I recently tried a unique twist on a classic favorite by turning pumpkin pie flavors into soft and chewy cookies. The blend of pumpkin puree, melted coconut oil, and aromatic spices including cinnamon and ginger makes these Dairy Free Pumpkin Cookies a must-have for anyone seeking an effortless dessert with a hint of festive charm.

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I’m super excited to share my Vegan Pumpkin Pie Cookies recipe with you. These cookies are like a twist on the classic fall favorite, pumpkin pie, but in a soft and chewy cookie form that you’ll just devour.

I mixed together simple ingredients like 1 cup pumpkin puree, 1/3 cup melted coconut oil, and 1/2 cup packed brown sugar to give it that familiar pumpkin flavor while still keeping it totally dairy free and vegan. I also used 2 cups all-purpose flour, 1 tsp vanilla extract, and a medley of spices like ground cinnamon, ginger, nutmeg, and cloves to bring all the flavors together perfectly.

I’ve always loved trying out Non Dairy Thanksgiving Recipes and Dairy Free Pumpkin Dessert ideas, and this recipe definitely fits the bill for any fall celebration. Trust me, once you try these cookies, your Thanksgiving or Christmas treat game will never be the same.

Why I Like this Recipe

I really love how this recipe gives me the taste of pumpkin pie in a fun, cookie format. The spicy blend of cinnamon, ginger, nutmeg, and cloves reminds me of my favorite fall desserts and gives each bite a warm, comforting flavor. I also appreciate that these cookies are vegan, dairy-free, and eggless, which means I can enjoy a delicious treat without feeling guilty. Lastly, the simplicity of the recipe is awesome – it’s easy to whip up and makes perfect cookies that are soft and chewy, making my snack time super satisfying.

Ingredients

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Pumpkin Puree: Provides fiber, vitamins and natural moisture in every bite.
Coconut Oil: Contains healthy fats that add richness and smooth texture.
Brown Sugar: Adds deep sweetness and moisture to balance the flavors.
Granulated Sugar: Lightly sweetens the dough with a crisp, delicate flavor.
Cinnamon: A warm spice that gives a cozy, aromatic kick to the cookies.
Ginger, Nutmeg, Cloves: Zesty spices offering antioxidants and a burst of festive flavor.
Vanilla Extract: Lends a sweet, mellow perfume that really elevates the taste.
All-Purpose Flour: Provides structure and carbs to make the cookies satisfyingly soft.

Ingredient Quantities

1 cup pumpkin puree

1/3 cup melted coconut oil

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the pumpkin puree, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until well combined.

3. In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

4. Slowly add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.

5. Scoop about a tablespoon of dough per cookie and place them onto the lined baking sheet, leaving some space between each cookie.

6. If your dough feels too sticky, refrigerate it for 15 minutes before scooping the cookies onto the sheet.

7. Bake the cookies for about 10 to 12 minutes, or until the edges start to look lightly golden.

8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

9. Enjoy the cookies while they are still soft and chewy for the best flavor.

10. Store any leftovers in an airtight container at room temperature for up to 3 days. Enjoy your treat!

Equipment Needed

1. Oven – This is needed to preheat and bake the cookies at 350°F.
2. Baking sheet – Use this for placing the cookie dough before baking.
3. Parchment paper – Line your baking sheet with it to prevent sticking and for easier cleanup.
4. Large mixing bowl – Perfect for combining the pumpkin puree, coconut oil, sugars, and vanilla extract.
5. Second bowl – Use this one to whisk together all the dry ingredients like flour, spices, and leavening agents.
6. Whisk – Essential for mixing the dry ingredients thoroughly.
7. Measuring cups and spoons – Needed to get the right amount of each ingredient.
8. Tablespoon or cookie scoop – Helps in portioning out the dough evenly onto the baking sheet.
9. Spatula or mixing spoon – Useful for stirring the wet and dry ingredients together.
10. Refrigerator – Optional, but handy if you need to chill the dough when it gets too sticky.
11. Wire cooling rack – Allows the cookies to cool evenly after baking.

FAQ

How do I know when these cookies are done?

They're usually ready when the edges start turning a golden brown and they are set in the middle. Just be careful not to overbake 'em otherwise they might turn out hard.

What if my dough seems too sticky or too dry?

If it's too sticky, chill it in the fridge for about 20-30 minutes before scooping. If it's too dry, you can add a splash of almond milk or water to help it come together.

Can I use a different oil instead of coconut oil?

Yep, you can use another neutral oil like vegetable or canola oil. Just know that the coconut oil adds a slight tropical flavor which works well with the pumpkin spices.

How should I store these cookies?

Keep them in an airtight container at room temp for about 3-4 days. If you want 'em for longer, you can freeze the cookies and pop 'em in the oven for a few minutes to bring 'em back to life.

Can I add mixins to these cookies, like vegan chocolate chips or nuts?

Sure thing! Adding a handful of vegan chocolate chips or chopped walnuts is a fun twist. Just stir 'em in after mixing the dough so they don’t get lost!

Vegan Pumpkin Pie Cookies Recipe Substitutions and Variations

For the melted coconut oil, you can substitute an equal amount of avocado oil or even melted vegan butter if you cant find coconut oil.
If you dont have packed brown sugar, try using an equal amount of coconut sugar. It gives a similar caramel flavor.
You can replace the pumpkin puree with butternut squash puree or even mashed sweet potato if you like a slightly different taste.
If you need a gluten free option, swap the all-purpose flour with a gluten free all-purpose blend using the same cup measure.

Pro Tips

1. Make sure you dont overmix the dough. Stirring too much can make the cookies tough so try to mix just until the dry ingredients are combined.

2. If the dough seems too sticky, put it in the fridge for about 15 minutes. This helps make scooping easier and the cookies shape better in the oven.

3. Watch your cookies closely while its in the oven. Ovens can behave differently so checking a minute or two before the suggested time can save you from overbaking.

4. Feel free to experiment a little with the spices. If you like a stronger pumpkin spice flavor, you can add a little extra cinnamon or ginger, just be careful to not overpower the other flavors.