Name: Vegan Pumpkin Spice Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 65 g vegan butter, room temperature; 75 g granulated sugar; 25 g soft silken tofu or unsweetened applesauce; 1 teaspoon vanilla extract or vanilla bean paste; 90 g plain white flour (all-purpose flour); ½ teaspoon cream of tartar; ¼ teaspoon bicarbonate of soda (baking soda); ¼ teaspoon fine sea salt; 65 g vegan butter, room temperature; 75 g granulated sugar; 2 tablespoons pumpkin puree (canned); 90 g plain white flour (all-purpose flour); ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; Pinch ground cloves; ½ teaspoon cream of tartar; ¼ teaspoon bicarbonate of soda (baking soda); ¼ teaspoon fine sea salt; ½ teaspoon orange food dye (optional); 2 tablespoons granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; Pinch ground cloves; 100 g icing sugar (confectioners sugar or powdered sugar); 1 tablespoon plant milk, unsweetened and unflavoured

If you’re anything like me and find yourself craving cozy fall flavors, you’re going to adore this Vegan Pumpkin Spice Cookies Recipe. I absolutely love how these cookies whip up into soft, marbled little bites packed with warm spices and a subtle pumpkin sweetness. Whether you’re gearing up for the holidays or just want something comforting with your afternoon tea, these vegan treats are fan-freaking-tastic and surprisingly easy to make. Stick with me—I’ll walk you through every step to ensure your batch turns out perfectly soft and spicy every time.

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Why You’ll Love This Recipe

Perfectly Soft Texture: Unlike typical crunchy cookies, these stay soft and chewy, which my family goes crazy for every fall.
Simple Vegan Ingredients: You won’t find any weird substitutes here—just approachable pantry staples that come together easily.
Cozy Warm Spices: The blend of cinnamon, nutmeg, ginger, and cloves hits all the nostalgic autumn notes.
Marbled Pumpkin and Vanilla Dough: Creating that two-tone effect is fun and results in a beautiful cookie every time.

The image shows several round cookies placed on a cooling rack set against a white marbled texture background. Each cookie has a golden brown top layer with a slightly darker edge, showing a soft texture with small cracks on the surface. A white icing is drizzled evenly across each cookie in thin, straight diagonal lines, creating a contrasting pattern to the warm cookie colors. The cookies are closely arranged, filling most of the frame, and the grid of the cooling rack is visible beneath them. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients might look like two separate doughs, but they work beautifully together to make those pretty marbled pumpkin spice cookies you’re dreaming of. You’ll find vegan butter really gives the best texture and flavor, so don’t skip it if you can help it. Plus, I always recommend using fresh spices for the best warm aroma.

Vegan Butter: Use a block-style vegan butter for creaminess and easy creaming with sugar.
Granulated Sugar: Provides sweetness and helps with the cookie’s soft texture.
Silken Tofu or Unsweetened Applesauce: Acts as an egg replacement—silken tofu makes it extra smooth, I prefer that, but applesauce works well too.
Vanilla Extract or Vanilla Bean Paste: Infuses the vanilla dough with lovely flavor; vanilla bean paste adds those pretty vanilla specs.
Plain White Flour (All-purpose Flour): The base of your cookie doughs—make sure it’s well sifted for a tender crumb.
Cream of Tartar: Helps with leavening and gives extra lift to the cookies.
Bicarbonate of Soda (Baking Soda): Works alongside cream of tartar to give a light texture.
Fine Sea Salt: Balances sweetness and enhances all the flavors.
Pumpkin Puree: The star of the pumpkin dough—canned pumpkin puree is easiest and consistent.
Ground Cinnamon, Ginger, Nutmeg, Cloves: The delicious pumpkin spice blend for that perfect seasonal taste.
Orange Food Dye (Optional): Adds a festive orange hue, but leaving it out won’t affect flavor at all.
Spiced Sugar (Sugar + Spices): Used to coat the cookie balls before baking, gives an extra crunch and pop of flavor.
Icing Sugar and Plant Milk: For the simple, vegan glaze to drizzle on top once the cookies are cool.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Vegan Pumpkin Spice Cookies Recipe is—you can easily tailor it to suit your tastes, and I encourage you to experiment. Over time, I’ve tried swapping spices and mix-ins, and each batch brings something special to the table.

Add-ins: Sometimes I mix in vegan chocolate chips or chopped pecans for an extra texture and decadence boost.
Spice Adjustment: If you prefer a less spicy cookie, just dial back the cloves and ginger; I find it mellows the flavor beautifully.
Natural Coloring: Skip the orange food dye and toss in a splash of maple syrup instead, for subtle sweetness and color.
Flour Swaps: If you want a gluten-free version, try a 1:1 gluten-free flour blend—but expect a slightly different texture.

How to Make Vegan Pumpkin Spice Cookies Recipe

Step 1: Cream the Vanilla Dough

Start by beating the vegan butter and granulated sugar together until you get a light and fluffy consistency. This took me a few tries to get right—using room temperature butter is key here! Then add the silken tofu (or applesauce) and vanilla extract. Mix it until it’s smooth and silky, about a minute or two. Finally, sift in the flour, cream of tartar, baking soda, and sea salt, stirring gently. Don’t overmix—the dough should just come together. Set it aside while you make the pumpkin dough.

