As the leaves begin to change and the air grows crisp, our thoughts turn to cozying up with warm, comforting dishes that celebrate the flavors of autumn. And what’s more iconic of the season than pumpkin? This humble gourd is a staple of fall cooking, and when you combine it with creamy textures and rich flavors, the result is pure culinary magic.
In this article, we’re excited to share 18 delicious and innovative vegan pumpkin recipes that are sure to become new favorites. From comforting bowls of soup and risotto to decadent desserts like cheesecake and ice cream, these creamy vegan pumpkin dishes will keep you satisfied and cozy all season long.
Vegan Pumpkin Spice Latte
Start your day off right with this deliciously comforting vegan pumpkin spice latte recipe, perfect for the fall season.
Ingredients:
– 1 cup non-dairy milk (almond or soy work well)
– 1/2 cup strong brewed coffee
– 1 tablespoon canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon maple syrup (optional)
– Whipped cream or foam (optional)
Instructions:
1. Brew a cup of strong coffee and set aside.
2. In a small saucepan, warm the non-dairy milk over medium heat until steaming hot.
3. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt to the warmed milk. Whisk until smooth.
4. Pour in the brewed coffee and whisk until well combined.
5. If desired, add maple syrup to taste.
6. Top with whipped cream or foam, if desired.
Cooking Time: 10-15 minutes
Creamy Vegan Pumpkin Soup
A comforting and creamy soup that’s perfect for the fall season. This recipe is a delicious and healthy twist on traditional pumpkin soup.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the chopped pumpkin, vegetable broth, non-dairy milk, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Vegan Pumpkin Mac and Cheese
Cozy up with this creamy, comforting vegan mac and cheese recipe that incorporates the warmth of pumpkin puree for a unique twist on a classic comfort food.
Ingredients:
– 1 pound macaroni
– 2 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond)
– 1/4 cup vegan butter (melted)
– 1/2 cup pumpkin puree
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, combine vegetable broth, non-dairy milk, melted vegan butter, pumpkin puree, paprika, garlic powder, salt, and black pepper. Whisk until smooth.
4. Add cooked macaroni to the saucepan and stir until well coated.
5. Transfer the macaroni mixture to a baking dish and top with vegan cheddar cheese shreds.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Roasted Vegan Pumpkin Risotto
This creamy risotto is a perfect blend of fall flavors, featuring roasted pumpkin and Arborio rice cooked to perfection.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 cups vegetable broth, warmed
– 1 cup Arborio rice
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup vegan white wine (optional)
– 2 tablespoons nutritional yeast
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
2. In a large pot, heat broth over low heat. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
3. Add chopped onion and minced garlic; cook until onion is translucent.
4. If using wine, add it to the pot and cook until absorbed. Stir in roasted pumpkin, nutritional yeast, and salt. Cook for an additional 5-7 minutes or until rice is creamy.
Cooking Time: Approximately 45 minutes
Vegan Pumpkin Alfredo Pasta
Get ready to delight your taste buds with this creamy and comforting vegan pumpkin alfredo pasta dish. This recipe combines the warmth of roasted pumpkin with the richness of a cashew-based sauce, all wrapped up in tender pasta.
Ingredients:
– 8 oz. pasta of choice
– 1 small pumpkin (about 2 cups), peeled and cubed
– 1/4 cup cashews
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup unsweetened non-dairy milk (such as soy or almond)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with a pinch of salt and roast for 20-25 minutes, or until tender.
2. Soak cashews in water for at least 4 hours. Drain and rinse, then blend with garlic, lemon juice, mustard, salt, and pepper until smooth.
3. Cook pasta according to package instructions. Toss cooked pasta with roasted pumpkin, cashew sauce, and non-dairy milk. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Spiced Vegan Pumpkin Smoothie
Kick-start your fall season with this delightful and comforting spiced vegan pumpkin smoothie, perfect for a crisp morning or as an afternoon pick-me-up. This recipe combines the sweetness of pumpkin with the warmth of spices, all wrapped up in a creamy and refreshing blend.
Ingredients:
– 1 cup cooked and mashed pumpkin
– 1/2 banana, sliced
– 1/2 cup unsweetened almond milk
– 1 tablespoon maple syrup
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Ice cubes (as needed)
Instructions:
1. In a blender, combine pumpkin, banana, almond milk, maple syrup, cinnamon, nutmeg, and ginger.
2. Blend until smooth and creamy, adding ice cubes if desired for a thicker consistency.
3. Pour into a glass and serve immediately.
Cooking Time: 5 minutes
Enjoy your delicious Spiced Vegan Pumpkin Smoothie!
