36 Vegan Fall Baking Recipes: Warm, Delicious & Easy!

Nothing quite compares to the cozy sensation of fall. Leaves change their colors, the air grows crisp, and my kitchen transforms into a haven of warm, delicious aromas. It’s the perfect time to indulge in some baking, but what if you’re vegan? Worry not! I’ve got you covered with this delightful collection of 36 Vegan Fall Baking Recipes: Warm, Delicious & Easy.

These recipes embody the comforting flavors of autumn, featuring everything from hearty pumpkin bread to spiced apple muffins. They’re incredibly easy to whip up and entirely plant-based—perfect for delighting your taste buds and impressing friends and family. Get ready to preheat your oven and dive into vegan fall baking bliss!

1. Pumpkin Spice Cookies

These cookies are a fall favorite, packed with warm spices that scream autumn.

Ingredients:

• 1 cup pumpkin puree
• 1 cup coconut sugar
• 1/2 cup vegan butter
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cream together the pumpkin puree, coconut sugar, and vegan butter.
3. In a separate bowl, whisk together the dry ingredients.
4. Gradually add the dry ingredients to the wet mixture and combine until smooth.
5. Drop spoonfuls of dough onto a lined baking sheet.
6. Bake for 12-15 minutes or until lightly golden.

2. Apple Cinnamon Muffins

These muffins are moist, flavorful, and filled with chunks of tender apples.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup almond milk
• 1/2 cup applesauce
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups diced apples

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin.
2. In a bowl, combine the dry ingredients.
3. In another bowl, mix the almond milk, applesauce, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the diced apples.
6. Spoon the batter into the muffin tin and bake for 18-20 minutes.

3. Vegan Pecan Pie

A rich, decadent pie with a gooey pecan filling that’s perfect for fall gatherings.

Ingredients:

• 1 vegan pie crust
• 1 1/2 cups coarsely chopped pecans
• 1/2 cup cornstarch
• 1 cup brown sugar
• 1/2 cup maple syrup
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Spread the chopped pecans in the pie crust.
3. In a saucepan, combine cornstarch and brown sugar.
4. Stir in the maple syrup, coconut milk, vanilla extract, and salt.
5. Cook over medium heat until thickened, stirring constantly.
6. Pour the mixture over the pecans in the pie crust.
7. Bake for 45-50 minutes until set.

4. Sweet Potato Brownies

These brownies are fudgy and packed with the nutritious goodness of sweet potatoes.

Ingredients:

• 1 cup mashed sweet potato
• 1/2 cup almond butter
• 1/4 cup cocoa powder
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Mix all ingredients in a bowl until smooth.
3. Pour the batter into the prepared baking pan.
4. Bake for 20-25 minutes or until a toothpick comes out clean.
5. Let cool before cutting into squares.

5. Chai Spiced Scones

These scones are perfect for a fall morning, infused with the flavors of chai tea.

Ingredients:

• 2 cups flour
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 1/2 cup cold vegan butter
• 3/4 cup almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix the flour, coconut sugar, baking powder, and spices.
3. Cut in the cold vegan butter until the mixture resembles coarse crumbs.
4. Pour in the almond milk and vanilla extract, mixing until just combined.
5. Turn the dough onto a floured surface and shape into a circle about 1 inch thick. Cut into 8 wedges.
6. Place the wedges on a baking sheet and bake for 15-20 minutes.

6. Maple Glazed Donuts

These tender donuts are baked, not fried, and topped with a sweet maple glaze.

Ingredients:

• 1 1/2 cups flour
• 1/2 cup coconut sugar
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup almond milk
• 1/4 cup melted coconut oil
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract

Glaze:

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1-2 tbsp almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, combine the dry ingredients.
3. In another bowl, mix the wet ingredients.
4. Pour the wet mixture into the dry ingredients and combine until smooth.
5. Spoon the batter into the donut pans, filling each mold halfway.
6. Bake for 10-12 minutes and let cool.
7. For the glaze, mix powdered sugar, maple syrup, and almond milk until smooth. Dip each donut into the glaze.

