24 Irresistible Fall Vegan Cookie Recipes You Need to Try

Fall is the perfect season for baking, with crisp air, warm drinks, and the comforting aromas of cinnamon, nutmeg, and pumpkin filling the kitchen.

Whether you’re a seasoned baker or just looking for cozy ways to celebrate the season, vegan cookies can deliver all the sweetness and comfort you crave without any animal products.

From chewy pumpkin chocolate chip cookies to spiced pecan treats, these 24 fall vegan cookie recipes are packed with seasonal flavors, textures, and irresistible aromas.

Perfect for sharing with friends, enjoying with a cup of tea, or adding to a festive cookie platter, these plant-based treats prove that autumn baking can be both indulgent and compassionate.

24 Irresistible Fall Vegan Cookie Recipes You Need to Try

These 24 fall vegan cookie recipes bring the flavors of the season straight to your kitchen.

Whether you love spiced pumpkin, nutty pecans, tart cranberries, or rich chocolate, there’s something here for everyone.

Baking these cookies is more than just a treat—it’s a way to celebrate the season, cozy up with loved ones, and enjoy guilt-free indulgence.

With these recipes in your repertoire, fall will taste sweeter, warmer, and entirely plant-based.

Maple Pecan Pumpkin Cookies

These soft and chewy pumpkin cookies are infused with warm fall spices and sweetened naturally with maple syrup.

Toasted pecans add a delightful crunch, making these cookies perfect for cozy autumn afternoons.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (or spelt flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Gradually fold the dry ingredients into the wet mixture until combined. Stir in chopped pecans.
5. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with a spatula.
6. Bake for 12–15 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These maple pecan pumpkin cookies are tender, spiced to perfection, and slightly chewy, making them a wonderful treat for fall gatherings or a cozy snack with tea.

Spiced Apple Oat Cookies

Filled with tender apple chunks, cinnamon, and nutmeg, these vegan oat cookies are hearty yet soft.

They carry the nostalgic taste of apple pie in every bite, perfect for autumn snacking.

Ingredients:

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup finely chopped apple (about 1 small apple)
• 1/4 cup raisins or dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine oats, flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together melted coconut oil, maple syrup, and vanilla extract.
4. Mix wet ingredients into dry ingredients until just combined. Fold in chopped apple and raisins.
5. Drop tablespoon-sized portions of dough onto the baking sheet, flattening slightly.
6. Bake for 12–14 minutes until edges are golden. Cool for 5 minutes on the sheet before transferring to a wire rack.

These spiced apple oat cookies are soft, flavorful, and wholesome.

The sweet apple pieces and warming spices make them ideal for a fall afternoon treat.

Chocolate-Chai Snickerdoodles

A vegan twist on the classic snickerdoodle, these cookies combine chocolate chips with chai spices for a warm, aromatic flavor.

Soft on the inside and lightly crisp on the edges, they are perfect for chilly autumn evenings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/4 cup almond butter
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
3. In another bowl, combine melted coconut oil, coconut sugar, almond butter, almond milk, and vanilla extract until smooth.
4. Gradually stir the dry ingredients into the wet mixture. Fold in chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet and slightly flatten.
6. Bake for 10–12 minutes until edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before moving to a wire rack.

These chocolate-chai snickerdoodles offer a unique blend of spice and chocolate, soft yet satisfying.

They are an elegant vegan cookie to enjoy with coffee or tea during the fall season.

Cinnamon Pumpkin Thumbprint Cookies

These soft pumpkin cookies are infused with warm spices and crowned with a dollop of tangy vegan cream cheese filling.

Their delicate texture and seasonal flavors make them a perfect autumn treat.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup vegan cream cheese
• 1 tbsp powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix pumpkin puree, coconut sugar, melted coconut oil, and vanilla until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Fold dry ingredients into wet until a soft dough forms.
5. Scoop tablespoons of dough and roll into balls, placing them on the baking sheet. Press a small indentation in the center of each ball with your thumb.
6. Bake for 12–14 minutes. While cookies cool slightly, mix vegan cream cheese and powdered sugar until smooth. Fill each indentation with a small amount of the cream cheese mixture.

Cinnamon pumpkin thumbprint cookies are soft, spiced, and lightly sweet, with a creamy center that makes each bite feel indulgent yet perfectly seasonal.

Maple Walnut Oatmeal Cookies

These hearty vegan cookies feature chewy oats, crunchy walnuts, and the rich sweetness of pure maple syrup.

They are wholesome, naturally sweet, and perfect for a crisp fall morning snack.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 1/4 cup raisins (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine oats, flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together melted coconut oil, maple syrup, applesauce, and vanilla extract.
4. Stir wet ingredients into dry until combined. Fold in walnuts and raisins.
5. Drop rounded tablespoons onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes, then let cool for 5 minutes on the sheet before transferring to a wire rack.

