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    Home » Recipes » Cookies

    Spiced Pumpkin Biscuits

    Published: Oct 26, 2022 · Modified: Mar 10, 2025 by Romy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Pumpkin Spice & all things nice! These pumpkin cookies definitely belong onto your must-bake list of the season! They're ultra gooey and filled with delicious pumpkin flavor and warming spices such as cinnamon, ginger and nutmeg.

    Don't be fooled: these cookies are fantastic any time of the year. And that comes from a seasoned cookie muncher all year round 😉

    The cookie dough itself is ready in just a few minutes and is made of vegan butter, brown sugar, pumpkin puree, spices and a little flour - super easy to whip up!

    The only thing that takes time - and I recommend not to skip this step - is the chilling in the fridge. The best cookies come from a properly chilled cookie dough! It's important to get the right texture and I beg you not to skip the chilling time for this recipe (or any cookie recipe to be precise!).

    The good news: You can prep the cookie dough and leave it in the fridge for up to 48 hours, so you don't need to set a strict time schedule when baking these fall goodies!

    Jump to:
    • Ingredients
    • Equipment
    • Storage
    • Variations
    • Top tip
    • More cookie recipes
    • 📖 Recipe Card

    Ingredients

    Here's everything you need for this recipe:

    • vegan butter - I usually use unsalted Flora Plant for most of my baking
    • light brown sugar
    • pumpkin puree - use store-bought or make your own
    • pumpkin spice - use store-bought or make your own
    • flour - all purpose aka plain flour
    • crushed nuts & seeds - for these I used walnuts, pistachios and pumpkin seeds, but go with your faves!

    See recipe card for quantities.

    Equipment

    Here's everything you need for this recipe:

    • mixing bowl
    • electric handheld mixer (to cream the butter & sugar)

    Storage

    Store your cookies in an airtight container for up to 7 days. You can also store them in the fridge if you want them to last a little longer & get a little harder.

    For long-term storage, freeze them for up to 3 months, but trust me: you'll want to eat them before that 😉

    Variations

    If you want to shake things up, why not try taking this recipe to the next level:

    • Chocolate - give these a chocolate-y makeover by adding a few tablespoons of vegan chocolate chips to the cookie batter before baking! Both dark chocolate and white chocolate chunks would be perfect with these pumpkin cookies!
    • Ice Cream Sandwich - turn these into delicious ice cream sandwiches with some homemade Biscoff ice cream!

    Top tip

    Serve these alongside a delicious drink! Try a Pumpkin Cold Foam to keep it seasonal or enjoy them with a hot matcha latte for a boost of energy.

    More cookie recipes

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      Matcha Cookies
    • vegan lemon cookies on a white marble table
      Lemon Cookies
    • Vegan Triple Chocolate and Pecan Cookies. photographed from above, arranged on white baking parchment
      Chocolate Pecan Cookies

    📌 If you love Pinterest you can pin any of the images to your boards!

    📖 Recipe Card

    Spiced Pumpkin Cookies

    Romy
    Cookie dough ready in just a few minutes! These pumpkin cookies are a perfect seasonal bake for pumpkin & fall season. Made with real pumpkin and deliciously warming spices.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Resting Time 30 minutes mins
    Total Time 57 minutes mins
    Course Snack
    Cuisine American
    Servings 6 cookies

    Equipment

    • 1 large mixing bowl
    • 1 electric hand mixer to cream the butter & sugar
    • 1 spatula
    • 1 baking tray
    • parchment paper

    Ingredients
      

    • 60 g cold vegan butter
    • 80 g light brown sugar
    • 2 tablespoon canned pumpkin puree
    • 2 teaspoon pumpkin spice mix
    • 1 pinch salt
    • ½ teaspoon baking powder
    • 70 g all purpose flour
    • 50 g mixed, crushed nuts & seeds to your liking

    Instructions
     

    • In a large bowl, cream together the butter and sugar with an electric hand mixer.
    • Add the pumpkin puree, spices and salt & combine well.
    • Add the baking powder and flour and blend on a low speed until you get a smooth cookie dough.
    • Fold in the nuts and seeds with a spatula or spoon.
    • Chill the dough for at least 30 minutes in the fridge.
    • On a lined baking tray, shape 6-8 cookies, leaving 2 inches between them. Place in the fridge to chill for another 2 hours or for best results: overnight.
    • Preheat your oven to 180C. Then bake the cookies for 12-15 minutes or until golden.
    • Allow them to cool for at least 30 minutes before removing them from the baking tray.
    Keyword fall cookies, pumpkin biscuits, pumpkin cookies, vegan cookies, vegan pumpkin cookies

    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

     © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

    More Cookie

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      Vegan Ladyfingers
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      Espresso Thumbprint Cookies
    • A platter with ghost-shaped sugar cookies. Each ghost holding a nut in its hands.
      Ghost Sugar Cookies
    • Pistachio cookies on a parchment paper, with one cookie broken in half.
      Vegan Pistachio Cookies

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