7 Vegan Pumpkin Delights With Stunning Aesthetic

Vegan Pumpkin Spice Latte Cake

Vegan Pumpkin Spice Latte Cake is a delightful treat perfect for autumn, blending the warm flavors of pumpkin, cozy spices, and the rich notes of coffee in a moist, fluffy cake. This delectable dessert is not only vegan but also incredibly simple to make, making it the ideal choice for gatherings or a cozy night in.

Ingredients	Quantity
All-purpose flour	2 cups
Pumpkin puree	1 cup
Almond milk	1 cup
Coconut sugar	1 cup
Baking powder	1 tablespoon
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Ground ginger	1/2 teaspoon
Vanilla extract	1 teaspoon
Instant coffee powder	1 tablespoon
Maple syrup	1/4 cup
Sea salt	1/2 teaspoon

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, spices, and sea salt.
In another bowl, whisk together the pumpkin puree, almond milk, maple syrup, vanilla extract, and instant coffee powder until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined and no lumps remain.
Transfer the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your Vegan Pumpkin Spice Latte Cake!

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Silky Vegan Pumpkin Pie

Silky Vegan Pumpkin Pie is a creamy, rich dessert that beautifully captures the essence of fall flavors. Made with silken tofu and warm spices, this vegan version of the classic pumpkin pie will satisfy your sweet tooth while ensuring everyone can enjoy a slice, regardless of dietary preferences. Its smooth and velvety filling sits perfectly atop a crumbly crust, making it a must-have for any autumn gathering or holiday celebration.

Ingredients	Quantity
Silken tofu	12 oz (1 package)
Pumpkin puree	1 cup
Coconut sugar	3/4 cup
Maple syrup	1/4 cup
Ground cinnamon	2 teaspoons
Ground nutmeg	1 teaspoon
Ground ginger	1 teaspoon
Vanilla extract	2 teaspoons
Cornstarch	3 tablespoons
Pie crust	1 (pre-made or homemade)

Cooking Steps:

Preheat your oven to 350°F (175°C).
In a blender, combine the silken tofu, pumpkin puree, coconut sugar, maple syrup, spices, vanilla extract, and cornstarch. Blend until smooth and creamy.
Pour the filling into the pie crust and spread it evenly.
Bake for 45-50 minutes, or until the filling is set and a toothpick inserted comes out clean.
Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving. Enjoy your Silky Vegan Pumpkin Pie!

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Pumpkin Chocolate Swirl Brownies

Ingredients	Quantity
All-purpose flour	1 cup
Cocoa powder	1/3 cup
Pumpkin puree	1/2 cup
Coconut oil (melted)	1/3 cup
Coconut sugar	1 cup
Maple syrup	1/4 cup
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Baking powder	1 teaspoon
Salt	a pinch
Dark chocolate (dairy-free, melted)	1/3 cup

Cooking Steps:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, mix the melted coconut oil, coconut sugar, maple syrup, and pumpkin puree until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
Pour the brownie batter into the prepared pan and smooth it out.
Drizzle the melted dark chocolate over the batter and use a knife or toothpick to gently swirl it into the brownie mixture.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in the pan before slicing. Enjoy your Pumpkin Chocolate Swirl Brownies!

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No-Bake Vegan Pumpkin Cheesecake

No-Bake Vegan Pumpkin Cheesecake is a creamy and decadent dessert that captures the essence of fall without requiring any baking. With a luscious pumpkin filling made from wholesome ingredients and a crunchy nut crust, this cheesecake is not only vegan but also sure to impress your guests at any gathering!

Ingredients	Quantity
Raw cashews (soaked)	1 ½ cups
Pumpkin puree	1 cup
Coconut milk	1/2 cup
Maple syrup	1/3 cup
Coconut oil (melted)	1/4 cup
Vanilla extract	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Walnuts (for crust)	1 cup
Medjool dates (pitted, for crust)	1 cup
Pinch of salt	to taste

Cooking Steps:

Begin by preparing the crust: In a food processor, combine the walnuts and Medjool dates until a sticky mixture forms. Press this mixture into the bottom of a springform pan to create an even layer as the crust.
Next, blend the soaked cashews, pumpkin puree, coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt in a high-speed blender until completely smooth and creamy.
Pour the pumpkin filling over the crust in the springform pan and smooth the top with a spatula.
Refrigerate for at least 4 hours or until set. Once firm, serve chilled and enjoy your No-Bake Vegan Pumpkin Cheesecake!

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Vegan Pumpkin Muffins With Cinnamon Crumble

Ingredients	Quantity
All-purpose flour	2 cups
Pumpkin puree	1 cup
Almond milk	1/2 cup
Maple syrup	1/2 cup
Coconut oil (melted)	1/4 cup
Baking powder	1 tablespoon
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Brown sugar (for crumble)	1/2 cup
Rolled oats (for crumble)	1/2 cup
Earth balance or vegan butter	1/4 cup (softened)

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix the pumpkin puree, almond milk, maple syrup, and melted coconut oil until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a small bowl, combine the crumble ingredients (brown sugar, rolled oats, and softened vegan butter) and mix until crumbly.
Pour the pumpkin batter into the muffin tin, filling each liner about 2/3 full, and sprinkle the crumble mixture on top.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving. Enjoy your Vegan Pumpkin Muffins With Cinnamon Crumble!

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Pumpkin Spice Cookies With Maple Glaze

Pumpkin Spice Cookies With Maple Glaze are a delightful vegan treat that perfectly capture the essence of fall. These soft and chewy cookies are spiced with cinnamon and nutmeg, then topped with a luscious maple glaze that adds a sweet finish. They are perfect for an afternoon snack or as a festive addition to any gathering.

Ingredients	Quantity
All-purpose flour	2 cups
Pumpkin puree	1 cup
Coconut oil (melted)	1/3 cup
Brown sugar	3/4 cup
Maple syrup	1/4 cup
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground nutmeg	1/2 teaspoon
Salt	1/4 teaspoon
Powdered sugar (for glaze)	1 cup
Additional maple syrup (for glaze)	2 tablespoons

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the pumpkin puree, melted coconut oil, brown sugar, and maple syrup until smooth.
In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
Gradually combine the dry ingredients with the wet mixture until just mixed.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
Bake for 12-15 minutes, or until the edges are slightly golden. Let cool on a wire rack.
For the glaze, whisk together powdered sugar and maple syrup until smooth, then drizzle over the cooled cookies. Enjoy your Pumpkin Spice Cookies with Maple Glaze!

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Creamy Vegan Pumpkin Pudding Cups

Creamy Vegan Pumpkin Pudding Cups are a luscious and indulgent dessert that showcases the rich flavors of pumpkin combined with a silky texture. This delightful treat is perfect for those cooling autumn evenings or as a charming end to any meal. Made with simple ingredients, this pudding is not only vegan but also easy to whip up for a satisfying sweet tooth fix.

Ingredients	Quantity
Pumpkin puree	1 cup
Coconut milk	1 cup
Maple syrup	1/3 cup
Cornstarch	1/4 cup
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Vanilla extract	1 teaspoon
Sea salt	A pinch
Non-dairy whipped topping (for serving)	Optional

Cooking Steps:

In a medium saucepan, combine pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, and salt. Whisk until smooth.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.
Remove from heat and stir in vanilla extract.
Pour the pudding into individual cups or bowls and refrigerate for at least 2 hours to set.
Serve chilled, topped with non-dairy whipped topping if desired. Enjoy your Creamy Vegan Pumpkin Pudding Cups!