Step 2: Prepare the Pumpkin Dough

Just like the vanilla dough, cream the vegan butter and sugar first. Add the pumpkin puree and mix until smooth. Now sift in your flour along with cinnamon, ginger, nutmeg, cloves, cream of tartar, baking soda, and salt. Stir the mixture until it forms a cohesive dough. If you want a signature sunset look, add a few drops of orange food dye and mix until evenly colored. I’ve skipped the dye plenty of times, and the cookies taste just as fabulous.

Step 3: Portion Dough and Chill

Using a cookie scoop or tablespoon, portion out one scoop of vanilla dough and one scoop of pumpkin dough side by side onto a parchment-lined baking sheet. I love doing this part because you can already see the magic happening with the two tones side by side. Pop the tray into the fridge for about 30 minutes to firm up the dough—this step helps make less spreading when baking. While chilling, preheat your oven to 160°C (320°F).

Step 4: Make the Spiced Sugar and Shape Cookies

In a small bowl, stir together granulated sugar with cinnamon, ginger, nutmeg, and cloves. When your dough balls are chilled, take one vanilla and one pumpkin dough portion, roll them together carefully in your hands just until marbled, then roll the ball in the spiced sugar. Don’t be shy with the coating—it adds delightful texture and enhances flavor. Place the coated dough balls back on the sheet, spacing them enough to spread slightly.

Step 5: Bake and Cool the Cookies

Bake the cookies for 12-15 minutes until they’re still a bit puffy and soft in the center—that’s exactly what you want! When they come out, tap the baking tray gently a few times on your counter; this helps the cookies settle and avoid excess puffiness while cooling. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Drizzle the Icing

Mix the icing sugar with plant milk until you get a smooth, thick drizzle (you want it thick enough to hold shape but pourable). Drizzle this over the cooled cookies and let them set for at least half an hour. I love this finishing touch because it tames the spice a bit and adds a lovely sweet sheen.

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Pro Tips for Making Vegan Pumpkin Spice Cookies Recipe

Use Room Temperature Butter: I learned the hard way that cold butter won’t cream properly, leading to dense cookies.
Don’t Overmix the Dough: Overworking flour develops gluten and makes cookies tough—I stop mixing as soon as it comes together.
Chill Dough Properly: Chilling firm dough helps control spreading and keeps that marbled look intact.
Let Cookies Cool on the Sheet: Moving them too soon can cause crumbling; patience pays off with perfectly intact cookies.

How to Serve Vegan Pumpkin Spice Cookies Recipe

A close-up of a round cookie with a golden brown top covered in evenly spaced white icing lines. The cookie has a visible soft inside that is lighter in color. A woman's hand with a gold ring on the ring finger is holding the cookie, which has a bite taken out of it. The background shows a white marbled surface under soft warm light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these cookies, I usually keep it simple—just a light dusting of powdered sugar or a drizzle of vegan icing as in the recipe. Sometimes, I add a sprinkle of crushed pecans on the icing for a little crunch and nuttiness, which everyone always asks for seconds of!

Side Dishes

These cookies pair beautifully with a warm cup of chai tea, pumpkin spice latte (of course), or even a cold glass of almond or oat milk. A cozy autumn brunch spread with fresh fruit, vegan yogurt, and muffins makes a delightful setup alongside these cookies.

Creative Ways to Present

For holiday parties, I like to arrange these cookies on a wooden platter with maple leaves or mini pumpkins for a festive vibe. You can also stack them in little gift boxes tied with cinnamon stick bundles as charming edible presents that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing these cookies in an airtight container at room temperature keeps them soft and fresh for about 4-5 days. To keep the marbled color vibrant, layering sheets of parchment between batches works well.

Freezing

Freezing dough balls before baking is a great trick I use when I want fresh cookies on demand. Just freeze the portioned dough covered in spiced sugar on a tray, then transfer to a bag after they’re frozen solid. You can bake frozen dough by adding a couple extra minutes to the baking time.

Reheating

If you want to warm up leftovers, a quick 10-second zap in the microwave or a few minutes in a low oven brings them back to that soft, fresh-baked feeling. Try to avoid long reheats, or they might dry out.

FAQs

Can I make these Vegan Pumpkin Spice Cookies gluten-free?

Yes! I recommend using a 1:1 gluten-free baking flour blend to replace all-purpose flour. Just keep in mind the texture might be slightly different—some blends produce more crumbly cookies, so chilling the dough overnight can help improve consistency.
What if I don’t have silken tofu—can I use something else?

Absolutely! Unsweetened applesauce is my go-to alternative when I’m out of tofu. Either works well to bind the dough and keep it moist, though tofu tends to create a slightly denser, creamier texture that I personally love.
How do I prevent the cookies from spreading too much?

Chilling the shaped dough balls before baking is crucial to prevent spreading. Also, make sure your vegan butter isn’t too soft or melted. Using parchment paper and not greasing the tray helps maintain shape as well.
Can I skip the icing on top?

Yes! The icing is totally optional. These cookies are delicious on their own, but if you want a little extra sweetness and visual appeal, the vegan drizzle is a nice finishing touch without being overpowering.

Final Thoughts

This Vegan Pumpkin Spice Cookies Recipe holds a special spot in my heart because it combines all the best fall flavors in one cozy, tender cookie. I’ve shared these with friends, family, and even skeptics who were amazed that something vegan could taste this good. So if you want to impress yourself (and others!) with an easy, comforting treat, I hope you’ll give these a try. Remember: the secret is in the spices and patience with chilling the dough. Happy baking—and may your kitchen smell like autumn heaven!