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If you’re craving a cozy, flavorful treat that celebrates autumn’s best flavors, I’ve got you covered. This Vegan Pumpkin Pie Cookies Recipe is a delightful twist on classic pumpkin pie, transforming that beloved fall dessert into perfectly bite-sized cookies. With warm spices, rich pumpkin puree, and a tender crumb, these cookies bring a comforting sweetness without any dairy or eggs, making them a perfect vegan indulgence that everyone will adore.
Ingredients You’ll Need
The ingredients for this Vegan Pumpkin Pie Cookies Recipe are wonderfully simple but each plays a crucial role in crafting the perfect balance of taste, texture, and color. From the creamy pumpkin puree that gives moisture and that iconic earthiness to the warm spices that evoke all those nostalgic fall memories, every component is essential for a batch of irresistibly soft and flavorful cookies.
- Canned pumpkin puree: The star ingredient that provides moisture, color, and pumpkin’s signature taste.
- Coconut oil, melted: Adds richness and a tender crumb while keeping it entirely plant-based.
- Brown sugar: Brings caramel sweetness and helps keep the cookies soft and chewy.
- Maple syrup: For a natural sweetness and subtle depth that complements the pumpkin perfectly.
- Vanilla extract: Elevates the cookie’s flavors by adding a warm, sweet aroma.
- All-purpose flour: The base of the cookie dough, providing the structure needed for a good bake.
- Baking soda and baking powder: Essential leavening agents that help these cookies rise just right and become delightfully tender.
- Salt: Balances sweetness and enhances the other flavors without being overpowering.
- Ground cinnamon: The quintessential fall spice that adds warmth and depth.
- Ground ginger: Offers a gentle zing for a perfectly spiced bite.
- Ground nutmeg: Adds a slightly sweet and nutty aroma that’s classic in pumpkin pie.
- Ground cloves: Brings a hint of spicy sweetness that rounds out the spice profile wonderfully.
- Vegan chocolate chips (optional): For an extra touch of indulgence and melty pockets of chocolate.
- Chopped pecans or walnuts (optional): Adds delightful crunch and a nutty flavor to contrast the softness.
How to Make Vegan Pumpkin Pie Cookies Recipe
Step 1: Get your oven ready
Start by preheating your oven to 350°F (175°C). This is the perfect temperature to gently bake these cookies so they come out soft and golden with just a little crisp around the edges. Line a baking sheet with parchment paper or a silicone mat to ensure your cookies don’t stick and come off easily once they’re baked.
Step 2: Whisk together wet ingredients
In a large bowl, combine the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Whisk everything until smooth and fully integrated. This mixture is the flavorful heart that keeps your cookies moist and tender – it’s where all those luscious pumpkin pie vibes begin!
Step 3: Mix dry ingredients separately
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and warming spices (cinnamon, ginger, nutmeg, cloves). This ensures even distribution of the leavening agents and the spice medley, so every cookie gets that consistent, cozy flavor.
Step 4: Combine wet and dry
Slowly add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix here to maintain a tender texture; a few lumps are perfectly okay and even desirable for a soft crumb.
Step 5: Fold in extras
Now if you want to add some extra magic, fold in vegan chocolate chips and chopped nuts. They add both texture and bursts of flavor, making the cookies feel extra special without overwhelming that pumpkin-spiced foundation.
Step 6: Shape your cookies
Use a heaping tablespoon to drop the dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives the cookies enough room to spread slightly without merging into one another, resulting in perfectly shaped rounds.
Step 7: Bake to perfection
Bake the cookies for 12 to 15 minutes until the edges turn a lovely golden brown and the centers look set. Once out of the oven, allow them to cool on the baking sheet for about five minutes before transferring to a wire rack—this helps them firm up while keeping their soft, chewy texture intact.
How to Serve Vegan Pumpkin Pie Cookies Recipe
Garnishes
These cookies are wonderful on their own, but adding a light dusting of cinnamon sugar or a drizzle of vegan icing can make them feel festive and extra inviting. You could also top them with a smear of vegan cream cheese frosting for a more decadent treat.
Side Dishes
Pair your pumpkin pie cookies with a warm cup of chai tea, a creamy oat milk latte, or even a cozy hot chocolate made with your favorite plant milk. The spices in the cookies complement these drinks beautifully, making for an ideal autumn afternoon snack or dessert.
Creative Ways to Present
For a party or gift, stack a few cookies and tie them with a rustic ribbon alongside a small pumpkin or cinnamon stick. You could also sandwich two cookies together with vegan pumpkin-spiced frosting for an irresistible cookie sandwich that will wow any guest.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Pumpkin Pie Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll remain soft and flavorful for up to 4 days, perfect for enjoying a little fall warmth whenever cravings strike.
Freezing
If you want to save some for later, these cookies freeze beautifully. Place them in a single layer on a tray until firm, then transfer to a freezer-safe container with parchment paper between layers to prevent sticking. They can be frozen up to 3 months without losing that perfect texture.
Reheating
To bring frozen cookies back to life, let them thaw at room temperature or gently warm them in a low oven (around 300°F) for 5-7 minutes. This refreshes their soft, cozy texture and melts any added chocolate chips just enough for a comforting bite.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree the pumpkin first to achieve that smooth, creamy consistency. Fresh pumpkin can add a brighter flavor but keep the moisture level similar to canned for best results.
Are these cookies gluten-free?
The recipe calls for all-purpose flour which contains gluten, but you can substitute a gluten-free blend designed for baking. Make sure it contains xanthan gum or another binder to maintain the texture.
Can I make these cookies oil-free?
Coconut oil adds moisture and richness to the recipe, but you can experiment with replacing it with applesauce or mashed banana. Keep in mind the texture might be a little different—softer and less crisp on the edges.
What if I don’t have all the spices listed?
While the combination of cinnamon, ginger, nutmeg, and cloves gives the cookies their classic pumpkin pie profile, you can adjust to your taste. Even just cinnamon and a pinch of nutmeg will give you that warm, comforting flavor.
How do I know when the cookies are done?
Look for golden edges and centers that are set but still soft. They might seem slightly underbaked when you first pull them out, but they’ll firm up as they cool, preserving that perfect chewy texture.
Final Thoughts
This Vegan Pumpkin Pie Cookies Recipe has quickly become a favorite in my kitchen, especially during cooler months when you want something sweet, spiced, and satisfying without fuss. It’s a simple yet stunning way to enjoy pumpkin pie flavors in a portable, festive form. I encourage you to give this recipe a try and watch how these cookies become instant classics with everyone you share them with.
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