Vegan Pumpkin Cookies

These vegan pumpkin cookies merge the warm, spiced notes of autumn with a soft, chewy, and slightly cakey cookie texture. Paired with vegan cream cheese frosting, they’re a decadent and indulgent treat to serve with a cup of tea or a latte this fall season. Plus, they’re incredibly straightforward to make!

🧡 Why you’ll love this recipe

• Perfect texture: These vegan pumpkin cookies have a soft, fluffy, and slightly chewy mouthfeel, making them virtually irresistible!
• Vegan-friendly: Whether you’re plant-based or just a fan of tasty treats, these eggless pumpkin cookies cater to all. No animal products, just pure cookie perfection!
• With or without frosting: The vegan cream cheese frosting takes the cookies to another level, but they’re just as delicious without it as well!
• Easy to make: Even if you’re new to baking, our step-by-step instructions and troubleshooting tips ensure a hassle-free experience and delicious vegan pumpkin spice cookies every time.

If you love vegan pumpkin cookies, you should really check out our vegan chocolate chip cookies, vegan chocolate chip pumpkin cookies, vegan oatmeal cookies, and vegan peanut butter cookies.

🍪 Soft vegan pumpkin cookies

These vegan pumpkin cookies are the quintessential picture of fall baking! Once you catch a whiff of pumpkin spices wafting through your home, you’re going to want to throw on a cozy sweater and curl up with a good book (trust us).

We love using pumpkin purée in cookies to add a soft, moist texture and a slightly sweet flavor. Plus, it’s a great way to use up extras you have kicking around from other holiday baking, like vegan pumpkin bread, vegan pumpkin bars, and vegan pumpkin pie.

And the best part? The rich, tangy cream cheese frosting swirled on top. These vegan pumpkin spice cookies are perfect for afternoon coffee and tea breaks, family gatherings, or just as a treat to yourself after a long day.

🌱 Are pumpkin cookies vegan? 

Traditionally, pumpkin cookies contain animal-derived ingredients like eggs and butter. However, it couldn’t be easier to make a plant-based version! Here’s what we swapped:

• Eggs: Instead of eggs, pumpkin purée helps to bind and add moisture to these eggless pumpkin cookies.
• Butter: We’ve substituted dairy-based butter with vegan butter, which offers the same creaminess and flavor.
• Cream cheese: In our version, vegan cream cheese replaces dairy-based cream cheese without sacrificing the rich and creamy taste.
• Sugar: Make sure your light brown sugar is organic or vegan-certified!

For a vegan and gluten-free version, check out these 4-ingredient gluten-free pumpkin cookies!

🛒 Ingredients & substitutions

• Flour: We use all-purpose flour here to give the cookies structure but still a tender texture. If you’re looking for a gluten-free option, you can use a gluten-free 1:1 baking blend, like from Bob’s Red Mill or Kind Arthur Baking.
• Pumpkin spice: This blend features heartwarming notes of cinnamon, nutmeg, ginger, and cloves. You can also easily make your own mix by combining ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
• Leavening agents: We use both baking soda and powder as our leavening agents to help the cookies rise and become fluffy.
• Fine-grain salt: A flavor enhancer that balances the sweetness. You can also use kosher salt, but you’ll need to adjust the quantity since grain sizes differ.
• Vegan butter: Adds richness and moisture essential for that classic cookie texture. Some quality brands include Earth Balance, Melt, and Miyoko’s Creamery.
• Light brown sugar: Imparts a molasses-infused sweetness and adds moisture. You can also use dark brown sugar for a deeper molasses note or coconut sugar.
• Vanilla extract: Adds a sweet, aromatic flavor that complements the pumpkin. Make sure to use 100% pure vanilla extract for the best results.
• Canned pumpkin purée: Adds moisture and a mild, earthy sweetness. We prefer Libby’s for its consistency, but just make sure to use pumpkin purée, not pumpkin pie filling. You can also use homemade puréed pumpkin.
• Vegan cream cheese: Provides a creamy, tangy base for the frosting. Use your favorite brand, but we’ve had the best luck with Tofutti (and not-so-good results with Violife).
• Powdered sugar: Adds sweetness and smooth texture to the frosting. If you don’t have any on hand, make your own by blending 1 cup of granulated sugar with 1 tablespoon of cornstarch until it’s a fine powder.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan pumpkin cookies

Step 1: Mix the dry ingredients

Begin by sifting the flour, pumpkin pie spice, baking soda, baking powder, and salt. This not only ensures there are no lumps but also aerates the mix, making your cookies light and fluffy.

