Here are my 15 Favourite Vegan Pumpkin Recipes! These recipes range from sweet to savoury, breakfast to dessert, and everything in between! You’re bound to find several that you LOVE!

Just like that, it’s almost fall, aka, the season of all things pumpkin! Truthfully, I have pumpkin all year long. Whether it’s mom’s pumpkin soup , or my pumpkin energy bites , or even my long-time fave breakfast cookies , it’s such a versatile vegetable to have all the time. That being said, I love that we have an entire SEASON to highlight its wonders!!

After seeing how much you all loved my vegan sauces roundup , I knew a pumpkin one was in order. This was a HARD list to make and honestly, all of my pumpkin recipes could’ve easily made it. But when I look at the recipes that I’ve made several times, that you’ve shown the most love to too, this is the list that I came up with. I have such a wide range of dishes, including two drinks, a chili, desserts, and even a pumpkin baked mac and cheese! Be sure to check every single recipe out, and happy cooking friends!

My 15 Favourite Vegan Pumpkin Recipes

Vegan Pumpkin Drinks

While the pumpkin spice latte may be what we think of most often when we think of pumpkin drinks, this matcha latte and golden milk are are delicious and healthy alternatives!

Pumpkin Spice Matcha Latte (Vegan)

Pumpkin Spice Golden Milk (Turmeric Milk)

Vegan Pumpkin Breakfast Recipes

These recipes are the perfect way to start your day!

Pumpkin Pie Chia Pudding

This Pumpkin Pie Chia Pudding is like having pumpkin pie for breakfast! It’s loaded with nutrients, is great for meal prep and is so delicious!

Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (VIDEO)

These Pumpkin Chocolate Chip Oatmeal Breakfast Cookies are cookies so healthy they can be eaten as breakfast! They’re super tasty, gluten-free, and vegan!

Pumpkin Pie Overnight Oats

These Pumpkin Pie Overnight Oats are your easiest breakfast ever! They require only 5 minutes of prep and are delicious, filling and so nutritious!

Overnight Baked French Toast Casserole (Vegan)

This Overnight Baked French Toast Casserole is always a complete hit! It’s vegan, takes 15 minutes of prep and each bite is loaded with deliciousness!

Savory Vegan Pumpkin Recipes

While I love pumpkin desserts, there is something particularly special about savory pumpkin dishes!

Vegan Baked Pumpkin Mac and Cheese (One Skillet)

This Vegan Pumpkin Mac and Cheese is loaded with lots of fall favour, tons of nutrients and tastes so decadent! ONE POT, and it’s the perfect side dish.

Vegan Creamy Pumpkin Soup (Mom’s Recipe)

This vegan creamy pumpkin soup is delicious, smooth, and will allow you to taste the flavours of fall in every spoonful.

Slow Cooker Pumpkin Quinoa Chili

This Vegan Pumpkin Chili is warm, comforting, and needs only 10 minutes of prep then right into the slow cooker! It results in a thick, filling, and delicious chili!

Vegan Pumpkin Dessert Recipes

As soon as fall hits, I’m ready to bake pumpkin everything! These are my absolute favorite vegan pumpkin desserts.

Rolled Pumpkin Spice Cookies (Vegan)

These Rolled Pumpkin Spice Cookies are the perfect holiday cookie!! They’re deliciously spiced, easy to make, vegan and have the perfect texture!

Pumpkin Chocolate Cups (Vegan, Gluten Free, No Bake)

These Pumpkin Chocolate Cups are a delicious holiday dessert & treat! They’re packed with yummy pumpkin flavour, are easy to make, and are vegan and no-bake!

Vegan Pumpkin Cheesecake with Salted Caramel Topping

This Vegan Pumpkin Cheesecake with Salted Caramel Topping is a complete showstopper dessert! It’s incredibly creamy, smooth thick and has such a delicious flavour! I’ve already had DOZENS of rave reviews – you need to make this!

