Vegan Pumpkin Pie Cookies Recipe

Vegan Pumpkin Pie Cookies Recipe tastes like a bite-size slice of spiced holiday pie with chewy centers and crisp, sugary edges. It works perfectly for busy bakers who want a cozy fall dessert in about 35 minutes, start to finish. I tested these on my very picky neighbors, and they now “forget” to return my cookie tins.

Why You Should Try This Vegan Pumpkin Pie Cookies Recipe

These vegan pumpkin pie cookies pack all the warm spices and creamy pumpkin flavor of classic pie in a soft, portable cookie. You skip the crust drama, keep the pumpkin goodness, and still get that nostalgic holiday vibe.

The recipe uses simple pantry ingredients and comes together fast, so it fits weeknight cravings and last‑minute gatherings. Kids, vegans, and “I-swear-I-don’t-like-pumpkin” adults all tend to go back for seconds.

“These Vegan Pumpkin Pie Cookies taste like the best part of pumpkin pie in cookie form, and I ate four before dinner. ★★★★★”

Ingredients You’ll Need

Wet ingredients

• 1/2 cup canned pumpkin puree
  • Use plain pumpkin puree, not pumpkin pie filling. I like Libby’s or Trader Joe’s for consistent texture.
• 1/2 cup coconut oil, melted and cooled slightly
  • Use refined coconut oil if you want no coconut flavor. Use vegan butter instead if you prefer a more classic cookie taste.
• 1/2 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 2 tablespoons maple syrup
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons non‑dairy milk
  • Oat milk or almond milk both work well.

Dry ingredients

• 1 3/4 cups all‑purpose flour
  • Use a good quality unbleached flour. For gluten free, swap with a 1:1 gluten free baking blend that includes xanthan gum.
• 2 tablespoons cornstarch
  • This helps the cookies stay soft and slightly chewy.
• 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
  • Use pumpkin pie spice (2 teaspoons) instead of the individual spices if you want a shortcut.

Pumpkin pie “swirl” or topping

• 3 tablespoons pumpkin puree
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• Pinch of salt

You can skip this swirl and just sprinkle cinnamon sugar on top if you want a faster version.

Optional add‑ins

• 1/2 cup mini vegan chocolate chips
• 1/3 cup chopped pecans or walnuts
• 2 tablespoons coarse sugar for sprinkling on top

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Silicone spatula or wooden spoon
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or tablespoon
• Cooling rack

Tips & Tricks

• Chill the dough for 20 to 30 minutes if your kitchen runs warm so the cookies hold their shape and bake thick.
• Blot the pumpkin puree with a paper towel if it looks watery, since excess moisture can make the cookies cakey.
• Use room‑temperature pumpkin and non‑dairy milk so the melted coconut oil does not seize into lumps.
• Scoop cookies of equal size so they bake evenly and finish at the same time.
• Press the cookies slightly before baking if you like thinner, chewier edges.
• Keep an eye on the bake time during the last 2 minutes, since pumpkin cookies can go from soft to dry quickly.
• Add chocolate chips only to half the dough if you want a mix of classic pumpkin pie cookies and pumpkin chocolate chip cookies.
• Sprinkle coarse sugar on top right before baking to get that sparkly, bakery‑style finish.

How to Make Vegan Pumpkin Pie Cookies Recipe

Mix the wet ingredients

1. Line a baking sheet with parchment paper and heat the oven to 350°F (175°C).
2. In a large bowl, whisk the melted coconut oil, brown sugar, granulated sugar, and maple syrup until the mixture looks glossy and well combined.
3. Add the pumpkin puree, vanilla, and non‑dairy milk, then whisk again until the mixture turns smooth and creamy.

Combine the dry ingredients

4. In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5. Break up any clumps of spice or flour so the mixture looks even and light.

Bring the dough together

6. Pour the dry ingredients into the wet mixture and stir with a spatula until no dry streaks of flour remain.
7. Fold in vegan chocolate chips or chopped nuts if you use them.
8. Chill the dough in the fridge for about 20 minutes while you mix the pumpkin swirl topping.

Mix the pumpkin pie topping

9. In a small bowl, stir together the extra pumpkin puree, brown sugar, cinnamon, and a pinch of salt.
10. Taste and adjust the sweetness or spice to your liking.

Shape and top the cookies

11. Scoop about 1 1/2 tablespoons of dough per cookie and place the scoops on the prepared baking sheet, leaving a couple of inches between each one.
12. Gently flatten each scoop with your fingers or the bottom of a glass.
13. Spoon a small dollop of the pumpkin topping onto each cookie and swirl it lightly with a toothpick or the tip of a knife.

