Soft & Chewy Vegan Pumpkin Spice Cookies (Easy Halloween Recipe)

There’s something about the smell of cinnamon and pumpkin spice filling your kitchen that just feels like a warm hug.

Maybe it’s the crunch of leaves outside. Maybe it’s the cozy sweater weather finally rolling in. Or maybe it’s just that God knew what He was doing when He designed the autumn season – a time of slowing down, savoring, and gathering around the table with the people we love.

These vegan pumpkin spice cookies are everything a fall treat should be: soft in the center, slightly chewy on the edges, warmly spiced, and honestly? A little bit magical.

They’re also 100% plant-based, which means more people at your table can enjoy them – whether you’re hosting a Halloween party, baking with your kids, or just treating yourself on a quiet Tuesday afternoon. You deserve that.

Let’s bake something wonderful.

What You’ll Find in This Post

• Why these cookies are a fall favorite
• Exact ingredients + easy substitutions
• Step-by-step instructions (with or without Halloween cookie cutters)
• Tips so your cookies turn out perfect every time
• Storage + freezer tips
• A short faith note to encourage your heart
• FAQs

Why You’ll Love These Vegan Pumpkin Cookies

Before we get into the recipe, let me just tell you – these cookies have become a seasonal staple in my kitchen. Every October, they’re the first thing I bake.

Here’s why they stand out:

• Perfectly soft texture. No dry, crumbly cookies here. The pumpkin puree keeps them moist and tender every single time.
• Warmly spiced. Pumpkin pie spice brings that cozy cinnamon-ginger-nutmeg flavor that screams autumn.
• Completely vegan. No eggs, no dairy – and you honestly cannot tell the difference.
• Kid-friendly and fun. Use Halloween cookie cutters for adorable ghost and jack-o’-lantern shapes. Your kids will love it.
• Easy enough for beginners. If you can mix a bowl of ingredients, you can make these.

Vegan Pumpkin Spice Cookie Ingredients

You likely already have most of these in your pantry. Here’s what you’ll need:

Wet Ingredients

• 1/2 cup vegan butter, softened – Earth Balance Buttery Sticks work beautifully for baking. Make sure it’s softened, not melted.
• 1/4 cup pumpkin puree – Libby’s 100% Pure Pumpkin is a tried-and-true favorite. Don’t use pumpkin pie filling – that’s already sweetened and spiced.
• 1/4 cup brown sugar – Adds a warm, molasses-like depth of sweetness.
• 1/2 cup organic cane sugar – If you’re strictly vegan, check that your brand is vegan-certified, as some cane sugars are processed with bone char.
• 1 teaspoon vanilla extract – Always use pure vanilla, not imitation, for the best flavor.

Dry Ingredients

• 1 3/4 cup all-purpose flour – Standard flour works perfectly here.
• 2 teaspoons baking powder – This gives the cookies a soft, slightly lifted texture.
• 1 teaspoon pumpkin pie spice – The star of the show! If you don’t have it, just use cinnamon. Or make your own blend with cinnamon, ginger, nutmeg, allspice, and cloves.
• 2 teaspoons cornstarch – This is the secret to that soft, chewy texture. Don’t skip it.
• 1/4 teaspoon salt – Balances the sweetness.

For Topping

• 1 tablespoon cinnamon sugar – Sprinkle this on right after baking. You can buy it premade or just mix 1 tbsp sugar with 1/2 tsp cinnamon.

Easy Substitutions

• No pumpkin? Use mashed sweet potato. It won’t taste exactly the same, but the texture will be just as wonderful.
• No pumpkin pie spice? Use cinnamon alone, or make your own blend.
• No vegan butter? Regular softened butter works if you’re not dairy-free.

Tools You’ll Need

• Large mixing bowl (or stand mixer)
• Fine mesh strainer or sifter
• Baking sheet
• Parchment paper
• Rolling pin
• Halloween cookie cutters (optional but so fun!)
• Cookie scoop (optional, great for uniform round cookies)

Tip on cookie cutters: The stamp-style Halloween cutters press fun faces right into the dough, so your cookies look extra adorable out of the oven. Ghost shapes, jack-o’-lanterns, bats – they’re a wonderful activity to do with kids.

How to Make Vegan Pumpkin Spice Cookies: Step-by-Step

This recipe comes together in just a few easy steps. The only patience required is waiting for the dough to chill – and it’s completely worth it.

Step 1: Cream the Wet Ingredients

In a large bowl (or stand mixer), combine your softened vegan butter, pumpkin puree, brown sugar, cane sugar, and vanilla extract.

Mix until everything is light and fluffy. If using a stand mixer, use the flat-edge beater attachment on medium-low speed.

This step matters more than people realize. Creaming the butter and sugar well creates a lighter, more tender cookie.

Step 2: Mix the Dry Ingredients

Grab a separate large bowl. Place a fine mesh strainer on top and sift in your flour, baking powder, pumpkin pie spice, cornstarch, and salt.

