Who else is READY for fall? For me, fall is a celebration of everything Pumpkin and these chewy pumpkin cookies are the perfect sweet treat to start your season! You will be able to dress these up for desserts, or even eat them for breakfast!

Soft & Chewy pumpkin cookies with the perfect balance of pumpkin flavor and spiced sugar coating that make them extra delicious! These melt-in-your-month pumpkin cookies are soft, chewy in the center and crisp on the edges. Even better, they are vegan, dairy-free, easily gluten-free, and taste like a delicious slice of pumpkin pie. They are going to be your favorite treat this fall!

Why I LOVE these Pumpkin Cookies with Pumpkin Spice Sugar Coating

CHEWY!!! Yes, they have the perfect texture! Chewy in the center with crisp edges these cookies will melt in your mouth!

Every bite is packed with warm fall flavors. These cookies have the perfect balance of pumpkin flavor and are coated with a crispy pumpkin pie spice sugar. Trust me, you’re going to love them! Try my Pumpkin Thumbprint Cookies if you love warm fall flavors!

They are so easy to make, and they use simple and affordable ingredients. My Pumpkin Spice Granola is another super easy fall favorite

These are vegan, dairy-free, nut-free, and easily made gluten-free. Just like my  Soft & Chewy Vegan Chocolate Chip Cookies everyone can enjoy (vegan, or not)!

They are the perfect sweet treat to enjoy as a delicious dessert or with a cup of warm tea or coffee.

They are kids friendly too! Ollie can share them with his friends!

Ingredients need to make Vegan Pumpkin Cookies

This recipe uses simple and affordable ingredients that you can easily find if you already don’t have them.

Pumpkin puree – For a delicious fall pumpkin flavor! If using canned pumpkin puree make sure to look just “purred pumpkin”, not pumpkin pie mix, these contain added sugar! Feel free to make your own pumpkin puree with fresh pumpkin.

Vegan butter – For that incredible buttery flour and to help these cookies to get the right amount of moist. You can sub for your favorite regular butter if not following a vegan diet.

Brown sugar – For an amazing, caramelized flavor and to ensure these cookies get extra chewy and perfectly sweet.

All-purpose flour – I love using all-purpose flour for this recipe! They give these cookies the perfect soft texture. You can easily make these cookies gluten-free by subbing 1:1 gluten-free flour.

Pumpkin pie spice – For a warm and delicious fall taste! Pumpkin pie spice is a blend of cinnamon, nutmeg, allspice, ginger, and cloves. Feel free to get your favorite brand or make your own pumpkin spice mix.

Baking soda – Helps these cookies to bake properly.

Salt – Brings all the flavors together.

How to make Chewy Pumpkin Cookies

You will love how easy it is to make these chewy pumpkin cookies!

First, start by whipping together wet ingredients: vegan butter, brown sugar and pumpkin puree.

Wet Ingredients and sugar should be added to a mixing bowl.
Cream together using a hand mixer
Separately, whisk the flour and remaining ingredients in a different mixing bowl.
Add flour mix to creamed mixture
Scrape all sides to ensure well incorporated- and then freeze for 30 minutes
Begin to scoop all cookies
Place scooped cookies on lined sheet and bake.
Sprinkle with Pumpkin Spice Sugar Coating and Enjoy!

Bake for about 12 minutes. Sprinkle extra pumpkin spice sugar on top. Let it cool for 5 minutes and enjoy each bite!

How to Store These Cookies

To store: Cover and store these chewy pumpkin cookies at room temperature on your kitchen counter for 1 day. Then transfer to an airtight container and keep them at room temperature up for 3 days.

To Freeze: These vegan pumpkin cookies are freeze friendly! Store them in a freezer-safe bag and store them in the freezer up for 3 months.

Can I freeze the cookie dough?

YOU CERTAINLY CAN!! Place the cookie dough in a freezer-safe bag and freeze until you are ready to enjoy. Make sure to rest the dough at room temperature for at least 30 minutes. Then roll in the pumpkin spice sugar coating and bake.

Tips to make the best Chewy Pumpkin Cookies

  • If you want to give these cookies a perfect circular shape, gently work around them with a circular cookie cutter when they come out from the oven.
  • Measure the flour correctly! Too much flour will make the cookies dry and the dough won’t spread the right way. To ensure the right amount, I recommend spooning the flour into your measuring cup and level it with a flat edge knife.
  • Make sure your oven is up to temperature. I recommend using an oven thermometer.
  • Be patient! Let the dough chill in the fridge for at least 1 hour, or freezer for 20 minutes for a perfect chewy texture. You won’t regret!
  • If you are a fan of larger cookies, bake for 12 – 14 minutes.  If you prefer smaller cookies, bake for 10-11 minutes. Have in mind to bake less time if you like a gooier consistency in center.
  • Double batch the recipe and freeze the cookie dough! It’s so practical to have some ready-to-go cookies to enjoy anytime!  
  • Don’t skip the pumpkin spice sugar! It will give these cookies an extra delicious flavor and texture!

Furthermore, these chewy vegan pumpkin cookies are baked to perfection! Give them a try and they’ll soon become your favorite fall treat!  

“I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS”

Get the recipe:Soft & Chewy Pumpkin Cookies {Vegan}

These chewy vegan pumpkin cookies are baked to perfection! Give them a try and they’ll soon become your favorite fall treat!
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Ingredients

  • 1/2 cup pumpkin puree
  • 1/2 cup softened butter, *I used vegan butter
  • 1 cup brown sugar, *packed
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice

Pumpkin Spice Sugar Coating

Instructions 

  • In a big mixing bowl, whip together vegan butter, brown sugar and pumpkin puree (I used a hand mixer).
  • In a big mixing bowl, whip together vegan butter, brown sugar and pumpkin puree (I used a hand mixer).
  • Gently combine dry and wet ingredients with a spatula.
  • Cover and freeze for 20 minutes. Or chill in the fridge for at least an hour (I did overnight).
  • Preheat the oven 350F and line a baking sheet with parchment paper.
  • In a small bowl mix together pumpkin pie spice and granulated sugar.
  • Scoop the dough into 1 ½ tbsp dough balls for smaller cookies, or 2 1/2 tbsp dough balls for larger ones. Roll them in the pumpkin pie spice sugar coating and place into the prepared baking sheet.
  • Bake in the oven for 12 minutes *
  • Sprinkle extra pumpkin spice sugar on top.
  • Let it cool for 5 minutes and remove from the baking sheet to a cooling rack. ***Best enjoyed the day of***

Notes

  • Bake 12 – 14 minutes for larger cookies
    Bake 10 – 11 minutes for smaller cookies.
    Less time if you like gooey in the center.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang