Looking for a cookie that captures the essence of fall in every bite — without any dairy or eggs? These Vegan Pumpkin Pie Cookies are soft, warmly spiced, and taste just like mini bites of pumpkin pie with a chewy cookie twist. They’re made with real pumpkin purée, cozy spices, and plant-based goodness that even non-vegans will love.

Perfect for holiday cookie trays, afternoon treats, or a sweet gift for friends, these cookies bring the nostalgic flavor of pumpkin pie into an easy handheld dessert. They're ready in under 30 minutes and freezer-friendly too!

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📝 Ingredients (Makes about 18 cookies)

For the Cookies:

• ½ cup canned pumpkin purée (not pumpkin pie filling)
• ½ cup coconut oil or vegan butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves

Optional Pumpkin Pie Topping:

• 2 tablespoons pumpkin purée
• 1 tablespoon maple syrup
• Pinch of cinnamon

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👩‍🍳 Instructions

1. Preheat and Prep

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream the Wet Ingredients

In a large bowl, beat the pumpkin, coconut oil (or vegan butter), brown sugar, granulated sugar, and vanilla until smooth and creamy.

3. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices.

4. Combine

Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms. Don’t overmix.

5. Shape the Cookies

Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet. Flatten slightly with your palm or a spoon.

6. Optional Topping

Mix the extra pumpkin purée, maple syrup, and cinnamon. Spoon a tiny dollop on top of each cookie for a "mini pie" effect.

7. Bake

Bake for 10–12 minutes, or until edges are set and cookies are slightly puffy. Let cool on the tray for 5 minutes before transferring to a rack.

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🍽️ Nutrition Estimate (Per Cookie)

• Calories: ~120
• Carbs: 17g
• Fat: 5g
• Protein: 1g
• Fiber: 1g
• Sugar: 10g

Nutrition will vary based on size and toppings.

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💡 Tips & Tricks

• Use pure pumpkin: Make sure you use plain pumpkin purée, not pie filling.
• Chill the dough: For thicker cookies, chill dough for 20–30 minutes before baking.
• Storage: Keep cookies in an airtight container for up to 4 days or freeze for up to 2 months.
• Want them cakier? Add 1–2 tablespoons of cornstarch for a fluffier texture.

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✨ My Personal Touch

These cookies are one of my favorite fall bakes — they’re fast, festive, and so comforting with a cup of tea or coffee. I love bringing them to potlucks or gifting a batch tied with twine and a cinnamon stick. The best part? They make your kitchen smell like a pumpkin spice dream.