Sifting removes any lumps and makes the dough mix more evenly. Then whisk everything together.

Step 3: Combine Wet + Dry

Slowly add the dry ingredients into the wet ingredients, mixing on low speed (or stirring with a spoon) until a soft dough forms.

Don’t overmix. Stop as soon as the flour is incorporated. Overmixing develops the gluten and can make cookies tough instead of tender.

Step 4: Chill the Dough (Don’t Skip This!)

Cover the bowl with plastic wrap and place it in the freezer for 30 minutes – or in the fridge overnight.

This step is non-negotiable. Chilling firms up the fat in the dough, which helps the cookies hold their shape and prevents spreading in the oven. It also deepens the flavor.

Use this time to preheat the oven, prep your cookie cutters, or just rest. You’ve been busy. You deserve a break. ☕

Step 5a: Halloween Cookie Cutter Method

Preheat your oven to 350°F (177°C).

Lay a large piece of parchment paper on a flat surface. Scoop half the chilled dough onto the center. Place another sheet of parchment on top.

Roll the dough between the two sheets until it’s about 1/4-inch thick.

Press your Halloween cookie cutters firmly into the dough. Carefully transfer the shapes to a parchment-lined baking sheet, spacing them about 2 inches apart.

Pro tip: If the cookies are soft and falling apart as you transfer them, pop the dough back in the freezer for 10 minutes. Cold dough holds its shape much better.

Bake for 6–8 minutes. They may look slightly underdone – that’s perfect. They’ll firm up as they cool.

Step 5b: Round Cookie Method (No Cutters Needed)

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Using a cookie scoop or large spoon, scoop 2-inch balls of dough onto the sheet, spacing them about 3 inches apart.

Bake for 10–12 minutes. Just like the cut-out method, they’ll look slightly soft when they come out – let them cool completely on the pan.

Step 6: Add the Cinnamon Sugar Topping

While the cookies are still warm, sprinkle cinnamon sugar generously over the top.

This finishing touch adds a subtle crunch and a beautiful sparkle. It’s a small detail that makes a big difference.

Allow the cookies to cool completely on the baking sheet before stacking or storing. (I know. Waiting is hard.)

Tips for Perfect Pumpkin Spice Cookies Every Time

• Use room-temperature butter. Cold butter won’t cream properly. Soft butter = better texture.
• Don’t skip chilling the dough. Seriously. This is the most important step.
• Measure flour correctly. Spoon flour into your measuring cup and level it off. Scooping directly packs in too much flour and creates dry cookies.
• Underbake slightly. Pull them out when they look just set. They continue cooking on the hot pan as they cool.
• Roll the dough between two sheets of parchment. It prevents sticking without adding extra flour, which can dry out the dough.
• Bake half the dough at a time. Freeze the rest for fresh cookies anytime you want them – which will be often.

How to Store Your Pumpkin Spice Cookies

Room temperature: Store baked cookies in an airtight container for up to 5 days.

Refrigerator: If you need to store unbaked dough, it keeps in the fridge for up to 3 days. Let it sit out for 5–10 minutes before rolling or scooping.

Freezer (unbaked dough): Freeze the dough wrapped tightly in plastic wrap. When you’re ready to bake, let it thaw for about 15 minutes before scooping or rolling.

Freezer (baked cookies): These freeze beautifully! Store in a zip-lock bag with parchment between layers for up to 2 months. Thaw at room temperature.

A Faith Note: The Gift of Gathering

There’s a reason food has always been at the heart of community – in Scripture and in everyday life.

When we bake something with our hands and share it with the people around us, we’re practicing one of the most human and holy things we can do: we’re giving of ourselves.

“She watches over the affairs of her household and does not eat the bread of idleness.” – Proverbs 31:27

The Proverbs 31 woman wasn’t just productive – she was intentional. She cared for her home and her people with purpose. And I think that spirit absolutely applies to the small, joyful moments of baking cookies on a crisp fall afternoon, watching your kids lick the cinnamon sugar off their fingers, and feeling grateful for the season you’re in.

Don’t underestimate these ordinary moments. They’re often where God shows up most quietly – in the warmth of a kitchen, the scent of spices, and the laughter of people you love.

Quick Recap: Pumpkin Cookie Checklist

• ✅ Cream butter, sugars, pumpkin, and vanilla until fluffy
• ✅ Sift and whisk dry ingredients separately
• ✅ Combine wet + dry; mix until just combined
• ✅ Chill dough for at least 30 minutes
• ✅ Roll and cut shapes (or scoop into balls)
• ✅ Bake at 350°F – 6–8 min (cutters) or 10–12 min (rounds)
• ✅ Sprinkle with cinnamon sugar while warm
• ✅ Cool completely before storing

Frequently Asked Questions

Can I make these cookies gluten-free?

