The spicy-sweet aroma of pumpkin, cinnamon, and nutmeg swirling through my kitchen instantly says “holiday” to me. (Honestly, there’s nothing cozier.) I still remember the first chilly November when I set out to create vegan pumpkin pie cookies—determined to make something dairy free that tasted just as nostalgic as my grandma’s pie. You know, sometimes you just crave the classic flavors, but want a treat that’s easy to eat (no fork needed) and doesn’t involve rolling out dough at midnight!
Let’s face it: finding the perfect vegan pumpkin pie cookie recipe can be tricky. I’ve tested so many batches—some too cakey, some too dense, others missing that magic pumpkin spice kick. After lots of trial and error (and a few “learning experiences” with mushy middles), I cracked the code for irresistible vegan pumpkin pie cookies: soft, chewy, bursting with pumpkin flavor, and just enough spice. You wouldn’t believe there’s no dairy, no eggs, and they’re totally fuss-free.
This recipe became my go-to for holiday cookie swaps and last-minute gatherings. It’s a hit with everyone—kids, vegans, and even the butter-loving crowd. Plus, the ingredients are simple, and you probably have most of them already. If you’re looking for a vegan pumpkin pie cookies recipe that’s easy, dairy free, and perfect for Pinterest-worthy holiday moments, you’re in the right place. As someone who bakes for both family and food photography, I promise these cookies are as pretty as they are tasty. Get your mixing bowls ready!
Why You’ll Love This Recipe
- Quick & Easy: These vegan pumpkin pie cookies come together in about 30 minutes (no chilling required!), making them perfect for those spontaneous baking urges or busy holiday schedules.
- Simple Ingredients: No weird substitutes or hard-to-find vegan products—you’ll use pantry staples like pumpkin puree, coconut oil, and warm spices.
- Perfect for Holidays: These cookies are a festive treat for Thanksgiving dessert tables, Christmas cookie exchanges, or just a cozy night in with hot cocoa.
- Crowd-Pleaser: I’ve served these cookies at gatherings where nobody guessed they were dairy free or vegan—people always ask for seconds!
- Unbelievably Delicious: The chewy texture and spiced pumpkin flavor are pure comfort food, minus the dairy. You get all the pie nostalgia in a handheld cookie.
What sets these vegan pumpkin pie cookies apart? I blend the pumpkin puree with melted coconut oil for extra richness—no dry, crumbly cookies here! A dash of cornstarch creates that soft, chewy bite, and using brown sugar adds a little caramel-like depth. Honestly, I’ve tried the “just swap eggs with flaxseed” method before, but the texture was never quite right. This version nails it.
It’s the kind of recipe that makes you close your eyes and savor every bite, especially when the weather turns cold. Whether you’re baking for plant-based friends or just want a lighter treat, this vegan pumpkin pie cookies recipe is all about easy comfort—no stress, just joy. I love how they look on a holiday cookie platter, and they taste even better the next day (if you have any left!).
If you need a dairy free dessert that feels special but doesn’t take hours, these cookies are your new best friend. Trust me, after baking these for over a dozen holidays, I wouldn’t go back to regular pie unless someone begged me!
Ingredients Needed
This vegan pumpkin pie cookies recipe keeps things simple and wholesome. All the ingredients play a role in creating chewy, flavorful cookies that don’t skimp on pumpkin pie goodness. Most are pantry staples, and you can swap a few things if needed!
- For the cookie dough:
- 1 cup (240g) pure pumpkin puree (not pumpkin pie filling; Libby’s is my go-to)
- 1/2 cup (120ml) melted coconut oil (refined for neutral flavor, or use vegan butter for richer taste)
- 1 cup (200g) packed brown sugar (adds chew and depth)
- 1/4 cup (60ml) unsweetened non-dairy milk (oat, almond, or soy—all work well)
- 2 tsp vanilla extract (real vanilla makes a difference!)
- 2 cups (250g) all-purpose flour (swap with gluten-free blend if needed)
- 2 tbsp (16g) cornstarch (soft, tender texture)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (balances sweetness)
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + a dash of cloves)
- For the pumpkin pie “filling” swirl (optional):
- 2 tbsp (30g) pumpkin puree
- 1 tbsp (12g) brown sugar
- 1/2 tsp pumpkin pie spice
- For the glaze (optional):
- 1/2 cup (60g) powdered sugar
- 1–2 tsp non-dairy milk
- 1/2 tsp vanilla extract
Ingredient Notes:
- Pumpkin Puree: Make sure it’s smooth—not watery. If using homemade, drain excess liquid.
