Vegan Pumpkin Cookies

Jump to Recipe

(from 21 reviews)
Vegan Pumpkin Cookies

Vegan pumpkin cookies is this Halloween special! Pumpkin cookies, pumpkin pancakes, pumpkin muffins, pumpkin's everything pumpkins in October and November!

A couple of years ago when my eldest was in pre-school I made these vegan pumpkin cookies for his class snack. A rotation system for bringing snacks to school was in place then and each student had to provide snacks to the class for 2 days once in few months.

The first day I made him these vegan brownie cupcakes which was a huge hit with the kids and the teachers and I was told that they were eagerly waiting for the next snack I was going to bring.

It was almost close to Halloween and I had some canned pumpkin puree left and wanted to make a recipe using it. That was also the time when I had bought The Taste of Home Baking Book. Found this pumpkin recipe in that book and the original recipe by itself was vegan, so I didn't have to worry about egg substitution. The only change I made was I used Earth Balance vegan butter alternative instead of the shortening used.

The eggless pumpkin cookies came out very well. If you like your cookies to be soft and chewy, you should try this recipe. The recipe also had instructions for frosting, since I was baking them for kids I omitted it. I didn't want them to become hyper-active in the class later.

You can simply add chocolate chips to this recipe instead of raisins or bake these vegan pumpkin chocolate chip cookies recipe or try this easy pumpkin chocolate chip cookies.


Vegan Pumpkin Cookies Recipe

Prep TimeCook TimeMakes
20 Mins14 Mins + Cooling Mins.40 Cookies
Vegan Pumpkin Cookies
5.0 from 21 reviews
If you are looking for a simple, vegan pumpkin cookie recipe, you have got to try this one for sure. These egg free pumpkin cookies are easy to bake and will make a huge batch that will feed a crowd.
Ingredients for Cookies:
  • 1/2 Cup Shortening (I Used Crisco All)
  • 1 Cup Sugar
  • 1 Cup Pumpkin Puree (Not Pumpkin Pie Filling Simply Canned Pumpkin Puree Or You May Also Choose To Buy Fresh Pumpkin And Cook It)
  • 1 Teaspoon Vanilla Extract (I Use Trader Joes Pure Vanilla Flavor Alcohol Free)
  • 2 Cups All Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon (I Made It 1/2 Teaspoon)
  • A Dash Salt
  • 1 Cup Raisins
Ingredients For Frosting:
  • 2 Tablespoons Butter (Vegans Can Use Earth Balance Or Any Other Soy Products)
  • 1 And 1/2 Cups Confectioner's Sugar
  • 2 Tablespoons Milk (For Vegan Version Use Soy Milk Instead)
  • 1 Teaspoon Vanilla Extract
Procedure for cookies:
  1. Preheat the oven at 350F for 15 minutes.
  2. In a large mixing bowl, cream shortening and sugar until light and fluffy.
  3. Add pumpkin and vanilla.
  4. Combine the flour, baking powder, baking soda, cinnamon and salt.
  5. Add the dry ingredients to the creamed mixture and mix well.
  6. Fold in raisins.
  7. Drop by teaspoonfuls (I used 1/2 tablespoon measurement to scoop the dough) 2 in. apart onto greased baking sheets.
  8. Bake the cookies for 12-14 minutes or until lightly browned. Mine took exactly 14 minutes for the batch which I baked in an aluminum baking sheet. The dark non stick baking sheet batch began to brown at 12 minutes itself. So watch closely.
  9. Remove to wire racks to cool.
Procedure for frosting:
  1. Melt butter in a small saucepan.
  2. Stir in the sugar, milk and vanilla until smooth.
  3. Frost cooled cookies.
My Notes:
  1. Since this was my first experience with shortening, when I began to cream it with sugar I was sure that the cookies would not bake properly, because it does not cream like softened butter and sugar. Shortening is more solid than butter, even at room temperature, so even after creaming it with a hand held electric mixer for more than 7-8 minutes, it was sort of in a semi solid state. Or maybe that's what is light and fluffy, I do not know. But anyway I proceeded with the recipe, but the cookies did bake good enough.
  2. I think either using freshly prepared pumpkin puree or adding some more liquid (like milk/soymilk) if using canned pumpkin would make the cookies even more light and crispy. I used the canned puree and it's solid packed, so it does not have enough moisture. Already the creamed mixture did not release any moisture and the pumpkin puree also was solid, so the cookie dough was stiff. I was literally praying that the cookies should come out properly or I would have to run out to the store at 9 in the night to get something for the kids next day. Fortunately it came out well. Since I have not tasted pumpkin cookies before, I don't have anything to compare with. But we liked it very much. As I have mentioned earlier, the cookies were chewy and not crispy.
Nutritional Information for 1 Cookie
Calories: 75
Total Fat: 2.4g
Cholesterol: 0mg
Total Carbohydrate: 13.3g
Sugars: 7.4g
Dietary Fiber: 0.5g
Protein: 0.9g
Sodium: 68mg
Potassium: 61mg
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Leave a Reply

Your email address will not be published.

