Soft Batch Vegan Pumpkin Cookies (Puffy & Chewy Fall Treat)

Soft batch vegan pumpkin cookies that bake up thick, puffy, and chewy with the perfect blend of cinnamon, nutmeg, and ginger—just like the bakery-style favorites, but made at home with simple, budget-friendly ingredients for under 25 cents a cookie.

Ingredients

1/2 cup Pumpkin Purée (well-drained, not pumpkin pie filling)

1/2 cup Brown Sugar (or Coconut Sugar)

1/4 cup Granulated Sugar

1/2 cup Vegan Butter, softened

1 tsp Vanilla Extract

2-1/2 cups All-Purpose Flour (a little more if needed)

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1 Tablespoon Cornstarch (optional, for extra softness)

1 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/2 tsp Ground Ginger

1/4 tsp Salt

1/2 cup Vegan Chocolate Chips (optional)

If you’ve ever had those pillowy soft batch pumpkin cookies from the store, you know how addictive they can be. This homemade vegan version is just as thick, chewy, and spiced to perfection—but made with simple, budget-friendly ingredients.

The pumpkin adds natural moisture while warm cinnamon, nutmeg, and ginger make every bite taste like fall. I love how these cookies puff up in the oven and stay soft even after they cool, making them the perfect treat for cozy afternoons or holiday gatherings.

Instructions

Place the pumpkin purée on a few layers of paper towels and lightly press to remove excess moisture. This keeps the cookies thick and prevents spreading.

In a large mixing bowl, beat the softened vegan butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.

Mix in the drained pumpkin purée and vanilla extract until well combined.

In a separate bowl, whisk together flour, baking soda, baking powder, cornstarch, cinnamon, nutmeg, ginger, and salt.

Slowly add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips if using. The dough will be soft but not sticky.

Cover the bowl and refrigerate for at least 30 minutes. Chilling helps the cookies stay tall and soft.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart. Bake for 11–12 minutes, until the tops look set but still soft in the center.

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool while staying soft and pillowy inside.

Chef’s Tip

For an extra bakery-style finish, press a few chocolate chips on top of each cookie before baking. These cookies keep well in an airtight container for 4–5 days and taste even better the next day as the pumpkin spice flavor deepens.

Total Cost = $3.83 without chips / $4.63 with chips

Yields: ~20 cookies

Per Cookie = $0.19–$0.23