These vegan pumpkin coffee cake cookies combine soft, chewy pumpkin cookies with a buttery cinnamon streusel topping. Made with simple plant-based ingredients and pumpkin puree, these cookies deliver all the cozy flavors of classic coffee cake in an easy, handheld dessert.
I absolutely adore pumpkin cookies! You can probably tell due to the fact that these vegan pumpkin coffee cake cookies now join my vegan pumpkin sugar cookies and vegan pumpkin cookies with cream cheese frosting.
While many other extravagant desserts take center stage in the fall, sometimes you just need something simple, but no less festive. These cookies will absolutely fill that void. Let's learn how to make them!
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ingredients
Here is everything you'll need to make these incredible cookies:
- Vegan butter: Adds richness and moisture to the cookies while helping create a tender, soft texture. In the streusel, it binds the flour and sugar together to form buttery crumbs.
- Granulated sugar: Sweetens the cookies and helps create slightly crisp edges.
- Light brown sugar: Adds moisture and a subtle molasses flavor to the cookies, keeping them soft and chewy and gives caramel-like sweetness to the streusel.
- Baking soda: Helps the cookies spread and develop a tender texture while promoting browning.
- Salt: Balances the sweetness and enhances the flavors of the pumpkin, spices, and glaze.
- Vanilla extract: Adds warmth and enhances the overall sweetness and flavor of the cookies.
- Spices: Provide warm, sweet spice to both the cookies and streusel, creating that classic coffee cake flavor.
- Pumpkin puree: Provides pumpkin flavor, color, and moisture. Removing excess water helps prevent the cookies from becoming too cakey or spreading excessively.
- All-purpose flour: Provides structure for the cookies and forms the base of the streusel, creating its signature crumbly texture.
- Powdered sugar: Creates a smooth, sweet glaze that sets beautifully over the cooled cookies.
- Nondairy milk: Thins the powdered sugar to achieve the perfect drizzling consistency for the glaze.
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why you'll adore these cookies
- All the flavors of coffee cake: These cookies combine cozy pumpkin spice flavors with a buttery cinnamon streusel topping and sweet vanilla glaze.
- Soft and chewy: The pumpkin cookie base has a tender, chewy texture that pairs perfectly with the crumbly streusel.
- Perfectly spiced: Cinnamon, ginger, nutmeg, and cloves create a warm, aromatic flavor in every bite.
- Completely vegan: Made without eggs or dairy, these cookies are a delicious plant-based treat that everyone can enjoy.
- Easy to make: There's no complicated technique or special equipment required!
- Perfect for fall: Serve them with your morning coffee, bring them to a holiday gathering, or enjoy one as an afternoon treat.
how to make vegan pumpkin coffee cake cookies (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by creaming together the vegan butter and sugar with an electric hand mixer until light and fluffy.
Add the baking soda, spices, vanilla and dried pumpkin to the bowl and mix again to distribute ingredients. Add the flour to the bowl and mix until just combined. Cover the bowl and place in the refrigerator to chill for at least 1 hour.
Add all of the streusel ingredients to a bowl and work the vegan butter into the dry ingredients using your hands. Cover and place in the refrigerator until ready to use.
Place 3-tablespoon scoops of cookie dough 2 inches apart on a baking sheet lined with parchment paper.
Flatten cookies slightly and create a well in the center of each cookie. Fill the wells with 1-2 tablespoons of the streusel topping.
Place cookies on center rack of oven that has been preheated to 350 degrees F and bake for 18 minutes. Immediately upon taking the cookies out of the over, gently swirl a round cookie cutter around each cookie. This will bring in the edges to reshape.
Leftover streusel can be baked on a baking sheet lined with parchment paper for 7-8 minutes. Sprinkle this over the naked spots that form while the cookies are baking.
