Vegan Pumpkin Sugar Cookies

Vegan pumpkin sugar cookies on an aluminum baking sheet sat atop a white linen napkin.

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Embrace the cozy flavors of Fall with these Vegan Pumpkin Sugar Cookies. These delightful treats offer the perfect blend of warm spices and creamy pumpkin, all while remaining entirely plant-based. Baked to perfection, these cookies boast a soft and chewy texture with a subtle pumpkin flavor that will instantly transport you to autumn’s embrace. Whether you’re looking for a comforting snack or a festive addition to your holiday dessert table, these vegan pumpkin sugar cookies are sure to satisfy your sweet cravings.


Units Scale

1 c vegan butter

2/3 c pumpkin puree, dried* (see recipe)

3/4 c light brown sugar

3/4 c sugar

1 tsp baking soda

1/2 tsp salt

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

2 1/2 c all purpose flour

extra sugar for rolling


  1. Cream Butter and Sugar: In a large bowl, cream together the vegan butter, brown sugar and sugar using an electric hand mixer or stand mixer until light and fluffy. This should take a minute or two. Drop pumpkin puree onto an absorbent paper towel. Blot it and shift it around so that the paper towel absorbs as much liquid as possible. Add pumpkin the bowl and beat again until it is well-distributed.
  2. Make the Cookie Dough: Add baking soda, salt, vanilla, cinnamon, ginger, nutmeg, and cloves to the bowl. Beat with mixer to distribute the ingredients. Add in the all purpose flour and continue mixing until just-combined. Do not over-mix!
  3. Chill: Cover the bowl with plastic wrap and set it in the refrigerator to chill for at least an hour. While dough is chilling, preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
  4. Assemble: Add about 1/4 c of sugar to a small bowl. Using a cookie scoop, scoop about 2 tbsp of cookie dough into your hand. Roll the cookie dough in the sugar until it is coated on all sides. Place on prepared baking sheet. Continue until the sheet is full but do not overcrowd! Place any additional cookie dough back in the fridge until you are ready to use it.
  5. Bake: Place baking sheet on center rack of preheated oven and bake for 12-14 minutes. Allow cookies to set on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.



*Be sure you are using pumpkin puree and NOT pumpkin pie mix. These are two drastically different things even though they come in very similar-looking cans.

*Drying the pumpkin is important as simply dumping it into the bowl would introduce too much moisture into our recipe. Soaking 1 absorbent paper towel should do as it is not necessary to remove all of the moisture completely.

*Baked cookies will keep in an airtight container at room temperature for 2-3 days. They can also be frozen for up to 1 month.

Keywords: vegan pumpkin recipe, pumpkin dessert recipe, pumpkin cookies, pumpkin spice cookies, vegan cookie recipe

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