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    Home » Recipes » Cookies

    Vegan Pumpkin Cookies With Pecans

    Published: Aug 30, 2022 · Modified: Sep 26, 2023 by Jen Cardenas

    Jump to Recipe - Print Recipe

    These Vegan Pumpkin Cookies With Pecans are easy to make and are perfect for fall. They only use 1 bowl, simple ingredients, and are ready in under 30 minutes. They are filled with pumpkin spice flavor and have a yummy nut crunch.

    These vegan cookies are just sweet enough without going overboard and are a favorite of the whole family.

    stack of pumpkin cookies.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Variations
    • How To Make Vegan Pumpkin Pecan Cookies
    • Expert Tips
    • Serving Suggestions
    • Storage and Recipe FAQs
    • More Cookie Recipes
    • Recipe
    • Comments

    Why You'll Love This Recipe

    • Only 1 bowl: You don't want to be stuck in the kitchen cleaning up!
    • Not too sweet: These cookies are just sweet enough.
    • Pumpkin spice: This is one of my favorite vegan cookie recipes during pumpkin season as they are full of warm spices. Other delicious pumpkin recipes include my pumpkin chocolate chip cookies, vegan pumpkin raisin bread, and pumpkin chocolate chip muffins.
    • Texture: I love the combination of a soft cookie with a nut crunch.

    Ingredient Notes

    • Vegan butter - My favorite kinds of vegan butter to bake with are Earth Balance and Country Crock Plant Butter.
    • Pumpkin puree - Make sure you buy canned pumpkin puree and not pumpkin pie filling which has sugar and spices in it.
    • Flour - I recommend using all purpose flour in this recipe.

    Please see the recipe card below for the full list of ingredients and amounts needed.

    Variations

    • Add some vegan chocolate chips
    • Substitute walnuts for pecans
    • Take out the nuts altogether
    • Drizzle a quick glaze (made from powdered sugar and plant based milk) on top
    • Add some raisins or dried cranberries

    How To Make Vegan Pumpkin Pecan Cookies

    Step 1: To begin, preheat the oven to 350 degrees. Prepare the cookie sheet by lining it with parchment paper.

    Step 2: In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream together the softened vegan butter with the brown and white sugars.

    vegan butter and sugars in a mixing bowl.

    Step 3: Add in the pumpkin purée and the vanilla extract and mix thoroughly.

    Step 4: Next, you'll add the dry ingredients to the wet ingredients. Add in the flour, cornstarch, baking powder, baking soda, pumpkin pie spice and the cinnamon. Mix well without over mixing.

    pumpkin cookie dough in a bowl.

    Step 5: Fold in the chopped pecans. I like to put the pecans in a plastic bag and then use a rolling pin to break them up into small pieces.

    bag of chopped pecans.
    close up of cookie dough.

    Step 6: Take a heaping tablespoon of the cookie dough, roll it in a ball and place on the lined baking sheet. They will be about 1 inch balls. The dough will be a bit sticky so roll quickly.

    close up of cookie dough balls.
    cookie dough balls on prepared baking sheet.

    Step 7: Once you have your 12 cookie dough balls on the cookie sheet, lightly press down each one with your fingers. These cookies don't spread very much.

    Step 8: Bake in a preheated oven for 12 minutes. Once out of the oven, let the cookies rest on the baking sheet for 3 minutes or so before putting them on a cooling rack.

    baked cookies on baking sheet.

    Plate and enjoy!

    pumpkin cookies on a plate.

    Expert Tips

    • Make sure you buy canned pumpkin puree and not pumpkin pie filling which has sugar and spices in it.
    • Let the cookies rest for at least 3 minutes when you take them out of the oven. They will be very soft and need that time to start to firm up.
    • The dough will be sticky. If you are having trouble rolling it into balls, put the dough in the refrigerator for a little bit and it won't be as sticky.

