vegan pumpkin cookies

These are hands down the best vegan pumpkin cookies ever! Soft, bakery style pumpkin cookies with a tangy and sweet white frosting that tastes like cream cheese frosting (with no cream cheese!). Best of all, they&#x27;re easy to make in 1 bowl.

The Best Vegan Pumpkin Cookies

(1/2 cup) vegan butter, softened

sugar

brown sugar

pumpkin

vanilla extract

all purpose flour

baking soda

baking powder

cinnamon

ginger

salt

apple cider vinegar

non-dairy milk, as needed

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large bowl, cream together the vegan butter with both the white and brown sugars. You can use a hand mixer or even a large wooden spoon if needed. Next, mix in 1 1/4 cups canned pumpkin (you won&#x27;t use quite the whole can!) and vanilla, until well combined and smooth.

Now add the flour to the bowl, and sprinkle the baking soda, baking powder, cinnamon, ginger and salt on top of the flour. Stir until just combined and a dough is formed. The dough will be wetter than most cookies, but do not worry, that is correct.

Place heaping tablespoons (about 1 1/2-2 tablespoons) on the prepared baking sheet. Flatten the cookie somewhat, as they will not spread much during baking. The dough will be sticky, so wet your hands before pressing down. Not so much that they are dripping, but just so the dough won&#x27;t stick.

Bake for 11-14 minutes, until the tops are no longer shiny. The cookies will have puffed up a bit as well. Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Make the Frosting: Using a hand mixer, beat the softened vegan butter for about 2 minutes until creamy, then add the powdered sugar, apple cider vinegar and vanilla and beat everything together until smooth and creamy, adding a tablespoon of non-dairy milk at a time as needed. If you add too much milk and it gets runny, you will need to add more powdered sugar.

Once the cookies have cooled completely, frost generously and sprinkle with a little bit of cinnamon or nutmeg, if desired.

These Vegan and Gluten-Free Pumpkin Chocolate Chip Cookies are so fudgy, moist, gluten-free, dairy-free and oil-free. They are just 8 ingredients and take just 10 minutes to prepare.

Vegan Pumpkin Chocolate Chip Cookies

(160 grams) pure maple syrup

(128 grams) roasted creamy almond butter (See NOTES

(10 grams) vanilla extract

(160 grams) superfine oat flour

(120 grams) mini dairy-free chocolate chips

Always use a scale

scale.

Preheat an oven to 350°F (177°C) and line a sheet pan with parchment paper.

To a large bowl, combine the pumpkin, syrup, almond butter and vanilla and stir well until completely smooth. Set aside.

To a medium bowl, add the oat flour, pumpkin pie spice, baking soda and salt and whisk well. Add the dry to the wet ingredients, with the chocolate chips, and stir until it all comes together into a sticky, wet and cohesive batter.

Use a cookie scooper to drop about 2 tablespoons worth of batter onto the pan, spacing each cookie about 2 inches apart. Now, the batter will be too sticky to press down with parchment paper or your fingers. So, you will need to dip your fingertips in water repeatedly to press down each cookie to about 1/4 inch thick. Doing this in a circular patting motion helps flatten them evenly. Keep fingertips moist to form a round shape along the edges of each cookie. Please refer to photo.

Place extra chocolate chips on top if desired. Bake for 10-13 minutes, until puffed up and the edges are turning golden brown. I went for 12 minutes.

Cool on the pan for 10 minutes before removing with a spatula (not your hand) to a cooling rack. They will firm and crisp up as they cool. Store in a sealed cookie box or dish. They will soften by the next day but are still delicious.

Beautifully soft vegan pumpkin cookies drizzled with a maple glaze. This simple recipe is perfectly spiced and perfect for fall!

Vegan Pumpkin Cookies

(112 grams) Vegan Butter

(100 grams) White Sugar

(50 grams) Brown Sugar

tsp Vanilla Extract

(75 grams) Pumpkin Purée (Canned or Fresh)

(190 grams) All Purpose Flour*

tsp Baking Powder

tsp Baking Soda

Cinnamon

tsp Nutmeg

Salt

(120 grams) Powdered Sugar

Tbsp Maple Syrup

Tbsp Soy Milk*

Add the vegan butter, white sugar and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée.

Then add in the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix in by hand (don&#8217;t use the electric mixer for this part).

It will make a thick cookie dough that is a bit wet, a little too wet to roll with your hands.

Scoop the cookie dough in roughly 2 Tbsp sized scoops out onto a parchment lined baking tray, aiming for around 20 cookies. Flatten with a fork.

Bake for 15 minutes. When you remove them from the oven they will be very soft. Let them cool on the tray before moving them.

Prepare your maple glaze by mixing up the powdered sugar, maple syrup, soy milk and vanilla in a bowl.

When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.

These are some of the best cookies I've had since being vegan and I bake a lot. The second time I made them I upped the pumpkin to ~100g and they still baked up nicely (a happy accident from a heavy hand, :)) I am at 5,000 ft and I actually did not have to change the recipe to get a good result! Lovely, soft sort of cake-y cookies when baked up here.

The real thing that bumped this up to five stars for me is that you put the weight of ingredients in addition to volume in the recipe and it was written very clearly. No confusion and so much easier to replicate your results. Thank you for doing that!

