Step 1

To begin making your pumpkin spice cookies vegan, preheat your oven to 350F, and line a cookie sheet with parchment or a silicone baking mat.

Step 2

Next, in a large bowl, or the bowl of your stand mixer, cream together the sugar and vegan butter using the paddle attachment, until light and fluffy.

Step 3

Then, mix in aquafaba (liquid from canned chickpeas) and maple syrup until well incorporated.

Step 4

Add the canned pumpkin and mix until well combined.

Step 5

In a separate large bowl sift together flour, baking powder, salt, cinnamon, allspice, nutmeg, and cloves, and mix well to get pumpkin spice flavors.

Step 6

Now, add the flour mixture to the pumpkin mixture and mix well. Using a tablespoon, or a 1 tablespoon cookie scoop drop the cookie dough onto the prepared cookie sheet.

Step 7

Bake for 10 minutes, or until the pumpkin spice cookies are lightly golden around the edges.

Step 8

Remove them from the oven and allow them to cool on the sheet for about 10 minutes before moving them onto wire cooling racks.

Step 9

If you want to make the optional frosting while they cool down, in a large mixing bowl or bowl of your stand mixer, prepare the frosting by whipping the dairy-free cream cheese (vegan) with the paddle attachment until white and fluffy. Add the powdered sugar, and slowly begin to beat it until smooth, slowly upping the speed. Add the vanilla and beat until combined.

Step 10

Next, slowly add the plant milk (like oat milk) until you get your desired consistency. Fold in the lemon zest and set your frosting aside. Once the vegan pumpkin spice cookies have cooled, spread the tops with the vegan frosting.