You can try a 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but many readers have had success with this swap. Bob’s Red Mill 1-to-1 is a popular option.

Can I use fresh pumpkin instead of canned?

Yes! Peel, cube, and roast fresh pumpkin until soft, then mash or puree it. Just make sure to drain any excess moisture so the dough isn’t too wet.

Why do I have to chill the dough?

Chilling firms up the fat so the cookies don’t spread too much in the oven. It also makes the dough easier to roll and cut. It’s not optional – promise it’s worth the wait!

My cookies came out flat. What happened?

This is almost always a sign the dough wasn’t cold enough. Make sure your butter was truly softened (not melted) and that you chilled the dough fully before baking.

Can I freeze the baked cookies?

Absolutely. Freeze in a single layer first, then transfer to a zip-lock bag. They’ll keep for up to 2 months. Thaw at room temperature for about 20 minutes.

Can kids help with this recipe?

This is one of the best cookie recipes for baking with kids! They can help press the cookie cutters, sprinkle the cinnamon sugar, and – most importantly – taste-test. 🎃

Can I add mix-ins like chocolate chips?

Yes! Mini vegan chocolate chips fold in beautifully. White chocolate chips or chopped pecans would also be delicious.

Is pumpkin puree healthy?

Pumpkin is packed with fiber, vitamin A, and antioxidants. While these are still cookies (a treat!), the pumpkin puree adds some real nutritional value compared to most cookie recipes. This post is for general informational purposes and is not medical or nutritional advice.

Happy Baking, Friend

Whether you’re making these for a Halloween party, a school gathering, a quiet weekend at home, or just because you deserve something warm and delicious – I hope they bring a little extra joy to your fall season.

The simple act of baking from scratch, of filling your home with good smells and gathering people around something made with love – that’s a beautiful way to steward the season you’re in.

God is good in the ordinary moments. Even the ones that smell like pumpkin spice. 🧡🍂

Explore more fall self-care and recipe ideas on the Christian Faith Goods blog.

A Short Autumn Prayer

Lord, thank You for the simple gifts of this season –
the changing leaves, the cooler air, the joy of gathering.
Help me to be intentional with my time and my home,
to find peace in the small moments,
and to share warmth with the people around me.
Amen.

Soft & Chewy Vegan Pumpkin Spice Cookies

Soft, chewy, and warmly spiced vegan pumpkin cookies made with simple pantry ingredients. Use Halloween cookie cutters for festive shapes, or scoop into classic rounds. The perfect fall treat for parties, gatherings, or a cozy afternoon at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings 45 cookies

Ingredients

  

Wet:

• 1/2 cup vegan butter, softened (not melted)
• 1/4 cup pumpkin puree (100% pure pumpkin, not pie filling)
• 1/4 cup brown sugar
• 1/2 cup organic cane sugar
• 1 teaspoon vanilla extract

Dry:

• 1 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 2 teaspoons cornstarch
• 1/4 teaspoon salt

Topping:

• 1 tablespoon cinnamon sugar

Instructions

 

• In a large bowl or stand mixer, cream together the softened vegan butter, pumpkin puree, brown sugar, cane sugar, and vanilla extract until light and fluffy.
• In a separate bowl, sift together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. Whisk to combine.
• Gradually add the dry ingredients to the wet ingredients and mix on low until a soft dough forms. Do not overmix.
• Cover the bowl and refrigerate for at least 30 minutes (or overnight). Do not skip this step.
• Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
• For Halloween shapes: Place half the chilled dough between two sheets of parchment paper and roll to 1/4-inch thick. Cut out shapes with cookie cutters. Transfer to the baking sheet 2 inches apart. If dough is too soft, freeze for 10 minutes before transferring. Bake 6–8 minutes.
• For round cookies: Scoop 2-inch balls of dough onto the prepared pan, spacing 3 inches apart. Bake 10–12 minutes.
• Remove from oven. Cookies will look slightly underdone – that's correct. They firm up as they cool.
• While warm, sprinkle cinnamon sugar over all the cookies.
• Allow to cool completely on the pan before removing or storing.

Notes

• Bake half the dough at a time. Keep the rest in the fridge (up to 3 days) or freezer (up to 1 month).
• Store baked cookies in an airtight container at room temperature for up to 5 days.
• To freeze baked cookies: layer with parchment in a zip-lock bag. Freeze up to 2 months. Thaw at room temperature.
• Substitution: No pumpkin? Use mashed sweet potato. No pumpkin pie spice? Use cinnamon only, or combine cinnamon, ginger, nutmeg, allspice, and cloves.
• For a gluten-free version, try a 1:1 GF all-purpose flour blend. Results may vary slightly.
• This post is for informational purposes only and is not medical or nutritional advice.

Nutrition (Estimated, Per Cookie)

Calories vary based on cookie size and exact brands used. For a general estimate, each cookie contains approximately 60–80 calories. Use a nutrition calculator with your specific brands for accurate figures.