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It’s spooky season, and that means it’s time for all things PUMPKIN! These delicious vegan pumpkin recipes include both sweet and savory recipes, and I even have a few pumpkin powered drinks to get you feeling those fall vibes.
Table of Contents
There are vegan pumpkin recipes here that use pumpkin puree and others that use whole pumpkin. Whether you’re a pumpkin spice person or prefer your pumpkin in curry or pasta sauce form, I’ve got you covered with so many amazing vegan pumpkin recipes!
Whatever your gourd situation is, there’s something here for you.
Check out the table of contents above, if you want to jump to the pumpkin recipe category that’s speaking to you.
What are your favorite ways to use pumpkin?
Savory Pumpkin Recipes
Thai Pumpkin Curry
Celebrate pumpkin season with this easy Thai Pumpkin Curry! Tender fresh pumpkin and tofu simmered along with vegetables in a spicy red curry coconut broth! The perfect vegan fall dinner! Gluten-free + Nutfree + soy-free option.
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South Indian Quinoa with Tamarind & Pumpkin
This South Indian Quinoa with Tamarind and Pumpkin is a quick and easy side dish or main that is flavored with tamarind, mustard seeds, pumpkin, peppers, and peas. It is the perfect one-pot, gluten free, and vegan recipe for a healthy and delicious weeknight dinner.
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Vegan Pumpkin Mac and Cheese Bake
Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Vegan Soyfree Recipe Nutfree option
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Vegan Pumpkin Sage Pasta
Pumpkin Sage thyme Cream Pasta with Crispy Sage and toasted breadcrumbs. Easy and perfect fall dinner.
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Vegan Pumpkin Biscuits with Sage and Thyme
These Soft Pumpkiny Pumpkin Vegan Biscuits are perfect for fall. With fresh sage, thyme and less oil. Free of Dairy, egg, corn, soy, yeast.
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Vegan Pumpkin Cornbread – 1 Bowl
1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe. Makes 9 by 5 loaf. (Double the recipe for a 9 by 9 pan use 1 cup non dairy milk.)
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Vegan Pumpkin Desserts
Pumpkin Pie Crisp
Pumpkin crisp has all of the amazingly delicious flavors and texture of pumpkin pie without the need to make a crust. Instead, it has a crunchy streusel crumble topping that comes together in a single bowl. Serve it warm or chilled topped with vanilla ice cream or whipped cream for a decadent fall or winter dessert.
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Pumpkin Spice Roll Cookies
Pumpkin spice roll cookies are like a pumpkin cinnamon roll in cookie form! They’re soft, moist cookies with crisp edges and lots of pumpkin spice and even real pumpkin. These gluten-free almond flour pumpkin cookies are perfect for fall.
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Mini Vegan and Gluten-Free Pumpkin Pies – Date Sweetened
Surprise your Thanksgiving dinner guests with a mini gluten free vegan pumpkin pie for each! An individual dessert that is naturally sweetened with dates, easy to make and perfect for fall-themed dinner parties or the holidays. Oil-free refined sugar free. Makes 4 mini 4.5 inch tart/pie pans
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Vegan Pumpkin Pie Energy Balls
Pumpkin Pie Energy Balls are a fun vegan snack perfect for the cozy season. They are naturally sweetened, gluten-free, soy-free and the perfect healthy treat both kids and adults will love.
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Vegan Pumpkin Pancakes
Ditch the pancake mix and make a stack of fluffy Vegan Pumpkin Pancakes from scratch with this easy recipe. A quick vegan buttermilk pancake batter swirled with a mix of pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Fall-tastic! Gluten-free option + soy-free +Nutfree . Makes 8-10 pancakes
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Vegan Pumpkin Breakfast Cookies GF
For a fall-tastic breakfast treat that is easy to make, look no further than my pumpkin breakfast cookies! Gluten-free, refined sugar-free, oil-free and packed with nutritious add-ins like pumpkin puree, chia seeds, chopped nuts, and rolled oats.
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One Bowl Vegan Pumpkin Cream Cheese Muffins
Vegan Pumpkin Cream Cheese Muffins. Easy One Bowl Pumpkin Spice muffins with vegan cream cheese filled in them. Warm spices, full of pumpkin, all whole grain Spelt flour. Garnish with pumpkin seeds or chocolate chips. Make with or without cream cheese. Vegan Breakfast Recipe Makes 12 regular size muffins.
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Vegan Pumpkin Pie
Easy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. Serve with whipped coconut cream or vanilla ice cream.
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Vegan Pumpkin Pie Bars
Easy to throw together, these vegan pumpkin pie bars are perfect for when you don't want to make an actual pumpkin pie but still want to have the same flavor. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. Serve as is or topped with coconut cream!
