Chewy Vegan Pumpkin Spice Cookies

These Chewy Vegan Pumpkin Spice Cookies were a total last-minute scramble when I forgot I was supposed to bring dessert to my sister’s Halloween party. I pulled them together in 20 minutes, and somehow they stole the show. My brother-in-law ate six and kept asking what bakery made them.

The crazy thing is they taste way better than regular cookies, even though they’re vegan. Something about how chewy they get and that pumpkin spice flavor just hits different.

❤️ Why You’ll Love This Recipe

Look, I’m not gonna lie – these cookies are addictive. They’re soft but with this perfect chewy texture that regular cookies just can’t match. The pumpkin spice isn’t overpowering either, it’s just warm and cozy. Plus you probably have everything you need already sitting in your kitchen.

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📝 Ingredient List

Cookie Dough:

• 7 tablespoons melted vegan butter (100g), cooled
• ¾ cup + 2 tablespoons light brown sugar (175g), packed
• 1 tablespoon unsulphured molasses (25g), not blackstrap
• 1 teaspoon vanilla extract
• ¼ cup pumpkin purée (60g before drying; about 30g after drying)
• 1¼ cups all-purpose flour (150g), spooned and leveled
• ¼ teaspoon baking soda (1g)
• 2 teaspoons pumpkin pie spice (3g)
• Pinch of salt

Optional Cinnamon-Sugar Coating:

• 1 teaspoon ground cinnamon (or pumpkin pie spice)
• 2 tablespoons granulated sugar

Substitutions: If you don’t have vegan butter, coconut oil works fine – just melt it first and let it cool. Maple syrup can work instead of molasses but honestly, get the molasses if you can.

🔍 Why These Ingredients Work

The brown sugar and molasses are what make these cookies so chewy – they hold onto moisture way better than regular white sugar. Drying the pumpkin might seem annoying but it stops your cookies from turning into mushy blobs. The vegan butter keeps them rich without being heavy, and that salt makes all the spices pop.

Essential Tools and Equipment

• Medium mixing bowl
• Measuring cups and spoons
• Paper towels or clean kitchen towel
• Baking sheet
• Parchment paper
• Wire cooling rack

👩🍳 How To Make Chewy Vegan Pumpkin Spice Cookies

1. Preheat the Oven: Set it to 350°F (175°C). This temp works best for getting golden edges without burning the centers.
2. Dry the Pumpkin: Spread ¼ cup pumpkin on paper towels and pat it down. You want about 2 tablespoons left after squeezing out the water. This keeps the cookies from getting soggy.
3. Mix Wet Ingredients: In a bowl, mix your melted vegan butter, brown sugar, molasses, vanilla, and dried pumpkin until smooth.
4. Add Dry Ingredients: Dump in the flour, pumpkin pie spice, baking soda, and salt. Stir the dry stuff first, then mix everything together until it forms a soft dough.
5. Shape the Dough: Make 8-10 balls using about 1½ to 2 tablespoons each. Roll them in cinnamon-sugar if you want.
6. Bake: Put them on a parchment-lined baking sheet with 2 inches between each cookie. Press them down into thick discs. Bake 11-12 minutes until edges are golden but centers look underdone.
7. Deflate for Chewiness: Soon as you take them out, bang the pan on the counter 6-8 times. This makes them chewy.
8. Cool: Let them sit on the pan for 3 minutes, then move to a cooling rack. They’ll get firmer but stay chewy.

Tips from Well-Known Chefs

Most bakers use that counter trick. It sounds crazy but it works by letting air out while they’re still warm and soft.

❗ You Must Know

Personal Secret: Seriously, don’t skip drying the pumpkin. I learned this the hard way when I made a batch that turned into pumpkin mush. Also, your butter needs to be melted but not hot – hot butter makes the dough too sticky to work with.

💡 Pro Tips & Cooking Hacks

• Don’t overbake – they should look underdone when you take them out
• Weigh your ingredients if you have a scale – it’s more accurate
• Room temp ingredients mix better than cold ones
• Use the counter trick on regular chocolate chip cookies too

🎨 Flavor Variations / Suggestions

Here’s some ways to change them up:

• Chocolate Chip: Add ½ cup mini vegan chocolate chips
• Maple Pecan: Use maple syrup instead of molasses, add chopped pecans
• Cranberry Orange: Throw in dried cranberries and orange zest
• Extra Spicy: More pumpkin pie spice
• Glazed: Mix powdered sugar with plant milk and drizzle on top

⏲️ Make-Ahead Options

Make the dough 2 days ahead and keep it in the fridge. Let it sit out for a bit before shaping. Or freeze the dough balls for up to 3 months – bake straight from frozen but add a minute or two.

Recipe Notes & Baker’s Tips

Buy unsulphured molasses, not blackstrap – blackstrap is too bitter for cookies. If you can only find maple syrup, use that but the flavor won’t be as rich. The dough will feel sticky but that’s normal.

🍽️ Serving Suggestions

Great with chai tea, coffee, or cold plant milk. Good for parties, lunch boxes, or just when you want something sweet. I like them warm with vanilla ice cream.

🧊 How to Store Your Chewy Vegan Pumpkin Spice Cookies

Keep them in a container with a tight lid for 5 days. Put a piece of bread in there to keep them soft. Freeze for up to 3 months – they thaw fast.

⚠️ Allergy Information

These have gluten. Use gluten-free flour if you need to. They’re vegan and dairy-free already. Check your butter and spices for other allergens.

❓ Questions I Get Asked A Lot

Can I use fresh pumpkin instead of canned?

Sure! Just roast and purée it first, then dry it the same way to get rid of excess moisture.

Why do I need to dry the pumpkin?

It concentrates the pumpkin flavor and keeps the cookies from getting too soft and cake-like. It’s what makes them chewy.

Can I skip the molasses?

You can use maple syrup instead, but molasses gives these cookies their deep, rich flavor.

How do I know they’re done?

The edges should be golden but the centers should still look soft and slightly underdone. They’ll finish cooking on the hot pan.

Can I double the recipe?

Absolutely! Just bake in batches and don’t overcrowd your baking sheets.

These Chewy Vegan Pumpkin Spice Cookies are going to become your new fall obsession – I promise you there will be no leftovers! There’s something magical about that pumpkin spice smell filling your kitchen, and knowing everyone can enjoy these makes them even better.

Hope these become a regular in your kitchen!

💬 Made these cookies? Drop a comment and let me know how they turned out! I love hearing about your baking wins (and fails!). Did you try any of the variations? Tag me – I’m always excited to see what you’re baking!