7. Cranberry Orange Bread

This bread is bursting with tart cranberries and zesty orange flavors.

Ingredients:

• 2 cups flour
• 1/2 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup fresh cranberries
• 1/4 cup orange juice
• 1/4 cup almond milk
• 1 tbsp orange zest
• 1/2 cup applesauce
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, combine the flour, coconut sugar, baking powder, and salt.
3. Fold in the cranberries.
4. In another bowl, mix the orange juice, almond milk, orange zest, applesauce, and vanilla extract.
5. Add the wet mixture to the dry ingredients and stir until just combined.
6. Pour the batter into the loaf pan.
7. Bake for 45-50 minutes or until a toothpick comes out clean.

8. Pumpkin Pie Bars

These bars are a simplified version of the classic pumpkin pie, perfect for snacking.

Ingredients:

• 1 cup almond flour
• 1/2 cup rolled oats
• 2 tbsp coconut oil, melted
• 1/4 cup maple syrup
• 1/2 tsp cinnamon

Filling:

• 1 can pumpkin puree
• 1/2 cup coconut sugar
• 1/2 cup coconut milk
• 2 tbsp cornstarch
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Mix the crust ingredients in a bowl and press into the bottom of the pan.
3. Bake the crust for 10 minutes.
4. In another bowl, mix the filling ingredients until smooth.
5. Pour the filling over the baked crust.
6. Bake for an additional 30-35 minutes.
7. Let cool before cutting into bars.

9. Chocolate Chip Pumpkin Bread

A moist and chocolatey twist on the classic pumpkin bread.

Ingredients:

• 1 3/4 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 cup coconut sugar
• 1 cup canned pumpkin
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the dry ingredients.
3. In another bowl, mix the pumpkin, coconut oil, maple syrup, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the loaf pan.
7. Bake for 50-55 minutes or until a toothpick comes out clean.

10. Gingerbread Cookies

Gingerbread cookies are a must-have during fall with their warm spice and rich flavor.

Ingredients:

• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 3/4 cup coconut sugar
• 1/4 cup molasses
• 1/2 cup vegan butter, softened
• 1/4 cup almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the dry ingredients.
3. In another bowl, cream together the coconut sugar, molasses, and vegan butter.
4. Add almond milk and vanilla extract to the wet mixture.
5. Gradually add the dry ingredients to the wet mixture and combine.
6. Roll out and cut into shapes on a floured surface.
7. Place cookies on a baking sheet and bake for 8-10 minutes.

11. Caramel Apple Cupcakes

These spicy, delicious cupcakes are filled with diced apples and topped with a sweet caramel frosting.

Ingredients:

• 1 1/2 cups flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup almond milk
• 1/4 cup melted coconut oil
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup diced apples

Frosting:

• 1/2 cup vegan butter
• 1 cup powdered sugar
• 2 tbsp coconut milk
• 1 tsp vanilla extract
• 2 tbsp vegan caramel sauce

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin.
2. In a large bowl, mix the dry ingredients.
3. In another bowl, mix the wet ingredients.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Fold in the diced apples.
6. Spoon the batter into the muffin tin and bake for 20-22 minutes.
7. For the frosting, beat the vegan butter until creamy.
8. Gradually add the powdered sugar, coconut milk, vanilla extract, and caramel sauce.
9. Frost the cooled cupcakes.

12. Spiced Pear Galette

A rustic French pastry featuring a sweet pear filling encased in a flaky crust.

Ingredients:

• 1 1/4 cups flour
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 cup cold vegan butter
• 1/4 cup ice water

Filling:

• 3 ripe pears, sliced
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the flour, sugar, and salt.
3. Cut in the cold vegan butter until the mixture resembles coarse crumbs.
4. Gradually add the ice water until a dough forms.
5. Roll out the dough on a floured surface and transfer to a baking sheet.
6. In another bowl, mix the sliced pears, coconut sugar, and spices.
7. Arrange the pear mixture in the center of the dough, leaving a border.
8. Fold the edges of the dough over the pear filling.
9. Bake for 40-45 minutes until the crust is golden brown.