Maple walnut oatmeal cookies are chewy, nutty, and naturally sweetened, making them an ideal wholesome cookie for fall breakfasts or afternoon tea.

Ginger Molasses Pumpkin Cookies

Rich and spiced, these vegan cookies blend pumpkin puree with molasses and ginger for deep, autumnal flavor.

They are soft yet sturdy, perfect for dunking in a warm cup of tea or coffee.

Ingredients:

• 1 cup pumpkin puree
• 1/3 cup coconut oil, melted
• 1/4 cup molasses
• 1/2 cup brown sugar or coconut sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, melted coconut oil, molasses, brown sugar, and vanilla until smooth.
3. In another bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
4. Gradually fold dry ingredients into wet until a soft dough forms.
5. Scoop tablespoons onto the baking sheet and flatten slightly. Bake 12–15 minutes until edges are firm.
6. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Ginger molasses pumpkin cookies are warmly spiced, moist, and comforting—an essential vegan cookie to celebrate the flavors of fall.

Caramel Apple Oat Cookies

These chewy vegan cookies combine tender oats, cinnamon-spiced apple pieces, and vegan caramel for a sweet fall treat.

Each bite bursts with autumn flavors, perfect for seasonal snacking.

Ingredients:

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup finely chopped apple
• 1/4 cup vegan caramel bits or chopped soft caramel candies

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine oats, flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together melted coconut oil, maple syrup, and vanilla.
4. Fold wet ingredients into dry ingredients until just combined. Add chopped apple and vegan caramel bits.
5. Drop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes until lightly golden. Cool for 5 minutes before transferring to a wire rack.

Caramel apple oat cookies are chewy, fruity, and decadently sweet. They’re a delicious way to celebrate fall flavors with every bite.

Chocolate-Pumpkin Chip Cookies

Soft, chewy, and full of chocolatey goodness, these vegan cookies combine pumpkin puree with dairy-free chocolate chips and warm fall spices for an indulgent seasonal treat.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 3/4 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix pumpkin puree, coconut sugar, melted coconut oil, and vanilla until smooth.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Gradually fold dry ingredients into the wet mixture. Stir in chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes. Cool on the sheet for 5 minutes before transferring to a wire rack.

Chocolate-pumpkin chip cookies are rich, moist, and perfectly spiced.

They are ideal for enjoying with a warm cup of coffee or tea on crisp fall afternoons.

Pecan Spice Cookies

Crunchy on the outside and tender on the inside, these vegan cookies feature toasted pecans, cinnamon, and nutmeg.

Their warm, nutty flavors make them a comforting fall favorite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar or coconut sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 3/4 cup chopped toasted pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine melted coconut oil, sugar, almond milk, and vanilla.
4. Mix wet ingredients into dry until a soft dough forms. Fold in toasted pecans.
5. Drop tablespoon-sized portions onto the baking sheet, flatten slightly.
6. Bake for 12–15 minutes until lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.

Pecan spice cookies are nutty, aromatic, and satisfyingly crunchy.

They capture the essence of fall and pair perfectly with hot cider or tea.

Chai-Spiced Snickerdoodles

These vegan snickerdoodles are infused with aromatic chai spices like cinnamon, cardamom, and ginger.

Soft and slightly chewy, they’re a warm and comforting cookie perfect for autumn afternoons.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 2 tbsp sugar + 1 tsp cinnamon for rolling

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, ginger, cardamom, and cloves.
3. In another bowl, combine melted coconut oil, coconut sugar, almond milk, and vanilla until smooth.
4. Gradually fold dry ingredients into wet until a soft dough forms.
5. Mix 2 tbsp sugar with 1 tsp cinnamon. Roll dough into balls and coat lightly with the cinnamon-sugar mixture.
6. Place on the baking sheet and slightly flatten each ball. Bake for 10–12 minutes. Cool for 5 minutes before transferring to a wire rack.

Chai-spiced snickerdoodles are soft, aromatic, and full of warming spices, making them a cozy vegan cookie to enjoy with tea or coffee during fall.

Brown Sugar Pecan Cookies

These vegan cookies are rich and buttery, naturally sweetened with brown sugar, and packed with crunchy toasted pecans.

They’re perfect for a fall dessert platter or an afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 3/4 cup chopped toasted pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, combine melted coconut oil, brown sugar, almond milk, and vanilla.
4. Stir wet ingredients into dry ingredients until a soft dough forms. Fold in toasted pecans.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes until lightly golden. Cool for 5 minutes before transferring to a wire rack.

