There’s something about the scent of pumpkin and spice that instantly makes a kitchen feel like home. To me, these soft, warmly spiced Vegan Pumpkin Spice Cookies are the essence of a cozy autumn afternoon, and they’ve become my go-to comfort food. They’re incredibly simple to stir together, filling the air with an aroma that feels just like the holidays. Honestly, it’s that inviting fragrance and ease that makes them a perfect fit for holiday baking and a wonderful addition to your list of Christmas baking ideas.
If you’re looking for standout Christmas dessert ideas or unique Christmas cookies that will delight everyone at the table, this recipe is a true gift. Being vegan, they’re a wonderfully inclusive option for your festive spread. They come together quickly in just one bowl, making them the definition of easy Christmas treats, even when your schedule is packed. I love having a batch of these holiday treats ready to share.
So whether you’re finalizing your menu or just craving a soft, spiced moment of peace, these cookies are your answer. They’re proof that the best holiday baking doesn’t have to be complicated—just heartfelt, delicious, and full of seasonal joy.
Nothing beats a great Vegan Pumpkin Spice Cookies. Whether you're a fan of Christmas Cookie or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Vegan Pumpkin Spice Cookies
- Soft texture: Wonderfully tender and moist, like a handheld pumpkin cake.
- Warm spice: Generous blend of cinnamon, ginger, nutmeg, and cloves.
- Simple prep: One-bowl recipe with no chilling required.
- Plant-based: Completely dairy-free and egg-free, perfect for sharing.
Ingredients & Tools
- 240 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 115 g vegan butter, softened
- 150 g light brown sugar
- 50 g granulated sugar
- 180 g canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 tbsp plant-based milk (soy or oat work great)
- For rolling: 2 tbsp granulated sugar mixed with 1/2 tsp cinnamon
Tools: A large mixing bowl, a whisk, a spatula, a baking sheet, and parchment paper or a silicone baking mat.
Notes: Using the right pumpkin puree is key—make sure it’s plain pumpkin, not the pre-spiced pie filling. Don’t skip rolling the dough in cinnamon sugar for a delightful, slightly crackly crust.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 1.5 g |
| Fat: | 5 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 18 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Before You Start: Tips & Ingredient Notes
- Use the right pumpkin. This is the most common mix-up! You want 100% pure pumpkin puree, which is unsweetened and unspiced. Pumpkin pie filling has sugar and spices already added, and it will throw off the flavor and texture of your cookies completely.
- Don’t over-mix the dough. Once you add the flour, mix just until no dry streaks remain. Over-mixing develops gluten and can lead to tougher, denser cookies instead of the soft, cakey texture we’re aiming for.
- Measure your flour correctly. For the most accurate results, I highly recommend using a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into the measuring cup, and level it off with a knife. Scooping directly packs in too much flour.
- Let your vegan butter soften properly. It should be soft enough that you can easily press a finger into it, but not melted or greasy. This helps it cream properly with the sugar, which is essential for the cookie’s structure.
How to Make Vegan Pumpkin Spice Cookies
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. In your large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices—cinnamon, ginger, nutmeg, and cloves. Whisking the dry ingredients first ensures the leavening agents and spices are evenly distributed, so every bite is perfectly spiced and rises evenly.
Step 2: In the same bowl (no need to wash it!), add the softened vegan butter, brown sugar, and granulated sugar. Use your spatula or a wooden spoon to beat them together until the mixture is well-combined and looks a bit paler and fluffier. This is called “creaming,” and it helps incorporate air into the dough for a lighter texture. You’ll notice it starts to look a little grainy but cohesive.
Step 3: Add the pumpkin puree, vanilla extract, and plant-based milk to the butter and sugar mixture. Stir until everything is smoothly combined and you have a uniform, orange-hued batter. The pumpkin adds so much moisture and a beautiful color—the batter should be quite soft and almost like a thick cake batter at this stage.
Step 4: Now, add your pre-whisked dry ingredients to the wet mixture. Gently fold everything together with your spatula. The trick is to stop mixing the very moment you no longer see any dry streaks of flour. The dough will be quite sticky, and that’s exactly what we want for a soft cookie.
Step 5: Place your cinnamon-sugar mixture for rolling in a small bowl. Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a rough ball between your palms—it will be sticky, but that’s okay. Roll each ball in the cinnamon sugar until it’s lightly coated on all sides.
Step 6: Place the sugared dough balls onto your prepared baking sheet, leaving about 2 inches between them as they will spread a little. You don’t need to flatten them; they’ll do that naturally as they bake. The cinnamon sugar coating will create a lovely, sparkly, slightly crisp exterior.
Step 7: Bake for 10 to 12 minutes. The cookies are done when the edges look set and the tops are no longer wet or shiny. They might still look a little soft in the center—that’s perfect! They will firm up as they cool. For the best texture, you do not want to over-bake these.
Step 8: Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This resting time on the hot pan is crucial; it allows them to set up properly so they don’t fall apart when you move them. Then, dig in!
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature for best texture.
- Freezer: Freeze baked cookies up to 3 months, or freeze dough balls and bake from frozen.
- Reviving: Warm in microwave for 10 seconds or in a 300°F oven for 3–5 minutes.
Serving Suggestions
Complementary Dishes
- A scoop of vegan vanilla ice cream — The cold, creamy ice cream against the warm, spiced cookie is a classic and utterly divine combination that feels like a special dessert.
- A warm mug of apple cider — The tart, fruity notes of the cider complement the warm spices in the cookie beautifully, creating the ultimate cozy autumn experience.
Drinks
- Oat milk latte — The creamy, slightly sweet coffee is a fantastic partner for the spiced cookies, making for a perfect afternoon treat.
