When Halloween rolls around I can’t resist baking treats that capture the spirit of the season. These vegan Halloween pumpkin cookies are my go-to for spooky gatherings and cozy nights in. They’re soft chewy and packed with all the warm pumpkin spice flavors that make fall so irresistible.
I love how easy it is to whip up a batch of these cookies with simple plant-based ingredients. Plus decorating them with fun Halloween designs always brings out my creative side. Whether you’re hosting a party or just want a festive snack these cookies are sure to delight vegans and non-vegans alike.
Why You’ll Love These Vegan Halloween Pumpkin Cookies
These pumpkin cookies deliver everything I love about festive fall baking with a plant-based twist. The cookies bake up soft and chewy with a deep pumpkin spice aroma that fills the kitchen. Every bite offers the sweet warmth of cinnamon, nutmeg, and real pumpkin puree. I use simple vegan ingredients so you can feel good about what goes into your treats while keeping the recipe accessible to new and seasoned vegan bakers alike.
I enjoy getting creative with decorations. A drizzle of vegan icing or some spooky chocolate chip faces invite everyone to join the decorating fun. These pumpkin cookies make a perfect project for families or anyone looking to surprise friends at a Halloween party. The recipe holds together perfectly for cut-out shapes or drop-style cookies—so you can tailor each batch to your festive vision.
Because these cookies use wholesome, plant-based ingredients, you do not need to compromise on flavor or health. With no dairy or eggs, they are lighter and easier to digest than many traditional cookies yet still incredibly satisfying. These treats prove that eating vegan can be both delicious and playful, especially when you get to share them with people you care about.
Ingredients
Below you’ll find my go-to ingredients for making perfectly spiced vegan Halloween pumpkin cookies. I always focus on wholesome plant-based staples to keep these cookies both delicious and nourishing.
For the Cookies
- 2 cups all-purpose flour (sifted for best results)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup coconut oil (softened but not melted)
- 3/4 cup organic cane sugar
- 1/4 cup light brown sugar
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let sit for a “flax egg”)
- 1 teaspoon pure vanilla extract
For the Icing and Decorations
- 1 cup organic powdered sugar
- 2-3 teaspoons unsweetened plant milk (such as almond or oat milk)
- 1/2 teaspoon vanilla extract
- Natural food coloring (orange, green, black for Halloween flair)
- Vegan chocolate chips (optional, for spooky faces)
- Festive Halloween sprinkles (ensure vegan)
Equipment Needed
When making my vegan Halloween pumpkin cookies at home, I keep the equipment list straightforward. These tools make the process efficient and help ensure the cookies turn out just right every time.
- Mixing bowls: For combining the dry and wet ingredients separately before mixing everything together.
- Measuring cups and spoons: Essential for accurate flour, sugar, and spice measurements.
- Whisk: Useful for blending the flaxseed mixture and aerating the dry ingredients.
- Wooden spoon or silicone spatula: Helps fold the dough gently without overmixing.
- Baking sheet: For laying out the cookie dough; lined with parchment paper to prevent sticking.
- Parchment paper: Keeps the cookies from sticking and makes cleanup easy.
- Cookie cutters (Halloween shapes optional): Great for festive shapes, though you can also use a spoon for drop cookies.
- Wire cooling rack: Allows cookies to cool and prevents sogginess on the bottom.
- Small bowl and spoon: For mixing vegan icing and decorating each cookie.
- Piping bags or resealable bags (optional): Makes decorating with icing easier and more precise.
I find these basic kitchen tools help streamline the process and keep the focus on having fun with vegan baking. Each piece plays a role in turning wholesome ingredients into cookies that fit perfectly on any spooky Halloween table.
Directions
Let’s make these soft and chewy vegan Halloween pumpkin cookies together. Follow these steps for homemade cookies with loads of flavor and festive charm.
Prep the Ingredients
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water in a small bowl. Set aside for 5 minutes to thicken. This will act as your egg replacer.
- Measure all remaining ingredients—ensure the coconut oil is melted and slightly cooled, and have your pumpkin purée ready at room temperature.
- Prepare your cookie cutters and place all decorations within reach for later.
