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

Scale

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