13. Vegan Pumpkin Cheesecake

A creamy, luscious cheesecake with rich pumpkin flavor and a spiced crust.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted coconut oil
• 1/4 cup coconut sugar

Filling:

• 2 cups vegan cream cheese
• 1 cup canned pumpkin
• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 2 tbsp cornstarch
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a springform pan.
2. Mix the graham cracker crumbs, melted coconut oil, and coconut sugar. Press into the bottom of the pan.
3. In a blender, mix all the filling ingredients until smooth.
4. Pour the filling over the crust.
5. Bake for 50-55 minutes, then turn off the oven and leave the cheesecake inside for another hour.
6. Let cool completely before refrigerating for at least 4 hours.

14. Chocolate Pumpkin Truffles

Silky smooth truffles with a delightful combination of chocolate and pumpkin.

Ingredients:

• 1/2 cup canned pumpkin
• 1/2 cup ground almonds
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 tsp pumpkin pie spice
• 1/2 cup vegan chocolate chips, melted

Instructions:

1. In a bowl, mix the pumpkin, ground almonds, cocoa powder, maple syrup, and pumpkin pie spice until smooth.
2. Roll the mixture into small balls and place on a lined baking sheet.
3. Freeze for 30 minutes.
4. Dip the balls in melted chocolate and let set.

15. Maple Pecan Tarts

Mini tarts filled with a gooey pecan filling and sweetened with maple syrup.

Ingredients:

• 1 1/2 cups flour
• 1/4 cup coconut sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold vegan butter
• 3-4 tbsp ice water

Filling:

• 1 cup chopped pecans
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup coconut milk
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the flour, coconut sugar, baking powder, and salt.
3. Cut in the cold vegan butter until the mixture resembles coarse crumbs.
4. Gradually add ice water until a dough forms.
5. Roll out the dough and cut into circles to fit mini tart pans.
6. Press the dough into the mini tart pans.
7. In another bowl, mix the filling ingredients.
8. Pour the filling into the tart shells.
9. Bake for 25-30 minutes.

16. Pumpkin Pancakes

Fluffy, spiced pancakes that are perfect for a cozy fall breakfast.

Ingredients:

• 1 cup flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp salt
• 1 cup almond milk
• 1/2 cup canned pumpkin
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions:

1. In a bowl, mix the dry ingredients.
2. In another bowl, mix the wet ingredients.
3. Pour the wet mixture into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat. Pour batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.

17. Vegan Apple Crisp

A classic fall dessert with tender baked apples and a crunchy oat topping.

Ingredients:

• 5 cups sliced apples
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Topping:

• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup coconut sugar
• 1/2 cup cold vegan butter
• 1/2 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the sliced apples, coconut sugar, cinnamon, and nutmeg. Spread in a baking dish.
3. In another bowl, combine the topping ingredients until crumbly.
4. Sprinkle the topping over the apples.
5. Bake for 40-45 minutes or until the topping is golden brown.

18. Butternut Squash Muffins

Moist and flavorful muffins with butternut squash and warm spices.

Ingredients:

• 1 1/2 cups flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 cup roasted butternut squash, mashed
• 1/4 cup melted coconut oil
• 1 1/4 cup maple syrup
• 1/2 cup almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin.
2. In a large bowl, combine the flour, coconut sugar, baking powder, baking soda, and spices.
3. In another bowl, mix the mashed butternut squash, melted coconut oil, maple syrup, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin and bake for 20-22 minutes or until a toothpick comes out clean.

19. Cinnamon Swirl Bread

A sweet, fluffy bread with a rich cinnamon swirl running through it.

