15 Vegan Fall Baking Recipes

There’s something magical about the scent of cinnamon and maple wafting through the house when leaves start to fall. As a long-time fall baking addict (guilty!), I used to think vegan baking meant flavor compromises or complicated substitutes.

But oh boy—was I wrong. Over the past year, I’ve been diving into the cozy world of plant-based treats, testing everything from fluffy pumpkin breads to gooey maple-glazed bars. And now, I’ve rounded up 15 of the most scroll-stopping, heartwarming, and highly Pinterest-viral vegan fall recipes that absolutely scream autumn.

These recipes aren’t just “good for being vegan”—they’re downright irresistible. Whether you’re baking for family, hosting a gathering, or just craving something sweet and seasonal, these treats deliver on flavor, texture, and that golden fall vibe.

Trust me: no one will miss the eggs or butter.

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1. Vegan Pumpkin Pecan Sticky Buns

Description:
Think cinnamon rolls, but with a gooey caramel-pecan glaze and that warm pumpkin spice twist. These are ooey, gooey, and completely dairy-free.

Ingredients:

• 3 cups all-purpose flour
• 1 packet instant yeast
• ½ cup pumpkin purée
• ¾ cup almond milk (warm)
• ¼ cup maple syrup
• 2 tbsp coconut oil
• 1 tsp cinnamon, ½ tsp nutmeg
• ½ cup chopped pecans
• ½ cup brown sugar
• ¼ cup vegan butter

Instructions:

1. Mix warm almond milk, yeast, and maple syrup. Let it bloom (5–10 mins).
2. Add pumpkin, coconut oil, spices, and flour. Knead until smooth.
3. Let rise for 1 hour until doubled.
4. Roll dough into a rectangle, spread with vegan butter, sprinkle brown sugar + cinnamon + pecans.
5. Roll, slice into buns, place in greased pan.
6. Bake at 350°F for 30–35 mins. Drizzle with extra maple syrup when warm.

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2. Apple Chai Vegan Crumble Bars

Description:
Chai-spiced apples layered over a buttery shortbread crust and topped with a crispy oat crumble. These bars are perfect for cozy afternoons.

Ingredients:

• 1½ cups rolled oats
• 1 cup almond flour
• ½ cup coconut oil
• ¼ cup maple syrup
• 3 apples (peeled, diced)
• 2 tsp chai spice mix
• 1 tbsp lemon juice
• 2 tbsp cornstarch

Instructions:

1. Mix oats, almond flour, coconut oil, and maple syrup to make crust. Press into 8×8” pan.
2. Bake crust at 350°F for 10 mins.
3. Cook apples with chai spice, lemon, and cornstarch in a pan until tender.
4. Spread apples over crust. Top with more oat mixture.
5. Bake another 20 mins until golden and set.

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3. Maple Tahini Vegan Cookies

Description:
Soft and chewy cookies sweetened with maple syrup and a hint of tahini for richness—fall flavor with a nutty twist.

Ingredients:

• ½ cup tahini
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1 cup almond flour
• ½ tsp cinnamon
• ½ tsp baking powder

Instructions:

1. Mix tahini, maple syrup, and vanilla until smooth.
2. Add almond flour, cinnamon, baking powder—stir into dough.
3. Scoop dough onto parchment-lined baking sheet.
4. Flatten slightly. Bake at 350°F for 10–12 mins until golden.
5. Cool before serving (they firm up as they cool).

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4. Vegan Sweet Potato Chocolate Loaf

Description:
Moist, chocolatey, and earthy-sweet—this loaf is packed with mashed sweet potato and rich cocoa, making it the ultimate fall indulgence.

Ingredients:

• 1 cup mashed sweet potato
• ¾ cup almond milk
• ½ cup maple syrup
• ⅓ cup olive oil
• 1½ cups whole wheat flour
• ⅓ cup cocoa powder
• 1 tsp baking soda, ½ tsp salt
• ½ cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a loaf pan.
2. Whisk wet ingredients: sweet potato, almond milk, maple syrup, olive oil.
3. In a bowl, mix dry: flour, cocoa, soda, salt.
4. Combine both, fold in chocolate chips.
5. Pour into pan. Bake 45–50 mins until toothpick comes out clean.

