Vegan Pumpkin Cookies

Vegan Pumpkin Cookies

Vegan Pumpkin Cookies make for a sweet little treat perfect for Fall. These plant-based cookies are easy to bake. For a gluten-free option, simply substitute for a 1:1 gluten-free flour. You may also try mixing in chocolate chips or dried cranberries before chilling the dough for an extra twist.


Yields: 12 cookies Time: 50-60 minutes

Vegan Pumpkin Cookies

  • 1/2 cup non-dairy butter, melted
  • 1/4 cup brown sugar
  • 1/3 cup organic sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp pumpkin spice
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 Tbs corn starch
  • 1 1/2 heaping cup flour
  • 1 Tbs non-dairy milk
  • Extra sugar & ginger combined in a small bowl


  1. In a mixing bowl, cream together the non-dairy butter, brown sugar, and sugar.
  2. Then, sift in the spices, baking powder, baking soda, corn starch, and flour, carefully mixing in.
  3. Lastly, add the non-dairy milk. The dough should be firm, though lightly sticky.
  4. Place the bowl of dough in the refrigerator for at least 30 minutes or until firm.
  5. When you’re ready to bake, preheat the oven to 350ยบF.
  6. Take about a heaping tablespoon’s worth of dough, roll it into a ball in your hands, and flatten it with the palm of your hand.
  7. Lightly coat the top and bottom of the cookie in the bowl of sugar and ginger mix, then place the cookie on a prepared baking sheet.
  8. Repeat until all the dough has been used.
  9. Place the cookies in the oven and bake for 12 minutes.
  10. Remove from the oven once baked and allow them to cool before enjoying.
  11. Store cookies in an airtight container and leave at room temperature for up to 4 days.

Nutrition Information

Nutrition Disclaimer

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