Make the Cookie Dough
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
- In a separate medium bowl, combine 1/2 cup melted coconut oil, 3/4 cup organic cane sugar, 1/3 cup pumpkin purée, 2 teaspoons vanilla extract, and your thickened flaxseed mixture. Stir well until smooth.
- Add the wet mixture into the flour mixture. Use a wooden spoon or silicone spatula to mix until a soft dough forms. If the dough feels sticky, add 1 to 2 tablespoons extra flour as needed.
- Gently gather the dough into a ball and wrap it in plastic wrap. Chill in the fridge for 20 to 30 minutes for easier rolling and shaping.
Shape and Bake the Cookies
- Unwrap the dough and lightly flour a clean work surface. Roll the dough out to about 1/4-inch thickness using a floured rolling pin.
- Cut out pumpkin shapes or your favorite Halloween designs using cookie cutters. Place the shapes 2 inches apart on your prepared baking sheet.
- For drop cookies, simply scoop tablespoon-sized mounds of dough onto the sheet and flatten them slightly.
- Bake for 10 to 12 minutes, or until the edges look set and lightly golden.
- Let the cookies cool on the baking sheet for 3 to 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Icing
- In a small bowl, whisk together 1 cup organic powdered sugar, 1 to 2 tablespoons plant milk, and 1/2 teaspoon vanilla extract until smooth and glossy.
- For colored icing, stir in a drop or two of natural food coloring until evenly tinted.
- Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker icing.
Decorate the Cookies
- Once the cookies are completely cool, use a piping bag or small ziplock bag with the tip snipped off to decorate with icing. Outline pumpkins, trace jack-o’-lantern faces, or try spider webs.
- Top with vegan chocolate chips or sprinkles for extra festive flair.
- Let the icing set before serving or storing the cookies in an airtight container.
Make-Ahead Tips and Storage
I love prepping these vegan Halloween pumpkin cookies ahead of time so I can enjoy more festive fun with friends and family. If you want to make the process even easier, you can prepare the uncooked dough in advance. After mixing your dough, shape it into a flat disc, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 48 hours. Chilled dough is easier to roll and cut, and the spices develop a richer flavor.
If you prefer to get all your baking done at once, bake the cookies as directed, let them cool completely on a wire rack, then store them in an airtight container. They’ll stay soft and chewy at room temperature for up to four days. If you want to keep them fresh even longer, freeze the cookies in a single layer in a freezer-safe container or resealable bag. Layer parchment between the cookies to prevent them from sticking. Frozen cookies thaw quickly at room temperature, so you can have a sweet vegan treat ready in about 30 minutes.
For decorated cookies, I let the icing set completely before packing them. If you’re decorating with vegan chocolate chips or sprinkles, make sure everything is dry to the touch before storing. This prevents smudging and keeps the cookies looking festive. Store decorated cookies in a single layer or separate layers with parchment paper.
| Storage Method | Prep Stage | Duration | Notes |
|---|---|---|---|
| Refrigerator | Unbaked dough | 2 days | Wrap dough tightly for best texture and flavor |
| Room temperature | Baked cookies | 4 days | Use airtight container |
| Freezer | Baked cookies | 2 months | Layer with parchment; thaw at room temperature |
| Freezer | Unbaked dough | 2 months | Thaw overnight in fridge; then bake as directed |
Having these vegan Halloween pumpkin cookies ready in advance lets me focus on teaching others how easy and joyful vegan baking can be.
Additional Tips for Success
For the best texture and flavor, I always recommend measuring flour using the spoon-and-level method. Scoop flour into your measuring cup then level it off with a knife. This prevents cookies from turning out dry or dense.
When making pumpkin cookies vegan-style, pat your pumpkin purée dry with a paper towel before adding it to the mix. Extra moisture from pumpkin can make the cookie dough too sticky and the cookies too cakey.
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Chill the dough for at least 30 minutes before shaping. Chilling helps firm up the coconut oil and makes dough easier to cut or roll. If the dough gets too soft as you work, chill it again briefly.