- Coconut Oil: Melt before measuring. If you don’t like coconut flavor, use refined coconut oil or vegan butter.
- Non-Dairy Milk: I like oat milk for a creamy texture, but almond milk works great too.
- Flour: For gluten-free cookies, swap in a 1:1 gluten-free baking blend (I’ve used Bob’s Red Mill successfully).
- Pumpkin Pie Spice: If you can’t find the blend, make your own with cinnamon, nutmeg, ginger, and cloves.
Substitutions:
- Swap coconut oil for vegan butter for a more traditional cookie flavor.
- Try coconut sugar for a lower glycemic option—just note the cookies may be a bit darker.
- Use gluten-free flour for allergies—texture stays soft, just a tiny bit more crumbly.
- Skip the glaze for less sweetness, or add chopped pecans for crunch.
I love that these ingredients are flexible. Once, I even tossed in a handful of dairy-free chocolate chips—no regrets!
Equipment Needed
Nothing fancy required for these vegan pumpkin pie cookies—just standard baking tools. If you’re a minimalist, you probably already own everything!
- Mixing bowls: One large for dough, one small for glaze or swirl.
- Whisk: For blending wet ingredients (a fork works in a pinch).
- Spatula: Silicone is my favorite for scraping down the bowl (less waste!).
- Baking sheet: Standard size is fine. Nonstick or lined with parchment paper for easy cleanup.
- Parchment paper or silicone baking mat: Prevents sticking and makes cookies easy to remove.
- Cookie scoop or tablespoon: For even cookie sizes (the scoop makes them look professional—great for Pinterest photos).
- Wire cooling rack: Helps cookies cool evenly and prevents soggy bottoms.
Alternatives & Tips:
- No cookie scoop? Just use two spoons to shape dough.
- If you don’t have a wire rack, let cookies cool right on the parchment.
- For budget-friendly baking, I use reusable silicone mats—they last forever and are easy to clean.
- Keep spatulas out of the dishwasher if they’re wood or vintage—mine split once after a hot cycle (lesson learned!).
I’ve made these cookies in college dorms with just a bowl, a spoon, and a toaster oven. They still turned out great!
Preparation Method
-
Preheat your oven:
Set oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Tip: If your oven runs hot, lower it by 5 degrees—pumpkin cookies can brown too fast.
-
Mix wet ingredients:
In a large bowl, whisk together 1 cup (240g) pumpkin puree, 1/2 cup (120ml) melted coconut oil, 1 cup (200g) brown sugar, 1/4 cup (60ml) non-dairy milk, and 2 tsp vanilla extract until smooth and glossy. It should smell like pumpkin pie heaven!
Note: If coconut oil starts to solidify, microwave the mixture for 10 seconds. (I’ve had this happen in a cold kitchen.)
-
Combine dry ingredients:
In another bowl, sift together 2 cups (250g) flour, 2 tbsp (16g) cornstarch, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 2 tsp pumpkin pie spice.
Warning: Don’t skip the cornstarch—it’s the secret to chewy cookies!
-
Make the dough:
Add dry ingredients to wet, stirring gently with a spatula until just combined. (Don’t overmix—otherwise, cookies can get tough.) The dough should be thick, soft, and slightly sticky.
How it should look: Scoopable, not runny. If too wet, add a tablespoon more flour.
-
Optional: Prepare pumpkin swirl filling:
Mix 2 tbsp (30g) pumpkin puree, 1 tbsp (12g) brown sugar, and 1/2 tsp pumpkin pie spice in a small bowl.
Swirl tip: Drop small dots of filling onto each cookie and gently swirl with a toothpick for a pretty effect.
-
Shape the cookies:
Using a cookie scoop or tablespoon, drop dough onto lined baking sheet, spacing about 2 inches (5 cm) apart. If swirling, add the “pie filling” now.
Size: Each cookie should be about 2 tbsp (30g) dough. Makes 18–20 cookies.
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Bake:
Bake for 12–14 minutes, until edges are set and centers look slightly underbaked (they’ll firm up as they cool).
Sensory cue: Edges light golden, tops matte—not shiny.
Troubleshooting: If cookies spread too much, chill dough for 15 minutes next time. If they’re dry, reduce baking time by 1 minute.
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Cool:
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Resist eating them all warm—they’re even better once set!