- Chai tea — It’s a spice-on-spice situation that just works. The black tea and spice blend in the chai harmonizes wonderfully with the cookie’s own spice profile.
Something Sweet
- Vegan caramel sauce drizzle — A little drizzle of rich, salty-sweet caramel over the top takes these cookies to a whole new level of indulgence.
- A simple dusting of powdered sugar — For a pretty, festive look and an extra hint of sweetness that doesn’t overpower the pumpkin flavor.
Top Mistakes to Avoid
- Mistake: Using pumpkin pie filling instead of puree. I’ve said it before, but it’s the number one error! Pie filling will make your cookies far too sweet, wet, and oddly spiced. Always double-check the can label.
- Mistake: Over-baking the cookies. Because they’re so moist, it’s easy to think they’re not done. But if you wait for a golden brown color, they’ll be dry. Take them out when the edges are set but the centers still look soft.
- Mistake: Adding extra flour because the dough is sticky. I know it’s tempting, but resist! The stickiness is what gives them that wonderfully soft, cake-like crumb. Adding more flour will make them dry and cakey in the wrong way.
- Mistake: Not letting the butter soften enough. If your vegan butter is too cold, it won’t cream properly with the sugar, leading to dense cookies. If it’s melted, the cookies can spread too much and become greasy.
Expert Tips
- Tip: For an extra flavor boost, brown your vegan butter. Melt the butter in a saucepan over medium heat and swirl it until it foams and turns a deep golden brown with a nutty aroma. Let it solidify again in the fridge before using. It adds a incredible depth of flavor.
- Tip: Add a handful of vegan white chocolate chips or chopped pecans. Gently fold them in at the very end with the dry ingredients. They add little pockets of sweetness or a delightful crunch that contrasts the soft cookie beautifully.
- Tip: Make them ahead and freeze the dough. You can scoop the dough balls, roll them in sugar, and freeze them solid on a tray before transferring to a bag. Bake straight from frozen, adding 1-2 minutes to the bake time for fresh cookies anytime.
- Tip: For perfectly uniform cookies, use a cookie scoop. It’s not just about neatness—it ensures all your cookies bake at the same rate, so you don’t end up with some underdone and some overdone.
FAQs
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill. The texture might be a touch more crumbly, but they’ll still be deliciously soft and spiced. Just be sure your baking powder is certified gluten-free if you’re highly sensitive.
Why are my cookies cakey and not chewy?
That’s the intended texture for this recipe! The high moisture content from the pumpkin puree and the specific balance of leavening agents creates a soft, cake-like cookie rather than a flat, chewy one. If you were expecting a chewier cookie, this particular recipe is designed for pillowy softness.
My dough is really sticky and hard to handle. What did I do wrong?
You likely did nothing wrong! This dough is supposed to be quite sticky—it’s what gives the cookies their moist, tender interior. If it’s unmanageable, you can pop the bowl in the fridge for 15-20 minutes to firm it up slightly, but avoid adding extra flour.
Can I reduce the sugar in this recipe?
You can, but it will affect the texture. The sugar doesn’t just add sweetness; it also contributes to moisture and helps the cookies spread. If you reduce it by more than a quarter, you may end up with a denser, more muffin-like cookie that doesn’t spread as much.
How should I store these cookies, and how long do they last?
Store them in an airtight container at room temperature for up to 4 days. They are best enjoyed within the first 2 days for maximum softness. You can also freeze the baked cookies for up to 3 months; just thaw them at room temperature when you’re ready for one.
Vegan Pumpkin Spice Cookies: An Easy One-Bowl Recipe
Whip up a batch of Vegan Pumpkin Spice Cookies, the perfect easy vegan cookies for your holiday baking. These soft, warmly spiced treats are a cozy and delicious Christmas dessert idea.
Ingredients
For the dry ingredients:
-
240 g all-purpose flour
-
1 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp fine sea salt
-
2 tsp ground cinnamon
-
1 tsp ground ginger
-
1/4 tsp ground nutmeg
-
1/8 tsp ground cloves
For the wet ingredients:
-
115 g vegan butter (softened)
-
150 g light brown sugar
-
50 g granulated sugar
-
180 g canned pumpkin puree (not pumpkin pie filling)
-
1 tsp vanilla extract
-
1 tbsp plant-based milk (soy or oat work great)
For rolling:
-
2 tbsp granulated sugar (mixed with 1/2 tsp cinnamon)
Instructions
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. In your large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices—cinnamon, ginger, nutmeg, and cloves.01
-
In the same bowl (no need to wash it!), add the softened vegan butter, brown sugar, and granulated sugar. Use your spatula or a wooden spoon to beat them together until the mixture is well-combined and looks a bit paler and fluffier.02
-
Add the pumpkin puree, vanilla extract, and plant-based milk to the butter and sugar mixture. Stir until everything is smoothly combined and you have a uniform, orange-hued batter.03
-
Now, add your pre-whisked dry ingredients to the wet mixture. Gently fold everything together with your spatula. The trick is to stop mixing the very moment you no longer see any dry streaks of flour.04
-
Place your cinnamon-sugar mixture for rolling in a small bowl. Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a rough ball between your palms—it will be sticky, but that’s okay. Roll each ball in the cinnamon sugar until it’s lightly coated on all sides.05
-
Place the sugared dough balls onto your prepared baking sheet, leaving about 2 inches between them as they will spread a little. You don’t need to flatten them; they’ll do that naturally as they bake.06
-
Bake for 10 to 12 minutes. The cookies are done when the edges look set and the tops are no longer wet or shiny. They might still look a little soft in the center—that’s perfect! They will firm up as they cool.07
-
Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.08
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