Ingredients:

• 2 cups flour
• 1 packet active dry yeast
• 1/2 cup almond milk, warmed
• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1/2 tsp salt
• 1 tsp vanilla extract

Filling:

• 1/2 cup coconut sugar
• 1 tbsp ground cinnamon
• 2 tbsp melted vegan butter

Instructions:

1. In a large bowl, mix the yeast with warm almond milk and let it sit for 5 minutes until frothy.
2. Add the melted coconut oil, coconut sugar, salt, and vanilla extract to the yeast mixture, stirring well.
3. Gradually add the flour and mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour.
6. Preheat your oven to 350°F (175°C) and grease a loaf pan.
7. Roll out the dough into a rectangle and brush with melted vegan butter.
8. Sprinkle the cinnamon sugar mixture over the buttered dough.
9. Roll up the dough tightly and place it in the loaf pan.
10. Bake for 30-35 minutes or until golden brown.

20. Maple Pecan Cinnamon Rolls

Soft, gooey cinnamon rolls with a delightful maple pecan filling.

Ingredients:

• 3 cups flour
• 1 packet active dry yeast
• 1/2 cup almond milk, warmed
• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1/2 tsp salt
• 1 tsp vanilla extract

Filling:

• 1/2 cup chopped pecans
• 1/4 cup vegan butter, softened
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 tbsp cinnamon

Instructions:

1. In a large bowl, mix the yeast with warm almond milk and let it sit for 5 minutes until frothy.
2. Add the melted coconut oil, coconut sugar, salt, and vanilla extract to the yeast mixture, stirring well.
3. Gradually add the flour and mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour.
6. Preheat your oven to 350°F (175°C) and grease a baking dish.
7. Roll out the dough into a rectangle and brush with softened vegan butter.
8. Sprinkle the chopped pecans, maple syrup, coconut sugar, and cinnamon over the buttered dough.
9. Roll up the dough tightly and cut into 12 rolls.
10. Place the rolls in the baking dish and let rise for another 30 minutes.
11. Bake for 25-30 minutes or until golden brown.

21. Pumpkin Scones

Flaky, buttery scones with the perfect hint of pumpkin and spices.

Ingredients:

• 2 cups flour
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/2 cup cold vegan butter
• 1/2 cup canned pumpkin
• 1/4 cup almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet.
2. In a large bowl, mix the flour, coconut sugar, baking powder, and spices.
3. Cut in the cold vegan butter until the mixture resembles coarse crumbs.
4. In another bowl, mix the canned pumpkin, almond milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Turn the dough onto a floured surface and shape into a circle about 1 inch thick. Cut into 8 wedges.
7. Place the wedges on the baking sheet and bake for 15-20 minutes or until golden brown.

22. Spiced Carrot Cake

Moist carrot cake with warm spices and a rich vegan cream cheese frosting.

Ingredients:

• 2 cups flour
• 1 cup coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 cup grated carrots
• 1/2 cup applesauce
• 1/4 cup melted coconut oil
• 1/4 cup almond milk
• 1 tsp vanilla extract

Frosting:

• 1 cup vegan cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a large bowl, mix the flour, coconut sugar, baking powder, baking soda, and spices.
3. In another bowl, mix the grated carrots, applesauce, melted coconut oil, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
6. For the frosting, beat together the vegan cream cheese, powdered sugar, and vanilla extract until smooth.
7. Frost the cooled cake.

23. Chai-Spiced Apple Pie

Classic apple pie gets an exotic twist with the addition of chai spices.

Ingredients:

• 2 pie crusts (store bought or homemade)
• 6 cups sliced apples
• 1/4 cup coconut sugar
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1 tbsp flour
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out one pie crust and place in a pie dish.
3. In a large bowl, mix the sliced apples, coconut sugar, brown sugar, spices, flour, and lemon juice.
4. Pour the apple mixture into the pie crust.
5. Roll out the second pie crust and place over the apples.
6. Cut slits in the top crust to allow steam to escape.
7. Bake for 50-55 minutes or until the crust is golden brown.

24. Vegan Banana Bread

A moist and delicious banana bread that’s perfect for using up overripe bananas.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the mashed bananas, coconut sugar, melted coconut oil, almond milk, and vanilla extract.
3. In another bowl, combine the flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped walnuts if using.
6. Pour the batter into the loaf pan and bake for 50-55 minutes or until a toothpick comes out clean.