Vegan Pumpkin Pie Oatmeal
Kick-start your day with a deliciously comforting bowl of oatmeal infused with the warm, spicy flavors of pumpkin pie.
Ingredients:
– 1/2 cup rolled oats
– 1/2 cup plant-based milk (almond, soy, or coconut)
– 1 tablespoon maple syrup
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 tablespoon chia seeds
– Pinch of ground ginger (optional)
Instructions:
1. In a medium saucepan, bring the plant-based milk to a simmer over medium heat.
2. Add the oats, maple syrup, cinnamon, nutmeg, and salt. Cook, stirring occasionally, for 5-7 minutes or until the oats have absorbed most of the liquid.
3. Stir in the pumpkin puree, chia seeds, and ginger (if using). Cook for an additional minute.
4. Serve warm, garnished with a sprinkle of cinnamon or nutmeg if desired.
Cooking Time: 10-12 minutes
Vegan Pumpkin Cheesecake
Celebrate the flavors of fall with this creamy and indulgent vegan pumpkin cheesecake. Made with a cashew-based filling, a graham cracker crust, and a hint of spice, this dessert is perfect for any occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 cup cashews
– 1/2 cup pumpkin puree
– 1/4 cup lemon juice
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix crust ingredients until well combined.
3. Press crust into a 9-inch springform pan.
4. In a blender or food processor, blend filling ingredients until smooth.
5. Pour filling over crust and bake for 45-50 minutes, or until set.
6. Let cheesecake cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Vegan Pumpkin Bread
Vegan Pumpkin Bread Recipe
Warm up with a slice of our delicious vegan pumpkin bread! Made with simple ingredients and a hint of spice, this moist and flavorful loaf is perfect for fall gatherings or cozying up on a chilly winter morning.
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 flax egg (see note)
- Optional: chopped walnuts or pecans for added crunch
Instructions:
- In a large mixing bowl, combine flour, oats, baking powder, cinnamon, salt, nutmeg, and ginger.
- In a separate bowl, whisk together pumpkin puree, maple syrup, coconut oil, and flax egg.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour into a greased loaf pan (9×5 inches) and bake at 375°F for 45-50 minutes or until a toothpick comes out clean.
Cooking Time: 45-50 minutes
Yield: 1 loaf (serves 8-10)
Note: To make flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit for 5 minutes until thickened and gel-like.
Vegan Pumpkin Pancakes
Start your day with a warm and comforting stack of vegan pumpkin pancakes, perfect for the fall season.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 3/4 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon vegan butter, melted
– 1 egg replacement (such as flaxseed or chia seeds)
– Optional: maple syrup and chopped nuts for serving
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add pumpkin puree, non-dairy milk, melted vegan butter, and egg replacement. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the skillet.
4. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
5. Serve warm with maple syrup and chopped nuts, if desired.
Cooking Time: 10-12 minutes
Vegan Pumpkin Curry
Vegan Pumpkin Curry Recipe: A flavorful and nutritious dish perfect for fall and winter!
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium-high heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add the pumpkin cubes and cook for 5 minutes, or until they start to soften.
5. Pour in the coconut milk and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let curry simmer for 20-25 minutes, or until the pumpkin is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Vegan Pumpkin Chili
Warm up with a hearty bowl of vegan pumpkin chili, perfect for the fall season. This recipe combines the comfort of traditional chili with the sweetness of roasted pumpkin and the savory flavors of plant-based protein.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can diced tomatoes
– 1 cup vegetable broth
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin cubes with a drizzle of olive oil, salt, and pepper for about 30 minutes, or until tender.
3. In a large pot, sauté the onion and garlic in a little oil until softened.
4. Add the chili powder, cumin, paprika, and a pinch of salt and pepper; cook for 1 minute.
5. Add the black beans, kidney beans, roasted pumpkin, diced tomatoes, and vegetable broth; stir to combine.
6. Bring to a simmer and let cook for about 20-25 minutes or until flavors have melded together.
7. Taste and adjust seasoning as needed.
Cooking Time: About 45-50 minutes
Vegan Pumpkin Hummus
Get ready to delight your taste buds with this creamy and nutritious vegan pumpkin hummus! This seasonal twist on the classic chickpea dip is perfect for fall gatherings, snacks, or as a delicious addition to your favorite sandwiches.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup roasted pumpkin puree
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
– Optional: paprika and chopped fresh parsley for garnish
Instructions:
1. In a blender or food processor, combine chickpeas, pumpkin puree, lemon juice, tahini, garlic, and salt.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. With the blender running, slowly pour in olive oil and water.
