Vegan Pumpkin Cake Drop Cookies! Get ready to fall head over heels for these Vegan Pumpkin Cake Drop Cookies—because who needs a bakery when you can turn your kitchen into a cozy pumpkin spice wonderland.

Bursting with pumpkin pie spice, these Vegan Pumpkin Cake Drop Cookies are a heavenly treat that combines the light, fluffy texture of cake with the convenience of a cookie. Perfect for cozy autumn afternoons, each bite offers a soft, cake-like experience that melts in your mouth. Whether you’re enjoying them with a steaming cup of coffee or sharing them at a festive gathering, these vegan cookies are sure to impress.

These Vegan Pumpkin Cake Drop Cookies are fluffy and cake-like, and full of pumpkin and pumpkin pie spice flavor.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

If you’re on the hunt for a cookie that feels like a warm hug, look no further than these deliciously light and cake-y treats! Picture this: a cozy afternoon spent in the kitchen, the aroma of freshly baked cookies wafting through the air, and your family gathered around to devour every last crumb.

Whether you’re baking for yourself or planning a gathering, these cookies are sure to be the star of the show. So grab your mixing bowl and let’s whip up a batch of joy—your taste buds will thank you!

Tips for Success:

• Flavor Profile: These Vegan Pumpkin Cake Drop Cookies are fluffy and cake-like, and full of pumpkin and pumpkin pie spice flavor.
• Texture of the Cookies: These cookies are very light and fluffy. They are airy.
• Pumpkin Flavor: The pumpkin flavor is light, yet flavorful.
• Sweetness: These cookies are very lightly sweet.
• Batter Consistency: At first you might think the batter is not coming together (too dry); however, keep stirring, it will become a sticky thick batter. We used a medium-sized cookie scoop to scoop up the batter. It works really well. Scoop up the batter in the cookie scoop, then flatten it against the side of the bowl to remove any excess batter to get consistently sized cookies. The batter should be able to hold its dome-shape on the baking sheet. If the batter seems too wet to work with, then simply put in the fridge for 15 to 20 minutes to firm up.  If the batter seems too dry, then add 1 teaspoon of additional maple syrup at a time until the dough comes together.
• Dough: The dough should be thick and stiff, but sticky; however, it should hold its shape easily when dropped from the cookie scoop.
• Maple Sugar and Maple Syrup (or other dry sugar): We used maple sugar, but coconut sugar or date sugar or other dry sugars work equally well. You cannot substitute maple sugar for maple syrup; however, please note that this recipe calls for both maple sugar (which can be substituted) and maple syrup, which cannot be substituted.
• Maple Sugar: We love maple sugar. It works perfectly for WFPB baked goods due to it light color and wonderful texture. Date sugar or coconut sugar (or any dried sugar) will also work well in this recipe: however, the cookie color will change accordingly (darker in color) based upon the color of the sugar used. Note that sometimes, depending on the brand selected, date sugar and coconut sugar can be more granular and drier than maple sugar. If the dough simply will not come together, add a teaspoon of maple syrup at a time until the dough comes together.
• Maple Sugar Substitutions: Maple sugar is dehydrated maple syrup.  It works really well in this recipe.  The maple sugar can be substituted with date sugar or coconut sugar.
• Almond Butter Substitutions: The almond butter can be substituted with cashew butter. We have kitchen tested with cashew butter and it works perfectly. You can also substitute with other similar nut or seed butters with the understanding that the flavors and possibly the texture will change accordingly.
• Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. For an exact measurement, it is 12 oz.).
• All-Purpose Unbleached White Flour: We adhere to a whole food plant-based diet. Dr. Campbell from the Center for Nutrition Studies permits the use of unbleached all-purpose white flour.
• Testing the Cookies for Doneness: These cookies are large and cakelike. To test for doneness, stick a toothpick down the center of a cookie, when it comes out clean with a few crumbs, they are done.
• Canned Pumpkin: Use 100% pumpkin. We used Libby’s 100% Pure Pumpkin. Do not use pumpkin pie filling.
• Optional Pecans or Walnuts: The pecan (or walnut) toppings are optional; however, they add a nice contrasting slight crunch that blends perfectly with this cookie. If you wish, you can mix then right in instead of taking the time to place them on top. We loved them on top for aesthetic purposes.
• Cinnamon: Not all cinnamon is created equal.  Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent.  You can use your favorite cinnamon in this recipe.
• Pumpkin Pie Spice: Not all pumpkin pie spices are the same. Some brands accent different spices. Find one that you love. We enjoy blends that are lighter on the cloves. Feel free to use your favorite pumpkin pie spice in this recipe.
• Baking Sheets: We used 2 large 14 x 20 baking sheets to ensure proper spacing of the cookies. If using two baking sheets, only bake one cookie sheet at a time in the oven. This ensures proper heat distribution and allows the cookies to brown evenly.
• Optional Whole Food Plant Based Powdered Sugar: If you’d like, you can sprinkle Whole Food Plant Based Powdered Sugar over top of the cookies for a beautiful presentation, but it is not necessary. If you do opt to sprinkle them with powdered sugar, we suggest only doing so right before serving.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 days.  Store in a covered container.