Bake the cookies

14. Bake the vegan pumpkin pie cookies for 10 to 12 minutes, until the edges look set and the tops look slightly dry but still soft in the center.
15. Remove the baking sheet from the oven and let the cookies sit on the pan for 5 minutes so they finish setting.
16. Transfer the cookies to a cooling rack and let them cool completely for the best texture and flavor.

Adjust texture and flavor

17. Taste one cookie once it cools and decide if you want more spice next time, then jot a note on your recipe card.
18. If you prefer a chewier cookie, shorten the bake time by 1 minute on the next batch.
19. If you like a crisper edge, bake the next tray for an extra minute and keep the cookies on the hot pan a bit longer.

What to Serve with Vegan Pumpkin Pie Cookies Recipe

Serve these vegan pumpkin pie cookies with hot coffee, chai, or a big mug of spiced herbal tea for a cozy afternoon treat. Kids love them with cold oat milk or a pumpkin smoothie on the side. You can plate them with fresh apple slices, clementines, or a simple fruit salad to balance the sweetness. They also sit nicely on a dessert board with dark chocolate squares, roasted nuts, and a bowl of dairy free yogurt for dipping.

Storage Options

• Store cooled cookies in an airtight container at room temperature for 3 to 4 days.
• Keep them in the fridge for up to 1 week if your kitchen runs warm or humid.
• Freeze baked cookies in a single layer, then move them to a freezer bag and store for up to 2 months.
• Reheat cookies from room temperature in a 300°F (150°C) oven for 4 to 6 minutes, or from frozen for 7 to 9 minutes, until warm and slightly crisp at the edges.

Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies taste like a bite-size slice of spiced holiday pie, with chewy centers, crisp sugary edges, and all the cozy pumpkin spice flavor you love—ready in about 35 minutes.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 24

Course: Dessert

Ingredients

  

• 1/2 cup canned pumpkin puree
• 1/2 cup coconut oil, melted and slightly cooled
• 1/2 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 2 tablespoons maple syrup
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons non-dairy milk (such as oat or almond milk)

• 1 3/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 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

• 3 tablespoons pumpkin puree
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1 pinch salt

• 1/2 cup mini vegan chocolate chips
• 1/3 cup chopped pecans or walnuts
• 2 tablespoons coarse sugar, for sprinkling on top

Instructions

 

1. Line a baking sheet with parchment paper and preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, and maple syrup until glossy and well combined.
3. Add the pumpkin puree, vanilla extract, and non-dairy milk, then whisk until the mixture is smooth and creamy.

1. In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined and free of clumps.

1. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined and no dry streaks of flour remain.
2. Fold in vegan chocolate chips or chopped nuts if using.
3. Chill the dough in the refrigerator for about 20 minutes while you prepare the pumpkin swirl topping.

1. In a small bowl, stir together the pumpkin puree, brown sugar, cinnamon, and a pinch of salt until smooth. Adjust sweetness or spice to taste if desired.

1. Scoop about 1 1/2 tablespoons of dough per cookie onto the prepared baking sheet, leaving a couple of inches of space between each scoop.
2. Gently flatten each dough ball with your fingers or the bottom of a glass.
3. Spoon a small dollop of the pumpkin topping onto each cookie and swirl lightly with a toothpick or the tip of a knife. Sprinkle coarse sugar on top if using.

1. Bake the cookies for 10 to 12 minutes, until the edges look set and the tops appear slightly dry but still soft in the center.
2. Remove the baking sheet from the oven and let the cookies rest on the pan for 5 minutes to finish setting.
3. Transfer the cookies to a cooling rack and let them cool completely for the best texture and flavor.

1. Taste a cooled cookie and note if you would like more spice next time so you can adjust the recipe to your preference.
2. For chewier cookies, reduce the bake time by about 1 minute on the next batch.
3. For crisper edges, bake the next tray for an extra minute and let the cookies sit on the hot pan a bit longer before transferring to the rack.

Notes

Nutrition Information
Approximate per 1 cookie (24 cookies total, without optional chocolate chips or nuts): 145 calories; fat 7 g; saturated fat 5 g; carbohydrates 19 g; fiber 1 g; sugars 11 g; protein 1 g; sodium 90 mg. Values are estimates and will vary based on ingredient brands, optional add-ins, and portion size.

Storage: Store cooled cookies in an airtight container at room temperature for 3 to 4 days, or in the refrigerator for up to 1 week. Freeze in a single layer, then transfer to a freezer bag and store for up to 2 months. Reheat in a 300°F (150°C) oven for a few minutes until warm and slightly crisp at the edges.