There’s something magical about the smell of pumpkin, sugar, and warm spices wafting through the kitchen on a crisp autumn day. These vegan pumpkin sugar cookies take me right back to a cozy October afternoon when my kids and I were in the kitchen, elbow-deep in flour and giggles. We were trying to recreate a family favorite—my grandmother’s buttery sugar cookies—but with a fall twist that was plant-based and equally delicious.
I remember we had no eggs, no butter, and just one can of pumpkin purée left in the pantry. And that little orange can sparked the whole idea. What came out of our oven wasn’t just cookies—it was comfort. These cookies were soft, lightly crisp on the edges, spiced just right, and had the perfect golden color. It was love at first bite.
Since then, this vegan pumpkin sugar cookie recipe has become a fall tradition in our house. It’s easy, fun, and lets the pumpkin flavor shine in a simple, sugary treat. In today’s post, I’ll walk you through how to make the best pumpkin sugar cookies that are 100% vegan, irresistibly soft, and ideal for any occasion—from Halloween to Thanksgiving or just a cozy night in.
Whether you’re a seasoned baker or just getting started, these cookies are your gateway to fall baking bliss.
Why Vegan Pumpkin Sugar Cookies Are the Perfect Fall Treat
Soft Texture and Warm Flavor in Every Bite
The combination of pumpkin purée and cozy spices like cinnamon and nutmeg creates a cookie that’s soft in the center, with just a slight crunch around the edges. Unlike traditional sugar cookies, these are more tender and cake-like, thanks to the moisture content of pumpkin. And the natural color? A gorgeous golden-orange that makes any cookie platter pop.
Plus, the pumpkin acts as a natural egg replacer, so you don’t need any flax or chia substitutes. It gives you moisture and binding power in one simple ingredient. Pair that with a hint of vanilla and a dash of spice, and you’ve got the ideal cookie for sipping next to a mug of oat milk latte or pumpkin spice tea.
We often serve these at gatherings alongside our Halloween Cream Cheese Swirl Brownies and let the dessert table speak for itself.
Made Without Dairy, Eggs, or Fuss
This recipe is beautifully simple and requires no strange or hard-to-find vegan ingredients. Just pantry basics: flour, sugar, baking powder, pumpkin purée, and a neutral oil. That’s it. No need to overcomplicate things.
If you’re browsing through the Mellow & Healthy section on our blog, you’ll see the pattern—easy recipes that don’t sacrifice taste. These cookies fit that philosophy perfectly.
And if you’re worried they’ll fall flat or be too soft, don’t be. With the right ratio of flour to pumpkin, they hold their shape beautifully and are even great for using cookie cutters if you chill the dough slightly.
Ingredients and Preparation Tips for Success
The Simple Ingredient Lineup
Here’s what you’ll need to whip up a batch of these comforting cookies:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup neutral oil (like avocado or canola)
- 1 tsp pure vanilla extract
These are all pantry staples, making this recipe both budget-friendly and incredibly convenient. You won’t need any fancy egg substitutes—the pumpkin purée naturally acts as a binder, giving your cookies that soft and moist center without any dairy or eggs.
Want to make it gluten-free? You can easily substitute a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or a binding agent to keep the cookie structure intact. We’ve had great results using blends mentioned in our Savor & Serve section for allergy-friendly baking.
Pro Tips for Mixing and Baking Vegan Pumpkin Sugar Cookies
To make perfect vegan pumpkin sugar cookies, always start by mixing your dry ingredients and wet ingredients separately. This ensures the baking soda and powder are evenly distributed, avoiding uneven rise or dense centers.
Once combined, stir the dough until just incorporated. Overmixing will activate the gluten too much and lead to tough cookies. For best results, chill the dough in the refrigerator for at least 20 to 30 minutes before baking. This makes it easier to scoop and helps the cookies maintain their shape.
Bake at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers may look slightly soft—they’ll firm up as they cool. Let them rest on the baking sheet for 5 minutes before moving them to a wire rack.
Customizing Your Pumpkin Sugar Cookies
Add-Ins and Toppings to Make Them Your Own
One of the best things about vegan pumpkin sugar cookies is how customizable they are. The base dough is flavorful yet neutral enough to allow for all sorts of creative twists. Whether you like your cookies sweet, spiced, or crunchy, there’s a variation for you.
For those who love a hint of chocolate, fold in 1/2 cup of vegan chocolate chips or chopped dairy-free white chocolate before baking. The combination of pumpkin and chocolate might sound unusual, but it’s surprisingly addictive. If you’re in the mood for a crunch, mix in a handful of chopped pecans or walnuts for added texture.
For a bakery-style finish, roll each dough ball in turbinado sugar or cinnamon sugar before baking. This adds a light, sparkling crust that elevates each bite. You can also top the baked cookies with a maple glaze made of powdered sugar, non-dairy milk, and a drop of maple extract. A little drizzle goes a long way.