Whisk together all of the glaze ingredients and drizzle over the cooled cookies.
tips and tricks
These cookies can be a little tricky. Here are some tips to ensure yours turn our perfectly:
- Dry the pumpkin puree. This is one of the most important steps! Pumpkin contains a lot of moisture, which can make cookies cakey rather than soft and chewy. Follow the recipe's instructions for removing excess moisture.
- Use slightly softened vegan butter. The butter should be soft enough to mix but not melted or greasy. If it's too warm, the cookies may spread too much during baking.
- Measure the flour correctly. Spoon flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the cookies dry and dense.
- Don't over-mix the dough. Mix just until the flour is incorporated to keep the cookies tender.
- Make a crumbly streusel. Mix the streusel ingredients until they form small clumps. If the mixture looks too sandy, gently squeeze some of it together with your fingers to create larger crumbs.
- Press the streusel gently into the dough. Add the topping to each cookie and lightly press it down so it stays in place during baking.
- Leave enough space between cookies. The dough will spread as it bakes, so arrange the cookies with room between them for even baking.
- Watch the baking time. Remove the cookies when the edges are set and the centers still look slightly soft. They'll continue to firm up as they cool.
- Adjust the glaze gradually. Start with 1 tablespoon of nondairy milk and add more a little at a time until the glaze is thick enough to drizzle but thin enough to flow easily.
why chilling cookie dough matters
Chilling the dough helps these vegan pumpkin coffee cake cookies hold their shape and prevents them from spreading too much in the oven.
It also gives the flour time to absorb moisture, creating a more cohesive dough and a softer, chewier texture.
Since pumpkin puree adds extra moisture, chilling is especially helpful for achieving cookies that aren't overly cakey. For the best results, refrigerate the dough for at least 1 hour before baking.
frequently asked questions
Pumpkin puree contains a lot of water, which can affect the texture and spread of cookies. Drying it removes excess moisture while preserving the pumpkin flavor, helping these cookies bake up soft and chewy with a texture closer to traditional coffee cake cookies.
You can try substituting a measure-for-measure gluten-free flour blend designed for baking. Choose one that contains xanthan gum if it's not already included. The texture may vary slightly depending on the blend you use.
These cookies will spread a bit. Excess moisture in the pumpkin, overly soft butter, or too little flour can cause excessive spreading. Make sure the pumpkin is properly dried, measure the flour accurately, and avoid using melted vegan butter. Chilling the dough is also essential.
Yes! Prepare the dough, cover it tightly, and refrigerate it for up to 24 hours before baking. For the best results, prepare the streusel shortly before assembling the cookies. If the dough becomes firm in the refrigerator, let it sit at room temperature briefly so it's easier to portion.
Gently press the streusel into the tops of the cookie dough portions before baking. Avoid making the crumbs too large or piling them too high, as loose pieces may fall off during baking or handling.
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common mistakes and how to fix them
- Cookies turn out cakey instead of chewy: This usually happens when the pumpkin puree contains too much moisture. Be sure to dry the pumpkin according to the recipe instructions and measure it after removing excess moisture.
- Cookies spread too much: Overly soft vegan butter, excess moisture, or inaccurate flour measurements can cause the cookies to spread. Use slightly softened butter, measure the flour carefully, and chill the dough for at least 1 hour.
- Streusel topping falls off: If the streusel isn't pressed gently into the cookie dough, it may loosen during baking. Lightly press the crumbs into the tops of the dough portions before putting them in the oven.
- Streusel melts into the cookies: Vegan butter that's too warm can prevent the topping from holding its crumbly texture. Use softened, not melted, butter, and refrigerate the streusel briefly if it becomes greasy or too soft.
- Cookies fall apart when transferring: Freshly baked cookies are delicate, especially with the streusel topping. Let them rest on the baking sheet for 5-10 minutes before carefully moving them to a wire rack.
- Glaze is too thin: Add more powdered sugar, a tablespoon at a time, until the glaze reaches a thick but pourable consistency.