-
Glaze (optional):
Mix 1/2 cup (60g) powdered sugar with 1–2 tsp non-dairy milk and 1/2 tsp vanilla. Drizzle over cooled cookies for extra sweetness and Pinterest flair.
Efficiency tip: Put cookies on a rack over parchment for easy cleanup.
These vegan pumpkin pie cookies look golden, smell spicy-sweet, and have a soft, slightly chewy center. Seriously, don’t skip the wire rack—otherwise, they can get a little soggy underneath!
Cooking Tips & Techniques
I’ve baked a lot of vegan cookies, and let’s be real—it’s easy to mess up the texture if you’re new to dairy free baking. Here are my tried-and-true tips for perfect vegan pumpkin pie cookies every time:
- Don’t overmix: Once the flour is in, stir gently. Overworking the dough makes tough cookies (I learned this the hard way when my cookies turned out bread-like).
- Chill for thicker cookies: If you want extra thick cookies, chill the dough for 15–30 minutes before baking. It helps prevent spreading, especially on warmer days.
- Use parchment or silicone mats: They guarantee easy removal and prevent burning. I burned a batch on bare metal once—never again!
- Watch baking time: Pull cookies out when edges are set but centers look soft. They finish firming up as they cool. If you wait until they look done, they’ll be overbaked (trust me, I’ve done it).
- Measure flour right: Spoon and level for accuracy—scooping can pack too much flour, resulting in dry cookies.
- Customize the spice: Taste the dough before baking, and add extra cinnamon or nutmeg if you want more punch. Pumpkin is mellow, so don’t be shy.
- Glaze for wow factor: A simple powdered sugar glaze makes these cookies pop on a holiday tray. If you want less sweetness, skip it or drizzle lightly.
If you multitask, prep the glaze while cookies bake, and clean up bowls as you go. The whole process can be done in under 40 minutes, start to finish. My biggest lesson? Always double the batch if you’re sharing—they disappear fast!
Variations & Adaptations
One thing I love about vegan pumpkin pie cookies is how easy they are to customize. Whether you’re baking for allergies or just want to switch things up, there’s a variation for every craving.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose. I’ve tested Bob’s Red Mill, and the cookies are still soft and chewy—just a tiny bit more crumbly.
- Nut-Free: Choose soy milk or oat milk instead of almond, and skip any nut toppings. If you want crunch, add pumpkin seeds!
- Chocolate Chip Pumpkin Pie Cookies: Stir in 1/2 cup (90g) dairy-free chocolate chips for a decadent twist. My kids love this version, especially for movie nights.
- Maple Pecan Pumpkin Cookies: Add 1/4 cup (30g) chopped pecans and drizzle with maple glaze. The nutty, caramel flavor is next-level.
- Mini Pumpkin Pie Cookie Sandwiches: Bake smaller cookies, then sandwich with vegan cream cheese frosting for a bite-sized treat.
If you’re baking with kids, let them swirl the pumpkin “pie filling” or sprinkle toppings—makes for fun, messy memories (and adorable cookies). I’ve even tried adding a pinch of cayenne for a spicy kick—sounds weird, but it works!
For a different baking method, you can use an air fryer (350°F/175°C for 8–10 minutes, check halfway). Cookies come out extra soft, but make sure to line the basket with parchment.
Serving & Storage Suggestions
These vegan pumpkin pie cookies are best served fresh and slightly warm. Arrange them on a festive platter, dust with a little cinnamon, and you’ve got a Pinterest-worthy holiday dessert!
- Serving: Enjoy plain or drizzled with glaze. Delicious with dairy-free whipped cream on the side or as part of a cookie sampler.
- Pairings: Serve with warm apple cider, chai tea, or vegan hot chocolate. They also work with a scoop of vegan vanilla ice cream for a pie-inspired sundae.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to a week—just let them warm to room temp before serving.
- Freezing: Freeze baked cookies in layers separated by parchment for up to 2 months. Thaw overnight or microwave for 10–15 seconds for a warm treat.
- Reheating: Pop cookies in a low oven (300°F/150°C) for 5 minutes to revive their soft texture. Glaze after reheating for best results.
Flavors develop and deepen overnight, so they’re even more pumpkin-y on day two. I often make a batch ahead for holiday mornings—no stress, just grab and go!