Brown sugar pecan cookies are crunchy on the outside, tender inside, and full of nutty, caramel-like flavor, perfect for fall baking.

Cranberry Orange Cookies

These vegan cookies combine tart dried cranberries with bright orange zest for a refreshing yet autumnal flavor.

Soft, chewy, and slightly tangy, they’re a festive addition to any fall cookie tray.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• Zest of 1 orange
• 1/2 cup dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, combine melted coconut oil, coconut sugar, almond milk, vanilla, and orange zest.
4. Fold dry ingredients into wet until a soft dough forms. Stir in dried cranberries.
5. Drop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes until lightly golden. Cool for 5 minutes before transferring to a wire rack.

Cranberry orange cookies are soft, fruity, and bright with citrus flavor. They’re a perfect vegan cookie for fall gatherings or holiday baking.

Salted Caramel Pecan Cookies

These vegan cookies are buttery, rich, and studded with toasted pecans.

The addition of vegan caramel and a sprinkle of sea salt creates a sweet-and-salty fall indulgence that melts in your mouth.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 3/4 cup chopped toasted pecans
• 1/4 cup vegan caramel bits
• Sea salt for sprinkling

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, combine melted coconut oil, brown sugar, almond milk, and vanilla until smooth.
4. Fold dry ingredients into wet until a soft dough forms. Mix in pecans and caramel bits.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly. Sprinkle lightly with sea salt.
6. Bake for 12–15 minutes until edges are lightly golden. Cool for 5 minutes before transferring to a wire rack.

Salted caramel pecan cookies are a decadent vegan treat with a perfect balance of sweet and salty.

They’re ideal for fall celebrations or cozy nights in.

Pumpkin Chocolate Swirl Cookies

These vegan cookies combine pumpkin puree with swirls of rich chocolate, creating a soft, moist cookie with deep, autumnal flavor and a touch of indulgence.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup vegan chocolate chips, melted

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix pumpkin puree, coconut sugar, melted coconut oil, and vanilla until smooth.
3. In another bowl, whisk together flour, baking soda, salt, and cinnamon. Fold into the pumpkin mixture.
4. Drop dough onto the baking sheet in portions. Drizzle or swirl melted chocolate over each portion and gently swirl with a toothpick.
5. Bake for 12–14 minutes until lightly golden at the edges. Cool for 5 minutes before transferring to a wire rack.

Pumpkin chocolate swirl cookies are moist, spiced, and chocolatey—a perfectly indulgent fall vegan treat.

Apple Cinnamon Streusel Cookies

Soft, spiced cookies filled with tender apple pieces and topped with a crunchy vegan streusel.

These cookies are full of fall flavors and perfect for enjoying with warm tea or coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup finely chopped apple
• Streusel topping:
  • 2 tbsp flour
  • 1 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1/4 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine melted coconut oil, brown sugar, almond milk, and vanilla.
4. Fold dry ingredients into wet until a soft dough forms. Mix in chopped apple.
5. For the streusel, mix flour, sugar, coconut oil, and cinnamon until crumbly. Sprinkle over cookie dough balls on the baking sheet.
6. Bake for 12–15 minutes until edges are lightly golden. Cool for 5 minutes before transferring to a wire rack.

Apple cinnamon streusel cookies are soft, tender, and packed with fall flavors.

The crunchy topping adds texture and sweetness, making them a seasonal favorite.

Choco-Pumpkin Chunk Cookies

These vegan cookies combine the rich flavor of pumpkin with chunks of dairy-free chocolate.

Soft, chewy, and spiced with cinnamon and nutmeg, they are perfect for cozy autumn snacking.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3/4 cup vegan chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, coconut sugar, melted coconut oil, and vanilla until smooth.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually fold into the wet mixture.
4. Stir in chocolate chunks.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes until lightly golden. Cool for 5 minutes on the sheet before transferring to a wire rack.

Choco-pumpkin chunk cookies are soft, moist, and perfectly spiced.

The chocolate chunks add bursts of sweetness, making them an irresistible fall treat.

Maple Pecan Thumbprint Cookies

These soft vegan cookies are sweetened with maple syrup and topped with a gooey pecan filling.

Perfectly spiced with cinnamon and nutmeg, they’re a cozy, elegant treat for fall.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup chopped toasted pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix melted coconut oil, maple syrup, almond milk, and vanilla.
4. Fold dry ingredients into wet to form a soft dough.
5. Roll tablespoons of dough into balls and press a small indentation in the center of each. Fill each indentation with chopped toasted pecans.
6. Bake for 12–14 minutes until edges are lightly golden. Cool for 5 minutes before transferring to a wire rack.

Maple pecan thumbprint cookies are tender, nutty, and sweet, with a subtle fall spice.

They’re perfect for sharing or gifting during the autumn season.

