Dishing Up the Dirt

vegan pumpkin spice cookies

Good afternoon.  Henry and I baked you all cookies. And yes, you should be scared.

I am not a baker. I’m a cook.

Baking is a science.  I failed every science class I ever took.

I am not a huge fan of measuring cups. This is probably why I get very stressed out when I bake. However, a good friend of mine is going through a tough time and I will stop at nothing to make sure she gets something delicious to eat during this period. If I could overnight her some “cream” of mushroom soup I would. But I don’t think that travels well.

So back to the cookies.

I didn’t follow the recipe for these cookies to a T.  AND I am going to credit that fact to why they turned out so GOOD and why I can’t stop eating them! My high school chemistry teacher would be proud.

These cookies are a healthier version of these cookies a made right before Taylor and I got married.  We looked so young back then!

If you are looking for a crispy cookie these are not the ones for you.  These cookies taste more like a pumpkin scone.  I love scones so naturally I loved the way these turned out.

Between Taylor and me we have eaten almost the whole batch of these puppies.  I am getting ready to make a second batch so my girlfriend actually gets more than two cookies in her package!


Recipe slightly adapted from

My baking partner is experiencing a major sugar crash!


vegan pumpkin spice cookies

Prep Time: 10 mins.    Cook Time: 20 mins.    Serves: 8-10

  • 1 cup all purpose flour
  • 1/2 cup old fashioned rolled oats
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • dash of nutmeg
  • dash of ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup pumpkin puree
  • 3/4 cup extra virgin coconut oil (slightly melted)
  • 1/2 tsp ground flaxseed
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350 degrees
  2. Stir together dry ingredients (flour, oats, sugar, spices, salt, flaxseeds and baking soda) in a mixing bowl.
  3. Stir together the wet ingredients (pumpkin, coconut oil, and vanilla)
  4. Combine wet and dry ingredients. Mix until well incorporated.
  5. Drop rounded tablespoons of dough onto a prepared baking sheet. Lightly press balls with the back of a spoon to slightly flatten. Space cookies about 1 inch apart.
  6. Bake in the oven for 15-17 minutes.


These cookies are more like a scone and less like a cookie. They are not crispy, but are moist and delicious!

Leave a Reply

8 thoughts on “vegan pumpkin spice cookies

  1. Oh yum! I saw a similar recipe on Giada a few weeks ago except she used canola oil and added raisins…they didnt look as good as yours. So I’m going to make your version (your recipes always turn out great) and maybe even add some chocolate chips 😉

    1. drealieberg says:

      These were really tasty! I hope you make them!!!!

  2. Joanne says:

    you’re right, these cookies likely travel a lot better than soup 🙂 And they look like sheer pumpkin perfection to me!

  3. Vanessa says:


    I noticed step 2 indicates to mix ingredients including sugar, however, there is no mention of sugar in the ingredient listing. Can you clarify?


    1. Andrea says:

      Hi Vanessa,

      My bad, I just went back to look at the original recipes I was loosely following and there is 1 cup of sugar. I just added it to the ingredients. So sorry for the mistake and thank you for the heads up!

  4. Marjorie says:

    I’ve made these a number of times – love them. Every other time – they end up flat. Any thoughts on why?

  5. debbie aurelius-muir says:

    These were the best pumpkin spice cookies I have ever had! I made them sugar free using xylitol, swerve, and monk fruit. But using alternative sweetners in place of sugar doesn’t change the fact that the recipe is yours. (I have a husband who is pre-diabetic, so I have to turn all recipes into a sugar free recipe.) My daughter said, “Mom , you have got to give me this recipe. These are truly special cookies!”

  6. Tina says:

    I made these today and they’re great! I doubled the recipe because I wanted to use a whole can of pumpkin puree. I used whole wheat pastry flour (had to add a little extra – maybe 1/4 cup total? For the sugar I used 1/2 xylitol and 1/2 maple sugar. And I didn’t have that much of any one fat so I used about 2/3 cup Miyoko’s vegan butter, 1/3 cup coconut oil, and about 1/3 cup sunflower oil. All in all, a little less than your recipe called for, by proportion. I also added some ground cloves. I love them! Everyone who tasted them loved them! They’re definitely soft like other pumpkin cookies I’ve had – almost like a muffin top. One friend ate like 8 of them, lol. Because of the oatmeal component, I think raisins would be a lovely addition, or cinnamon chips, if those exist in vegan form. But they’re also lovely on their own. Thanks for the recipe! 🙂

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