Chewy Vegan Pumpkin Cookies - Super Easy!

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These vegan pumpkin cookies have the dreamiest chewy centre and golden edges, deliciously spiced and irresistibly moreish – the perfect bake for autumn days. Ideal for cosy afternoons, festive gatherings, or just when you fancy a sweet pumpkin-spiced pick-me-up.

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Who doesn’t love a good chewy cookie full of autumn flavour? Chewy cookies are my absolute favourite, and these chewy vegan pumpkin cookies have been my cosy go-to treat this autumn! They’re soft, chewy, slightly crisp on the edges, and full of warm, comforting flavours that scream autumn. These cookies are made with just a handful of pantry ingredients, 8 to be exact, and there’s no need for eggs or dairy – yet they turn out beautifully rich and flavourful!

Must read: The Ultimate Guide to Perfect Cookies – A complete guide to baking your perfect vegan cookies with easy and delicious cookie recipes!

Recipe overview – why you’ll love this vegan chewy pumpkin cookie recipe

Level: Super easy & simple
Taste: Cosy pumpkin spice
Texture: chewy, soft, with golden crisp edge

Diet: Plant-based, dairy-free, eggless, nut-free, can be gluten-free
Time: 50 mins
Occasion: Dessert, picnic, Christmas, Thanksgiving, Halloween

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: I used regular plain flour as the base of the cookies. You can use a 1:1 gluten-free blend if you want to make a gf cookies. I like the one from King Arthur.

Caster sugar: I used caster sugar as one of the types of sugar in this recipe to balance the chewy texture. Caster sugar is mainly to give the cookie sweetness. You can also use granulated sugar if you like, which would give the cookie a little more crispness than caster sugar.

Brown sugar: Brown sugar has more molasses, hence deepens the flavour with a hint of caramel, and also makes the cookie chewy and moist. Light or dark brown sugar both work perfectly. I used light brown sugar.

Melted vegan butter: I used vegan butter from FLora. You cannot use oil like coconut oil, as it would be too oily for this recipe. You can use any vegan butter of your choice though!

Pumpkin purée: I used a canned pumpkin puree this time, but I love using some homemade purée for my recipes. Here’s a homemade pumpkin puree recipe you can use to prep for this recipe.

Pumpkin spice: If you cannot find pumpkin spice in your local supermarket, make your own! Cinnamon, nutmeg, and cloves make a lovely blend of autumn spices.

Other ingredients: Cornflour and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Mixing bowls: You’ll need one for the wet ingredients and another for the dry. You can just use one large bowl if you prefer to mix everything together for less washing up, however, I like to mix separately and combine to ensure the texture will be perfect.

Baking tray: Just a regular baking tray that fits your oven will do the job for this recipe. Line with parchment paper to prevent sticking and ensure even baking.

Cookie scoop: Definitely use a cookie scoop if you have one, it helps portion the cookie dough evenly, so all your cookies bake at the same size and rate.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make chewy vegan pumpkin cookies

Step 1: Mix the wet ingredients

Let’s start making our deliciously chewy pumpkin cookies! In a bowl or jug, whisk together the melted vegan butter, caster sugar, brown sugar, pumpkin purée, and vanilla extract until smooth and well combined. This is the flavourful base for your cookies. Make sure that there’s no lumps of pumpkin left in the mixture.

Step 2: Combine the dry ingredients

In a separate large bowl, whisk together the plain flour, pumpkin spice, and cornflour very well until all ingredients are mixed well. This ensures everything is evenly distributed and prevents clumps of spice or flour in the dough. You don’t want to bite into a chunk of spices in your cookies!

Pour the wet mixture into the dry mixture and gently fold with a silicone spatula or large wooden spoon until a soft dough forms. The dough will be soft and slightly sticky, that’s exactly what you want for chewy cookies. Ta-da, we have made our dough in like, 5 mins. That was easy!

Now cover the bowl and chill the dough for at least 30 minutes. This step helps the cookies hold their shape and develop their chewy texture.

Step 4: Bake

Preheat your oven to 180°C (350°F).

Scoop the dough into balls using a cookie scoop or spoon, roll them lightly in granulated sugar, and place them onto a lined baking tray. Press them softly and slightly to help them spread into a cookie shape.

Bake the cookies for 14 mins until the edges are golden and the centres look just set. Take them out the oven and let them cool on the tray for 5 mins. They might look undercooked, but don’t worry! They will continue to firm up as they cool, so resist the urge to overbake.

Pro tip: If you have a round cookie cutter that is slightly bigger than the cookies, use this time to shape the cookies perfectly round by gently moving the cookie cutter in small circular motions around the cookies. It shapes perfectly round cookies.

Transfer them to a cooling rack, then grab one (or three!) while they’re still slightly warm, pure autumn bliss. Enjoy!

Expert tips and tricks

Don’t skip chilling the dough

Chilling prevents the cookies from spreading too much and helps them bake up thick and chewy. It also relaxes the gluten in the dough so the texture will be better too.

Use room-temperature pumpkin purée

Cold purée can make the melted butter solidify, which affects the texture of your dough. So if you keep your pumpkin puree in the fridge(I do that when I use half of the tin and want to make something with the rest of the puree the next day), take it out beforehand and let it come up to room temperature.

Weigh your ingredients for accuracy

Weighing is soooo important in baking. For cookies, too much flour can lead to cakey cookies(not that it’s bad, but we are aiming for chewy today). Whenever possible, use a kitchen scale for perfect results every time.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

If you want a little fancier cookies, add some vegan dark chocolate chips or chunks for chocolatey pumpkin cookies. The cookie is already quite sweet so I recommend dark chocolate. But, if you want them even sweeter, go for sweet milk chocolate or white chocolate!
A go-to autumn twist, mix in chopped pecans for extra crunch! Walnuts would be lovely in the cookies too.

How to store

Room temperature: Store in an airtight container in a dry and dark place for up to 2 days if keeping at room temperature. If you live in a particularly hot climate, do not leave the cookies at room temperature.

Refrigerator: The cookies keep fresh in a sealed container for up to 2-3 days. Let them come to room temperature before serving for the best texture. You can also microwave if you like soft cookies.

Freezer: These cookies freeze well too. Freeze baked cookies for up to 2 months in a freezer-friendly airtight container. Defrost at room temperature or pop them in the oven for a few minutes until defrosted to refresh. You can also freeze the cookie dough balls and bake them later for future events. Just thaw the dough in the fridge and follow the baking instructions.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why are my vegan pumpkin cookies cakey instead of chewy?

You probably added too much flour or too little wet ingredients. It might be tempting to add extra flour to the dough to make it firmer but the dough should be soft and a little sticky so it doesn’t need any more flour. Measure your flour carefully and mix only until combined for the best chewy texture.

Can I make these cookies gluten-free?

Yes! Simply use a good-quality 1:1 gluten-free flour blend.

Do I need to use canned pumpkin purée?

Not necessarily. Homemade purée works too. I have a homemade pumpkin puree recipe that works perfectly for this recipe. If your puree feels too watery, cook in a pan until it thickens to an ideal consistency.

Can I make the dough ahead of time?

Absolutely. The dough can be chilled overnight or frozen for later. Just bring it to room temperature before scooping and baking.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

Want more recipes like this?

Try my other delicious pumpkin and cookie recipes and dessert recipes you might enjoy!

Visit the cookies page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card