Cinnamon Pumpkin Vegan Cookies

In the mood for something sweet? These vegan pumpkin cookies are perfectly sweet and moist. They’ll take care of that sweet tooth without making you feel guilty with only 88 calories, 0.4 grams of fat, and nearly 2 grams of fiber per cookie. We also have a great vegan pumpkin bread recipe you should try!

We have more delicious vegan desserts on this website like this amazing edible vegan cookie dough, our chocolate-stuffed sweet potatoes, and these dairy-free chocolate balls.

Reasons you will love these cookies

• Perfectly Soft and Chewy Texture: These vegan pumpkin cookies have a soft and chewy texture that makes every bite irresistibly delicious. The combination of pumpkin puree and plant-based ingredients creates a moist and tender cookie, perfect for those who love a melt-in-your-mouth experience.
• Rich in Fall Flavors: Packed with the warm, comforting flavors of pumpkin, cinnamon, nutmeg, and cloves, these cookies are a true celebration of fall. They offer a delightful taste that brings the essence of autumn into every bite, making them perfect for cozy afternoons or festive gatherings.
• Healthy and Guilt-Free Treat: Made with wholesome ingredients like pumpkin, whole grain flour, and less refined sweeteners, these healthy cookies are a healthier alternative to traditional cookies.

Ingredients you will need

• Pumpkin- Using solid-packed pumpkin in healthy pumpkin cookies provides a rich, dense pumpkin flavor without the excess water that can make cookies too soft or soggy
• Flour- Using whole wheat pastry flour and unbleached flour to make healthy pumpkin cookies provides a balanced combination of nutrients and texture. Together, these flours create a healthier cookie that is both delicious and nutritious.
• Sugar- Using brown sugar in healthy pumpkin cookies adds a rich, molasses-like flavor that enhances the natural sweetness of the pumpkin and spices. While still a form of sugar, brown sugar provides slightly more minerals than refined white sugar due to the molasses content, making it a slightly more wholesome option for baking.
• Molasses- Adds a deep, rich flavor with hints of caramel and spice, which enhances the natural flavors of pumpkin and complements spices like cinnamon and nutmeg.
• Raisins- They provide a chewy texture that contrasts nicely with the softness of the cookies, adding a pleasant sweet bite.
• Walnuts- For a satisfying crunch and rich, nutty flavor that complements the warm spices and sweetness of the pumpkin.
• Spices- Cinnamon adds a spicy sweetness, nutmeg contributes a slightly nutty and earthy depth, and vanilla provides a smooth, rich undertone.

How to make cinnamon vegan pumpkin cookies

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

STEP #1: Begin by preheating the oven to 350°F. Then, line a large cookie sheet with parchment paper or use a silicone non-stick baking mat.

In a large bowl, mix together all the dry ingredients–flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

STEP #2: In a separate smaller bowl, combine the pumpkin, molasses, vanilla, and almond milk.

When purchasing canned pumpkin, make sure that it is 100% pure pumpkin without any added sugars or other ingredients.

Make sure the bowl is large enough for mixing, but it doesn’t need to be as large as the bowl with the dry ingredients.

STEP #3: Whisk the wet ingredients together well and then pour the mixture into the larger bowl with the dry ingredients.

This is where you can also add raisins and chopped or crushed walnuts if desired. Stir well to combine all of the ingredients making sure there are no dry floury spots in the batter.

STEP #4: Next, drop the batter by the tablespoonful onto the baking sheet lined with parchment paper or a baking mat.

If you prefer them to be perfectly round, you will want to make ball shapes. I tend not to be very particular about the shape, so I just plop them on the pan as you can see.

STEP #5: Bake for 15-20 minutes or until lightly browned. Serve warm and enjoy!

Recipe adapted from the Physicians Committee for Responsible Medicine.

*Originally published April 2015.

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