If you want perfectly shaped cookies, use a floured cookie cutter and wipe it between each cut. For drop cookies, lightly wet your hands to prevent sticking when shaping dough balls.
Baking times can vary based on cookie size. Always check at the minimum suggested time and look for slightly golden edges and a set center. Overbaking will dry out the cookies, so remove them when just set for a soft chewy bite.
Let cookies cool completely before icing. If decorating with more than one color or using sprinkles, let each layer of icing set before adding the next detail for clean sharp designs.
For a creative twist, mix finely chopped nuts, vegan white chocolate chips, or dried cranberries into half the dough. This keeps everyone guessing and doubles the fun at your Halloween table.
| Step | Pro Tip |
|---|---|
| Measuring flour | Use spoon-and-level method for accuracy |
| Pumpkin purée | Pat dry to reduce excess moisture |
| Chilling dough | Chill at least 30 minutes for easy shaping |
| Shaping cookies | Flour cutters or wet hands for non-stick shaping |
| Baking | Check at minimum time for soft, chewy cookies |
| Decorating | Let icing set between layers for clean designs |
| Mix-ins | Add nuts, chips, or cranberries for extra flavor |
Creative Decoration Ideas
For me, decorating these vegan Halloween pumpkin cookies is a chance to play with spooky and festive themes while keeping everything plant-based. Here’s how I turn simple cookies into showstoppers that always draw compliments at parties and family gatherings.
Simple Vegan Icing Designs
I whip up a basic vegan icing using organic powdered sugar and a splash of plant milk. Once combined, I add natural food coloring for vibrant oranges, rich purples, and eerie greens. I use a piping bag or zip-top bag with the corner snipped to create spider webs, jack-o’-lantern faces, or fun zigzag patterns. For extra dimension, I layer colors, letting each one dry before adding the next for crisp lines.
Chocolate Chip and Sprinkle Faces
Vegan chocolate chips make perfect eyes and mouths for friendly or spooky faces. I press them into the cookies before baking or use a dab of icing to attach them after cooling. I sprinkle a pinch of vegan orange and black sprinkles around the edges or to fill in monster hair or witch hats for added texture and flair.
Shaped and Cut-Out Cookies
With cookie cutters shaped like pumpkins, bats, or ghosts, I create classic Halloween silhouettes. After baking, I outline the shapes in icing to make them pop, then use a toothpick or skewer to add fine details like spider legs, “stitched” mouths, or ghoulish eyes.
Edible Glitter and Natural Colors
I love a little sparkle, so I add edible vegan glitter to highlight certain features—it gives pumpkins a magical sheen and bats their own nighttime glow. For subtle colors, I mix small amounts of beet powder for pinkish-red or turmeric for gold tones into the icing, keeping the cookies festive and naturally colored.
Cookie Decorating Table for Parties
If you have kids or want to host a Halloween cookie party, I set out bowls of colored icing, vegan chocolate chips, sprinkles, and dried fruit bits like cranberries or raisins. Each guest can design their own cookie masterpiece. This makes decorating interactive, creative, and fun for everyone.
| Decoration Idea | Vegan Ingredient | How to Use |
|---|---|---|
| Icing Designs | Powdered sugar, plant milk | Pipe webs, faces, patterns |
| Chocolate Chip Faces | Vegan chocolate chips | Eyes, mouths, stitched details |
| Sprinkle Highlights | Vegan sprinkles | Hair, borders, accents |
| Natural Colors | Beet powder, turmeric | Mix into icing for detail colors |
| Edible Glitter | Vegan edible glitter | Brush onto icing for sheen |
| Fruit Features | Dried cranberries, raisins | Monster eyes, facial features |
By using vegan ingredients and focusing on playful shapes and colors, every cookie becomes both a fun treat and a delicious example of how creative and delicious vegan baking can be.
Conclusion
I love how these vegan Halloween pumpkin cookies bring a little extra magic to the season. Whether you’re baking with family or sharing with friends these treats always spark smiles and creativity.
There’s something special about enjoying a homemade cookie that’s both festive and kind to everyone at the table. I hope you have as much fun baking and decorating these as I do. Happy Halloween and happy baking!