- Glaze disappears into the cookies: The cookies may still be warm when glazed. Allow them to cool completely before adding the glaze so it stays visible on top.
storage
Room Temperature: Store the completely cooled cookies in an airtight container at room temperature for 2-3 days. Keep them in a cool, dry place away from direct sunlight. The streusel may soften slightly over time, but the cookies will still be delicious.
Refrigerator: For longer storage, place the cookies in an airtight container and refrigerate for up to 5 days. Let them sit at room temperature for about 15-20 minutes before serving for the best texture.
Freezer: These cookies freeze well for up to 1 month. For the best results, freeze them without the glaze. Once completely cooled, arrange the cookies in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. Thaw at room temperature and drizzle with fresh glaze before serving.
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Printvegan pumpkin coffee cake cookies
Soft, chewy pumpkin cookie with streusel topping and a sweet, sticky glaze.
- Prep Time: 30 minutes
- Bake Time: 18 minutes
- Total Time: 48 minutes
- Yield: 18 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookies
- 1 cup vegan butter, softened slightly
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅔ cup pumpkin puree, dried* (see recipe)
- 2 ¾ cup all purpose flour
For the Streusel Topping
- ¾ cup all purpose flour
- ½ cup light brown sugar
- 2 teaspoon ground cinnamon
- ¼ cup vegan butter, softened
For the Glaze
- 1 cup powdered sugar
- 1-2 tablespoons nondairy milk
- pinch of salt
Instructions
- Cream: Cream together the vegan butter, granulated sugar and light brown sugar in a large bowl until light and fluffy. This should take about 1 minute. Add the baking soda, salt and spices to the bowl and beat again to distribute evenly.
- Dry: Scoop the pumpkin puree onto an absorbent paper towel and press lightly until the towel is completely saturated. Transfer to a second paper towel and repeat the process. Your goal here is to remove some of the excess water - not all of it! Don't squeeze or wring. Saturating two absorbent half-sheets is enough. Add the dried pumpkin to the bowl and mix until combined.
- Mix: Add the all purpose flour to the bowl and mix until cookie dough just comes together. Do not over-mix!
- Chill: Cover the bowl and place in the refrigerator to chill for at least 1 hour or overnight.
- Prep: While the dough is chilling, preheat your oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Add all of the streusel topping ingredients to a medium bowl. Work the vegan butter into the dry ingredients using your hands until mixture is crumbly. Set in the refrigerator to chill until ready to use.
- Bake: Place 3-tablespoon scoops of cookie dough on your prepared baking sheet, at least 2 inches apart. Remaining cookie dough should be kept in the refrigerator between batches. Press down on each cookie to flatten slightly. Press the bottom of a ⅛ cup measuring cup (or circular object of similar size) down slightly into the top of each cookie to create a well. Sprinkle about 2 tablespoons of the streusel into the wells. Place baking sheet on the center rack of your preheated oven and bake for 18 minutes.
- Shape: The cookies will spread as they bake. Immediately upon taking the cookies out of the oven, gently swirl a round cookie cutter around each of the cookies to bring the edges in. Allow cookies to cool on the baking sheet for 5-8 minutes before transferring to a wire rack to cool completely. Repeat baking step with remaining cookie dough.
- Leftover Streusel: Spread the leftover streusel out onto your parchment paper-lined baking sheet. Place in the oven to bake for 7-8 minutes. Remove from oven and sprinkle streusel over any naked spots that stick out on your baked cookies.
- Glaze: Whisk together the powdered sugar and nondairy milk until the glaze reaches your desired consistency. Drizzle glaze over the top of your cooled cookies using a wire whisk.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
more vegan pumpkin recipes
- vegan pumpkin cinnamon sugar donuts (baked!)
- vegan salted caramel pumpkin cake with maple frosting
- vegan pumpkin cookies with cream cheese frosting
- vegan pumpkin spice ice cream with cookie swirl (no-churn!)