These cookie customizations are similar to tips shared in our Cottage Cheese Blueberry Cloud Bread recipe—both allow you to personalize flavor and texture without a lot of effort.
Making Vegan Pumpkin Sugar Cookies Festive for the Season
To turn these vegan pumpkin sugar cookies into something truly festive, consider shaping them into fun jack-o’-lantern faces—just like the image shows. After chilling the dough for at least an hour, roll it out and use pumpkin-shaped cookie cutters to create the base. For half of the cookies, use a small knife or face cutter to carve jack-o’-lantern eyes and smiles. A quick dip in cinnamon sugar before baking gives them that sparkling texture and warm crunch.
Once baked and cooled, spread a layer of filling on the solid cookies—vegan chocolate ganache or a sweet pumpkin-spice frosting works beautifully. Then gently press the cut-out cookies on top to make sandwich-style treats. These playful, gooey-centered cookies are a guaranteed hit at Halloween parties, fall bake sales, or cozy family movie nights.
If you’re looking for more creative ideas for themed treats, our Mini Spider Pizzas and Apple Cranberry Pie pair perfectly for a full seasonal spread. Whether served on a platter or wrapped in clear bags for gifting, these pumpkin sugar sandwich cookies add a fun and delicious twist to your fall baking lineup.
Storage, Gifting, and Freezing for Later
How to Store and Keep Vegan Pumpkin Sugar Cookies Fresh
Once baked, these vegan pumpkin sugar cookies hold their texture and flavor beautifully—making them perfect for prepping ahead or enjoying throughout the week. The key is storing them properly to preserve moisture without making them soggy.
After your cookies have cooled completely, transfer them to an airtight container. Store at room temperature for up to 5 days. To maintain their softness, place a small piece of bread or a damp paper towel (wrapped in wax paper) inside the container—it helps keep the cookies from drying out. If your kitchen runs warm, you can store them in the fridge, but allow them to come to room temperature before serving for the best texture.
Freezing and Gifting Tips
These Vegan Pumpkin Sugar Cookies freeze like a dream. To freeze unbaked dough, scoop it into balls and place them on a lined tray. Once frozen solid, transfer the dough balls to a zip-top freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, no need to thaw—just add a minute or two to the baking time.
For baked cookies, let them cool completely, then wrap each one individually in plastic wrap. Store in a freezer-safe container and freeze for up to 2 months.
When it comes to gifting, these cookies are a seasonal hit. Package them in a small bakery box with parchment paper, or tie them in cellophane bags with ribbon. You can even include a printed recipe card or pair them with items like our Apple Cranberry Pie for a thoughtful, homemade gift box.
Vegan Pumpkin Sugar Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract. Mix until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Chill dough in the refrigerator for 20–30 minutes to firm up (or 45 minutes for cookie cutter use).
- Scoop dough into balls and place on the prepared baking sheet, leaving space between cookies. Optionally roll in raw sugar for texture.
- Bake for 10–12 minutes, or until edges are set and centers are slightly soft. Do not overbake.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
From your stove to our hearts
share your delicious take!FAQs
What are the 2 ingredient pumpkin spice cookies?
The classic shortcut recipe uses a box of spice cake mix and one can of pumpkin purée. Stir, scoop, bake—it’s that easy
What is Taylor Swift’s favorite type of cookie?
While Taylor hasn’t officially crowned a favorite, fans know she loves chai sugar cookies with cinnamon glaze—very similar to our spiced pumpkin sugar cookies!
Can I add pumpkin purée to sugar cookie mix?
Yes! You can substitute pumpkin purée for eggs or oil in most sugar cookie recipes. Just reduce added liquid slightly and expect a softer, cake-like texture.
What is the secret to a good sugar cookie?
It’s all about balancing moisture and chill time. Don’t overmix the dough, and always let it rest before baking to avoid spreading.
Conclusion
These vegan pumpkin sugar cookies are the kind of treat that turns a regular day into a cozy memory. With their soft texture, warm spices, and pumpkin-rich flavor, they bring all the comfort of fall into one simple, delicious bite. Whether you’re baking with kids, prepping ahead for a party, or just craving something sweet and seasonal, this recipe delivers every time.
What makes these cookies truly special is their versatility. You can enjoy them plain or dress them up with toppings, glazes, or festive shapes for the holidays. They’re also easy to freeze, gift, or share—making them a great option for both everyday indulgence and special occasions.
Like many plant-based treats from trusted sources like Minimalist Baker, these cookies prove that you don’t need dairy or eggs to bake something magical. Just a few pantry staples, a can of pumpkin, and a bit of love are all it takes.
So go ahead—bake a batch, share them with friends, or keep them all to yourself (we won’t judge). However you enjoy them, these pumpkin sugar cookies are sure to become a favorite part of your fall tradition.