Nutritional Information & Benefits
Each vegan pumpkin pie cookie contains about 120 calories, 4g fat, 20g carbs, and 1g protein (estimate for a 2-tbsp cookie, without glaze). They’re naturally dairy free, egg free, and can be gluten free if needed.
Pumpkin is packed with vitamin A, fiber, and antioxidants—great for immune support and skin health. Using coconut oil or vegan butter keeps these cookies cholesterol-free, and swapping in coconut sugar can lower the glycemic index. No nuts in the base, so they’re allergy-friendly unless you add pecans.
I love baking these for friends with dietary restrictions. They fit vegan, dairy free, and nut free diets (with simple swaps), and the pumpkin adds extra nutrition to your holiday treats. Plus, you get all the pie flavor without the heavy cream or eggs—my kind of indulgence!
Conclusion
If you’ve been searching for a vegan pumpkin pie cookies recipe that’s easy, dairy free, and holiday-ready, this is the one. The chewy texture, bold spices, and sweet pumpkin flavor will win over anyone—trust me, I make them every season and never get tired of them.
Feel free to customize with your favorite add-ins or swap ingredients to fit your needs. That’s the beauty of these cookies—they’re flexible, forgiving, and always delicious. I have a soft spot for the classic version, but the chocolate chip twist is a close second!
Bake a batch, share them with friends, and let me know how you make them your own. Drop a comment below, pin it for your next party, or tag me in your cookie photos—I love seeing new versions! Happy dairy free holidays, and may your kitchen always smell like pumpkin spice magic.
FAQs
Can I make vegan pumpkin pie cookies gluten-free?
Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free baking blend. The cookies stay soft—just a little more crumbly.
Do I need to chill the dough?
No chilling is required for this recipe, but if you want thicker cookies, chill for 15–30 minutes before baking.
Can I use homemade pumpkin puree?
Yes, just make sure it’s thick and well-drained. Homemade puree can be wetter than canned, so you may need a little extra flour.
How do I keep cookies from spreading too much?
If your cookies spread, try chilling the dough or use a bit more flour. Line your baking sheet with parchment for best results.
Are these cookies freezer-friendly?
Definitely! Freeze baked cookies in layers separated by parchment for up to 2 months. Thaw and enjoy anytime you want a pumpkin pie treat.
Pin This Recipe!
Vegan Pumpkin Pie Cookies
- Total Time: 29 minutes
- Yield: 18–20 cookies 1x
Description
These soft and chewy vegan pumpkin pie cookies are bursting with pumpkin spice flavor and nostalgia, making them a perfect dairy-free treat for holiday gatherings. Easy to make with pantry staples, they deliver all the comfort of pumpkin pie in a handheld cookie.
Ingredients
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup melted coconut oil (refined for neutral flavor, or use vegan butter)
- 1 cup packed brown sugar
- 1/4 cup unsweetened non-dairy milk (oat, almond, or soy)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (or 1:1 gluten-free blend)
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + dash of cloves)
- Optional Pumpkin Swirl: 2 tablespoons pumpkin puree, 1 tablespoon brown sugar, 1/2 teaspoon pumpkin pie spice
- Optional Glaze: 1/2 cup powdered sugar, 1–2 teaspoons non-dairy milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, non-dairy milk, and vanilla extract until smooth.
- In another bowl, sift together flour, cornstarch, baking soda, baking powder, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and stir gently with a spatula until just combined. Do not overmix.
- If using, prepare the pumpkin swirl by mixing pumpkin puree, brown sugar, and pumpkin pie spice in a small bowl.
- Using a cookie scoop or tablespoon, drop dough onto the lined baking sheet, spacing about 2 inches apart. Add a small dot of pumpkin swirl filling to each cookie and swirl with a toothpick if desired.
- Bake for 12–14 minutes, until edges are set and centers look slightly underbaked.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If desired, mix powdered sugar, non-dairy milk, and vanilla extract for glaze. Drizzle over cooled cookies.
Notes
Do not overmix the dough to keep cookies soft. For thicker cookies, chill dough for 15–30 minutes before baking. Use parchment or silicone mats to prevent sticking. Taste dough and adjust spices as desired. Cookies are freezer-friendly and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 2 tablespoons dough)
- Calories: 120
- Sugar: 11
- Sodium: 70
- Fat: 4
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 1
Keywords: vegan pumpkin pie cookies, dairy free cookies, holiday cookies, pumpkin spice, easy vegan dessert, gluten free option, Thanksgiving cookies, Christmas cookies