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Vegan Pumpkin Coffee Cake with Pecan Crumb
Vegan Pumpkin Coffee Cake with Pecan Crumb. Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Soy-free Recipe. Makes 1 9 by 9 or 8 by 8 inch brownie pan
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Vegan Pumpkin Pie Truffles
Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar. These fudgy bites are perfect for fall. Vegan Glutenfree Soyfree Recipe
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Vegan Pumpkin Brownies – Pumpkin Pie + Brownies
Creamy Pumpkin Layered with Fudgy Dark Chocolate Brownie. Pumpkin Pie + Brownie. Free of Dairy, egg, corn, soy, yeast Vegan Pumpkin Brownies. Makes 8 by 8 inch brownie pan
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Vegan Pumpkin Cheesecake
Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust. Soy-free Recipe.
Makes one 9 inch pie pan, 8 inch will work too
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Makes one 9 inch pie pan, 8 inch will work too
Vegan Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon rolls are easy, soft and ready in 1 hour! Drizzle with your favorite glaze and make them this fall.
Free of Dairy, egg, corn, soy, nut. Makes 1 9 inch pie pan or two 8 inch cake pans.
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One Bowl Vegan Pumpkin Bread Recipe
Vegan Pumpkin Bread Recipe. Easy pumpkin loaf filled with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation. Vegan Fall Recipe. Makes 1 8.5 by 4.5 inch loaf. You can also use other size loaf pans.
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Vegan Pumpkin Blondies – Oilfree
Vegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option
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Marbled Turmeric Pumpkin Chocolate Bread
Easy Marbled Golden Pumpkin Chocolate Bread. Layers of Pumpkin Spice + Turmeric + Pumpkin puree, and Chocolate Cake. Vegan Soy-free Recipe. Makes one 8.5 by 4.5 inch or 9 by 5 loaf pan
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Vegan Pumpkin Donuts
Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon sugar Donuts. Nut-free option. Gluten-free option
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Pumpkin Drinks
Vegan Pumpkin Spice Caramel Latte Recipe
This Pumpkin Spice Caramel Latte has a delicious drizzle of pumpkin caramel, fall spices and almond milk. Frothy fall in a mug.
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Pumpkin Spice Turmeric Latte
Pumpkin Pie Spice Turmeric Latte. Warming comforting latte with pumpkin pie spices and turmeric. Ready in 10 minutes. Vegan Gluten-free Recipe.
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Pumpkin spice Frappuccino Vegan Recipe
Pumpkin spice Frappuccino Vegan Recipe. This easy frappuccino has pumpkin pie spice, almond milk, coffee and ice. Few ingredients and perfect. Top with whipped coconut cream.
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Frequently Asked Questions
What’s the difference between pumpkin and pumpkin puree?
Pumpkin puree is simply cooked pumpkin that has been peeled and blended down into a smooth paste. You can make your own pumpkin puree or buy it canned.
Is pumpkin puree just squash?
Sometimes, yes! Pumpkin is a gourd that has a similar flavor and texture to other winter squash, like butternut squash. Companies will sometimes use those other squash varieties in canned pumpkin, but don’t worry. It won’t mess up your recipe!
Pumpkin flatbread, cinnamon rolls, and doughnuts?! Yes please!
Richa, I just love your new cookbook and have had it less than 4 days and I am on my third new recipe. My first dinner was the Chickpeas in Peanut Butter Sauce and it was outstanding. Since I am the only vegan I shared the results with my friend and her husband. He swooned!!! (I told him, no, I would not be his second wife…) Last night I made a stir fry of wonderful veggies, zucchini, red pepper, broccoli, cauliflower and tofu with the sweet and sour sauce. I was in heaven. Tonight i am making your Hoisin Mushroom and Tofu Stir-fry which looks amazing. I do have a question I noticed in the recipe that after you add the hoisin sauce you are to add 1 1/2 tea. of cornstarch to 1 1/2 cups of water. I thought is this correct?? could you please please confirm this for me? Thanks Carolyn Barnett
Thank you for this wonderful note Carolyn. 😀 that is so funny about your friend’s husband 🙂
Yes is it 1.5 tsp cornstarch. The nut butter in the hoisin sauce from the book will also thicken the mixture. If you are using store bought hoisin sauce, use 2 tsp.
Hi Richa,
I just got your new cookbook this afternoon. I so love it! The photos are absolutely gorgeous and tantalizing. 🙂
There are so many recipes I want to try, I don’t know where to begin!
I loved the photos of your family as well!!! So precious. God bless you!
Awesome! Thank you for getting it Laina! Just pick a page or pick a recipe based on what you are craving 🙂
This site was suggested by a collleague and I’m so happy she did. You are an incredibly talented cook. Keep doing what you do.
Thats awesome! Thank you to your colleague and thank you for finding me!
awesome collection.. I am a huge fan of ur blog.. good luck and wishes:)