven to 350F / 180C.
- In a medium bowl, beat together the vegan butter and brown sugar. Add the pumpkin purée and vanilla extract, and mix well.
- Add the flour, baking soda, baking powder and salt. Use your hands to combine into a cohesive dough. The dough should be soft.
- Line a baking sheet with paper parchment. Roll the cookie dough into 13 balls and arrange on the tray. Slightly flatten the balls using the back of a spoon, to help the cookies to spread when baking.
- Bake for 8 - 10 minutes on the middle oven rack. Remove baking tray from oven, and let cookies cool before serving. (They will firm up as they cool!)