Name: Chewy Vegan Pumpkin Spice Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 7 tbsp melted vegan butter (100g, like Violife – cooled, not hot); ¾ cup + 2 tbsp light brown sugar (175g, packed); 1 tbsp unsulphured molasses (25g, not blackstrap); 1 tsp vanilla extract; ¼ cup pumpkin puree (patted dry, about 30g after drying); 1 ¼ cup all-purpose flour (150g, spoon and level method); ¼ tsp baking soda (1g); 2 tsp pumpkin pie spice (3g); Pinch of salt; 1 tsp cinnamon or pumpkin pie spice; 2 tbsp granulated sugar

Jump to Recipe· 4.2 from 10 reviews

If you’re ready to embrace the flavors of fall in the coziest, most comforting way possible, you have to try this Chewy Vegan Pumpkin Spice Cookies Recipe. These cookies capture everything wonderful about pumpkin and warm spices wrapped up in a soft, chewy bite that’s entirely plant-based yet incredibly satisfying. With a perfect balance of sweetness, spice, and that luscious pumpkin moisture, these cookies will quickly become your go-to treat for chilly evenings or any time you crave a little seasonal magic.

Ingredients You’ll Need

A single piece of orange dough-like food with a rough and crumbly texture sits on a small square white paper. The food has an uneven round shape with some folds and small ridges on its surface. The paper rests on a white marbled texture surface with a soft, pinkish tone visible around it. In the blurred background, part of a white container or bowl can be seen. The lighting is bright and natural, highlighting the texture of the food. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is where the magic begins. Each one in this recipe plays a key role to ensure your cookies turn out chewy, flavorful, and perfectly spiced. The simplicity of these pantry staples means you can often whip these up quickly without any special shopping trips.

Melted vegan butter (7 tbsp): Provides richness and helps bind the dough while keeping it completely dairy-free.

Light brown sugar (¾ cup + 2 tbsp): Adds a deep, caramel-like sweetness that enhances the cookie’s chewiness.
Unsulphured molasses (1 tbsp): Boosts the warm flavor complexity, delivering a subtle touch of dark sweetness and moisture.
Vanilla extract (1 tsp): Lifts all the flavors and adds a sweet, aromatic bouquet.

Pumpkin puree (¼ cup, dried): The star ingredient that brings a natural earthiness and tender texture to the cookies.
All-purpose flour (1¼ cup): The base that holds everything together, measured with care for perfect texture.
Baking soda (¼ tsp): Provides just enough leavening to give the cookies the ideal chewiness without puffing them up too much.

Pumpkin pie spice (2 tsp): Healthily doses the cookies with the iconic blend of cinnamon, nutmeg, and cloves.
Pinch of salt: Balances the sweetness and enhances all the flavors in the dough.
Cinnamon or additional pumpkin pie spice (1 tsp) and granulated sugar (2 tbsp): For rolling the cookie dough—this step adds a delightful crispy-sweet outer crust.

How to Make Chewy Vegan Pumpkin Spice Cookies Recipe

Step 1: Preheat and Prepare Pumpkin

Start by preheating your oven to 350°F. This step ensures your oven is perfectly hot when the cookies go in, leading to a beautifully baked batch. Meanwhile, drying the pumpkin puree is crucial: pat it dry with several layers of paper towels to remove excess moisture. This will help your cookies become soft and chewy without getting soggy.

Step 2: Mix the Wet Ingredients

In a medium bowl, mix together the melted vegan butter (cooled so it doesn’t melt the sugar), brown sugar, molasses, vanilla extract, and the dried pumpkin puree. Go slow and make sure the brown sugar dissolves into the buttery mixture smoothly. This blend is where all the rich, sweet, and spiced flavors start to come alive.

Step 3: Incorporate the Dry Ingredients

Sprinkle the all-purpose flour, baking soda, pumpkin pie spice, and salt over the wet ingredients. Use a fork to sift and mix the dry elements evenly before gently stirring them into the wet mixture. The dough will be soft but pliable, begging to be scooped and rolled.