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5. Cranberry Orange Vegan Muffins

Description:
Bright and tart with a zesty orange punch—these fluffy muffins are a morning must during cranberry season.

Ingredients:

• 1¾ cups flour
• ½ cup cane sugar
• 1 tbsp ground flax + 3 tbsp water
• ½ cup orange juice
• Zest of 1 orange
• ½ cup almond milk
• ¼ cup coconut oil
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup fresh cranberries

Instructions:

1. Mix flaxseed + water; set aside 5 mins.
2. In a bowl, whisk juice, zest, milk, oil, flax egg.
3. Add flour, sugar, baking powder, soda. Stir just until combined.
4. Fold in cranberries. Scoop into muffin tin.
5. Bake at 375°F for 20–22 mins.

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6. Pumpkin Snickerdoodle Blondies

Description:
Soft like cookie dough but with that fall spice magic, these vegan blondies are topped with cinnamon sugar for the ultimate bite.

Ingredients:

• 1 cup canned pumpkin
• ¾ cup brown sugar
• ¼ cup almond butter
• 1 tsp vanilla
• 1 cup flour
• ½ tsp baking soda
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• 2 tbsp cane sugar + ½ tsp cinnamon (for topping)

Instructions:

1. Preheat oven to 350°F. Grease 8×8” pan.
2. Mix pumpkin, sugar, almond butter, vanilla.
3. Add dry ingredients and stir until combined.
4. Spread into pan, sprinkle with cinnamon sugar.
5. Bake 25–28 mins until set but soft.

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7. Vegan Pecan Pie Bars

Description:
A buttery shortbread base topped with a sticky, gooey, nutty pecan topping. All vegan, all addictive.

Ingredients:
Crust:

• 1½ cups flour
• ½ cup coconut oil (solid)
• ¼ cup maple syrup

Topping:

• ¾ cup chopped pecans
• ¼ cup maple syrup
• ¼ cup coconut sugar
• 2 tbsp almond butter
• 1 tbsp cornstarch
• Pinch of cinnamon + salt

Instructions:

1. Mix crust ingredients, press into lined 8×8” pan. Bake at 350°F for 10 mins.
2. Stir together topping ingredients, fold in pecans.
3. Pour topping over crust, bake another 25–30 mins.
4. Cool completely before slicing.

8. Vegan Pumpkin Swirl Cheesecake Bars

Rich, creamy, and full of fall flavor — these bars are a showstopper. The pumpkin spice swirl blends beautifully into a dairy-free cashew cream base over a crisp oat-almond crust.

Ingredients:

• 1½ cups raw cashews (soaked overnight)
• 1 cup pumpkin purée
• ⅓ cup maple syrup
• ½ cup coconut cream
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 cup oat flour
• ½ cup almond meal
• 2 tbsp coconut oil
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8” pan with parchment.
2. Mix oat flour, almond meal, coconut oil, and a pinch of salt for the crust. Press into the pan and bake for 10 minutes.
3. Blend soaked cashews, pumpkin purée, maple syrup, coconut cream, vanilla, and pumpkin spice until silky.
4. Pour filling onto crust and swirl with extra pumpkin purée.
5. Bake 35–40 minutes, chill, slice, and serve chilled.

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9. Spiced Chai Vegan Muffins

These are warm, fluffy, and packed with chai spices like cinnamon, cardamom, and clove. They fill your kitchen with that cozy teahouse aroma.

Ingredients:

• 1½ cups all-purpose flour
• ½ cup coconut sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp cardamom
• ¼ tsp cloves
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• ¼ cup coconut oil, melted
• 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin.
2. Whisk almond milk and vinegar to curdle. Let sit for 5 minutes.
3. Combine dry ingredients in a bowl.
4. Add milk mixture, melted oil, and vanilla to the dry mix. Stir until just combined.
5. Divide into muffin cups and bake 18–20 minutes.

