lifting the top cookie from a stack of vegan pumpkin cookies

Vegan Pumpkin Cookies

  • Author: Jenna Barnard
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 15 cookies 1x


These vegan pumpkin cookies are soft and gooey on the inside, and lightly crisp on the outside. Load them up with chocolate chips for some extra flavor and gooiness!



  • 1/4 cup plant-based butter, room temp
  • 1/4 cup Natural SunButter
  • 1 cup light brown sugar, packed (or coconut sugar)
  • 1/3 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1 1/2 cups all purpose flour (or GF all purpose flour w/ xanthan gum)
  • 1 tsp baking soda
  • 1/2 tsp pumpkin pie spice (or cinnamon)
  • 1/2 tsp fine sea salt
  • 1 cup chocolate chips (optional)


  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. Combine the flour, baking soda, pumpkin pie spice, and salt in a bowl and set aside.
  3. In a large bowl, mix together the butter, SunButter, sugar, pumpkin, and vanilla using an electric mixer.
  4. Once smooth, mix in the dry ingredients.
  5. As an optional step, fold in the chocolate chips. Make sure to use vegan chocolate chips if needed.
  6. Using a medium cookie scoop, scoop 5-6 cookies onto the baking sheet spaced 2 inches apart.
  7. Bake for 12-15 minutes. They should be slightly puffed up when fresh from the oven and will settle and flatten as they cool.
  8. Enjoy while they’re still warm or store in an air tight container at room temperature for up to 3 days*. 


  1. *Your cookies may turn green in the middle the next day. They haven’t gone bad! It’s just a reaction between the sunflower seeds and baking soda and is very common.

Keywords: vegan pumpkin cookies, pumpkin cookies, vegan pumpkin chocolate chip cookies, pumpkin chocolate chip cookies

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