Vegan Pumpkin Cookies Made with Coconut Oil

So, you’re craving something cozy, sweet, and fall-flavored—but don’t wanna spend three hours cleaning your kitchen afterward? Same. These Vegan Pumpkin Cookies Made with Coconut Oil are the kind of treat that tastes like autumn wrapped in a soft, chewy hug—minus the dairy, eggs, or regret. Oh, and they smell so good that your neighbors might mysteriously “drop by” just as they come out of the oven.

Why This Recipe Is Awesome

Alright, here’s the deal: these cookies are everything your pumpkin-loving soul dreams of. They’re soft, perfectly spiced, and totally plant-based—which basically means you can eat three and still call it “healthy,” right?

But the real magic? The coconut oil gives them this buttery richness without, well, the butter. It’s like a tropical vacation met a pumpkin patch and decided to have a cookie baby. And don’t worry—there’s zero complicated nonsense here. No weird ingredients, no fancy equipment, and absolutely no judgment if you “accidentally” eat the dough (because yeah, it’s egg-free, baby!).

So yes, this recipe is:

• Foolproof. Even if you burn toast regularly.
• Delicious. Like, dangerously so.
• Vegan-approved. But your non-vegan friends will still demolish them.

Ingredients You’ll Need

Get ready to channel your inner baking wizard. Here’s your (short and sweet) shopping list:

• 1 ½ cups all-purpose flour – regular, unpretentious, gets the job done.
• 1 teaspoon baking soda – the puff-maker.
• ½ teaspoon salt – balances all the sweetness.
• 1 teaspoon ground cinnamon – non-negotiable fall spice.
• ½ teaspoon ground nutmeg – for that extra cozy factor.
• ¼ teaspoon ground ginger – zing!
• ½ cup coconut oil, melted – the vegan butter hero of this story.
• ¾ cup brown sugar – because flavor > bland sweetness.
• 1 teaspoon vanilla extract – makes everything smell bakery-level fancy.
• ½ cup pumpkin purée – canned or homemade, I’m not judging.
• ½ cup rolled oats – optional but adds texture (and makes you feel “healthy”).
• ½ cup chocolate chips or chopped pecans – pick your fighter.

Pro Tip: Use refined coconut oil if you don’t want that coconut flavor. Use unrefined if you do. Choose your destiny.

Step-by-Step Instructions

1. Preheat that oven. Set it to 350°F (175°C). Don’t be lazy—this step matters.
2. Line your baking sheet with parchment paper, because scrubbing pans is not self-care.
3. Mix the dry squad. In one bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Boom. Set it aside.
4. Mix the wet squad. In another bowl, whisk the melted coconut oil, brown sugar, vanilla, and pumpkin purée until it’s smooth and shiny. (It’ll smell divine. Try not to drool.)
5. Combine forces. Slowly add the dry ingredients to the wet ones. Stir gently—no need to overmix; we’re making cookies, not bread.
6. Add your extras. Fold in oats and chocolate chips (or nuts). This is where personality happens.
7. Scoop ‘em out. Drop spoonfuls of dough onto your baking sheet, spaced about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden and your kitchen smells like heaven.
9. Cool ‘em down. Let them sit for 5 minutes before moving to a wire rack. (Or don’t. I’ve burned my tongue and regret nothing.)

Result: Soft, chewy, slightly crisp-edged cookies that scream, “Yes, I bake and I have my life together.”

Common Mistakes to Avoid

• Skipping the preheat. Don’t. Just don’t. The cookies won’t bake evenly and you’ll end up with sad little dough blobs.
• Overmixing the dough. We’re not whipping meringue here. A few streaks of flour are fine—your cookies will thank you.
• Too much coconut oil. Resist the “extra is better” urge. It’ll make your cookies greasy instead of glorious.
• Underbaking. These cookies should be soft, not raw. Trust the 10–12 minute range.
• Not taste-testing the dough. Okay, technically it’s not a mistake… but you deserve it.

Alternatives & Substitutions

• No coconut oil? Use vegan butter or even olive oil (for a rustic vibe).
• Gluten-free option: Sub your flour with a 1:1 gluten-free blend. Easy peasy.
• No pumpkin purée? Sweet potato or mashed banana works surprisingly well.
• Want it spicier? Add a pinch of cloves or allspice—go wild.
• No brown sugar? White sugar + 1 tablespoon molasses = instant brown sugar. Boom.

IMO, these cookies are super forgiving. You can tweak ingredients based on your pantry’s mood and still end up with something delicious.

FAQs

Can I use coconut flour instead?

Technically yes, but prepare for a crumbly disaster. Coconut flour soaks up moisture like a sponge. Stick with all-purpose or a 1:1 gluten-free mix.

Do I need to chill the dough?

Nah, not for these. The dough is thick enough already—straight to the oven, my friend!

Can I make these oil-free?

If you must. Use unsweetened applesauce instead of coconut oil. The texture will be softer, but still tasty.

How long do they stay fresh?

About 3–4 days in an airtight container—if they last that long. (They won’t.)

Can I freeze them?

Heck yes! Freeze the dough balls or baked cookies for up to 2 months. Perfect for lazy future you.

Will non-vegans like them?

Oh, absolutely. Half the time, people don’t even realize they’re vegan. Just smile mysteriously when they ask for the recipe.

Can I double the recipe?

Please do. You’ll thank yourself later when you find a secret stash in the freezer.

Final Thoughts

So there you go—Vegan Pumpkin Cookies Made with Coconut Oil that are soft, spiced, and sinfully good. No eggs, no dairy, no nonsense. Just pure autumn joy baked into bite-sized happiness.

Now grab that baking sheet, cue up your favorite fall playlist, and let your kitchen smell like a coffee shop in October. And when someone asks where you bought those amazing cookies, just wink and say, “Oh, these? Just something I whipped up.”