Vegan Pumpkin Cookies

Single vegan pumpkin cookie with cinnamon drizzle on a paper background.

Print Recipe

5 from 1 vote

These easy, one-bowl, vegan pumpkin cookies are insanely delicious! They are bakery-style, soft, pumpkin spice cookies.

Prep Time10

Cook Time12

Total Time22

Course: All Recipes

Cuisine: American

Diet: Vegan

Servings:

Calories: 166kcal

Author: Courtney Hunter

Ingredients

½ cup vegan butter room temp
1 cup white sugar
½ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
2 teaspoon cinnamon
1 TB cornstarch
1 teaspoon vinegar
1 teaspoon vanilla extract
2 TB vegan milk of choice
1 cup pumpkin
2 ½ cups all purpose flour

Cinnamon Frosting

1 ½ cups powdered sugar
1-3 TB vegan milk
1 teaspoon vanilla extract
1 TB melted vegan butter
½ teaspoon 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

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

Freezing cookies- I would freeze them individually first, then stack them once frozen in a freezer-safe bag. To eat them, 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.

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.

Expert Tips and Tricks-

1. If you want to make these into vegan pumpkin chocolate chip cookies, feel free to add your favorite vegan chocolate chips.
2. This is a sticky dough. You can wet your hands lightly if you need help handling the dough.
3. 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.

Nutrition