The Best Vegan Pumpkin Cookies With Pecans

5 from 2 votes

These easy vegan pumpkin cookies are soft, delicious, and full of pumpkin pie spices. The pecans give them a nice crunch.

Prep Time13

Cook Time12

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 109kcal

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.

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.