Love your website and a massive follower of your recipes. I tried this one recently and it tasted really good. I did half a measurement of the nutmeg and  cinnamon. And I can still taste it! But I do get a very cake-y texture and it is a bit crumbly. I have used a gluten free flour blend. Is it supposed to be like that or have I done something wrong?

My kids love this cookie so much!!Thankyou!!😊

I have made this recipe three times now and every time it is a hit! I substituted the soy milk with almond milk and it worked perfectly! My grandson said they taste so good I should sell them! Love the recipe! Thanks for sharing!

I’ve made these about 7 times since I discovered this recipe in October! Non-vegans and vegans alike LOVE these cookies. I added about 1/8 of a teaspoon of ground cloves to give the cookies an added warmth. Thank you for sharing this easy to follow and delicious recipe! :)

I just pulled these out of the oven, and they are delicious! I used a purple sweet potato instead of pumpkin, which gives them an odd/pretty blue-purple color. If I were baking them in the spring (instead of near Christmas), I would play up this color with a pale pink glaze. Either way, I will make these again- the texture is great, and I can imagine all kinds of flavor variations.

Such delicious pumpkin cookies!  A family favorite.  Most recently, I made one big batch on a cookie sheet (as if I was going to make a cookie cake) and then used a pumpkin cookie cutter to create pumpkin coaches for my daughter's princess party!  So fun!
~Catherine

I have been making your pumpkin cupcakes recipe for years. Had my eye on this one for awhile. Just made them today! SO GOOD!!! I love how soft and subtle the pumpkin flavor is. I added a pinch of pumpkin spice powder as well. They are warm and perfect.

Moist, soft, and utterly delicious! With Fall approaching this is the perfect pumpkin dessert:) Awesome recipe! Thanks for sharing!

How can anyone who claims to love pumpkin not have this on their list of goodies! I made these for the first time, and wow, what a treasure. Because I'm vegan, even my neighbor, who thinks all my recipes start with, two cups of finely shredded corrugated cardboard, gave me two thumbs up. I love these cookies! Thanks, Alison, for another great recipe. I'll be adding this to my favorites.

I absolutely adore these! I looked around and saw many recipes, but none seemed as good as this (despite the few ratings). I am soo happy to have found this recipe; it was so good!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1570399233/e62y7ise42shmkrso4up.mp4

Vegan Pumpkin Cookies - Loving It Vegan. Beautifully soft vegan pumpkin cookies drizzled with a maple glaze. This simple recipe is wonderfully spiced and perfect for fall.

Vegan Pumpkin Cookies - Loving It Vegan

Feel the fall vibes with these vegan pumpkin spice cookies. The perfect treat during autumn time. They're soft, chewy, and perfect for a Halloween party!

Halloween Pumpkin Spice Cookies (Vegan)

vegan butter, softened

pumpkin puree

organic cane sugar

teaspoon vanilla extract

all-purpose flour

teaspoon pumpkin pie spice

cornstarch

cinnamon sugar, for topping

Halloween Cookie Cutters

Parchment Lined Baking Sheet

Rolling Pin (or something similarly shaped

In a large bowl, cream together the 1/2 cup of softened vegan butter, 1/4 cup of pumpkin puree, 1/4 cup of brown sugar, 1/2 cup of organic cane sugar, and 1 tsp of vanilla extract until light and fluffy.

In a separate large bowl, whisk together 1¾ cup of all-purpose flour, 2 tsps of baking powder, 2 tsps of pumpkin pie spice, 2 tsps of cornstarch, and 1/4 tsp of salt. 

Gradually add the dry ingredients to the wet ingredients in the bowl, mixing on low speed until just combined.

Cover the bowl and place it in the fridge for 30 minutes (or overnight). Chilling the dough is an important step that you cannot skip.

Preheat the oven to 350 degrees Fahrenheit (177 C).

Place a large piece of parchment paper on top of a flat surface. Scoop half* of the chilled cookie dough onto the center of the paper, and place another piece of parchment paper on top.

Roll out the dough between the 2 pieces of parchment paper until it&#8217;s about 1/4-inch thick.

Cut out and stamp the desired shapes with cookie cutters. Arrange them a couple of inches apart on a large parchment-lined baking sheet (I could fit 20 cookies on my pan).

If the dough is too soft and falling apart while transferring the cookies to the baking sheet, place it in the freezer for 10 minutes or more to solidify the shapes.

Bake on the center rack for 6 to 8 minutes. Allow the cookies to cool down completely on the sheet.

Sprinkle cinnamon sugar on top and enjoy! Hope you have an amazing Fall season.🎃🍂🧡

Don’t have Halloween cookie cutters? No worries! Scroll up for instructions in the blog post.

Absolutely love this pumpkin cookie recipe! It's definitely going to be a fall staple for us, with or without the Halloween stencils. Although the Halloween stencils come out so cute and the kids love using them because they feel like they are playing with play dough lol so they actually helped!

These cookies were amazing! Definitely making again sometime soon.

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Top 4 vegan pumpkin cookies recipes from across the web

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The most viewed vegan pumpkin cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine