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.
Why You'll Love These Vegan Pumpkin Cookies
- 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.
- Texture: I love the combination of a soft cookie with a nut crunch.
Pumpkin Cookie Ingredients
- Vegan butter - My favorite kinds of vegan butter to bake with are Earth Balance and Country Crock Plant Butter.
- Brown sugar
- White sugar
- 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.
- Cornstarch
- Baking powder and sugar
- Pumpkin pie spice
- Cinnamon
- Pecans
Substitutions and 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 Cookies
1. To begin, preheat the oven to 350 degrees.
2. Prepare the cookie sheet by lining it with parchment paper.
3. 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.
4. Add in the pumpkin purée and the vanilla extract and mix thoroughly.
5. 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.
6. 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.
7. 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.
8. 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.
9. Bake in a preheated oven for 12 minutes.
10. 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.
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.
Storage Tips and Freezing
Storing At Room Temperature
Store cookies in an airtight container at room temperature.
Freezing
You can also freeze these cookies for up to three months. Place in a freezer bag and be sure to squeeze out some air.
Reheating
Thaw cookies overnight in the fridge. To thaw it quicker, leave them out at room temperature.
What to Serve With Pumpkin Cookies
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.
Recipe FAQs
Canned pumpkin puree only contains pumpkin. Pumpkin pie filling has pumpkin, sugar and spices in it.
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.
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.
No, I never use flax eggs as I find it makes baked goods too dense. These cookies don't need it.
Looking for other vegan pumpkin recipes? Check out:
- Easy Pumpkin Chocolate Chip Vegan Muffins
- Easy Vegan Pumpkin Bread with Raisins (No Flax)
- Vegan Pumpkin Chocolate Chip Cookies
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The Best Vegan Pumpkin Cookies With Pecans
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
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.
Mike says
I don’t like very sweet things so these cookies were perfect. I put walnuts in them since I was out of pecans. We really liked them. I’m going. To make them again with pecans. Thanks.
jencardenas says
Glad you liked them Mike. Thanks for writing.