25. Spiced Pumpkin Oatmeal Cookies

Chewy oatmeal cookies with all the flavors of fall packed into each bite.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/2 cup canned pumpkin
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/3 cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet.
2. In a large bowl, mix the rolled oats, flour, baking powder, baking soda, and spices.
3. In another bowl, mix the coconut sugar, canned pumpkin, melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the raisins if using.
6. Drop spoonfuls of dough onto the baking sheet and bake for 12-15 minutes.

26. Vegan Cranberry Bliss Bars

A festive treat inspired by a popular coffee shop favorite, packed with cranberries and a hint of orange.

Ingredients:

• 1 1/4 cups flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup applesauce
• 1 tsp vanilla extract
• 1/2 cup dried cranberries
• 1/4 cup white chocolate chips (vegan)

Frosting:

• 1 cup vegan cream cheese
• 1/2 cup powdered sugar
• 1 tsp orange zest
• 1/3 cup chopped dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking pan.
2. In a large bowl, mix the flour, baking powder, and salt.
3. In another bowl, combine the coconut sugar, melted coconut oil, applesauce, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the dried cranberries and white chocolate chips.
6. Spread the batter into the baking pan and bake for 18-20 minutes.
7. For the frosting, beat the vegan cream cheese, powdered sugar, and orange zest until smooth.
8. Spread the frosting over the cooled bars and sprinkle with chopped dried cranberries.

27. Apple Cider Donuts

Soft and flavorful donuts infused with the warming taste of apple cider.

Ingredients:

• 1 1/2 cups flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 cup apple cider
• 1/4 cup applesauce
• 1 tsp apple cider vinegar
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, mix the flour, coconut sugar, baking powder, baking soda, salt, and spices.
3. In another bowl, mix the apple cider, applesauce, apple cider vinegar, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the donut pan, filling each mold halfway.
6. Bake for 10-12 minutes and let cool before removing from the pan.

28. Pecan Pie Bars

These bars are a simplified version of the classic pecan pie, with a rich and gooey filling.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup coconut sugar
• 1/4 cup vegan butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

Filling:

• 1 1/2 cups chopped pecans
• 1/2 cup maple syrup
• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Mix the crust ingredients in a bowl and press into the bottom of the pan.
3. Bake for 10 minutes.
4. In another bowl, mix the filling ingredients until smooth.
5. Pour the filling over the baked crust.
6. Bake for an additional 30-35 minutes until set.
7. Let cool before cutting into bars.

29. Vegan Mocha Brownies

Rich and fudgy brownies with the perfect hint of coffee.

Ingredients:

• 1 cup flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup melted coconut oil
• 1/4 cup almond milk
• 1/4 cup brewed coffee, cooled
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a large bowl, mix the flour, cocoa powder, coconut sugar, baking powder, and salt.
3. In another bowl, combine the melted coconut oil, almond milk, brewed coffee, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the vegan chocolate chips.
6. Pour the batter into the prepared baking pan and bake for 20-25 minutes or until a toothpick comes out clean.
7. Let cool before cutting into squares.

30. Pumpkin Pie Crumble Bars

These bars combine the flavors of pumpkin pie with a crumbly topping.

Ingredients:

• 1 cup flour
• 1 cup rolled oats
• 1/2 cup coconut sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted

Filling:

• 1 can pumpkin puree
• 1/2 cup coconut sugar
• 1/2 cup coconut milk
• 2 tbsp cornstarch
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Mix the crust ingredients in a bowl and press half into the bottom of the pan.
3. In another bowl, mix the filling ingredients until smooth.
4. Pour the filling over the crust.
5. Sprinkle the remaining crust mixture over the filling.
6. Bake for 30-35 minutes until set.
7. Let cool before cutting into bars.

31. Vegan Chocolate Lava Cakes

Individual molten chocolate cakes that are decadent and rich.

Ingredients:

• 1/2 cup flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup vegan dark chocolate squares

Instructions:

1. Preheat your oven to 350°F (175°C) and grease 4 ramekins.
2. In a large bowl, mix the flour, cocoa powder, baking powder, salt, and coconut sugar.
3. In another bowl, combine the melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter among the ramekins and place a vegan dark chocolate square in the center of each.
6. Bake for 12-15 minutes until the edges are set but the center is still gooey.
7. Let cool slightly before serving.

