Single Serve Pumpkin Spice Cookie

Single Serve Pumpkin Spice Cookies

These Single Serve Pumpkin Spice Cookies are made with simple ingredients for a high-protein, gluten-free, and vegan dessert that will satisfy your sweet tooth. Make them ahead of time, or whip them up quickly for a delicious treat all year long! 

Pumpkin Everything 

Are you tired of pumpkin yet? Yeah, me either! With recipes like Pumpkin Coffee Cake Donuts, Pumpkin Spice Scones, and Chocolate Pumpkin Bread, how could you ever not be in the mood for all things pumpkin? Actually, if I’m being honest, I enjoy it all year long with 0 shame. So, needless to say, when fall rolls around, the inner basic chick in me is pumped! Of course, I love all of my recipes. There’s always room for more, though. Am I right? 

So, when October rolled around, I decided to get in the kitchen and whip up something new. The only problem was deciding what to make! I knew I wanted something simple. DUH. However, I also wanted it to be a recipe I could enjoy all year long, and I knew if I created a big batch of something my husband and kiddos would have them all gone before I could even blink. Therefore, I came up with the perfect solution and created the best Single-Serve Vegan Pumpkin Cookies! 

Yep, you read that right. Single-serve. That means that you can make and enjoy this recipe all on your own without any else even noticing. So, go ahead, kick up your feet, and treat yourself. You deserve it! This recipe comes together with simple ingredients in minutes. Not to mention it has all the fall flavor you love with just a hint of sweetness and added protein to keep you full! What are you waiting for? Let’s get baking! 

Ingredients for Vegan Pumpkin Cookies

I did my best to keep these pumpkin spice cookies as simple as possible, using the minimal ingredients listed below. 

Pumpkin Puree – It wouldn’t be a pumpkin cookie without pumpkin, would it? Just make sure you use plain puree and not a spiced variety. 

Milk – To keep these cookies vegan, I used plant-based milk, but any milk you prefer can be used instead. 

Vanilla Granola Butter – I used Oat Haus granola butter, but any nut or seed butter you have on hand should work! 

Protein – Of course, I used my favorite vanilla protein from Nuzest (code: thekellykathleen), but any neutral-flavored protein you like best can be used. Just keep in mind that the texture and consistency of your cookie might change depending on what protein powder you use. 

Oat Flour – Oat flour is an easy way to create gluten-free recipes that taste just as good as those containing regular flour. You can find it in most grocery stores. Or, make your own by grinding oats into a flour-like texture using a food processor or blender. 

Spices – I added salt and pumpkin spice to these cookies to super enhance the pumpkin flavor! Trust me when I say you don’t want to skip out on these ingredients. 

White Chocolate Chips – I used vegan white chocolate chips, but regular varieties work as wel. You could even use semi-sweet or dark chocolate chips if you prefer! 

Optional Add-Ins

I like the simplicity of this pumpkin spice cookie recipe. However, if you want to add a bit more texture, try experimenting with adding additional ingredients to the batter such as chocolate chips, pretzels, or cheesecake bites! 

Single Serve Pumpkin Spice Cookies

Frosting Options

For this pumpkin cookie recipe, I used the white chocolate chips as a frosting, but you could definitely switch it up with toppings such as cream cheese frosting, a vanilla glaze, or even nut butter if you prefer! 

How to Make Vegan Pumpkin Cookies

You’re not going to believe how easy this recipe is to make! Seriously, you’ll be questioning why you ever bothered making batches of cookies in the first place. All you have to do is follow the directions below! 

  1. Mix. To start, combine all of the ingredients together (except the chocolate chips) in a small bowl or mug.
  2. Form the Dough. Stir the ingredients until a dough-like consistency is reached, and form a cookie shape with your hands. 
  3. Cook. Place the dough on a microwave-safe plate, and cook it for 60 seconds. Once cooked, let your cookie sit for 5 minutes to firm up. 
  4. Form the Icing. In the meantime, melt the white chocolate chips in the microwave, heating for intervals of 30 seconds, until melted, and spread it on top of the cookie. 


In all honesty, It’s not often that I make this recipe or any single-serve recipe to save for later. You do you, though. It definitely can be done! If you plan to eat your cookie fairly soon, you can easily keep it in an airtight container or resealable bag for 1 or 2 days. Or, pop it in the fridge for up to a week. However, if you want to make a pumpkin spice cookie and save it for a rainy day, place it in an airtight container, and store it in the freezer for up to 2-3 months. Then, when you’re ready to eat, let it thaw in the fridge. You can even pop your leftover cookie in the microwave for a few seconds for a warm treat! 

Can I Make More than 1 Cookie with this Recipe? 

Sure! I haven’t tried, but this recipe should work for however many cookies you want to make. Just be sure to duplicate the ingredient list. Also, keep in mind that the cooking time will likely vary depending on how many pumpkin spice cookies you plan on making. In fact, you might have to cook them in batches. Or, just turn on the oven, and bake a full sheet of cookies for a few minutes. Just keep a super close eye on them! 

More Cookie Recipes

I hope you love this recipe as much as I do! It’s a super simple way to give yourself a few moments of indulgence in your day. What’s your favorite way to treat yourself? Let me know in the comments below!

Single Serve Pumpkin Spice Cookie

These Single Serve Pumpkin Spice Cookies are made with simple ingredients for a high-protein, gluten-free, and vegan dessert that will satisfy your sweet tooth. Make them ahead of time, or whip them up quickly for a delicious treat all year long! 

Course Dessert, Snack
Keyword 5 minutes or less, gluten free, high protein snack, vegan
Prep Time 1 minute
Cook Time 1 minute
Servings 1


  • 2 tbsp pumpkin puree
  • 1 tbsp plant-based milk
  • 1 tbsp vanilla granola butter I used Oat Haus but any nut/seed butter should work
  • 1 heaping tbsp vanilla protein
  • 2 tbsp oat flour
  • 1/8 tsp pumpkin spice
  • pinch of salt
  • 1 tbsp vegan white chocolate chips


  1. Mix all the ingredients together expect for the chocolate chips. Form the dough into a cookie shape and cook in the microwave for 60 secs. Let it sit for about 5 minutes to firm up. While that’s happening, melt your white chocolate and spread it on top. Enjoy!

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