Vegan Pumpkin Pie Cookies Recipe sounds like a combo made in autumn heaven, right? If you love pumpkin pie but want something a bit handier and plant-based, these cookies will quickly become your go-to snack. I’ve been baking these for years, tweaking the recipe until it hits all the right notes: soft, spiced, and just sweet enough without being overpowering.
Why You Should Try Vegan Pumpkin Pie Cookies
Ever felt like pumpkin pie is a bit too much effort for a quick treat? These cookies solve that problem. They pack all the cozy fall flavors into a bite-sized package that’s perfect with a cup of tea or coffee. Plus, they’re vegan, which means no eggs or dairy but all the yum.
I’ve found these cookies to be a hit at gatherings, especially when someone mentions they’re vegan or gluten-free. They’re proof that plant-based baking doesn’t have to be complicated or boring. And honestly, who doesn’t want a cookie that tastes like pumpkin pie?
Variations I’ve Tried And Loved
I like to switch things up depending on my mood or what’s in the pantry. Here are some tweaks I’ve enjoyed:
- Add chopped pecans or walnuts for a nice crunch.
- Mix in dairy-free chocolate chips for a little surprise sweetness.
- Use maple syrup instead of brown sugar for a richer flavor.
- Sprinkle cinnamon sugar on top before baking for extra spice and a little crunch.
- Swap pumpkin puree for sweet potato puree when pumpkin’s out of season.
Trying different spices like nutmeg or ginger can also change the vibe without messing up the core flavor. Ever thought about how a pinch of cardamom might jazz things up? Give it a shot!
Vegan Pumpkin Pie Cookies
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
- In a separate bowl, combine flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serving Ideas for Vegan Pumpkin Pie Cookies
These cookies shine on their own, but here are some ways to serve them up:
- Warm with a drizzle of vegan caramel sauce.
- Paired with dairy-free whipped cream or coconut yogurt.
- Crumbled over a bowl of vegan vanilla ice cream.
- Alongside a hot cup of chai or coffee for a cozy afternoon snack.
- As a sweet treat in a lunchbox.
Helpful Tips for Vegan Pumpkin Pie Cookies
A few things I’ve learned that make all the difference:
- Use canned pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices, which can throw off the recipe.
- Measure flour carefully. Too much flour makes cookies dry; too little and they won’t hold together.
- Coconut oil can solidify quickly, so melt it just before mixing.
- If your dough feels too sticky, chill it for 15 minutes before scooping.
- Don’t skip the spices! They give the cookies their signature pumpkin pie vibe.
Pro tip: These cookies are soft and chewy because of the pumpkin. If you want them a bit crispier, bake for an extra couple of minutes, but watch closely so they don’t dry out.
Leftovers and Storage
These cookies keep well in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for up to a week. They also freeze nicely just thaw at room temp or warm them slightly in the oven.
I sometimes double the batch and freeze half because they’re just that good. Quick snack emergencies solved!
Common Mistakes to Avoid
I’ve made my share of baking blunders with these cookies, so here’s what to watch out for:
- Overmixing the dough, which can make cookies tough.
- Using pumpkin pie filling instead of plain pumpkin puree.
- Baking at too high a temperature, causing burnt edges but raw centers.
- Forgetting baking soda or powder your cookies won’t rise properly.
- Not letting cookies cool enough before moving them, leading to breakage.
Nutrition Facts (per serving)
- Calories: 150 kcal
- Carbohydrates: 25 g
- Protein: 2 g
- Fat: 5 g
- Fiber: 3 g
- Sugar: 12 g