32. Apple Cinnamon Bread Pudding

A warm, comforting dessert that’s perfect for using up stale bread and seasonal apples.

Ingredients:

• 6 cups cubed stale bread
• 2 large apples, peeled and diced
• 2 cups almond milk
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1 tbsp ground flaxseed mixed with 3 tbsp water
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix the almond milk, coconut sugar, melted coconut oil, flaxseed mixture, cinnamon, nutmeg, and vanilla extract.
3. Add the cubed bread and diced apples, stirring until the bread is fully soaked.
4. Pour the mixture into the baking dish and bake for 45-50 minutes until golden and set.
5. Let cool slightly before serving.

33. Vegan Ginger Snap Cookies

Crispy, crunchy cookies with a strong ginger flavor perfect for fall.

Ingredients:

• 2 cups flour
• 1/2 cup coconut sugar
• 1/2 cup molasses
• 1/2 cup melted coconut oil
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp cloves
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet.
2. In a large bowl, mix the flour, coconut sugar, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, combine the molasses and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Roll the dough into small balls and place on the baking sheet.
6. Flatten each ball slightly with the palm of your hand.
7. Bake for 10-12 minutes or until the edges are crispy.
8. Let cool on a wire rack.

34. Pumpkin Chocolate Chip Cookies

Chewy cookies packed with pumpkin flavor and chocolate chips.

Ingredients:

• 1 1/2 cups flour
• 1/2 cup rolled oats
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/4 cup brown sugar
• 2 tsp vanilla extract
• 1 cup canned pumpkin
• 1 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet.
2. In a large bowl, mix the flour, rolled oats, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, combine the melted coconut oil, coconut sugar, brown sugar, vanilla extract, and canned pumpkin.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the vegan chocolate chips.
6. Drop spoonfuls of dough onto the baking sheet.
7. Bake for 12-15 minutes or until the edges are lightly browned.
8. Let cool on a wire rack.

35. Vegan Sweet Potato Pie

A creamy, dreamy pie with sweet potato filling perfect for any fall occasion.

Ingredients:

• 1 vegan pie crust
• 2 large sweet potatoes, cooked and mashed
• 1/2 cup coconut sugar
• 1/4 cup coconut milk
• 1/4 cup melted coconut oil
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes, coconut sugar, coconut milk, melted coconut oil, cornstarch, spices, and vanilla extract.
3. Pour the filling mixture into the vegan pie crust.
4. Bake for 40-45 minutes or until the filling is set and the crust is golden.
5. Let cool before serving.

36. Autumn Spice Granola Bars

These bars are packed with autumn spices and make for a perfect on-the-go snack.

Ingredients:

• 2 cups rolled oats
• 1/2 cup chopped nuts (such as pecans or walnuts)
• 1/4 cup pumpkin seeds
• 1/2 cup dried cranberries
• 1/2 cup coconut sugar
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a large bowl, combine the rolled oats, chopped nuts, pumpkin seeds, and dried cranberries.
3. In another bowl, mix the coconut sugar, almond butter, maple syrup, melted coconut oil, spices, salt, and vanilla extract until smooth.
4. Pour the wet ingredients over the oat mixture and stir until well combined.
5. Press the mixture firmly into the lined baking pan.
6. Bake for 20-25 minutes or until golden brown.
7. Let cool completely before cutting into bars.

Conclusion

Baking during the fall season brings a unique kind of joy, especially when you can indulge in warm, delicious treats that are easy to make and completely vegan. These 36 Vegan Fall Baking Recipes: Warm, Delicious & Easy offer something for every taste, whether you’re a fan of spicy pumpkin, sweet apple, or rich chocolate flavors.

I hope you find as much pleasure in baking these recipes as I do, filling your home with the aromas and flavors that define autumn. Gather your loved ones, share these treats, and create unforgettable moments around your cozy kitchen. Happy baking, and enjoy every bite of these seasonal delights!