This cookies freeze well.

Pantry Products:

• Almond Butter: We used Artisana Organics Raw Vegan Almond Butter.  Feel free to use your favorite raw almond butter in this recipe.  Read the label, make sure the only ingredient is raw almonds.  Do not use a salted or sweetened almond butter.
• Optional Cashew Butter: We used Artisana Organics Raw Vegan Cashew Butter in a kitchen test.  Feel free to use your favorite raw cashew butter in this recipe.  Read the label, make sure the only ingredient is raw cashews.  Do not use a salted or sweetened cashew butter.
• Unbleached White All-Purpose Flour: We used Bob’s Red Mill Unbleached White All-Purpose Organic Flour.  We have also used King Arthur Unbleached All-Purpose Organic Flour.
• Molasses: We used Grandma’s Unsulfured Original Molasses.  Feel free to use your favorite molasses.  We do not recommend black strap molasses as it can sometimes be bitter. You can leave the molasses out of the dish if you wish.  The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
• Canned Pumpkin: We used Libby’s 100% Pure Pumpkin (all natural, no preservatives) in a can. Feel free to use your favorite canned pumpkin.
• Maple Sugar: We used Nova Maple Sugar. Feel free to use your favorite maple sugar.
• Optional Date Sugar: If using date sugar, we have used Date Lady Date Sugar. We have not tested this recipe using date sugar; however, have found that substituting date sugar for maple sugar works well. Feel free to use your favorite date sugar.
• Optional Coconut Sugar: If using coconut sugar, we have used Bob’s Red Mill Organic Coconut Sugar. We have not tested this recipe with coconut sugar; however, we have found that substituting coconut sugar for maple sugar works well. Feel free to use your favorite coconut sugar.

Equipment Used:

• Large (14 x 20) baking sheet(s)
• Medium cookie scoop (optional)
• Silicone baking sheets or parchment paper

If you try these delicious cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Pumpkin Cake Drop Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 12-13 Minutes (+Rest Time)
• Total Time: 23 Minutes
• Yield: 27-30 Cookies 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

Bursting with pumpkin pie spice, these Vegan Pumpkin Cake Drop Cookies are a heavenly treat that combines the light, fluffy texture of cake with the convenience of a cookie.

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Ingredients

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Dry Ingredients:

• 2 ½ cups (12 oz.) all purpose, white unbleached flour *
• 2 teaspoons cornstarch (or arrowroot powder)
• 1 ¼ cup maple sugar (or coconut sugar, date sugar) *
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• 2 Tablespoons flaxseed meal
• 1 teaspoon pumpkin pie spice *
• ½ teaspoon cinnamon *
• ½ teaspoon sea salt (+/-) *

Wet Ingredients:

• ¼ cup almond butter (or cashew butter) *
• 1 teaspoon molasses *
• 1 cup canned pumpkin *
• 2 Tablespoons pure maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon vanilla

Optional Toppings:

• ½ to 1 cup chopped pecans (or walnuts)
• Whole Food Plant Based Powdered Sugar

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Instructions

1. Preheat the oven to 350 F, middle rack.
2. Line a large baking sheet with silicone pads or parchment paper, set aside.
3. Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
4. Add all the Wet Ingredients to the dry ingredients and mix thoroughly with a stiff spoon to incorporate all the ingredients. This may take a few moments as initially it will feel like the dough is too dry and won’t come together, keep pressing the dough with a stiff spoon until it comes together.
5. Using a medium-sized cookie scoop (2 Tablespoons), scoop out the batter into rounded lumps onto the large baking sheet(s), approximately 3 inches apart as the batter does slightly spread.
6. If topping with chopped pecans (or walnuts), press the finely chopped nuts into the tops of each cookie.
7. Place in a 350 F preheated oven for 12 to 13 minutes or until set, the bottoms are lightly browned.
8. Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes, then move them to a cooling rack. Allow to cool for 15 minutes, then enjoy!
9. Optional: Whole Food Plant Based Powdered Sugar, sprinkle the tops with a light dusting of
   once the cookies are completely cooled.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  Makes 27 to 30 cake cookies

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