Vegan Pumpkin Cookies

Name: Vegan Pumpkin Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1/2 cup vegan butter (room temp); 1 cup white sugar; 1/2 cup brown sugar; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp nutmeg; 1/2 tsp cloves; 1/2 tsp salt; 2 tsp cinnamon; 1 TB cornstarch; 1 tsp vinegar; 1 tsp vanilla extract; 2 TB vegan milk of choice; 1 cup pumpkin; 2 1/2 cups all purpose flour; 1 1/2 cups powdered sugar; 1-3 TB vegan milk; 1 tsp vanilla extract; 1 TB melted vegan butter; 1/2 tsp cinnamon

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These vegan pumpkin cookies are insanely delicious. They are the perfect vegan pumpkin spice cookie. Bakery-style soft cookies with a drizzle of cinnamon frosting, these cookies never last long. Plus, these cookies are a one-bowl cookie recipe!

Vegan pumpkin cookie stacked 4 high with glaze dripping from them.

As soon as September hits, I always feel ready for something pumpkin to start the season. I also, just this year, as in like one day ago, declared these AMAZING pumpkin cookies to be the first day of school tradition in our household. They are that good.

In fact, it's probably too good. The first time I made this recipe between my family of four, we ate alllll 24 cookies in one day. Yeah, I'm actually not that proud of that, but I'm telling you, these babies are good.

If you're looking for some other fall flavor recipes, check out this Classic Vegan Pumpkin Pie, Vegan Pumpkin Donuts, or this Pumpkin Vegan Chocolate Chip Bread.

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Why this Recipe Works
Ingredients and Substitutions
How to make this vegan pumpkin dessert...
Expert Tips and Tricks
Recipe FAQS
Vegan Pumpkin Cookies

Why this Recipe Works

These turn out to be the best soft vegan pumpkin cookies
They're a combination of a cookie and a muffin.
They're easy to make.
These cookies will please any pumpkin lover.
They use simple ingredients you likely have on hand.

Ingredients and Substitutions

Vegan butter, room temp- You can use whatever your favorite vegan butter is. I wouldn't sub this out for any alternative.
White sugar and Brown sugar- The combo in this recipe just works. I wouldn't sub one out for the other.
Nutmeg- Cloves- Cinnamon- these spices bring the spice for the pumpkin flavor to pop.
Cornstarch- this is necessary to help with the texture of the cookie.
Vinegar- You can use white vinegar or apple cider vinegar. This helps with the lack of eggs in the recipe.
Vanilla extract- there is no substitute for this. It makes the flavors blend well.
Vegan milk of choice, any will do.
Pumpkin- Pure canned pumpkin; do not use pumpkin pie filling.
All purpose flour- I've never tried these with a gluten-free flour, but I think it would work just fine.
Powdered sugar- This is for the drizzle on top. I've had the cookies both ways, and the drizzle adds the perfect amount of sweetness.

How to make this vegan pumpkin dessert...

A cookie sheet with a red silpat on top.

Step 1- Start by preheating your oven to 350 degrees; line a cookie sheet with a Silpat or grease well set aside.

Creamed vegan butter and sugar in a siler mixing bowl with a mixing paddle in the photo.

Step 2- Take your stand mixer and combine the vegan soft butter and sugars in the mixing bowl. Mix until well combined.

Mixing all the ingredients but the flour makes an orange wet mixture in a silver bowl.

Step 3- Then add your baking soda, baking powder, all the spices, corn starch, pumpkin puree, vegan milk, vinegar, vanilla, and mix.

After adding the flour your left with a stick wet orange dough in a silver bowl.

Step 4- Now mix in the flour until it's combined.

The cookie dough balls on a silpat before being cooked.

Step 5- Take a medium cookie scoop and scoop out your cookie dough balls onto the Silpat. This is a sticky dough.

Baked vegan pumpkin cookies on a silpat.

Step 6- Bake in the preheated oven for 11-13 minutes, depending on the type of pumpkin and how watery it is. Mine took 12 minutes. Do not overbake.

Cooked vegan pumpkin cookies on a cooling rack.

Step 7- Let them sit on the cookie sheet for 5 minutes before transferring to a cooling rack. Repeat with the rest of the dough.

Vegan cinnamon icing in a clear bowl with a fork in it.

Step 8- While you're waiting for the cookies to cool, make your cinnamon frosting. Mix your frosting ingredients in a small bowl; stir with a whisk or fork until smooth. Start with 1 TB of vegan milk and add up to a total of 3 TB if needed.

Baked vegan pumpkin cookies on a black cooling rack with a drizzle of cinnamon icing.

Step 9- Once the cookies are cool, drizzle your cinnamon frosting on the cookies.

One vegan pumpkin cookie with a bite in it with drizzle.

Step 10- And try not to devour the whole batch like some of us....

Expert Tips and Tricks

If you want to make these into vegan pumpkin chocolate chip cookies, feel free to add your favorite vegan chocolate chips.
This is a sticky dough. You can wet your hands lightly if you need help handling the dough.
When storing these vegan pumpkin spice cookies, you want them to be covered but not in a sealed container. The pumpkin will get too soft, and it won't be tasty.

Single vegan pumpkin cookie with cinnamon drizzle on a white paper with crumbs around it.

Recipe FAQS

How should I store these vegan pumpkin cookies?

Store these in a single layer in a closed container or ziplock bag; do not stack them.

Can you freeze pumpkin cookies?

Yes, you can. I would freeze them individually first, then when you pull them to thaw them out. Take them out of the bag and place them on a cooling rack or plate, and do not stack. Because of the pumpkin in them, they will get mushy and stick together otherwise.

Can I make these vegan pumpkin cookies gluten free?

I would only use a 1 to 1 substitute. I haven't personally tried it, but I've always had good luck with using a good all-purpose gluten-free flour.