Vegan Pumpkin Cheesecake Swirl Brownies

These Vegan Pumpkin Cheesecake Swirl Brownies will amaze your tastebuds and your guests!! They taste fantastic, can be gluten free and are so easy to make!

Vegan Chocolate Chip Pumpkin Bread (Gluten Free)

This moist Vegan Chocolate Chip Pumpkin Bread will win you and all your friends over! It’s gluten free, easy to make and tastes absolutely divine!

Vegan Pumpkin Pie - Gluten Free (Video)

This Vegan Pumpkin Pie tastes and bakes JUST like the classic – you’re going to LOVE this! Made with only 9 ingredients, it’s rich and smooth in texture and filled with flavour! It also just happens to be gluten-free!

This Pumpkin Mug Cake (Vegan) is incredibly delicious and total cozy vibes! It’s vegan and made with very easy pantry ingredients in under 5 minutes start to finish. It has an incredible pumpkin spice flavour that’s so addictive!

It’s hard to explain the love I have for this pumpkin mug cake. Here’s the thing – I’ve been making a version of this for the last 7 years. It was the first vegan mug cake that I made and I was shocked at how delicious and easy it was. Fast forward to now, and I’ve recreated that recipe to be easier, with more accessible ingredients and even tastier with way more pumpkin spice flavour. I can’t wait for you to try this recipe!

What is a mug cake?

In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. My favourite part about this pumpkin mug cake is that it’s moist yet fluffy, filled with flavour and spice, and has such a delicious pumpkin hit!

Needless to say – mug cakes are incredibly convenient and so tasty! You usually only want a single serving anyway, and the overall time is always less than 5 minutes to make!

If you’re new to the mug cake game, you may have a couple questions as to how to make it the best mug cake. Or, maybe you’ve made some in the past and it just didn’t quite turn out and you need extra guidance. Or maybe you’re a mug cake pro and you want a reminder. Here are my TOP mug cake tips!

• Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
• Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this.
• With a dish so small, all the ingredients can either make or break it. Ensure you’re using a smooth pumpkin puree or else the texture may get thrown off. I use canned pumpkin puree since that’s the smoothest kind.
• Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT:
• BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it .
• Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first!
• I’ve included instructions for baking this in your oven too!

That’s it friends! Whip this up and enjoy so much!!

Related Recipes

Here are my other mug cake recipes, which all have dozens of 5-star recipes so be sure to check them out (and make them!)

• Banana Bread Mug Cake
• Vegan Chocolate Brownie Mug Cake
• Chocolate Chip Tahini Mug Cake
• Pumpkin Butter Mug Cake
• Chocolate Mug Cake

Ingredients

• ½ tablespoon oil
• 2 tablespoons milk , any vegan milk works
• 2 tablespoons sugar , I use cane sugar, you can use brown or coconut too
• 2 tablespoons pumpkin puree
• 4 tablespoons all purpose flour , or gluten-free flour mix*
• ¼ teaspoon baking powder
• ½ teaspoon pumpkin spice
• pinch of sea salt
• 1/2 teaspoon vanilla extract , optional

Instructions

• In a mug, add in the oil, milk, sugar and pumpkin puree. Whisk together for about 15 seconds. Add in the flour, baking powder, pumpkin spice, sea salt and optional vanilla extract.
• Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you get the bottoms too.
• Place in your microwave for 80 to 85 seconds. It’s okay if it’s slightly undercooked on top because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 5 minutes. Trust me!
• If making in your oven, preheat oven to 350°F/180°C and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25 to 30 minutes. Remove and allow to cool for about 3 to 5 minutes. Enjoy! Top it with my Vegan Cream Cheese Frosting !

Notes

GLUTEN-FREE or REGULAR FLOUR

• Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
• Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this.
• With a dish so small, all the ingredients can either make or break it. Ensure you’re using a smooth pumpkin puree or else the texture may get thrown off. I use canned pumpkin puree since that’s the smoothest kind.
• Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT:
• BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it .
• Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first!
• I’ve included instructions for baking this in your oven too!