Step 4: Shape the Cookies

Scoop 1½ to 2 tablespoons of dough per cookie and roll into balls. You’ll get about 10 large or 12 regular-sized cookies. For an extra touch, roll each dough ball in cinnamon sugar to give your cookies a delightful sweet crunch on the outside.

Step 5: Bake to Perfection

Place the dough balls about 2 inches apart on a parchment-lined baking sheet so they have room to spread without merging. Gently flatten each ball into a thick disc with your palm. Bake at 350°F for 11 to 12 minutes until the edges are just golden and the centers no longer look wet. When you take the tray out, firmly smack it on the countertop several times to deflate the cookies, stopping them from puffing up.

Step 6: Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a rack to cool fully. This step helps them set up perfectly — tender, chewy, and bursting with pumpkin spice goodness.

How to Serve Chewy Vegan Pumpkin Spice Cookies Recipe

The image shows a group of round, brown cookies with a slightly rough and soft texture, each topped with a light dusting of sugar or cinnamon powder. One cookie in the foreground has a bite taken out, revealing its dense, spongy inside. The cookies are placed on white parchment paper on a white marbled surface, with some cinnamon sticks and a small wooden bowl filled with cinnamon powder on the left side. A glass of milk is partially visible in the top left corner, blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra cinnamon sugar on top just after baking for a crackly, sugary finish. You can also dust with powdered sugar or even drizzle a bit of vegan white chocolate for a festive touch that makes every bite feel extra special.

Side Dishes

These cookies pair wonderfully with a warm drink like chai latte, spiced coffee, or pumpkin spice almond milk. For a cozy evening, serve alongside a bowl of dairy-free vanilla ice cream or a dollop of coconut whipped cream to turn your snack into dessert bliss.

Creative Ways to Present

Try stacking the cookies with a layer of creamy vegan frosting or pumpkin spice filling in between to transform them into decadent sandwich cookies. Or, arrange them on a rustic wooden board with autumn leaves and nuts for a charming fall-themed spread that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Chewy Vegan Pumpkin Spice Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to 4 days, making it easy to grab a quick treat any time you want.

Freezing

For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a zip-top freezer bag. This way, they won’t stick together. Frozen, they last up to 3 months. Just thaw at room temperature when hunger hits!

Reheating

To enjoy cookies warm and melty, reheat them in a low oven (around 300°F) for 5 minutes or pop them in the microwave for about 10 seconds. This revives their soft, chewy texture and enhances those cozy pumpkin spice aromas.

FAQs

Can I use canned pumpkin in this Chewy Vegan Pumpkin Spice Cookies Recipe?

Absolutely yes! Just be sure to pat it dry thoroughly with paper towels to remove excess liquid, so your dough doesn’t become too wet.

What if I don’t have pumpkin pie spice?

You can easily make your own by combining ground cinnamon, nutmeg, ginger, and cloves or allspice. This keeps the flavor authentic and delicious.

Can I substitute the vegan butter for coconut oil?

Yes, coconut oil works fine but may add a slight coconut flavor and could affect texture slightly. Use solid coconut oil if you want the best cookie shape.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free as is. For a gluten-free version, you can try a 1:1 gluten-free baking flour blend, but results may vary.

How do I make the cookies less sweet?

Feel free to reduce the brown sugar slightly or skip the cinnamon sugar coating to tailor the sweetness to your liking without sacrificing flavor.

Final Thoughts

There’s something incredibly heartwarming about making and sharing this Chewy Vegan Pumpkin Spice Cookies Recipe. It captures the essence of fall in every bite and proves that vegan baking can be as indulgent and satisfying as any traditional cookie. Whether you make these for a holiday gathering or a quiet night in, they promise to fill your kitchen with joy and your taste buds with pure delight. Give them a try—you won’t regret inviting this little slice of autumn into your home.