Spiced Cranberry Oat Cookies

These vegan cookies are hearty with oats, bursting with tart cranberries, and spiced with cinnamon and ginger.

They’re chewy, flavorful, and ideal for fall breakfasts or afternoon tea.

Ingredients:

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine oats, flour, baking soda, salt, cinnamon, and ginger.
3. In another bowl, whisk melted coconut oil, coconut sugar, almond milk, and vanilla.
4. Stir wet ingredients into dry until just combined. Fold in cranberries.
5. Drop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes until lightly golden. Cool for 5 minutes before transferring to a wire rack.

Spiced cranberry oat cookies are chewy, fruity, and warmly spiced, making them a wholesome and satisfying fall treat.

Pumpkin Spice Latte Cookies

These vegan cookies capture the flavor of a pumpkin spice latte with a tender, spiced dough and a subtle coffee undertone.

They’re perfect for enjoying with a warm cup of your favorite fall beverage.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp instant coffee granules
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, dissolve instant coffee granules in 1 tsp hot water. Mix with pumpkin puree, coconut sugar, melted coconut oil, and vanilla.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Fold dry ingredients into the wet mixture until a soft dough forms.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes until lightly golden. Cool for 5 minutes before transferring to a wire rack.

Pumpkin spice latte cookies are soft, warmly spiced, and infused with coffee flavor, making them a cozy fall treat reminiscent of your favorite autumn beverage.

Pecan Maple Crunch Cookies

These vegan cookies are nutty, sweet, and slightly crunchy, with toasted pecans and the rich flavor of maple syrup.

Perfect for a wholesome fall snack or dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 3/4 cup chopped toasted pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In another bowl, combine melted coconut oil, maple syrup, almond milk, and vanilla.
4. Mix wet ingredients into dry until a soft dough forms. Fold in toasted pecans.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes until edges are lightly golden. Cool for 5 minutes before transferring to a wire rack.

Pecan maple crunch cookies are tender with a slight crunch, nutty, and perfectly sweetened with maple syrup—ideal for fall snacking or gifting.

Spiced Dark Chocolate Cookies

Rich and decadent, these vegan cookies combine dark chocolate with warming fall spices.

Chewy and chocolatey, they’re perfect for a cozy autumn dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 3/4 cup vegan dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In another bowl, combine melted coconut oil, coconut sugar, almond milk, and vanilla until smooth.
4. Stir wet ingredients into dry until a soft dough forms. Fold in dark chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes until edges are lightly golden. Cool for 5 minutes before transferring to a wire rack.

Spiced dark chocolate cookies are chewy, rich, and warmly spiced, making them an indulgent vegan treat perfect for fall.

Caramel Chai Pecan Cookies

These vegan cookies are fragrant with chai spices, filled with crunchy pecans, and drizzled with vegan caramel for a sweet, spiced, and nutty fall treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cardamom
• 1/4 tsp cloves
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 3/4 cup chopped toasted pecans
• 1/4 cup vegan caramel sauce

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, and spices.
3. In another bowl, combine melted coconut oil, brown sugar, almond milk, and vanilla.
4. Stir wet ingredients into dry until a soft dough forms. Fold in chopped pecans.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes until lightly golden. Drizzle with vegan caramel sauce while slightly warm. Cool completely before serving.

Caramel chai pecan cookies are sweet, nutty, and warmly spiced—perfect for cozy autumn afternoons.

Double Chocolate Pumpkin Cookies

Rich and indulgent, these vegan cookies combine pumpkin puree with cocoa powder and chocolate chips for a moist, fudgy, and spiced fall dessert.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, coconut sugar, melted coconut oil, and vanilla.
3. In another bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
4. Fold dry ingredients into wet until a smooth dough forms. Stir in chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes. Cool for 5 minutes before transferring to a wire rack.

Double chocolate pumpkin cookies are moist, fudgy, and perfectly spiced—an indulgent vegan cookie for fall chocolate lovers.

Pumpkin Pecan Swirl Cookies

Soft vegan pumpkin cookies with a swirl of chopped pecans and cinnamon sugar create a tender, aromatic, and beautifully textured fall treat.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup chopped toasted pecans
• 2 tbsp cinnamon + 2 tbsp sugar for swirling

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, coconut sugar, melted coconut oil, and vanilla.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Fold dry ingredients into wet until a soft dough forms.
4. Fold in chopped pecans.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly. Sprinkle with cinnamon sugar and gently swirl with a toothpick.
6. Bake for 12–14 minutes until edges are lightly golden. Cool for 5 minutes before transferring to a wire rack.

Pumpkin pecan swirl cookies are soft, warmly spiced, and nutty, making them an irresistible fall vegan treat perfect for autumn gatherings.