📌 Save this post for later on Pinterest!

Craving something cozy but simple?

If you’re anything like me, the first crisp breeze of fall makes you want to bake something pumpkin-spiced ASAP. But let’s be real — sometimes you don’t want a complicated recipe that takes forever or leaves your kitchen looking like a flour bomb went off.

That’s where these easy vegan pumpkin cookies come in. They’re soft, chewy, perfectly spiced, and come together with pantry staples. No dairy, no eggs, no stress. Just cozy, pumpkin-packed goodness in under 30 minutes.

Looking for more easy, make-ahead vegan holiday recipes? Explore my Easy Vegan Thanksgiving & Christmas Cookbook — it includes 55+ festive recipes ready in 30 minutes or less, all made with 10 ingredients or fewer and practical prep-ahead tips for stress-free hosting.

Why You’ll Love These Pumpkin Cookies

• Quick & simple – one bowl, no fancy steps.
• Healthier twist – no butter, no eggs, and naturally dairy-free.
• Perfectly spiced – cozy fall flavors in every bite.
• Crowd-pleaser – even non-vegans will devour them.

Trust me, once you make these, they’ll become your go-to fall (and honestly year-round) cookie recipe.

Ingredients You’ll Need

Here’s everything you’ll need for this recipe. Chances are you already have most of these in your pantry:

• Pumpkin purée – canned or homemade (just make sure it’s not pumpkin pie filling).
• Coconut oil (melted) or vegan butter.
• Brown sugar – gives that soft, chewy texture.
• Granulated sugar – for sweetness and a little crispness.
• Vanilla extract – flavor booster.
• All-purpose flour (or 1:1 gluten-free blend if needed).
• Pumpkin pie spice – or a mix of cinnamon, nutmeg, ginger, and cloves.
• Baking soda – helps with rise and softness.
• Salt – balances the sweetness.
• Optional mix-ins – vegan chocolate chips, chopped pecans, or dried cranberries.

Step-by-Step Instructions

1. Mix Wet Ingredients

In a large bowl, whisk together pumpkin purée, melted coconut oil (or vegan butter), both sugars, and vanilla until smooth.

2. Add Dry Ingredients

Sprinkle in flour, pumpkin pie spice, baking soda, and salt. Stir until just combined. Don’t overmix — we want soft cookies!

3. Fold in Mix-Ins

If you’re adding chocolate chips, nuts, or cranberries, gently fold them into the dough.

4. Scoop & Bake

Scoop tablespoon-sized portions onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon (they won’t spread much).

Bake at 350°F (175°C) for 10–12 minutes, until the edges are set but the centers still look a little soft.

5. Cool & Enjoy

Let cookies rest on the pan for 5 minutes before transferring to a cooling rack. This step makes them extra chewy.

Tips for the Best Vegan Pumpkin Cookies

• Pat your pumpkin dry – canned pumpkin can be watery. Dab it with a paper towel for thicker, chewier cookies.
• Chill the dough (optional) – if you like thicker cookies, refrigerate the dough for 30 minutes before baking.
• Make them festive – sprinkle cinnamon sugar on top before baking for an extra cozy touch.
• Storage – store in an airtight container for up to 5 days or freeze for up to 2 months.

Variations to Try

One of the best parts of this recipe is how customizable it is. A few ideas:

• Pumpkin Chocolate Chip Cookies – fold in ¾ cup vegan chocolate chips.
• Pumpkin Pecan Cookies – add chopped pecans for crunch.
• Pumpkin Cranberry Cookies – sweet-tart and festive.
• Pumpkin Oat Cookies – swap ½ cup flour for rolled oats.

Why These Cookies Are Perfect for Beginners

If you’re new to vegan baking, these cookies are the perfect place to start. There’s no complicated egg replacement, no special equipment, and no need to stress about texture — pumpkin itself acts as the binder, making everything soft and chewy without extra fuss.

It’s the kind of recipe you can throw together on a weeknight, bring to a holiday party, or just bake because you’re craving something warm and sweet with your coffee.

📌 Follow me on Pinterest for more easy vegan meals.

FAQ: Easy Vegan Pumpkin Cookies

Can I make pumpkin cookies without oil?
Yes! You can substitute applesauce for the oil. The cookies will be softer and slightly cakier, but still delicious.

Can I use fresh pumpkin instead of canned?
Absolutely. Just roast, mash, and drain your pumpkin well to remove excess moisture.

Do I need to chill the dough?
Not required, but chilling helps make thicker cookies with less spread.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. They turn out just as soft and chewy.

How do I freeze pumpkin cookies?
Let cookies cool completely, then freeze in an airtight bag or container. They keep for up to 2 months — just thaw at room temp or warm in the oven for a few minutes.

Final Thoughts

These easy vegan pumpkin cookies are everything you want in a fall dessert: soft, chewy, perfectly spiced, and beyond simple to make. Whether you’re baking for yourself, your family, or a holiday gathering, they’re guaranteed to disappear fast.

So grab that can of pumpkin, preheat your oven, and get ready to fill your kitchen with the smell of fall. 🍂

\You may also like: Vegan Pumpkin Pie (easy, not tofu), or Vegan Pumpkin Spice Muffins.

📌 Save this post for later on Pinterest!