Tried this recipe? Click on stars to rate:


  1. Aspire

    Do you shoot all these tasty pics yourself& =)

    My husband takes the pictures.strong>

  2. laci

    Cute, simple, crowd pleaser and delicious 😀

  3. diana

    This recipe was really good. Like the notes said, I wasn’t comfortable with how dry the sugar/shortening cream looked so I added some soy milk and it looked better. I also added some to the overall dough once I mixed the wet/dry and it helped bring some moisture.

    I didn’t have raisins so I substituted chocolate chips (crashing the vegan thing) but they turned out goooood!

    Thanks Diane for the feedback. I’m glad that you liked the cookies.

  4. Becki

    Hello from Germany! I just made these cookies with a few variations — turned out great!!
    instead of Crisco/Shortening -> Sunflower Oil (a high oleic variant good for frying, baking…)
    Sugar: brown sugar, about 3/4 c, a bit less than called for (and a bit of “vanilla sugar” instead of vanilla extract, that’s the way vanilla is typically sold here in Germany
    Flour: (organic whole grain) spelt flour
    Spices: cinammon plus ground cardamom and coriander, two favorites of mine (maybe 1/4t each?, cinn. as called for).

    Used self-baked pumpkin (first time I’d done that for baking, worked great!).
    Raisins I put into about half of them – forgot them at first, taste good without, too ;-).

    They’re absolutely delicious. My dog – often a picky eater – really likes them too (the little bit she’s gotten), and they’re healthy!

    Thank you much for these. 🙂

    Hi Becki, thanks for the feedback and the detailed info. about the variations. I especially like the idea of using sunflower oil, brown sugar and cardamom.

  5. LinQ

    Wow! never thought of cookies that could be made out of pumpkin 🙂
    seems you have put lot of efforts for making those new & different cookies,that has really worked out.


  6. kumudha

    Vegan pumpkin cookies look so tasty! Thanks for sharing so many great eggless recipes.

  7. PG

    such wonderful cookies! yum yum yum! I’m doing my eggless replacement flax seed experiment today, wish me luck! 🙂

  8. Lakshmi Venkatesh

    Looks delicious. Pumpkin in cookies is new to me. Like to try it.

  9. Kalai

    Gorgeous cookies, Madhu! I’d probably throw in some ginger powder just for fun. These look superb! 🙂

  10. kamala

    The cookies look so colorful Madhu..

  11. sangeeth

    I knew you would do something like this with pumpkin…god I am getting to know you better 🙂 so how was the diwali lecture in your kids school? had fun?took any pics? Being with your mom during Diwali is so cool madhu…wish I cud stay near your home so that I would have had a chance to eat great food prepared my your mom 🙂

  12. Mattie

    Those look scruptastic! It’s great that the recipe allowed you to cram so much pumpkin purée in there. Lots of the recipes I come up with don’t allow for much pumpkin because it adds too much moisture to the recipe. I wish I could take a bite out of my screen!

  13. DK

    They look so fluffy and yummy! Good one Madhu 🙂

    I am sure U were a hit mommy at ur son’s school and you might be having lots of kiddy fans and mommy enemies! hehehehe cos they wud be J of you..what do u say?

  14. Priya

    Cookies looks scrumptious Madhu..lovely colour..

  15. Sonu

    nice cookies…Madhuram. 🙂

  16. Anjali Damerla

    Hey Madhuram,
    Thanks for the mention. I am so glad that you liked my coconut burfi recipe.

  17. TBC

    You’ve certainly been keeping yourself busy! 😀
    Happy Diwali to you and your family, Madhuram!

  18. Mansi

    The cookies do look pretty Madhu! but I agree, shortening can be hard for baking; I generally add milk to such recipes, and as you said, using fresh pumpkin puree would be a better idea too!

    I’m sure the kids enjoyed all the goodies! 🙂

  19. Anu Sriram

    That looks lovely… nice one to try!

  20. Cilantro

    Hope you and your family had a wonderful Deepavali. I love the nice color of the cookies.

  21. DivyA Vikram

    They look really delicious Madhu.And for the maida biscuits my mom cals them as diamond cuts..

  22. Sweatha

    Love the cookies.From the pic,there seems to be no hint of pumpkin,they look like normal cookies with raisin.I know you had a wonderful Diwali,Wishing you again a prosperous New Year.

  23. Usha

    Looks delicious…have never thought to try adding pumpkin in cookies yet…great idea 🙂

  24. jayasree

    Lovely color. Recipe sounds interesting. Will keep in mind the points mentioned in notes section.