Vegan Pumpkin Cookies

Vegan Pumpkin Cookies

1 Review
From:, November 2019

The pumpkin puree in these delicious vegan pumpkin cookies gives them a great orange color and fall flavor and also acts as the "egg" to help bind everything together. Coconut oil takes the place of butter in these cookies and should be solid when you use it—if it's not, stick it in the fridge for a few hours until it firms up. When we were developing this recipe, tasters said they wouldn't have known the cookies were vegan if they hadn't been told. We call that a win!

Ingredients 18 servings

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Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
  • 2¼ cups whole-wheat pastry flour
  • 1½ teaspoons pumpkin pie spice (see Tips)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup packed light brown sugar
  • ½ cup solid coconut oil
  • ⅓ cup unseasoned pumpkin puree
  • 5 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup vegan chocolate chips (see Tips)
  • 1½ teaspoons flaky sea salt


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
  2. Whisk flour, pumpkin pie spice, baking soda and salt in a medium bowl; set aside.
  3. Beat brown sugar and coconut oil in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 2 minutes. Reduce speed to medium; beat in pumpkin, maple syrup and vanilla until just combined, about 1 minute. Reduce speed to low; beat in the flour mixture until just combined, about 1 minute. Stir in chocolate chips. Using 2 tablespoons per cookie, drop mounds of the dough onto the prepared pan, at least 3 inches apart.
  4. Bake the cookies until just set, 9 to 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Sprinkle with sea salt. Repeat with the remaining dough.
  • Tips: You'll find pumpkin pie spice with the other spices at well-stocked grocery stores. Or easily make your own with a few pantry spices.
  • On its own, chocolate is a vegan ingredient, but dairy products are often introduced during processing. Some chocolate chips may not be labeled vegan, but they are vegan if they do not contain dairy products, such as whey, casein, milk, milk fat and milk solids. Check labels carefully. We like Lily's dark chocolate baking chips.
  • To make ahead: The cookies are best the day they are made, but can be stored airtight at room temperature for up to 3 days or frozen (layered between parchment paper in a freezer bag or container) for up to 3 months.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 223 calories; 11 g fat(8 g sat); 3 g fiber; 31 g carbohydrates; 2 g protein; 1 mcg folate; 0 cholesterol; 18 g sugars; 18 g added sugars; 699 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 329 mg sodium; 23 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 1 other carbohydrate, 1 starch

Reviews 1

November 14, 2019
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By: Penelope Wall
Love this easy cookie recipe! The perfect egg-free fall treat for my son who has an egg allergy and can't eat traditional cookies.
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