    Serving Suggestions

    These cookies make a delicious snack or dessert with a cup of tea or coffee. You can also make cookie sandwiches with two cookies and a scoop of vegan ice cream or non-dairy whipped cream. Or fill your cookie sandwich with vegan vanilla whipped frosting.

    Storage and Recipe FAQs

    What's the best way to store these pumpkin cookies?

    Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze these cookies for up to three months. Place in a freezer bag and be sure to squeeze out some air.

    What's the difference between canned pumpkin puree and pumpkin pie filling?

    Canned pumpkin puree only contains pumpkin. Pumpkin pie filling has pumpkin, sugar and spices in it.

    What's the best way to soften vegan butter?

    For best results, leave the vegan butter out at room temperature for at least 20 minutes. If you don't have time you can also microwave it for 15 seconds.

    Can I make these cookies sweeter?

    Sure. These cookies aren't super sweet. You can roll the dough balls in sugar before you flatten them or sprinkle some sugar on top after they are flattened. You can also dust with powdered sugar on top of the cookies after they come out of the oven.

    Don't vegan cookies need a flax egg?

    No, I never use flax eggs as I find it makes baked goods too dense. These cookies don't need it.

    More Cookie Recipes

    • Plate of lemon cookies.
      Chewy Vegan Lemon Crinkle Cookies
    • trail mix cookie in half.
      Hearty Vegan Trail Mix Cookies Without Oats
    • Plate of oatmeal raisin cookies.
      Simple Vegan Oatmeal Raisin Cookies
    • Plate of vegan cranberry cookies with almond extract.
      Vegan Cranberry Cookies With Almond Extract

    If you tried this Vegan Pumpkin Pecan Cookies Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!

    Recipe

    Stack of pumpkin cookies.

    The Best Vegan Pumpkin Cookies With Pecans

    These easy vegan pumpkin cookies are soft, delicious, and full of pumpkin pie spices. The pecans give them a nice crunch.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 13 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 25 cookies
    Calories: 109kcal
    Author: Jen Cardenas

    Equipment

    • Baking sheet
    • cooling rack

    Ingredients

    • 8 tablespoon (½ cup) vegan butter, softened
    • ½ cup brown sugar
    • ½ cup white sugar
    • ⅓ cup pumpkin puree
    • 1 teaspoon vanilla extract
    • 1 ½ cup all purpose flour
    • 1 teaspoon cornstarch
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 teaspoon pumpkin pie spice
    • ½ teaspoon cinnamon
    • ½ cup chopped pecans
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    Instructions

    • Preheat oven to 350°. Prepare a baking sheet by lining with parchment paper.
    • In a stand mixer (or with an electric hand mixer and a large bowl). cream together the softened vegan butter with the brown and white sugar.
    • Add the pumpkin puree and the vanilla extract and mix thoroughly.
    • Add in all the dry ingredients except for the pecans and mix well. Fold in the chopped pecans.
    • Take a heaping tablespoon of the dough, roll in a ball and place on the prepared baking sheet. The dough will be sticky so roll quickly. You can also place the dough in the fridge for a little bit to reduce stickiness.
    • Use your fingers to lightly press down each dough ball as they do not spread much while baking.
    • Bake in the preheated oven for 12 minutes. Let the cookie rest on the baking sheet for 3 minutes before placing them on a cooling rack.
    • Store cookies in an airtight container.

    Notes

    • Make sure you buy canned pumpkin puree and not pumpkin pie filling which has sugar and spices in it.
    • Let the cookies rest for at least 3 minutes when you take them out of the oven. They will be very soft and need that time to start to firm up.
    • The dough will be sticky. If you are having trouble rolling it into balls, put the dough in the refrigerator for a little bit and it won't be as sticky.

    Nutrition

    Calories: 109kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 70mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 510IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg
    Tried our recipe?Let us know how it was!

    Reader Interactions

    Comments

    1. Jen says

      September 19, 2022 at 2:50 pm

      5 stars
      I don’t like very sweet things so these cookies are perfect. They are great with both walnuts and pecans.

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

    More about me →

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