Vegan Pumpkin Spice Cookies Recipe

If you’re searching for the ultimate fall treat, look no further because this Vegan Pumpkin Spice Cookies Recipe is pure magic. I love this recipe because it blends the cozy warmth of pumpkin spice with the rich, buttery texture of a cookie—without a single egg or dairy product in sight! When I first tried these cookies, my whole kitchen smelled like autumn wrapped in a hug, and my family went absolutely crazy for them. Trust me, you’re going to want to read every detail here to nail these perfectly marbled, tender, and fabulously spiced cookies that celebrate pumpkin season in the best way possible.

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Ingredients You’ll Need

Every ingredient has its role here, from the vegan butter that gives creaminess to the pumpkin puree that adds that signature fall flavor. I recommend using silken tofu over applesauce if you want a slightly richer texture, and cream of tartar helps give these cookies a lovely lift without eggs.

• Vegan Butter Block: I prefer block-style vegan butter because it creams better and gives a nicer texture than the softer types.
• Granulated Sugar: Helps these cookies crisp up slightly while balancing the spices.
• Silken Tofu or Unsweetened Applesauce: Silken tofu gives a more buttery, smooth feel, while applesauce works if you want it lighter.
• Vanilla Extract or Paste: Adds warmth and depth to the vanilla dough.
• Plain White Flour (All Purpose Flour): The perfect base that isn’t too heavy and gives you that classic cookie crumb.
• Cream of Tartar & Baking Soda: These act as gentle leavening agents, creating a soft, tender cookie without eggs.
• Fine Sea Salt: Essential to balance sweetness and highlight the spices.
• Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for a natural, fresh flavor.
• Ground Spices (Cinnamon, Ginger, Nutmeg, Cloves): The soul of pumpkin spice, you can adjust these to suit your taste.
• Orange Food Dye (Optional): This is just for visual pop but totally optional if you prefer natural hues.
• Spiced Sugar Mixture: Granulated sugar blended with cinnamon, ginger, nutmeg, and cloves creates the irresistible coating.
• Icing Sugar & Plant Milk: For drizzling a sweet glaze that sets beautifully on the cookies.

Variations

I love how versatile this Vegan Pumpkin Spice Cookies Recipe is. Over the years, I’ve tried a few tweaks depending on occasion and mood, so feel free to make it yours. You can adjust spice levels, swap ingredients, or make it gluten-free if needed.

• Gluten-Free Version: I swapped plain flour for a 1:1 gluten-free blend once, and the texture was still silky, although a tiny bit softer.
• Extra Nuts or Chocolate Chips: Throw in chopped pecans or vegan chocolate chips to the dough for a delightful crunch or melty surprise—my family asks for this twist every time!
• Less Sweet, More Spice: I sometimes reduce sugar and increase cinnamon and ginger when I crave a bolder spice punch.
• Skip the Icing: If you want a simpler finish or less sweetness, these cookies stand beautifully on their own without the glaze.

How to Make Vegan Pumpkin Spice Cookies Recipe

Step 1: Cream Together the Vegan Butter and Sugar

Start by bringing your vegan butter to room temperature—it creams best that way. In a large bowl, beat the butter and granulated sugar until the mixture looks pale, light, and fluffy. This usually takes several minutes with an electric mixer. I discovered that this step makes all the difference in getting that tender crumb texture we all love.

Step 2: Add the Silken Tofu (or Applesauce) and Vanilla

Next, stir in the silken tofu or applesauce and the vanilla extract. The tofu adds creaminess and structure that helps replace eggs beautifully. Mixing it in while the butter is fluffy ensures the dough stays tender and smooth.

Step 3: Mix Dry Ingredients into the Vanilla Dough

Sift together the plain flour, cream of tartar, bicarbonate of soda, and sea salt. Gradually fold these into your wet mixture until you have a soft dough. Be careful not to overmix—mix just until combined—that’s one of the things I learned the hard way to keep cookies soft and not tough.