4. Continue blending until the hummus reaches your desired consistency.
5. Taste and adjust seasoning if needed.
6. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: 10 minutes
Vegan Pumpkin Muffins
These moist and flavorful muffins are perfect for a fall treat or as a healthy breakfast option. Made with whole wheat flour, pumpkin puree, and plant-based milk, they’re also free from animal products.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup canned pumpkin puree
– 1/2 cup plant-based milk (almond or soy work well)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, combine pumpkin puree, plant-based milk, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Vegan Pumpkin Ice Cream
This creamy and comforting vegan ice cream recipe combines the warmth of pumpkin with the sweetness of maple syrup, perfect for fall and winter treats.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup canned pumpkin puree
– 1/4 cup maple syrup
– 1 tablespoon vanilla extract
– Pinch of salt
Instructions:
1. In a blender, combine coconut milk, pumpkin puree, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
3. Once churned, transfer the ice cream to an airtight container and cover with plastic wrap or aluminum foil.
4. Place in the freezer for at least 2 hours to set.
Cooking Time: 2-3 hours (including freezing time)
Yield: 1 quart
Enjoy your creamy vegan pumpkin ice cream!
Vegan Pumpkin Ravioli
Elevate your fall dining experience with this seasonal take on traditional ravioli. Delicate, homemade pasta pockets filled with a creamy pumpkin filling make for a delightful and satisfying meal.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/4 cup olive oil
– 1/2 cup canned pumpkin puree
– 1/4 cup vegan ricotta cheese (homemade or store-bought)
– 1 tablespoon maple syrup
– 1/4 teaspoon nutmeg
– Fresh sage leaves, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Make the pasta dough by combining flours, salt, and olive oil in a mixing bowl.
3. Knead the dough for 5 minutes until smooth.
4. Roll out the dough to a thickness of about 1/16 inch (1.5 mm).
5. Cut circles of pasta using a cookie cutter or ravioli cutter.
6. Place a small spoonful of pumpkin filling in the center of each circle.
7. Fold the pasta over the filling, pressing edges to seal.
8. Cook ravioli in boiling salted water for 3-4 minutes, then serve with your favorite sauce.
Cooking Time: 15-20 minutes
Vegan Pumpkin Cookies
Get ready to indulge your taste buds with these soft, chewy, and flavorful vegan pumpkin cookies! Made with wholesome ingredients and a hint of spice, they’re perfect for snacking or sharing with friends.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup maple syrup
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon vanilla extract
– 1/2 cup vegan butter (softened)
– 1 large egg replacement (such as flaxseed or chia seeds mixed with water)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, sugar, and spices.
3. In a large bowl, combine pumpkin puree, maple syrup, and vanilla extract. Add softened vegan butter and mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Vegan Pumpkin Doughnuts
Warm up with these soft and fluffy vegan pumpkin doughnuts, perfectly sweetened with maple syrup and spices.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 cup rolled oats
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup pumpkin puree
– 1/4 cup maple syrup
– 1/4 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flours, oats, baking powder, and salt.
3. In a separate bowl, whisk together pumpkin puree, maple syrup, non-dairy milk, apple cider vinegar, cinnamon, and nutmeg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Using a piping bag or spoon, drop dough into hot oil, making sure not to overcrowd the pan.
6. Cook for 2-3 minutes on each side, or until golden brown.
7. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 4-5 minutes per batch
Summary
Get ready for fall with these 18 creamy vegan pumpkin recipes! From classic comfort food to decadent desserts, we’ve got you covered. Indulge in a warm and cozy Vegan Pumpkin Spice Latte, or try something new like Creamy Vegan Pumpkin Soup or Roasted Vegan Pumpkin Risotto. For a sweet treat, go for Vegan Pumpkin Pie Oatmeal or Vegan Pumpkin Cheesecake. Or, if you’re looking for a snack or breakfast option, choose from Vegan Pumpkin Bread, Pancakes, Muffins, or Ice Cream. Whatever your taste buds desire, we’ve got the perfect recipe to get you in the mood for fall.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