Step 2: Cream the butter

In a separate bowl, cream the vegan butter and brown sugar until it’s airy. This is essential as it incorporates air, making your cookies tender. Add the vanilla and pumpkin purée and finish blending the mixture.

Note: We recommend patting the pumpkin purée with a paper towel before adding it to the bowl to remove some of the excess moisture. This helps prevent an overly wet dough.

Step 3: Form the dough

Slowly fold the dry ingredients into the wet mixture. Stop mixing as soon as there are no flour streaks left to maintain a soft cookie texture.

Step 4: Bake the cookies

Scoop 1 ½-2 tablespoons using a cookie scoop or a tablespoon, then spread them out evenly on a lined baking sheet. Make sure to leave room between the dough balls as they will spread slightly as they bake.

Bake them until the edges are set and lightly browned, then let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling.

Step 5: Make the frosting

While the cookies bake, beat the softened vegan butter and cream cheese until creamy. Add the powdered sugar and vanilla and continue mixing everything together until you have a smooth and creamy frosting.

Depending on your cream cheese brand, you may have to use more or less powdered sugar, so start with a lesser amount.

Step 6: Frost the cookies

Once the cookies have cooled, frost them generously and sprinkle the tops with a bit of cinnamon or more pumpkin spice if you’d like. Happy eating!

If you have questions about these vegan pumpkin spice cookies, check out our FAQs or leave a comment down below!

🌡️ Storage & reheating

Keeping your vegan pumpkin cookies fresh and delicious requires a bit of care. Here’s how to properly store and reheat them:

• Room temperature: Store the cookies in an airtight container for up to 5 days. If they’re frosted, keep them in the fridge or freezer.
• Freezer: Freeze the cookies in a single layer on a tray, then transfer them to an airtight bag or container for up to 3 months. You can layer them with parchment paper and stack them to save room without having them stick together.
• Reheating: Warm them in a preheated oven at 300F for 4-5 minutes. If they were frozen, let your cookies thaw at room temperature before reheating.
• Prep ahead: You can prepare the cookie dough ahead of time and freeze it in individual portions. When you’re ready to bake, just thaw the dough, shape the cookies, and follow the baking instructions.

♻️ Variations

• Chocolate: Add vegan chocolate chips to the dough for bursts of sweetness.
• Oats: Mix in some old-fashioned rolled oats for a heartier texture.
• Nuts: Incorporate chopped nuts, like pecans or walnuts for an extra crunch.
• Cranberry: Fold in some dried cranberries or raisins for a tangy twist.
• Coconut: Try incorporating shredded coconut into the dough.
• Double chocolate: Add some cocoa powder to the dough along with vegan chocolate chips for a double chocolatey version.

🧑‍🍳 Top tips

• Flour measurement: Always spoon and level your flour rather than scooping it out with a measuring cup to avoid excess flour and dense cookies. If you have access, we suggest using a kitchen scale for the most accurate measurements.
• Pumpkin purée: Ensure your pumpkin purée is not pumpkin pie filling, which contains added sugars and spices. Aim for 100% pumpkin puree.
• Fresh leavening agents: Always use fresh baking soda and baking powder for the best rise. If you’re not sure when you last purchased yours, it’s best to replace them!
• Even spacing: Leave enough space between each cookie on the baking sheet as they will expand slightly as they cook.
• Baking time: Keep an eye on your cookies since oven temperatures can vary quite a bit. The cookies should look set but still soft in the middle.
• Cooling: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack. This prevents unwanted breakage.
• Frosting: For the best texture, aim for a frosting that’s thick but spreadable. You can adjust it with powdered sugar or a splash of non-dairy milk if needed.

💬 FAQ

🍴 More cookie recipes

If you loved these eggless pumpkin cookies, we bet you’re going to love some more of our most popular vegan cookie recipes like these:

• 2-Ingredient Peanut Butter Cookies: Dairy and gluten-free cookies made in one bowl.
• Deep-Fried Oreos: Chocolate Oreos covered in a crispy golden batter. 
• Vegan Ginger Molasses Cookies: Vegan cookies filled with holiday flavors like ginger, cinnamon, and nutmeg. 
• Vegan Oatmeal Raisin Cookies: Cookies made with sweet raisins, whole grains, and warming spices.
• Banana Oatmeal Cookies: Soft, tender, and naturally sweetened cookies.