Step 4: Prepare the Pumpkin Dough Separately

In a new bowl, cream the vegan butter and sugar exactly like the vanilla dough, then mix in the pumpkin puree. Add the sifted flour with all the pumpkin spice mix—cinnamon, ginger, nutmeg, cloves—plus cream of tartar, baking soda, and salt. I like to add a tiny bit of orange food dye here for that classic pumpkin look, but it’s completely optional. Mix until a sticky dough forms.

Step 5: Portion and Chill the Dough

Using a tablespoon or cookie scoop, portion out equal amounts of vanilla and pumpkin dough side by side on a lined baking sheet. You want these doughs next to each other because the next step involves rolling them together, which creates that dreamy marbled look. Pop the tray into the fridge for about 30 minutes to firm up before baking. Do this while you preheat your oven to 160°C (320°F).

Step 6: Make the Spiced Sugar

While the dough chills, mix together granulated sugar with cinnamon, ginger, nutmeg, and cloves in a small bowl. This spiced sugar is a highlight—it gives a subtle crunchy coating that elevates every bite.

Step 7: Shape and Coat the Cookies

Once chilled, take one scoop of vanilla and one of pumpkin dough and roll them together gently between your palms, forming a marbled ball. Then roll each ball in the spiced sugar mixture, coating thoroughly. Place each coated ball on a lined baking sheet spaced apart, allowing room to spread.

Step 8: Bake and Cool

Bake for 12–15 minutes until the cookies are puffy and soft in the center. Don’t worry if they look a little underdone—that’s exactly right. A trick I learned is to gently tap the cookie tray on your counter a few times right after baking to deflate the cookies slightly and create that perfect tender texture. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: Drizzle with Vegan Icing

Mix icing sugar with plant milk until smooth but thick enough to drizzle. I find almond or oat milk works best because they’re neutral in flavor. Drizzle this over cooled cookies, then let them set for at least 30 minutes. This final touch adds a gentle sweetness that balances the warm spices beautifully.

How to Serve Vegan Pumpkin Spice Cookies Recipe

Garnishes

I like to sprinkle a little extra cinnamon sugar on top for an inviting crunch and aroma. Some friends love adding a few toasted pumpkin seeds atop while the icing is still wet for a nutty texture that contrasts beautifully.

Side Dishes

These cookies pair wonderfully with a warm mug of chai tea, spiced almond milk latte, or even a cup of hot apple cider. If you’re serving them for dessert, a scoop of vegan vanilla ice cream on the side adds just the right creamy coolness.

Creative Ways to Present

For holiday parties, I’ve placed these cookies in rustic baskets lined with a warm-toned cloth napkin, sprinkled with cinnamon sticks and dried orange slices – it’s simple but instantly festive and inviting. Stacking them in alternating marbled layers on a pretty plate also shows off their unique look and makes guests stop to admire before digging in.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. I’ve noticed that they actually get a little better after a day as the spices settle and the texture becomes a bit chewier.

Freezing

I like to freeze these cookies if I’m making extra batches (and believe me, that happens!). I place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container. Thaw at room temp when needed—the flavor and texture stay spot on.

Reheating

To enjoy leftovers warm, I pop a couple in a 160°C (320°F) oven for 5 minutes or microwave at 20-second intervals until just warmed through. This refreshes the cookie without drying it out.

FAQs

Final Thoughts

This Vegan Pumpkin Spice Cookies Recipe holds a special place in my fall baking rotation because it’s the perfect blend of cozy flavors and friendly ingredients. I’m thrilled to share it with you because I want you to experience the same joy I felt the first time I bit into this marbled beauty. It’s approachable, reliable, and genuinely delicious—even folks who aren’t vegan go back for seconds. So grab your mixing bowl and vegan butter, and let this recipe become your new autumn classic—you really can’t go wrong!

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