Delicious Fall-Inspired Vegan Desserts You’ll Want to Make Year After Year

Fall is my favorite season. The weather cools down, the leaves change colors, and fall activities are in full swing. Plus, all of the delicious fall-flavored sweets and treats are released! This fall, I've felt a strong urge to bake and try new vegan desserts. Specifically, I've been loving pumpkin-flavored treats. After seeing a content creator showcase her pumpkin recipes, I was inspired!

The recipes I’m about to share are perfect for enjoying after dinner or in the morning with breakfast. They also make fantastic gifts for friends and family! Once you try them, you'll understand the hype and want to make them a part of your rotation year after year.

Delicious Fall Delights

Vegan Chocolate Chip Pumpkin Bread

Ingredients:

• 1¾ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp cinnamon

• 1 tsp pumpkin pie spice

• ½ tsp salt

• 1 cup pumpkin purée

• ½ cup brown sugar

• ¼ cup maple syrup

• ⅓ cup melted coconut oil (or any neutral oil)

• 1 egg equivalent using your egg replacer (follow package directions)

• 1 tsp vanilla extract

• ½–¾ cup vegan chocolate chips

  
  

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan.

2. In one bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin pie spice, and salt.

3. In another bowl, mix pumpkin, brown sugar, maple syrup, oil, vanilla, and your prepared egg replacer.

4. Add the dry ingredients to the wet ingredients and stir until just combined.

5. Fold in the chocolate chips.

6. Pour the mixture into the loaf pan and bake for 45–55 minutes, or until a toothpick comes out mostly clean.

7. Let cool before slicing — it’s even better the next day!

   
   

Vegan Chocolate Chip Banana Bread

Ingredients:

• 3 medium very ripe bananas (about 1 ¼ cups mashed)

• ⅓ cup melted coconut oil (or any neutral oil)

• ½ cup brown sugar or coconut sugar

• ¼ cup maple syrup (optional, for extra sweetness)

• 1 tsp vanilla extract

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) — or your egg replacer equivalent of 1 egg

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ½ cup vegan chocolate chips

  
  

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease or line a loaf pan with parchment paper.

2. In a large bowl, mash the bananas until mostly smooth.

3. Whisk in the melted oil, sugar, maple syrup, vanilla, and flax egg.

4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

5. Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix!

6. Fold in walnuts or chocolate chips if using.

7. Pour the batter into the loaf pan and smooth the top.

8. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.

9. Cool for at least 15 minutes before slicing (it sets as it cools).

   
   

Vegan Pumpkin Spice Cinnamon Rolls

Ingredients:

Dough

• ¾ cup warm non-dairy milk (about 100–110°F)

• 2 ¼ tsp active dry yeast (1 packet)

• 2 tbsp sugar (or maple syrup)

• ¼ cup melted vegan butter (or coconut oil)

• ⅓ cup pumpkin purée

• 3 cups all-purpose flour (plus extra for kneading)

• 1 tsp cinnamon

• 1 tsp pumpkin pie spice

• ½ tsp salt

  
  

Filling

• ¼ cup melted vegan butter

• ½ cup brown sugar

• 1 ½ tbsp cinnamon

• 1 ½ tsp pumpkin pie spice

• ¼ cup roasted pecans

• 2–3 tbsp pumpkin purée

  
  

Vanilla Glaze

• 1 cup powdered sugar

• 1–2 tbsp non-dairy milk

• ½ tsp vanilla extract

  
  

Instructions:

1. Activate the yeast: Warm the milk until just warm to the touch (not hot). Mix with sugar and yeast. Let sit for 5–10 minutes until foamy.

2. Make the dough: Stir in melted butter and pumpkin purée. Add flour, cinnamon, pumpkin spice, and salt. Mix until a dough forms, then knead for 5–7 minutes until smooth and slightly tacky. (Add 1–2 tbsp flour if too sticky.)

3. First Rise: Place the dough in a lightly greased bowl. Cover and let rise for 1–1½ hours, until doubled in size.

4. Fill & Roll: Roll the dough into a 12x16-inch rectangle. Brush with melted butter. Sprinkle the sugar-spice mixture evenly. Roll tightly from the long side and cut into 9–12 rolls.

5. Second Rise: Place the rolls in a greased baking dish. Cover and rise for another 30–45 minutes.

6. Bake: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, until lightly golden.

7. Frost & Serve: Let cool for 10 minutes, then drizzle or spread icing over warm rolls.

   
   

Embrace the Season with Vegan Treats

I hope you feel inspired to create delicious and delightful fall-inspired vegan desserts this season. Make one for yourself and gift another to a loved one! These recipes not only celebrate the flavors of fall but also bring warmth and joy to your kitchen.

Part of the content in this post was created with help from artificial intelligence. It is recommended that readers verify the information and consult with experts as needed. The author and blog owner are not responsible for the correctness of AI-generated content.