Vegan Pumpkin Pie Cookies Recipe that tastes like your favorite pie in cozy, bite-sized form. I pack warm spices, real pumpkin puree, and a hint of maple into a soft, chewy cookie that you can whip up in one bowl. I make these all fall long because they travel well, freeze beautifully, and disappear faster than I can stash them. If you love pumpkin pie but want an easy, dairy-free, egg-free cookie, this recipe hits the sweet spot.
Easy Vegan Pumpkin Pie Cookies Recipe
I built this vegan pumpkin pie cookies recipe to deliver pie-level flavor with weeknight-level effort. You only need simple pantry ingredients, and you skip any finicky chilling or rolling. The cookies bake in 10–12 minutes and cool quickly, so you can snack almost immediately. You get soft, pillowy centers, crisp edges, and that classic pumpkin spice aroma that makes everyone wander into the kitchen.
Ingredients You’ll Need
Cookies
- 1 3/4 cups (220 g) all-purpose flour (use 1:1 gluten-free blend for GF)
- 1 tablespoon cornstarch or arrowroot
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113 g) vegan butter, softened (or refined coconut oil, room temp)
- 1/2 cup packed brown sugar (or coconut sugar)
- 1/4 cup granulated sugar (or more coconut sugar)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- Optional: 1/2 cup chopped pecans or dairy-free chocolate chips
Optional maple glaze
- 1 cup powdered sugar
- 1–2 tablespoons unsweetened plant milk
- 1 teaspoon maple syrup
- Pinch of salt
How to Make Vegan Pumpkin Pie Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk the flour, cornstarch, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl.
- Beat the vegan butter, brown sugar, and granulated sugar in a large bowl until creamy and fluffy, about 1–2 minutes.
- Add the pumpkin puree, maple syrup, and vanilla. Mix until smooth and fully combined.
- Add the dry ingredients to the wet bowl. Mix on low just until the flour disappears and the dough looks thick and soft.
- Fold in pecans or chocolate chips if you want add-ins. Scrape down the bowl to catch any dry pockets.
- Scoop the dough into 1.5-tablespoon balls (a #40 scoop works great). Place them 2 inches apart on the sheets and gently press to 3/4-inch thick.
- Bake 10–12 minutes, and watch the edges set while the tops lose their shine. Pull the cookies while the centers still feel soft.
- Cool the cookies on the sheet for 5 minutes, then move them to a rack to finish cooling.
- Make the glaze by whisking powdered sugar, plant milk, maple syrup, and a pinch of salt until smooth. Drizzle over cooled cookies and let it set.
Variations I’ve Tried
- Gluten-free: Use a 1:1 gluten-free baking blend that includes xanthan gum.
- Oil-free: Swap vegan butter with equal parts thick cashew butter and add 1 tablespoon plant milk for moisture.
- Refined sugar-free: Use coconut sugar for the brown and granulated sugars; keep the maple syrup.
- Extra spice: Add 1/4 teaspoon ground ginger or cardamom for a bolder profile.
- Nutty crunch: Fold in 1/2 cup chopped pecans or walnuts.
- Chocolate twist: Add 1/2–2/3 cup dairy-free chocolate chips for pumpkin spice chocolate cookies.
- Maple glaze: Whisk powdered sugar with plant milk and maple syrup, then drizzle over cooled cookies.
Pro Baking Tips
- Blot the pumpkin with a paper towel for a minute if it looks extra wet. You’ll get better chew and less spread.
- Chill the dough for 20 minutes if your kitchen runs warm or if you use coconut oil. The cookies will hold their shape better.
- Weigh the flour if you can. Accurate flour keeps the cookies soft, not dry.
- Add 1 teaspoon molasses with the sugars if you crave deeper bakery-style flavor.
- Flatten the dough slightly for chewy edges, or leave it taller for puffier, cake-like cookies.
- Dust the tops with a pinch of cinnamon sugar before baking for a subtle crackly finish.
Serve
- Pair a warm cookie with hot coffee, oat milk latte, or spiced chai for peak fall vibes.
- Make ice cream sandwiches with dairy-free vanilla or salted caramel. Press the edges in crushed pecans.
- Crumble a cookie over coconut yogurt with granola and a drizzle of maple for a quick parfait.
- Add them to a holiday cookie box with chocolate crinkles and ginger snaps for a crowd-pleasing lineup.
- Pack a couple in lunch boxes or hike packs for a sweet, cozy pick-me-up.
Make-Ahead and Storage Tips
My vegan pumpkin pie cookies hold up like champs, so I pack them for road trips and happy desk snacks.
Make-Ahead: Mix the dough up to 48 hours in advance and chill it, or scoop dough balls and freeze them on a tray before bagging. Bake straight from frozen and add 1–2 minutes to the time, or bake the full batch and cool completely before storing.
To Refrigerate: Store cooled cookies in an airtight container at room temperature for 3–4 days or in the fridge for up to 1 week. Slip in a slice of sandwich bread to keep them soft.
Freezing: Freeze baked cookies in a zip-top bag for up to 3 months, with parchment between layers. Freeze unbaked dough balls for up to 3 months for fresh-baked cookie emergencies.
To Reheat: Warm baked cookies in a 300°F oven or air fryer for 3–5 minutes, or microwave for 10–15 seconds until soft and fragrant.
Vegan Pumpkin Pie Cookies
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix pumpkin puree, brown sugar, vegetable oil, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to the wet ingredients until combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly browned.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.