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!
Easy Vegan Pumpkin Cookies
As soon as September hits I always feel ready for something pumpkin to get the season started off right.
I also, just this year, as in like 1 day ago declared these AMAZING pumpkin cookies to be the first day of school tradition in our household.
They are that good.
In fact, 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.
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.
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.
How should I store these vegan pumpkin cookies?
Do not store these in a closed container, they will be a mushy mess due to the pumpkin. These are the best stored either in the fridge lightly covered with saran wrap. Or you can leave these on the counter or plate lightly covered with more of a wax paper than a saran wrap. Do not stack them.
How about some vegan pumpkin chocolate chip cookies?
These cookies would be awesome with some chocolate chips in them!
What do you need for these vegan pumpkin cookies?
- vegan butter, room temp
- white sugar
- brown sugar
- baking soda
- baking powder
- nutmeg
- cloves
- salt
- cinnamon
- cornstarch
- vinegar
- vanilla extract
- vegan milk of choice
- pumpkin
- cups all purpose flour
- powdered sugar
How do you make this vegan pumpkin dessert?
Start by preheating your oven to 350 degrees line a cookie sheet with a Silpat or grease well, set aside.
Take your stand mixer and combine the vegan soft butter and sugars.
Mix until well combined.
Then add your baking soda, baking powder, all the spices, corn starch, pumpkin, vegan milk, vinegar, vanilla, and mix.
Now mix in the flour until it’s combined.
Take a medium cookie scoop and scoop out your dough onto the Silpat.
This is a sticky dough.
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.
Let them sit on the cookie sheet for 5 minutes before transferring to a cooling rack.
Repeat with the rest of the dough.
While you’re waiting for the cookies to cool make your cinnamon frosting.
Take a small bowl and combine your frosting ingredients, 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.
Once the cookies are cool drizzle your cinnamon frosting on the cookies. And try to devour the whole batch like some of us….
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
Cinnamon Frosting
- 1 1/2 cups powdered sugar
- 1-3 TB vegan milk
- 1 tsp vanilla extract
- 1 TB melted vegan butter
- 1/2 tsp cinnamon
Instructions
- Start by preheating your oven to 350 degrees line a cookie sheet with a Silpat or grease well, set aside.
- Take your stand mixer and combine the vegan soft butter and sugars. Mix until well combined. Then add your baking soda, baking powder, all the spices, corn starch, pumpkin, vegan milk, vinegar, vanilla, and mix. Then mix in the flour until it’s combined.
- Take a medium cookie scoop and scoop out your dough onto the Silpat. This is a sticky dough.
- 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. Let them sit on the cookie sheet for 5 minutes before transferring to a cooling rack. Repeat with the rest of the dough.
- While you’re waiting for the cookies to cool make your cinnamon frosting. Take a small bowl and combine your frosting ingredients, 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.
- Once the cookies are cool drizzle your cinnamon frosting on the cookies.
Notes
Nutrition
Recipe altered to be vegan from this recipe here.
Want more vegan pumpkin recipes?
- Amazing Vegan Pumpkin Pie Bars
- Classic Vegan Pumpkin Pie
- Vegan Pumkin Donuts
- Pumpkin Vegan Chocolate Chip Bread
