Canned pumpkin is the backbone here, so reach for plain pumpkin puree rather than pumpkin pie filling, which is already sweetened and spiced and will throw off both the dough and the flavor. Brown sugar brings the moisture and a little molasses depth, while cinnamon, ginger, and nutmeg keep the spice warm instead of sharp. Chocolate chips are optional, but they push these toward a pumpkin chocolate chip cookie, and toasted pecans or pepitas work just as well if you’d rather leave the chocolate out. They sit nicely next to a mug of vegan pumpkin spice latte, and they hold their own on a fall dessert table with vegan carrot cake or a batch of my vegan chocolate chip cookies.

Print

Vegan Pumpkin Cookies

Soft, chewy vegan pumpkin cookies with crisp edges and a warm spice mix, built with pumpkin and cornstarch instead of flax or applesauce so the dough stays thick and never spreads flat.

Course Dessert

Cuisine American

Keyword pumpkin cookies, soft vegan pumpkin cookies, vegan pumpkin chocolate chip cookies, vegan pumpkin cookies

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Total Time 33 minutes minutes

Servings 18 cookies

Ingredients

Cookies

• 2 cups all-purpose flour spooned and leveled
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1/2 cup vegan butter, melted and slightly cooled firm baking butter, not a soft spread
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 cup canned pumpkin puree plain pumpkin, not pumpkin pie filling
• 2 teaspoons vanilla extract
• 1 cup vegan chocolate chips optional
• 1/2 cup chopped toasted pecans or pepitas optional

Instructions

• Whisk the flour, cornstarch, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a medium bowl until the spices are evenly scattered through the flour.
• In a large bowl, whisk the melted vegan butter with the brown sugar and granulated sugar until the mixture looks smooth and a little glossy, about 1 minute. Whisk in the pumpkin puree and vanilla until everything is evenly combined.
• Pour the dry ingredients into the wet and fold with a spatula just until the last dry streak disappears. Fold in the vegan chocolate chips and the pecans or pepitas, then stop mixing, because an overworked dough bakes up cakey.
• Cover the bowl and chill the dough for 30 minutes. This firms up the pumpkin and keeps the cookies from spreading into flat disks in the oven.
• Heat the oven to 350 F (175 C) and line two baking sheets with parchment paper. Scoop rounded 2-tablespoon portions of dough about 2 inches apart, then press each one down lightly with the back of a spoon.
• Bake for 12 to 14 minutes, until the edges are set and the centers still look soft and slightly puffed. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Notes

Plain canned pumpkin and pumpkin pie filling are not the same thing here. Pie filling is sweetened and spiced already, so using it doubles the sugar and throws off the spice balance. If your dough still feels soft after the chill, that's the water in the pumpkin; chill it for another 15 minutes rather than adding more flour, which is what makes pumpkin cookies dry. Measure the flour by spooning it into the cup and leveling it off, since scooping straight from the bag can pack in an extra quarter cup without you noticing.

Tips for Vegan Pumpkin Cookies

Pumpkin dough is wetter and heavier than a standard cookie dough, so it comes down to a few small choices whether these bake up chewy or cakey.

• Use plain canned pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, and using it throws off both the dough and the flavor of the finished cookie.
• Chill the dough for 30 minutes before scooping. Cold dough holds its shape, while a warm scoop of pumpkin dough spreads into a flat disk before the cookies have a chance to set.
• Spoon the flour into the measuring cup and level it off. Pumpkin already carries a lot of moisture, and flour packed in from scooping straight out of the bag makes the cookies dry and bready.
• Flatten each scoop just slightly with the back of a spoon. These cookies rise more than they spread, so a light press gives you an even, chewy round instead of a domed top.
• Pull them out while the centers still look a little soft and puffed. They keep setting on the hot baking sheet, and that carryover is what leaves the middle chewy instead of cakey.
• Let the melted vegan butter cool for a few minutes before whisking it into the sugars. Butter that’s still hot warms the dough and softens it, which works against the chill you just gave it.
• Scoop with a 2-tablespoon cookie scoop so every cookie bakes at the same rate. Eyeballing the portions gives you small, crisp cookies and large, underbaked ones on the same tray.
• Press a few extra chocolate chips or pecan pieces into the tops of the scoops right before baking. It keeps the add-ins visible on the surface instead of hiding inside the cookie.
• Chocolate chips are optional, and toasted pecans, pepitas, or dried cranberries all fold in well. For a more chocolate-forward cookie, try my vegan chocolate chip cookies instead.

Storage

These cookies keep in an airtight container at room temperature for about 5 days, and they get a little softer on day two as the pumpkin’s moisture settles through the crumb. To freeze them, cool them completely, then freeze them in a single layer on a baking sheet until solid before moving them into a freezer bag. They hold for up to 3 months and thaw at room temperature in about half an hour. If you want them warm, 10 seconds in the microwave brings back that just-baked softness without drying them out. The dough freezes well on its own too: scoop it onto a parchment-lined sheet, freeze the scoops until solid, then bag them and bake straight from frozen, adding a minute or two to the bake time.

FAQ

Why did my vegan pumpkin cookies spread flat?

The usual cause is dough that went into the oven warm, which lets the fat melt and the cookies run before they set. Chill the dough for at least 30 minutes, scoop it onto a cool baking sheet, and keep the rest of the dough in the fridge between batches, because a batch that sat on the counter for an hour will always spread more than one pulled straight from the cold. Pumpkin brings a lot of water too, so a full tablespoon of cornstarch in the dry mix helps the dough hold its shape.

Can I make these vegan pumpkin cookies without chocolate chips?

Yes, and the dough works just as well with toasted pecans, pepitas, or dried cranberries. Use about a cup total, and press a few extra pieces onto the tops of the scoops so the add-ins stay visible once the cookies bake.

Can I use fresh pumpkin instead of canned?

You can use fresh pumpkin here, and it works as long as you deal with the extra water. Roast or steam the pumpkin until it’s tender, then puree it and drain it well, because homemade puree carries far more water than the canned kind. Let it sit in a fine-mesh strainer for about 20 minutes before measuring, and if the dough still feels loose, chill it for 15 extra minutes before scooping.

How do I keep vegan pumpkin cookies from turning out cakey?

Cakey cookies usually come from too much flour or too much mixing. Spoon the flour into the cup and level it instead of packing it, stop folding as soon as the last dry streak disappears, and pull the cookies while the centers are still soft. They set as they cool, and that’s what keeps them chewy. If your first tray still turns out cakey, check the oven temperature with a thermometer and pull the next batch a minute earlier.