posted by Christina on Aug 27 2026 (last updated Aug 27 2026).
These vegan pumpkin desserts cover everything from creamy cheesecakes and pies to cozy cakes, cookies, and muffins. They’re all eggless and dairy-free, with plenty of options for fall baking, Halloween, and Thanksgiving.
These vegan pumpkin desserts cover everything from creamy cheesecakes and pies to cozy cakes, cookies, and muffins. They’re all eggless and dairy-free, with plenty of options for fall baking, Halloween, and Thanksgiving.
For most pumpkin baking recipes, I prefer canned pumpkin purée because the moisture level is much more consistent than homemade. That matters especially in cookies, muffins, cakes, and quick breads, where too much water can make the texture heavy or cakey.
Homemade pumpkin purée can still work, but if it looks loose or watery, I recommend cooking it down first. For recipes where I want a more concentrated pumpkin flavor without adding extra moisture, I use my homemade pumpkin butter, which works especially well in cheesecakes, coffee cake, and tiramisu.
If you're baking for a holiday, several of these recipes are designed to be made ahead. My no-bake pumpkin cheesecake, pumpkin flan, custard pie, and pumpkin tiramisu all benefit from an overnight chill, making them useful when you want dessert completely out of the way before Thanksgiving Day. Cakes, muffins, cookies, and pumpkin bread are better choices when you want something you can bake and serve the same day.
I've grouped the recipes below by style, so you can jump straight to no-bake desserts, cakes and breads, pies and custards, or cookies and bars depending on what you feel like making.
No-Bake Pumpkin Desserts
These are the recipes to make when you want something you can prep ahead or keep the oven free. Most need time to chill and set, which makes them especially useful for fall entertaining and Thanksgiving.
No Bake Vegan Pumpkin Cheesecake
The one to make when you want a showstopper without turning on the oven. Homemade pumpkin butter gives the filling a more concentrated pumpkin flavor, and it sets overnight in the fridge, making it ideal for preparing a day ahead.
Choose these when you want pumpkin cheesecake without making a whole cheesecake. They have a Biscoff crust, creamy pumpkin-spice filling, and cookie butter topping, and they're easy to slice and serve to a crowd.
Pumpkin pie flavors meet crème brûlée, with creamy spiced custard underneath a crisp caramelized sugar top. Most of the work can be done ahead, then simply torch the sugar shortly before serving.
Pumpkin, maple, apple, brown sugar, and warm spices cook down into a thick, concentrated spread. I use it to add pumpkin flavor without excess moisture in recipes like my cheesecake and coffee cake, but it's also delicious spread on toast or pancakes.
If you want the house to smell like pumpkin spice, start here. This section has everything from quick muffins and cupcakes to streusel-topped loaves and celebration cakes.
Moist Vegan Pumpkin Bread With Pecan Streusel
This is the pumpkin loaf I'd make first: soft and fluffy with crunchy pecan streusel and a spiced Biscoff glaze. I tested versions with less sugar, less oil, maple syrup, and different egg replacers, but the current formula gave me the moistest result.
Pick this one when the streusel is your favorite part. A soft pumpkin-spice cake has a thick ribbon of homemade pumpkin butter through the center and plenty of crunchy crumb topping.
The celebration cake of the collection, with tender pumpkin cake, Biscoff filling, and spiced cream cheese frosting. Add the little pumpkin truffles on top when you want the full centerpiece version.
Make this if you love an exceptionally moist cake. The pumpkin-spice sponge soaks overnight in three creamy dairy-free milks; in my testing, granulated sugar helped the cake absorb the soak better than brown sugar.
A good choice when you want easy individual portions rather than slicing a cake. They're fluffy and warmly spiced with vanilla cream cheese frosting, maple syrup, and pecans.
Tall, fluffy pumpkin muffins with crunchy streusel and maple glaze. They're ready in under an hour, making them one of the quickest ways to get that cozy pumpkin-baking fix.
These are the pumpkin desserts I'd choose for a holiday table. You'll find creamy custards, a more traditional pie, and a few make-ahead options for when you want something a little different at Thanksgiving.
Easy Vegan Pumpkin Custard Pie
Make this if the creamy filling is your favorite part of pumpkin pie. The silky eggless custard sits in a coffee shortbread crust with espresso whipped cream, and the filling sets in the fridge so it's especially useful for making ahead.
The closest option here to a classic Thanksgiving pumpkin pie, but with more texture. It combines flaky pastry and creamy pumpkin filling with a crunchy brown sugar pumpkin-spice streusel.
Choose this when you want pumpkin custard without any pastry. The spiced eggless flan sits over caramel that turns into a glossy sauce as it chills; give it an overnight rest before unmolding.
A Thanksgiving centerpiece for anyone who doesn't want another pie. Espresso-soaked eggless savoiardi are layered with creamy pumpkin-spice mascarpone made with concentrated pumpkin butter.
These are the easiest pumpkin desserts to share, pack up, or make when you don't want a full cake or pie. Expect chewy cookies, fudgy brownies, and plenty of chocolate.
Vegan Pumpkin Chocolate Chip Cookies
These are for anyone who wants a pumpkin cookie that stays chewy rather than cakey. They use just enough pumpkin for flavor, plus espresso and three kinds of chocolate for big bakery-style cookies.
Go straight to these if chocolate is non-negotiable. They're dense and fudgy with real pumpkin and warm spice, with ground almonds and almond butter creating the rich texture.
If you're still deciding what to make, start with the recipe that best fits your plans: something no-bake and make-ahead, a cozy cake for the weekend, or a pie for Thanksgiving. You can also browse more vegan no-bake desserts or explore all of my vegan cheesecake recipes for more ideas.
Hey there, I'm Christina
I’m the face behind all the recipes here on the blog addictedtodates.com (which happen to be mostly desserts, yay!). I also have a background in Culinary Arts.