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10. Vegan Maple Walnut Scones

Flaky, buttery (without butter!), and infused with real maple syrup — these scones scream autumn comfort.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ¼ tsp salt
• ¼ cup cold vegan butter
• ⅓ cup chopped walnuts
• ⅓ cup maple syrup
• ½ cup almond milk
• 1 tsp vanilla

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix flour, baking powder, and salt.
3. Cut in vegan butter until crumbly. Stir in walnuts.
4. Add maple syrup, milk, and vanilla. Form dough gently.
5. Shape into a circle, cut into 8 wedges, bake 18–20 mins.

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11. Vegan Apple Butter Cinnamon Rolls

Sweet, sticky, and totally dairy-free, these cinnamon rolls get a cozy upgrade with homemade apple butter.

Ingredients:

• 3 cups all-purpose flour
• 2¼ tsp instant yeast
• ¾ cup warm almond milk
• 2 tbsp sugar
• ¼ cup melted vegan butter
• ½ tsp salt
• ¾ cup apple butter
• 1 tbsp cinnamon

Instructions:

1. Mix yeast, warm milk, and sugar. Let sit 5 mins.
2. Stir in flour, salt, and melted butter. Knead for 8–10 minutes.
3. Let dough rise until doubled (1 hour).
4. Roll out, spread with apple butter and cinnamon, roll up, slice.
5. Bake at 350°F (175°C) for 25–30 mins.

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12. Pumpkin Tahini Blondies

These are moist, gooey, and a little nutty — the combo of pumpkin and tahini is magical.

Ingredients:

• 1 cup pumpkin purée
• ½ cup tahini
• ½ cup maple syrup
• 1 tsp vanilla
• 1 cup almond flour
• ½ tsp baking soda
• ½ tsp cinnamon
• Pinch of salt
• Vegan chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C), line an 8×8” pan.
2. Mix pumpkin, tahini, maple syrup, and vanilla.
3. Stir in almond flour, soda, cinnamon, and salt.
4. Fold in chocolate chips.
5. Spread in pan and bake 25–28 mins.

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13. Vegan Sweet Potato Pie Bars

Everything you love about sweet potato pie, in bar form — and no eggs or dairy in sight.

Ingredients:

• 1 cup mashed sweet potato
• ½ cup coconut cream
• ⅓ cup maple syrup
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla
• 1 cup oat flour
• ½ cup pecan meal
• 2 tbsp coconut oil
• Pinch of salt

Instructions:

1. Mix oat flour, pecan meal, coconut oil, and salt for the crust. Press into a pan and bake for 10 mins at 350°F (175°C).
2. Blend sweet potato, coconut cream, syrup, spices, and vanilla.
3. Pour over crust, bake 30–35 minutes.
4. Chill before slicing.

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14. Carrot Cake Vegan Oat Cookies

These chewy oat cookies are packed with fall flavor — carrots, raisins, cinnamon, and a hint of maple.

Ingredients:

• 1½ cups rolled oats
• ½ cup grated carrots
• ¼ cup raisins
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup almond butter
• ¼ cup maple syrup
• 1 tsp vanilla
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix all ingredients in a large bowl.
3. Scoop onto a baking sheet and flatten slightly.
4. Bake for 12–14 mins until edges are golden.

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15. Vegan Cranberry Orange Loaf

Bright, tart cranberries meet zesty orange in this fall-favorite loaf — perfect for cozy mornings.

Ingredients:

• 1½ cups all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp orange zest
• 1 cup almond milk
• ¼ cup orange juice
• ¼ cup oil
• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. Mix dry ingredients in one bowl.
3. Whisk wet ingredients in another.
4. Combine both and fold in cranberries.
5. Pour into pan and bake 45–50 minutes.