It’s fall, and time for baking with pumpkin! These soft Vegan Pumpkin Cookies incorporate pumpkin spice and chocolate chips, and taste just like mini pumpkin cakes. They’re soft and fluffy, like cake or a muffin top, but baked on a sheet pan like cookies. They’re SO easy to make, and are egg free, dairy free, and nut free as is –– no special substitutions required.
Are they cookies? Are they cake, or perhaps muffins? What’s in a name, really? They’re simple and delicious, and that’s all that really matters. My toddler will still refer to them as “fuffins!” (the excited exclamation point is necessary). It will be a sad day when he learns how to properly say “muffins”.
Try some of my other great fall recipes below:
You can easily omit the chocolate chips for a simple eggless pumpkin cake cookie. They’re just as delicious, and maybe even more appropriate for breakfast (I won’t judge!). Jump to Recipe
These Pumpkin Cake Cookies are:
- Egg free / eggless
- Peanut free
- Tree nut free
- Dairy free / milk free
- Soy Free
- Wheat/gluten free (sub all purpose GF flour with xanthan gum)
- Fish and Shellfish Free
- Vegan
- Top 8 Free (if using GF flour)
Fluffy Vegan Pumpkin Cookies (Egg, Dairy, Nut free)
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie mix)
- ⅓ cup brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup canola or vegetable oil
- 1 tsp vanilla
Dry Ingredients
- 1 ¾ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 teaspoons pumpkin pie spice (may substitute cinnamon, if desired)
Optional
- ½- ⅔ c chocolate chips
Instructions
- Preheat oven to 350F. Lightly spray baking sheet with cooking spray.
- Stir together all wet ingredients in large bowl.
- Whisk together dry ingredients, and add to wet ingredients. Stir to combine. Stir in chocolate chips (optional).
- Using a cookie scoop or melon baller, scoop dough onto baking sheet (makes about 20-24 cookies).
- Bake for at 350F for 10-12 minutes.
These came out awesome! I added all sorts of healthy goodies (as part of the chocolate chips) like sunflower seeds, hemp seeds, pumpkin seeds and dried cranberries. They came out exactly as I had hoped!
That’s so great! I love how versatile the pumpkin flavor is, and it’s always fun to hear what twists others put on recipes. Thank you for sharing!
How well do these freeze?
I haven’t tried freezing them myself yet, but I think they would freeze well!
Could you sub avocado oil or coconut oil for a lot of your recipes?
Hi Lauren! I’m sorry – I haven’t tried either of those as substitutes, so I’m not exactly sure how they would work out. I’d love to hear how it turns out if you try, though!