Beautifully soft vegan pumpkin cookies drizzled with a maple glaze. This simple recipe is perfectly spiced and perfect for fall!
These vegan pumpkin cookies were such a success I was actually shocked!
I had been trying ALL day to make some vegan pumpkin oatmeal cookies, but really could not get it right (will have to circle back to that one day!).
But I was determined to put together a winning recipe for pumpkin cookies and I was just not going to call it a day until I did!
And then it suddenly occurred to me, well why don’t I just try some straight up pumpkin cookies and forget the oatmeal part altogether?
And that’s when these happened. It was about 11pm by that time and I have never been so happy to succeed at a cookie!
These cookies are super simple. They’re similar to a sugar cookie but even softer!
They are super soft and melt in your mouth and they are topped with a delicious maple glaze.
If you love all things pumpkin flavored, then check out our vegan pumpkin pie, vegan pumpkin muffins and vegan pumpkin bread too!
How To Make Vegan Pumpkin Cookies
- You will love how easy it is to make these cookies!
- Just add some vegan butter, white sugar and brown sugar to the bowl of a stand mixer. Cream them together and then add in some vanilla and pumpkin purée and mix in.
- Now add in some all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix that in with the butter and sugar by hand (not your actual hands, just use a spoon and not the stand mixer for this part). You will now have a thick cookie dough.
- Scoop the cookie dough with a cookie scoop in roughly 2 tablespoon sized scoops and place onto a parchment lined baking tray, aiming for around 20 cookies.
- Flatten the cookies with a fork.
- Bake for 15 minutes at 350°F. When they come out the oven they will be very soft but will firm up as they cool.
- Prepare a maple glaze by mixing up some powdered sugar, maple syrup, soy milk and vanilla in a bowl. It should be a consistency that can easily drizzle over the cookies, but not so runny that it will just run straight off the cookies. So if it’s a little too thin, add a bit more powdered sugar to thicken it up.
- When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.
Storing and Freezing Vegan Pumpkin Cookies
Keep the cookies covered at room temperature where they will stay fresh for a few days or covered in the fridge for up to 7 days. They are also freezer friendly if you want to freeze them.
What About Gluten-Free?
If you want to make these cookies gluten-free then use a gluten-free all purpose flour blend that is meant to replace regular flour in a recipe. That will provide the best results.
Let us know what you think of these vegan pumpkin cookies in the comments and please rate the recipe too!
We’re kind of mad about cookies on this blog, so we have a ton of cookie recipes, but here’s just a few other vegan cookie options!
- Vegan Oatmeal Raisin Cookies
- Vegan Chocolate Chip Cookies
- Vegan Sugar Cookies
- Vegan Peanut Butter Cookies
- Vegan Lemon Cookies
- Vegan Snickerdoodles
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Vegan Pumpkin Cookies
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 20
Description
Beautifully soft vegan pumpkin cookies drizzled with a maple glaze. This simple recipe is perfectly spiced and perfect for fall!
Ingredients
For the Pumpkin Cookies:
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (100g) White Sugar
- 1/4 cup (50g) Brown Sugar
- 1 tsp Vanilla Extract
- 1/3 cup (75g) Pumpkin Purée (Canned or Fresh)
- 1 and 1/2 cups (190g) All Purpose Flour*
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
For the Maple Glaze:
- 1 cup (120g) Powdered Sugar
- 2 Tbsp Maple Syrup
- 2 Tbsp Soy Milk*
- 1 tsp Vanilla Extract
Instructions
- 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’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.
- Preheat the oven to 350°F (180°C).
- 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.
Notes
*Weigh the flour on a food scale for accuracy or, if you don’t have a scale make sure to use the spoon and level method for measuring flour.
*You can substitute almond milk or another non-dairy milk for the soy milk if you prefer.
*The glaze should be thin enough to drizzle but not so thin that it just runs right off the cookies. If you think it’s too thin, thicken it up a little with extra powdered sugar.
*If you want to make these cookies gluten-free then try a gluten-free all purpose flour blend that is meant to replace regular flour in baking.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cookie (of 20)
- Calories: 135
- Sugar: 14.7g
- Sodium: 118mg
- Fat: 4.5g
- Saturated Fat: 1.2g
- Carbohydrates: 22.5g
- Fiber: 0.4g
- Protein: 1g
Keywords: vegan pumpkin cookies
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
★★★★★
Yay! Thanks so much for sharing!
Made two batches! Love them 🙂 I added sultanas!
Awesome!
Wow, just wow. My mom and I have loved all of your recipes so far, but this one blew us out of the water. Our family ate all of the cookies in one day, I definitely plan on making this again.
Fantastic! Thanks for sharing Anna!
Amazing cookies. Made these and my husband can’t keep his fingers off of them.
Haha awesome! Thanks Jennifer!
Made these last thanksgiving and they were a big hit. Even our non vegan family members who dislike most vegan food loved it! Thank you for the recipe!
Thanks Crissie!
Hi, I have just taken these out of the oven, they smell delicious! Not sure about the 2Tbsp. scoop size making 20 cookies, I made mine smaller, and only got 14 cookies. Can’t wait to try them 😁
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.
★★★★★
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! 🙂
★★★★★
Wonderful! I’m so happy to hear that Madisen! Thanks for the amazing review! 🙂
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!
★★★★★
Wonderful! So happy they are a hit! Thanks for the awesome review Denice. 🙂
My kids love this cookie so much!!Thankyou!!😊
★★★★★
So happy to hear that Zoe! Thanks for the wonderful review. 🙂
Hi! Would I be able to make the dough, keep it overnight, and bake the cookies the next day?
Hi Meagan, yes you can definitely do this. Keep the dough in the fridge and then let it come to room temperature before rolling the balls. If you want to roll the balls the night before as well, then keep them in the fridge on the baking tray and you can bake right away from cold but allow a couple of extra minutes baking time to account for the coldness of the dough going in. All the best! 🙂
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?
★★★★★
Hi Nicole, it ‘might’ be the gluten-free flour, I’m not sure. They are definitely softer cookies, but shouldn’t be particularly crumbly. Using a different flour is always a bit of a surprise with what might happen! But as long as it tastes good that is the most important thing. 🙂
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!
★★★★★
So happy to hear that Jane! Thanks for the wonderful review. 🙂